Homemade Whipped Cream
Serves 16
This homemade whipped cream recipe is a delicious topping for desserts like cakes, pies, and more! It's easy to make in 5 minutes with just 3 ingredients. So much better than store-bought!
Ingredients
- 2 cups cold heavy cream or heavy whipping cream, 1 pint
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- 15 to 30 minutes before you plan to make whipped cream, chill the bowl of your stand mixer or another large metal or glass bowl in the refrigerator.
- Combine the cream, powdered sugar, and vanilla in the chilled bowl. Using a stand mixer or electric mixer fitted with a whisk attachment, whisk on low speed to incorporate the powdered sugar into the cream, then increase the speed to medium and whisk for 4 to 8 minutes, or until medium to stiff peaks form.
- For medium peaks, stop beating when the cream retains some ripple marks when you lift the whisk attachment out of it. If you turn the whisk upside down, the peak of the cream will hold its shape but gently fold back into itself. I like this texture for serving with desserts like strawberry shortcake and apple pie and dolloping onto crepes.
- For stiff peaks, continue beating until the cream holds strong ripple marks when you lift the whisk attachment out of it. If you turn the whisk upside down, the tip of the cream will stand upright. I like this texture for piling onto whole cakes and pies.
- Use immediately or store in an airtight container in the refrigerator for up to 3 days. Whipped cream is best used within one to two days, as it loses some volume over time.
Notes
Heavy cream doubles in volume when whipped. This recipe yields about 4 cups whipped cream.