Get the Recipe: Quick and Easy Whipped Cream
Homemade whipped cream has a light, pillowy texture, with a soft sweetness of vanilla and cream. It makes a perfect topping for cakes, pies, cheesecakes, and many other desserts.
Ingredients
- 2 cups heavy whipping cream
- ½ cup confectioner's sugar
- 1 teaspoon pure vanilla extract
Instructions
- Chill your mixing bowl and heavy cream by placing it in the freezer for about 10-15 minutes while you gather the other ingredients and set up your prep area. This recipe works best with cold, chilled ingredients. When heavy cream gets room temperature or warm, it will not whip up as easy, if at all.
- Whip heavy cream, confectioner's sugar and pure vanilla extract on medium-high speed for a few minutes until soft peaks form. Keep the mixer down, or the heavy cream will splatter.
- Watch for soft peaks. Turn off the mixer and lift it up. Soft peaks form when you lift the mixer and see soft, pillowy peaks at the end of the mixer attachments. You can also check with a spoon. If it is undermined, it will still be a liquid. If you over mix, or it will turn clumpy and grainy.
- Last step: ⭐️ Please leave a comment and rating below after you make this recipe.
Notes
- If you over mix the whipped cream, it will become less pillowy and a bit more clumpy. If this happens, simply add 1-2 tablespoons of heavy cream and mix lightly with a whisk or on low speed with a mixer.
Calories: 407kcal, Carbohydrates: 19g, Protein: 3g, Fat: 43g, Saturated Fat: 27g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 134mg, Sodium: 32mg, Potassium: 115mg, Sugar: 4g, Vitamin A: 1749IU, Vitamin C: 1mg, Calcium: 79mg, Iron: 0.1mg
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