Homemade Whipped Cream
Light, homemade whipped cream made by whipping cold heavy cream with sugar and vanilla to soft or stiff peaks.
Equipment
- large mixing bowl or stand mixer bowl
- stand mixer with whisk attachment or hand whisk
Ingredients
Ingredients
- 1 cupheavy whipping cream cold
- 2-4 Tbsppowdered sugar or granulated sugar* adjust to taste
- 1/2-1 tspvanilla extract adjust to taste
Instructions
Instructions
- Put 1 cup cold heavy whipping cream into a large mixing bowl or the bowl of a stand mixer. (Optional: chill the bowl and beaters/whisk for a firmer result.)
- Add 2–4 Tbsp powdered sugar or granulated sugar and 1/2–1 tsp vanilla extract; use the amounts you prefer within those ranges.
- Fit the mixer with the whisk attachment (or use a hand whisk). Begin whipping on medium speed (or whisk steadily by hand).
- As soon as the cream begins to thicken and hold some shape, increase the mixer to medium-high speed.
- Watch the peaks as you whip: - For soft peaks: stop when the cream looks soft and fluffy and a peak gently curves over when you lift the whisk. - For stiff peaks: stop when peaks are firm and stand straight without collapsing.
- Stop immediately when you reach the desired consistency. Do not continue whipping past stiff peaks or the cream will over‑mix, separate, and become buttery.
- Use the whipped cream right away, or cover and refrigerate. If it loses some volume after chilling, gently re-whisk briefly to restore texture.
Notes
Notes
*How to fix whipped cream that has curdled (over-whipped)
– sometimes if it’s not too separated and far gone, you can save it by adding 1-2 Tbsp of cream at a time and fold gently with a spatula until smooth again.
*Storage:
Whipped cream stores better when beaten to stiff peaks. Store in an airtight container in the fridge for 2 to 3 days.
*Stabilized Whipped Cream:
For a more stiff whipped cream, add up to 1/2 tsp of cream of tartar to the ingredients.
*Granulated sugar
can feel grainy when making larger batches of whipped cream. Powdered sugar contains cornstarch which also helps stabilize the cream.
*How to fix whipped cream that has curdled (over-whipped)
– sometimes if it’s not too separated and far gone, you can save it by adding 1-2 Tbsp of cream at a time and fold gently with a spatula until smooth again.
*Storage:
Whipped cream stores better when beaten to stiff peaks. Store in an airtight container in the fridge for 2 to 3 days.
*Stabilized Whipped Cream:
For a more stiff whipped cream, add up to 1/2 tsp of cream of tartar to the ingredients.
*Granulated sugar
can feel grainy when making larger batches of whipped cream. Powdered sugar contains cornstarch which also helps stabilize the cream.