Description
Light and fluffy homemade whipped cream made with just 3 ingredients, ready in minutes for topping cakes, pies, and desserts.
Ingredients
- 1 cup (240 ml) heavy whipping cream, cold, at least 35% fat
- ¼ cup (30–35 g) powdered sugar, to taste
- 1 tsp vanilla extract
Instructions
- Add the cold heavy whipping cream, powdered sugar, and vanilla extract to a large mixing bowl.
- For best results, place the bowl with the ingredients in the freezer for 10 minutes before whipping (optional).
- Beat with an electric mixer on medium-high speed until the cream thickens and forms peaks that hold their shape.
- Stop mixing as soon as the whipped cream is thick, smooth, and fluffy. Avoid overwhipping or the texture can become grainy.
- Use immediately or keep refrigerated until ready to serve.
Notes
Storage: Store covered in the refrigerator for up to 2 days; lightly whisk again before using if needed.
Tips:
- Use heavy cream with at least 35% fat for the best texture.
- Keep the cream, bowl, and beaters cold for easier whipping.
- For softer whipped cream, stop at soft peaks; for piping, whip to stiff peaks.
- Watch closely near the end to avoid overwhipping.
- For cakes that need longer hold, use a stabilized whipped cream instead.
- Prep Time: 5 minutes
- Category: frosting
- Cuisine: American