To make whipped cream at home, follow these expert steps:
Ingredients
- 1 cup (240 ml) cold heavy cream or heavy whipping cream
- 2 tablespoons powdered sugar (confectioners’ sugar)
- 1/2 to 1 teaspoon pure vanilla extract
Equipment
- Mixing bowl (preferably metal) chilled in the fridge or freezer
- Electric mixer with a whisk attachment or a hand whisk
Instructions
- Chill everything: Start with very cold heavy cream straight from the fridge. Also chill your mixing bowl and whisk or beaters in the fridge for at least 15-20 minutes. Cold equipment and cream whip better and faster
- Combine ingredients: Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.
- Whip the cream: Using an electric mixer, start whipping on low speed to avoid splattering, then gradually increase to medium-high speed. Whip until the cream thickens and soft or medium peaks form. Medium peaks mean when you lift the whisk, the peak holds its shape but slightly droops at the tip
- Watch carefully: Whipping cream only takes a few minutes. Don’t walk away because it can quickly go from perfectly whipped to over-whipped (curdled and grainy). Stop whipping as soon as you reach the desired peak stage
- Use immediately or chill: Use whipped cream right away or store it covered in the fridge for up to 24 hours. Freezing may affect texture
Tips
- If you over-whip and it becomes grainy, add a little more cold cream and gently fold it in to smooth it out
- Adjust sugar to taste, from 1 to 3 tablespoons depending on desired sweetness
- For flavored whipped cream, add extracts or powders like almond, espresso, or cocoa during whipping
This simple method yields light, fluffy whipped cream perfect for topping desserts like pies, cakes, and cupcakes
