In by Rachel Di

Whipped Cream
The best way to ensure stable soft peeks for your whipped cream is to whip it slowly and gradually increase the speed.


  • whisk/egg beaters/hand beaters or standing mixer
  • medium metal bowl


  • 250 ml of whipping cream
  • 1/2 teaspoon of vanilla
  • 1 tablespoon of icing sugar sifted


Place bowl in freezer for 10 minutes to chill

Using the whisk/hand beater/standing mixer or egg beaters slowly whip cream until it begins to thicken.

Add vanilla and sifted icing sugar. You could also substitute brown sugar for the icing sugar to give it a little caramel flavour.

Increase speed to medium high and beat until soft peaks form.