Homemade Whipped Cream
Learn how to make homemade whipped cream with just three simple ingredients! This easy recipe is creamy, light, and ready in just a few minutes!
Ingredients
- 1 cup (240 ml) cold heavy cream or heavy whipping cream
- 3 tablespoons confectioners' sugar or granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Add whipping cream, powdered sugar and vanilla extract to the bowl of a standing mixer.
- Start by whisking on low speed for about 15 seconds until the sugar is fully dissolved.
- Increase the speed to medium-high (6 on kitchen aid) for 60-90 minutes seconds. At this point, the whipped cream will be fluffy and thick. Lift your whisk out of the bowl. Turn it upright to see if a peak holds its shape on the whisk's wires. If the whipped cream droops, give it another 10 seconds of whisking and check again.
- Keep whisking until you get a stiff peak that stands tall without slumping. If you see the mixture starting to separate or solidify, stop whisking immediately and take steps to fix your whipped cream.
- Transfer mixture to a piping bag to pipe onto your favorite dessert or into hot chocolate. Or put in a serving dish to serve.
Notes
Double Batch: This recipe can be effortlessly doubled or tripled. The volume of heavy cream doubles as it is whipped. Therefore, if you need 2 cups of whipped cream, start with 1 cup of heavy cream.
Chill Your Equipment: If it’s a hot day, chilling your bowl and whisk also helps. Put the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).
Storage: Whipped cream can be refrigerated in an airtight container for up to 24 hours.
Note on Whipping Times: The times above use a stand mixer at medium- high speed. If you use a higher speed, the time between stages will be shorter. If you are whipping by hand, the times will likely be longer.