Homemade Whipped Cream
Forget Cool Whip and store bought whipped cream, homemade whipped cream is so easy to make that you won’t be able to come up with an excuse to not make it. Plus, once you’ve tasted the homemade version, you’ll wish you’d done it sooner!
Servings: 8 - 1/4 cups
Equipment
Ingredients
- 1 cup heavy whipping cream 236 g, cold
- 2 tablespoon granulated sugar 23 g
- 1 teaspoon pure vanilla extract
Instructions
- Add all ingredients to a mixing bowl or stand mixer bowl. Stir to dissolve the sugar. Give it a taste to see if you want to adjust anything.
- Beat with a whisk, a hand mixer or the balloon whip attachment on a stand mixer on medium speed just until stiff peaks form. Don’t over whip the cream
Notes
- If you want to substitute powdered sugar, you can use 3 tablespoons to ¼ cup.
- Making whipped cream by hand is possible using a whisk but it does take some arm strength. I like to use this method if I’m only making a small amount.
Nutrition
Serving: 33g | Calories: 116kcal
