Homemade Whipped Cream
Servings 2 cups
Calories
Ingredients
- 1 cup heavy whipping cream be sure it is cold
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract I recommend clear vanilla for the perfect white color.
Instructions
- Before making the whipped cream, chill your mixing bowl and whisk or beaters in the freezer for 10-15 minutes. Chilling the equipment will help the cream form quicker.
- In the chilled mixing bowl, pour in the heavy cream, confectioners’ sugar, and vanilla extract in and mx on medium for about 3-4 minutes. You want the mixture to be smooth, creamy, but not thick and lumpy. You’ll want the mixture to be able to form soft peaks.
- Use your homemade whipped cream to top pies, hot chocolate, pancakes, or your favorite desserts.
- Store any unused whipped cream in an airtight container in the refrigerator.
Notes
● Be sure to mix on medium speed. After a few trials while developing this recipe, I have learned that when mixing on high, the whipped cream can become lumpy really quick and the texture won’t be quite right. Medium speed was the best way to get the perfect whipped cream!
● If you are needing a firmer texture, continue whipping until stiff peaks form, rather than the soft peaks. This should only be an additional 15-30 seconds more.
● If you are needing a firmer texture, continue whipping until stiff peaks form, rather than the soft peaks. This should only be an additional 15-30 seconds more.