Homemade Whipped Cream
This Homemade Whipped Cream is a game-changer! Whip up fluffy, sweet cream in minutes for all your desserts.
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup heavy whipping cream (make sure it's cold for the best results)
- 2-4 tablespoons powdered sugar or granulated sugar (adjust to taste)
- 1/2-1 teaspoon vanilla extract (adjust to taste)
Instructions
- Chill the Equipment: Place your mixing bowl and beaters in the freezer for about 10-15 minutes before starting.
- Pour the Cream: Once your equipment is chilled, pour the heavy whipping cream into the mixing bowl.
- Add Sugar and Vanilla: Sprinkle in the sugar and vanilla extract. Start with less and add more to taste later.
- Begin Whipping: Using an electric mixer, whip the cream on low speed, gradually increasing to medium-high speed.
- Monitor the Consistency: Whip until soft peaks form. Be careful not to overwhip.
- Taste and Adjust: Taste your whipped cream and adjust the sweetness or vanilla as needed.
- Serve or Store: Use immediately or store in the refrigerator in an airtight container for up to 24 hours.
Notes
- For best results, ensure your equipment and cream are very cold.
- Adjust sweetness by starting with less sugar and adding more as needed.
- Homemade whipped cream can be frozen for up to a month; just dollop and freeze.