Desserts Plates

Easy Cardamom Vanilla Whipped Cream

November 21, 2016

This cardamom vanilla whipped cream is a staple in my kitchen. It only takes a few minutes to make and tastes a million times better than the stuff that comes in a can. I love using it as a topping for my favorite pies such as the spiced apple berry pie and cream cheese pumpkin pie. But it’s really versatile and a great addition to almost any dessert!

Now let’s talk about cardamom. If you haven’t used this spice before, this is the perfect way to try it out. Cardamom hasΒ aΒ rich and aromatic flavor profile that’s herbal and a bit citrusy. It combines with the vanilla to create the most delightfully flavored whipped cream you’ve ever tried! Everyone will be asking you how you made a simple topping like whipped cream taste so incredible.

pint.js

 

Ingredients For Cardamom Vanilla Whipped Cream:

1 pint heavy whipping cream
3 tablespoons granulated sugar
1 teaspoon vanilla
1/4 teaspoon cardamom

cardamom vanilla whipped cream

Directions For Cardamom Vanilla Whipped Cream:

Pour out pint of whipped cream into the bowl of your stand mixer (or a large mixing bowl).

cardamom vanilla whipped cream
Using a whisk attachment in your stand mixer (or using hand mixer), begin whipping the cream on a slow speed to avoid splashing.
As air gets incorporated and the heavy cream thickens, you can turn up the mixing speed.

cardamom vanilla whipped cream
When soft peaks begin to form, turn off the mixer and add sugar, vanilla, and cardamom.
Continue to whip until stiff peaks form and desired consistency has been reached.

cardamom vanilla whipped cream
Use as a topping for pie or your favorite dessert.

cardamom vanilla whipped cream
You can cover and refrigerate any leftover cardamom vanilla whipped cream for up to 3 days. The whipped cream will hold it’s shape and won’t get runny (unlike canned whipped cream).

xoxo,

Yuli

 

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Easy Cardamom Vanilla Whipped Cream

Ingredients

  • 1 pint heavy whipping cream
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon cardamom

Instructions

  1. Pour out pint of whipped cream into the bowl of your stand mixer (or a large mixing bowl).
  2. Using a whisk attachment in your stand mixer (or using hand mixer), begin whipping the cream on a slow speed to avoid splashing.
  3. As air gets incorporated and the heavy cream thickens, you can turn up the mixing speed.
  4. When soft peaks begin to form, turn off the mixer and add sugar, vanilla, and cardamom.
  5. Continue to whip until stiff peaks form and desired consistency has been reached.
  6. Use as a topping for pie or your favorite dessert.
  7. Cover and refrigerate any leftovers for up to 3 days. The whipped cream will hold it's shape and won't get runny (unlike canned whipped cream).
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