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Homemade Whipped Cream Recipe

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4.4 from 7 reviews

This homemade whipped cream recipe is a simple and delicious topping perfect for cakes, pies, and various desserts. Made with only three ingredients, it whips up in just 5 minutes and offers a fresh, creamy alternative to store-bought versions. The whipped cream can be customized to medium or stiff peaks based on your dessert preference.

Ingredients

Whipped Cream Ingredients

  • 2 cups cold heavy cream or heavy whipping cream (1 pint)
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Chill the Bowl: About 15 to 30 minutes before making the whipped cream, place the bowl of your stand mixer or a large metal or glass bowl into the refrigerator to chill. This helps the cream whip faster and achieve better volume.
  2. Combine Ingredients: Pour the cold heavy cream, powdered sugar, and vanilla extract into the chilled bowl. Using a stand mixer or electric mixer fitted with a whisk attachment, start whisking on low speed to mix the sugar into the cream.
  3. Whip to Peaks: Increase the speed to medium and continue whisking for 4 to 8 minutes until the cream forms medium to stiff peaks. For medium peaks, the whipped cream will hold shape but gently fold back when the whisk is lifted. For stiff peaks, the cream stands firmly upright without folding back.
  4. Use or Store: Use the whipped cream immediately as a dessert topping, or store it in an airtight container in the refrigerator for up to 3 days. It is best consumed within 1 to 2 days to maintain optimal volume and texture.

Notes

  • Heavy cream doubles in volume when whipped, yielding about 4 cups from this recipe.
  • Use cold ingredients and chilled equipment to achieve better whipping results.
  • Whipped cream is best used fresh but can be refrigerated for up to 3 days in an airtight container.

Find it online: https://recipesbyliza.com/homemade-whipped-cream-recipe/