Start with a small amount, whisk, then add more cream if needed. Not to worry, just add some very cold heavy cream and whisk it in. Careful not to over-whip your cream though! You can tell when that happens because the cream will start looking clumpy and curd like. If you want a stiffer peak, you can whip the cream a touch longer until stiff peaks form. For breakfasty applications I typically whip the cream until it holds a soft peak, as shown in the photos here. Chilling the bowl helps keep everything cold. Very cold cream is the quickest and easiest to whip into fluffy peaks. Before making your whipped cream, pop your bowl in the freezer for about 10 minutes. It takes less than 5 minutes, needs only 3 ingredients, and elevates a regular stack of French toast, pancakes, or waffles to something indulgent, elegant, and just plan extra.
In this case, we are going to be making a quick whipped cream flavored with maple and vanilla. While I do use Cabot canned whipped cream to add a quick dollop to my morning coffee, there’s something to be said for making fluffy homemade whipped cream that you can flavor any way you like. But, at least every now and then, it’s 100% worth it. Making whipped cream from scratch may seem unnecessary when it’s so simple to buy a can of the premade stuff at the market.
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