Orange Whipped Cream

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Orange Whipped Cream is a fluffy, creamy, citrusy topping that whips up in 5 minutes with 4 simple ingredients. Delicious homemade topping for cakes, pies, pancakes, fresh berries, and hot drinks.

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Servings:

Calories: 59kcal

Author: Cara Lanz

Ingredients

1 cup heavy cream, cold
¼ cup powdered sugar
1 teaspoon orange zest
2 tablespoons orange juice

Instructions

Place all ingredients in a large mixing bowl. Using a stand mixer or hand mixer with beaters or whisk attachment, mix on low to medium speed until the mixture begins to thicken. Increase speed to medium-high and whip until it reaches medium peaks -- the tips of the peaks curl slightly -- or your desired consistency (see notes).
Use orange whipped cream immediately. Store leftovers in an airtight container in the refrigerator for 1-2 days. If it becomes runny overnight, gently whip it with a whisk until it is fluffy again.

Notes

Keep the heavy cream cold until you're ready to use it. Cold cream whips more quickly and fluffier.
If you have time, chill the bowl and beaters in the freezer for 15 minutes or refrigerator for 30 minutes.
Use a glass or metal bowl for whipped cream. Plastic bowls can hold onto residues that can keep the cream from whipping.

Soft Peaks vs. Medium Peaks vs. Stiff Peaks

Soft peaks have a loose shape that curls back onto itself, making them perfect for mixing into hot drinks or topping soft desserts like pudding.
Medium peaks stand up but with a slight bend at the tip, making them great for spooning onto slices of pie or cake.
Stiff peaks hold their shape firmly without collapsing, ideal for piping or spreading over cakes and pies.

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