Description
This easy Homemade Whipped Cream recipe transforms simple ingredients into a light, fluffy topping perfect for desserts and drinks. With just heavy whipping cream, powdered sugar, and vanilla extract, you can whip up a fresh, creamy delight in minutes using an electric mixer. Chill your tools for the best results and enjoy a smooth, soft-peaked whipped cream that’s perfect for garnishing cakes, pies, hot chocolate, and more.
Ingredients
Whipped Cream Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Chill bowl and beaters: Place the mixing bowl and beaters in the freezer for 10-15 minutes to cool them, which helps the cream whip faster and achieve better volume.
- Add heavy whipping cream: Pour the chilled heavy whipping cream into the cold mixing bowl after removing it from the freezer.
- Add sugar and vanilla: Add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract to the bowl with the cream to add sweetness and flavor.
- Beat the mixture: Using an electric mixer, beat the cream mixture on medium-high speed for 3 to 5 minutes until soft peaks form, meaning the cream holds shape but still has a slight curl at the tip. Be careful not to overbeat.
- Stop at soft peaks: Once the whipped cream is fluffy and forms soft peaks, stop mixing immediately to prevent turning it into butter.
- Serve or store: Use the whipped cream immediately as a topping, or store it in an airtight container in the refrigerator for up to 2 hours to maintain freshness.
Notes
- Ensure the mixing bowl and beaters are well chilled for best whipping results.
- Do not overbeat, or the cream will turn grainy and eventually become butter.
- Use powdered sugar as it dissolves easier and creates a smoother texture.
- For a different flavor, substitute vanilla extract with almond or peppermint extract.
- Consume whipped cream within 2 hours if refrigerated to enjoy optimal freshness and texture.
