Homemade Whipped Cream
Ingredients
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Pour heavy cream, sugar and vanilla into the cold bowl and whisk on high speed until stiff peaks form.
- Use immediately or cover tightly and store in the refrigerator for up to 24 hours.
Notes
- Yield and doubling: 1 cup of heavy cream yields 2 cups of homemade whipped cream. This recipe can easily be doubled by using 2 cups of heavy cream.
- Keep your cream nice and cold before whipping: The colder it is, the easier it becomes to whip into a light, airy topping with plenty of volume.
- Totally worth doing: Chill your bowl and whisk first.
- Don't overwhip the cream: Stop mixing as soon as stiff peaks form.
- For best flavor: Use good quality pure vanilla extract.
- For pipping: If piping decorations, whip to stiff peaks.
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Soft Peaks: The cream is fluffy but folds over when the whisk is lifted. Perfect for folding into mousses or serving alongside fruit.
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Medium Peaks: The peaks mostly stand upright but gently curl at the tips.
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Stiff Peaks: The peaks stand straight up and hold their shape. This is the ideal consistency for decorating cakes, piping onto cupcakes, or topping pies.
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Make-Ahead: Prepare up to 12 hours ahead and refrigerate until ready to serve.
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Storage: Store covered in the refrigerator for up to 24 hours for the best texture.
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Freezing: Pipe onto parchment paper and freeze until firm. Transfer to a freezer-safe container for up to 2 months.
- Nutrition facts are based on the entire yield about 2 cups of whipped cream).
Nutrition
Calories: 454 kcal, Carbohydrates: 15 g, Protein: 3 g, Fat: 43 g, Saturated Fat: 27 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 11 g, Cholesterol: 134 mg, Sodium: 32 mg, Potassium: 115 mg, Sugar: 16 g, Vitamin A: 1749 IU, Vitamin C: 1 mg, Calcium: 79 mg, Iron: 0.1 mg
