Whipped Cream

Homemade whipped cream is one of those simple pleasures that takes just a few minutes to make—and it tastes so much better than anything from a can or tub. Light, fluffy, and just the right amount of sweet, it’s the perfect topping for desserts, fruit, pancakes, or even your favorite coffee.

15 minutes

6 Servings

All Recipes, Breakfast, Holidays, Sweets

Ingredients

1 cup heavy whipping cream (cold)

2 tablespoons powdered sugar (adjust to taste)

1 teaspoon vanilla extract

Instructions

For best results, chill your mixing bowl and beaters (or whisk) in the fridge for 10–15 minutes before starting.
Pour the cold cream into the bowl.
Add the powdered sugar and vanilla extract.
Using a hand mixer, stand mixer, or whisk, beat the cream on medium-high speed until soft peaks form. This means the cream holds its shape when you lift the beater, but still has a soft, billowy texture. Be careful not to overwhip—it can turn grainy or start turning into butter!
Use immediately, or store in the fridge for up to 24 hours. If it deflates a bit, just give it a gentle re-whip.
Tips: Want a stiffer whipped cream for piping? Whip to firm peaks, but stop before it looks chunky. Try flavor variations—add a dash of almond extract, citrus zest, or cinnamon.

Whipped Cream

Ingredients

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