Whipped Cream Recipe
Easy homemade whipped cream recipe with only three ingredients!
- 1 c. heavy cream or heavy whipping cream
- 2 Tbsp powdered sugar or granulated sugar
- 1 tsp clear vanilla extract
Chill mixing bowl and beaters in the freezer for 15 minutes or overnight. You don’t have to do this step but it will help the peaks form faster. We recommend a glass bowl or stainless steel bowl.
Combine the cream, sugar and vanilla extract in chilled bowl. Start blending at low speed and then increase to medium-high speed.
Continue blending until the cream increases by about double in size. This might take a while so be patient.
For Soft Peaks blend mixture until it resembles the texture of melted ice cream. It will retain light swirl marks when you lift the beaters out of the mixture.
For Medium Peaks blend until it retains more significant swirl marks that are closer together when you life the mixer out of the mixture. It will have the classic consistency of a dollop on a pumpkin pie.
For Stiff Peaks continue mixing until it has tight swirl marks and resembles Cool Whip. It will have a consistency that you could ice a cake with. Don't over mix If you over mix it will turn into a butter like consistency.
Use immediately or cover tightly and store in the refrigerator. I would recommend using it within 24 hours or it will lose the creamy texture, it still works it’s just not quite as creamy!
How long does Whipped Cream last?
It will keep in the refrigerator for two to three days, although it's best served right after you make it! It may lose some of it's structure if it's stored in the refrigerator so I don't recommend making it ahead.
Can I flavor it?
You can flavor it with different flavor extracts like almond extract, mint extract or other extracts. You can also flavor it with peanut butter, chocolate, espresso or coffee, and with different kinds of fruit purees.
Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 6mg | Potassium: 11mg | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 10mg