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.


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.


*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.

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