Homemade whipped cream is so easy to make, and is a great topping for pies, cakes, brownies, ice cream, hot chocolate, or pretty much any dessert. Its shelf life is much shorter than the store-bought stuff, but you can literally taste the difference with it. I recommend using a hand mixer or standing mixer for this, as it will take about five minutes on your mixer’s medium-high setting to make. You can mix it by hand, but it takes a bit of work!

Combine the whipping cream, powdered sugar, and vanilla extract in a bowl. Make sure the heavy cream is cold, or it won’t stiffen well when mixing.

Mix on the medium-high setting for about five minutes, or until there are no more bubbles when mixing and the cream has stiffened. Serve as a topping immediately, or store in the fridge for up to a day before using.

How to Make Homemade Whipped Cream

Course: Desserts, Tips u0026amp; How-To’sDifficulty: Easy

Servings

servings

Prep time

minutes

Ingredients

1 cup heavy whipping cream
2 tbsp. powdered sugar
1 tsp. vanilla extract

Directions

Combine heavy whipping cream, powdered sugar, and vanilla extract in a medium-sized bowl. Whisk preferably with a hand or standing mixer on medium-high for five minutes, or by hand for 10 minutes until peaks form.
Use as topping or chill before use up to one day. That’s it!

Notes

Tip: Make sure the heavy whipping cream is cold when whisking with the mixer.
Tip: Want to pipe the whipped cream for icing? Add one tablespoon cornstarch to the mixture when blending. This will stiffen its shape, but also increase its refrigeration life to two days!