Ingredients (~3 cups whipped cream)
- 2 1/4 cups heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 1/2 tsp vanilla extract
Whip the Cream Until It Holds Peaks
Add the chilled heavy cream to a large bowl or the bowl of a stand mixer.
Add the powdered sugar and vanilla extract.
Using an electric hand mixer or the whisk attachment for a stand mixer, whip on medium-high speed until moderate peaks form – this takes ~3-4 minutes.
Stop the mixer and scrape down the sides of the bowl as needed.
You’ll know the whipped cream is ready when you can pull the whisk out and the cream holds its shape for ~30 seconds before falling back down.
Don’t overwhip or you’ll end up with butter instead of whipped cream.
Serve or Store
Serve immediately or store in the refrigerator for up to 24 hours.
If it separates slightly after storing, just give it a quick whisk by hand to bring it back together.
Homemade Whipped Cream
This is basically foolproof and takes ~3 minutes to make. I always keep heavy cream on hand because it’s useful for so many things, and honestly this beats store-bought every time.
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Ingredients
Ingredients (~3 cups whipped cream)
- 2 1/4 cups heavy whipping cream chilled
- 1/4 cup powdered sugar
- 1 1/2 tsp vanilla extract
Instructions
- Cooling/Resting Time: 0 minutes
- Add chilled heavy cream, powdered sugar, and vanilla extract to a large bowl or stand mixer bowl.
- Whip on medium-high speed until moderate peaks form, about 3-4 minutes.
- Scrape down sides of bowl as needed.
- Cream is ready when it holds its shape for 30 seconds after lifting the whisk.
- Serve immediately or refrigerate up to 24 hours.
- If separated after storing, whisk briefly by hand to recombine.
Notes
Do not overwhip or cream will turn to butter.
