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Whipped Cream

Homemade Whipped Cream

Whipped cream can make anything better: pies, cakes, hot chocolate, ice cream, you name it. The best part? You only need some good ol' heavy cream to make whipped cream in a flash.
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Course: Frosting
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 Cups
Calories: 54kcal
Author: Brenda Maher

Ingredients

  • 1 cup heavy cream or heavy whipping cream, cold
  • 2 tbsp sugar (powdered or granulated)
  • ½ tbsp pure vanilla extract

Instructions

  • Grab some heavy cream. Remember that the colder, the better. To speed things up, you can chill the whisk attachment and mixing bowl in the fridge for 30 minutes (or 15 in the freezer).
  • Whip all the ingredients (heavy cream, vanilla extract, sugar) at medium-high speed (1-2 minutes).
  • Don't take your eyes off the mixer; feel free to stop it and double-check the texture halfway through. The whipped cream is only ready when:
  • It looks smooth and billowy.
  • You can spot medium peaks (which hold their shape but still have a little sag to them)
  • Continue with the rest of the baking recipe. Enjoy your favorite desserts!

Notes

  1. Powdered sugar is the most common sweetener for whipped cream because it does not leave unwanted grit. You can also use granulated sugar, but it might take longer to dissolve. 
  2. For flavored whipped cream, use a small amount of honey, maple syrup, or liqueur. Don't go overboard, though. 
  3. Vanilla extract is a classic, but you can explore other flavors. A little almond extract, cocoa powder, spices like cinnamon or nutmeg, or even a splash of instant coffee can add interesting layers.
  4. If you plan to let your whipped cream sit for a while before serving, add a stabilizer to help it hold its shape longer. A small amount of unflavored gelatin or cream of tartar can be whisked in before whipping the cream.
  5. Homemade whipped cream is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 7 days. The texture may become slightly softer, but it can still be used for parfaits or milkshakes.
  6. While a mixer is quicker and easier, you can also make whipped cream with a whisk by hand. Use a chilled whisk and bowl, and ensure the cream is very cold.

Nutrition

Calories: 54kcal | Carbohydrates: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 6mg | Potassium: 12mg | Sugar: 1g | Calcium: 10mg
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