Description
This homemade whipped cream recipe delivers a light, fluffy, and sweet topping perfect for desserts, beverages, and more. Made with just three simple ingredients—cold heavy cream, powdered sugar, and vanilla extract—it’s quick to prepare and elevates any dish with creamy richness.
Ingredients
Scale
Whipped Cream Ingredients
- 1 ½ cups heavy cream (cold)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Chill the Bowl: Place a medium-sized metal bowl in the freezer for at least 10 minutes to ensure it is thoroughly chilled. A cold bowl helps the cream whip more efficiently and maintain its structure.
- Add Ingredients: Remove the chilled bowl from the freezer and pour in the cold heavy cream, powdered sugar, and vanilla extract to combine the base flavors for the whipped cream.
- Beat the Cream: Using an electric mixer, start beating the mixture on low speed. Gradually increase to high speed and continue beating until stiff peaks form. The whipped cream should have a thick, billowy consistency similar to Cool Whip. Avoid over-beating to prevent it from turning buttery.
- Store Properly: Transfer any unused whipped cream to an airtight container and refrigerate. It is best used within a few days to retain freshness and texture.
Notes
- Ensure the heavy cream and bowl are cold before whipping for best results.
- Use powdered sugar instead of granulated sugar to achieve a smooth, velvety whipped cream.
- Do not over-beat, as this can cause the cream to separate into butter and buttermilk.
- Vanilla extract adds subtle flavor, but you can experiment with other extracts or omit for plain whipped cream.
- Serve immediately or keep refrigerated and use within 2-3 days for optimal taste and texture.
