Whipped cream is one of my favorite things to eat! It tastes so light, refreshing and perfectly sweet you would thinks it’s as healthy as a glass of skim milk, if only… This easy to make recipe uses only three ingredients, takes less than 3 minutes to make, and can be flavored in so many ways!
How to make Whipped cream
- Pour the heavy whipping cream into the bowl of your stand mixer fitted with a whisk attachment. Or a large bowl if you’re making with a hand mixer.
- Add powdered sugar and vanilla or whichever flavoring you’ve chosen.
- Whip on high for a few minutes. Do not walk away! The cream whips quickly and if over-whipped will become curdled and lose it’s silky texture.
- You’ll know the cream is done when soft peaks are formed by as the whisk/beater is raised.
If you love homemade whipped cream then try some of these recipes out!
How to stabilize whipped cream
- Use powdered sugar instead of granulated sugar. Confectioners sugar has a bit of corn starch and that helps to strengthen the whipped cream just a bit.
How long does whipped cream last?
Homemade whipped cream will last for 2 days in the fridge but is best when freshly made. Whipped cream will retain it’s taste and hold it’s shape but will yellow and lose consistency after a day.
Favorite flavors for whipped cream
- Vanilla extract or bean paste
- Rose water
- Orange blossom water
- Grand Marnier or Cointreau
- espresso powder
- cocoa powder
Pro Tips for Making this Whipped Cream Recipe
- Use COLD cream! And for the very best result use a cold metal bowl.
- Whip on high, and remember to cover that stand mixer so you don’t get splattered.
- Don’t over-whip that cream! Keep a close eye on it and stop just before you think it’s done. You can always whip a bit more later.
If you’ve tried this whipped cream recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Whipped Cream Recipe
Ingredients
- 2 cups heavy cream 480mL, cold
- 1/4 cup powdered sugar 30g
- 2 tsp vanilla extract 10mL
Instructions
- Pour the heavy whipping cream into the bowl of your stand mixer fitted with a whisk attachment. Or into a large bowl if you're making with a hand mixer.
- Add powdered sugar and vanilla or whichever flavoring you've chosen. Whip on high for a few minutes. Do not walk away! The cream whips quickly and if over-whipped will become curdled and lose it's silky texture.
- You'll know the cream is done when soft peaks are formed by as the whisk/beater is raised.
Video
Notes
- Use COLD cream! And for the very best result use a cold metal bowl.
- Whip on high, and remember to cover that stand mixer so you don't get splattered.
- Don't over-whip that cream! Keep a close eye on it and stop just before you think it's done. You can always whip a bit more later.
- If you want to use the whipped (Chantilly) cream to make a layer cake then try folding in 8oz of room temp mascarpone. The resulting frosting will be much more stable and have the slightest hint of cheesecake to it.
- Like your Chantilly cream sweeter? Add a few more tablespoons of sugar!