- 1 cup (240 ml) cold heavy whipping cream
- 2-4 tablespoons (14-28g) confectioner’s sugar (I like a happy medium of 3 tablespoons; caster sugar works well too*)
- 1 teaspoon (5ml) pure vanilla extract (or flavorings of choice; when using an extract like almond or lemon, start with ½ teaspoon)
Homemade Whipped Cream
Yield: 2 cups
Three ingredients and 15 minutes are all you need to make the freshest tasting whipped cream that is a dreamy topping for so many desserts.
Ingredients
Instructions
- Before starting, place your mixing bowl and beaters in the freezer for 5 to 10 minutes to chill. A cold bowl and beaters will help the cream thicken and will increase its volume. Once chilled, remove the bowl and beaters from the freezer.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl (preferably stainless steel, glass as a second choice) using a handheld mixer, add the heavy cream, confectioner’s sugar, and vanilla. Start mixing on low speed, gradually increasing the speed to high as the mixture starts to grow in volume.
- Beat until stiff peaks form, taking care not to over-beat. Tip: Stiff peaks won’t flop over when you draw the beater up and they will be pillowy and light, much like Cool Whip.
STORAGE: Whipped cream is best enjoyed the day it is made. However, I have stored it for up to 4 days in an airtight container in the refrigerator with good results. You may notice a very small amount of liquid separation at the bottom of the bowl, which is normal. You may pour this liquid off, although I gently fold it into the portion I’m about to use because it adds a smooth creaminess to the leftovers.
Notes
*Caster sugar will produce an excellent whipped cream, but it will likely not last as long as whipped cream made with confectioners sugar. The cornstarch in the latter acts as a stabilizer.