Sweetened Whipped Cream Recipe

Ingredients

Chilled Heavy Cream - see Directions for quantity
Sugar - see Directions for quantity

Directions

For 1 cup whipped cream: Beat 1/2 cup chilled whipping cream and 1 tablespoon sugar

For 1 1/2 cups whipped cream: Use 3/4 cup chilled whipping cream and 2 tablespoons sugar.

For 2 cups whipped cream: Use 1 cup chilled whipping cream and 3 tablespoons sugar.

Prior to making the whipped cream, place the mixing bowl and the whisk (or beater) in the freezer for no less than 15 minutes to chill. Additionally, the cream should be as cold as possible, so keep it refrigerated.

How to Make Sweetened Whipped Cream

Pour the chilled heavy cream into your chilled mixing bowl. Turn the mixer to a speed that is just under medium and whip the cream until the cream thickens or more specifically, until soft peaks start to form.
Sprinkle the sugar over the cream. *Increase the mixer's speed to above medium or higher. Whip the cream until stiff peaks form. Do not whip the cream past stiff peak stage.

If you cannot serve the whipped cream right away, cover and store the whipped cream in the refrigerator. Store unused whipped cream in the refrigerator, but make every effort to use it within two days. If it separates, try whipping it again.

Stiff peaks stand straight up when the whisk is removed.
Soft peaks droop when the whisk is removed.

Whipping cream is most efficiently made with a balloon shaped whisk and hopefully your mixer has one because using a mixer speeds up the process. Cream can be successfully whipped with a whisk by hand, I know because I've done it.

* Regarding the speed used when whipping cream - Some advise that you gradually increase the speed of the mixer so that you do not end up with butter. In my limited experience, I have never ended up with butter even though I have never gradually increased the speed. For reference, I have the KitchenAid K5SSWH Heavy Duty Series 5-Quart Stand Mixer. My advice is to pay attention to this task because it doesn't take long, and if you must leave the room, turn the mixer off.

Another reason cited for gradually increasing speed is to reduce the amount of splatters that can occur when the cream is still runny. In step one above, under Directions, the suggested speed is "just under medium" and if that is too high, then adjust your mixer accordingly.