Perfect Whipped Cream
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"My whipped cream recipe takes less than 5 minutes and tastes way better than anything you can buy at the store! Promise. Whipped cream from a bottle might seem simpler, but trust me when I tell you fresh, homemade whipped cream is so worth it! It’s outrageously creamy, light, and pillowy. For a vegan whipped cream, try this incredibly delicious coconut whipped cream."
Serves 2 cups | Prep Time 10 mins PT10M | Cook Time no cook time PT10M | Condiment, SauceWhy I Love This Recipe
We love making homemade whipped cream. It’s light, fluffy, and so much more delicious than what you can buy at the store. With a few tips and simple ingredients, you can make delicious, light, and fluffy whipped cream in no time.
Ingredients You'll Need
1 cup (240ml) cold heavy cream or heavy whipping cream
1 to 2 tablespoons powdered sugar, maple syrup, or honey
1 teaspoon pure vanilla extract, optional
Small pinch fine salt, optional
Directions
Cream whips best when it is very cold. If your cream is not cold, chill it in the refrigerator.
2Pour the cold cream into a large mixing bowl and add optional ingredients (sweetener, vanilla, and salt).
3Begin to beat the cream with a hand mixer on low speed, and then increase the speed to medium-high as it starts to foam and bubble. Starting at a lower speed prevents the cream from splattering out of the bowl.
4Beat at medium-high speed until your desired thickness, 2 to 3 minutes. See our article for the three stages of whipped cream and their uses.
5If you happen to over-beat the cream and it turns into a clumpy mess, you can fix the broken whipped cream. With the mixer on low speed, add more unwhipped cream from the carton, a tablespoon at a time, until it becomes fluffy again.
6Store covered in the refrigerator for 24 hours. If the cream deflates, use a whisk or hand mixer to whip it again.
Pairs Well With
Strawberries
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