Homemade Whipped Cream
Creamy, light, and delicious homemade whipped cream made from just 3 simple ingredients. The perfect topping for pies, cakes, waffles, fruit, and more!
Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Chill your mixing bowl and beaters in the freezer for 15-30 minutes. This helps the cream whip faster.
- Pour the cold heavy cream into the chilled bowl. Beat on high speed until the cream begins to thicken and increase in volume.
- Once the cream has thickened slightly, add the powdered sugar and vanilla extract. Continue beating on high speed until stiff peaks form.
- Do not overbeat or the whipped cream will become grainy and butter-like. Stop mixing once it reaches your desired texture.
- Use the whipped cream immediately or refrigerate in an airtight container for up to 2 days.
Notes
- For best results, make sure your cream and equipment are very cold. Warm cream will not whip properly.
- Add any additional flavorings or sweeteners to taste.
- To freeze, dollop mounds of whipped cream on a parchment-lined baking sheet and freeze until solid. Store frozen dollops in a freezer bag for up to 2 months.