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Real Whipped Cream

  • Yield: About 1 cup


  • 1/2 cup heavy cream, well chilled
  • 1 tablespoon confectionersí sugar
  • 1/4 teaspoon vanilla extract


  • Place a mixing bowl and the beaters from your electric mixer in the freezer or refrigerator until well chilled, about 15 minutes.
  • Combine the heavy cream, confectionersí sugar, and vanilla extract in the mixing bowl.
  • With an electric mixer on low speed, begin beating the cream, gradually increasing the speed to high as cream thickens. (Do this slowly, or the cream will splatter all over!)
  • Beat until the cream forms soft peaks. Test to see if it is ready by turning off the mixer and lifting the beaters out of the cream ñ if the cream makes soft peaks that topple over slightly, then itís done. Be careful not to overwhip, or the cream will separate and begin to taste like butter.
  • Serve immediately or cover with plastic wrap and refrigerate for up to 2 hours.

Recipe Details