Homemade Whipped Cream Recipe
A quick and easy homemade whipped cream recipe! Just 3 ingredients and 5 minutes to make. Tastes so much better than store-bought and is perfect for topping off your favorite pies, cakes, or other desserts!
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 3 cups
- 1 1/2 cups heavy cream¹ cold (355ml)
- 1/2 cup powdered sugar (60g)
- 1 teaspoon vanilla extract (5ml)
Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill.
Once bowl has chilled, remove from freezer and add heavy cream, powdered sugar, and vanilla extract.
Using an electric mixer², beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don't over-beat, but don't stop beating until cream has reached a thick, billowy consistency (think the thickness of Cool Whip).
Keep unused whipped cream refrigerated in an airtight container.
¹I recommend using "heavy cream" rather than "whipping cream". Heavy cream holds its shape better after whipping, but whipping cream will work in a pinch.
²I definitely recommend using an electric mixer for this. Whisking cream to stiff peaks by hand takes forever and is not fun.
If you're using a KitchenAid or stand mixer, use the whisk attachment for best results, though it's possible to make whipped cream using the paddle attachment.
I have made this whipped cream up to 3 days in advance and had it keep beautifully, however because all baking environments differ I generally recommend you make it the same day you intend to use it.
I used a Wilton 2D tip for piping in the video
Serving: 0.25cup | Calories: 120kcal