No store-bought whipped topping can compare with homemade whipped cream. Not only that, but homemade whipped cream is surprisingly easy. I think it’s the perfect topping for just about everything. Enjoy!
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla
- Chill whisk attachment and a medium metal bowl in the freezer for 10 to 20 minutes.
- Combine heavy whipping cream, powdered sugar, and vanilla in the chilled bowl. Using your chilled whisk attachment, beat until stiff peaks form, approximately 5 to 10 minutes. Be careful not to overmix.
You can tell you have stiff peaks when you pull your whisk attachment out of the whipped cream and the whipped cream keeps its shape and doesn't collapse or drip off the whisk.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 109Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 8mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 1g
Why Chill the Bowl for Whipped Cream?
Whipped cream whips best when very cold. The chilled bowl helps keep the whipped cream cold, so it whips quickly and remains very light. This also helps you get the most volume out of your whipped cream.
My Whipped Cream is Grainy, What Do I Do?
Overbeaten whipped creamy can become lumpy and grainy. Unless it has turned to butter, you can still fix this! Add a splash or two of cream and gently hand whisk it in until the texture smooths out again.
If you made this recipe, I’d love to hear about it! Please leave a review or a comment letting me know how things turned out. Happy baking!