Homemade Whipped Cream

This guide will help you make the perfect whipped cream recipe every single time. You can make it fresh anytime with just three ingredients for your desserts.

Course Dessert

Cuisine American

Keyword whipped cream

Prep Time 10

freezing time 20

Total Time 30

Servings cup

Calories 851.8kcal

Ingredients

1 cup heavy cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Before whipping the cream, place the mixing bowl mixer in the freezer for about 15 to 20 minutes.
Add the whipping and confectioners' sugar and vanilla extract to the chilled bowl and use the wire whisk attachment of a standing mixer or a hand-held electric mixer to beat the ingredients together on high speed until medium to stiff peaks forms about 1 minute.
Be sure to stop once halfway through to scrape down the sides of the bowl.
Use as desired and refrigerate any unused portion for up to 10 hours. For best results, rewhisk for 10 to 15 seconds before using.

Notes

Don’t overwhip the cream. If you over-mix it, it looks grainy and curdled.
As you whip heavy cream, its volume doubles. Therefore, to make 2 cups of whipped cream, use 1 cup of heavy cream. Feel free to double the recipe based on your need.
Go from low-slow to medium-high speed when you are using an electric mixer. This allows the cream to create small bubbles that build to a stiff and stable peak. Mixing at high speed creates larger bubbles that form unstable foam that deflates fast.
Don’t pause until you are done. Don’t walk away from whipping and come back

Nutrition