Homemade Whipped Cream
Light, fluffy homemade whipped cream made with just three ingredients. It comes together in about five minutes and tastes worlds better than the store-bought kind. Perfect on pie, berries, hot chocolate, and everything in between.
Servings: 8 servings
Calories: 110kcal
Ingredients
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Pour the cold heavy whipping cream into a large mixing bowl.
- Add the powdered sugar and vanilla extract.
- Beat with a hand mixer on medium speed until soft peaks form.
- Continue beating until stiff peaks form, being careful not to overmix.
- Serve immediately or refrigerate until ready to use.
Notes
- For the fluffiest whipped cream, chill the mixing bowl and beaters for about 15 minutes before starting.
- Use 2 tablespoons powdered sugar for a versatile, lightly sweet cream, or 3 tablespoons for a sweeter version.
- Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
- To stabilize the whipped cream so it holds its shape for piping or making ahead: Bloom 1 teaspoon (one 0.25-ounce packet) of unflavored gelatin in 1 tablespoon cold water. Let it sit for 1 minute, then microwave for 5 to 10 seconds, just until melted. Let it cool until warm but not hot, then slowly drizzle it into the cream once it reaches soft peaks. Keep beating until stiff peaks form.
Nutrition
Serving: 1serving | Calories: 110kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 8mg | Potassium: 29mg | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.03mg
