To make whipped cream at home, follow these steps:
Ingredients
- 1 cup (240 ml) cold heavy cream or heavy whipping cream
- 2 tablespoons powdered sugar (adjust to taste)
- 1/2 to 1 teaspoon pure vanilla extract
Instructions
- Chill everything: Start with very cold heavy cream. For best results, chill your mixing bowl and whisk or beaters in the fridge for at least 15-20 minutes. Cold cream whips better and produces lighter, fluffier whipped cream
- Combine ingredients: Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.
- Whip the cream: Using a hand mixer, stand mixer, or whisk, beat the mixture on medium speed at first, then gradually increase to medium-high speed. Whip until medium peaks form-when you lift the whisk, the peaks should hold their shape but slightly droop. This usually takes about 3-4 minutes
- Watch carefully: Don't walk away while whipping. Over-whipping can cause the cream to curdle and become grainy. If it overwhips, you can gently fold in a little more cold cream to restore smoothness
- Use or store: Use the whipped cream immediately or cover and refrigerate for up to 24 hours. It can lose texture if frozen
Tips
- Start whipping on low speed to avoid splattering and gradually increase speed to incorporate air slowly, resulting in more stable whipped cream
- Adjust sugar amount to your preferred sweetness.
- Whipped cream can be flavored by adding extracts (almond, espresso), cocoa powder, or even liqueurs
This method yields light, fluffy whipped cream perfect for topping desserts like pies, cakes, and cupcakes
