How to Make Whipped Cream Recipe
Whip up a cloud of delight! Learn how to create luscious, Homemade Whipped Cream - the ultimate crowning glory for pies, cupcakes, and beyond. It's all about that creamy, fluffy, flavor-packed goodness.
Servings: 2 cups
Calories: 437kcal
Ingredients
- 1 cup heavy cream or heavy whipping cream*
- 2-3 Tbsp powdered sugar
- 1/2 tsp pure vanilla extract
- pinch salt
Instructions
- Use a hand mixer or a stand mixer fitted with a whisk attachment.
- Whip the heavy cream, sugar, vanilla, and salt on medium-high speed for about 2-3 minutes, or until medium peaks form.
- For extra stiff whipped cream, continue beating for an additional 1-2 minutes, taking care not to overbeat.
Notes
*I always believe in using quality ingredients. If you are using whipped cream as the "star" of the recipe (if it is one of the stand-out components), use quality cream. Trust me, you can taste a difference!
-It is very easy to double or triple a batch of whipped cream. You can cover and refrigerate whipped cream for 24 hours.
STORE Homemade Whipped Cream in an airtight container in the fridge for up to 24 hours. An alternative method for longer storage is to keep it in an airtight container or piping bag in the freezer for up to 2 months.
THAW slowly in the refrigerator before using. If it starts to deflate or separate, simply give your leftovers a gentle re-whip with a whisk or mixer for a few seconds to revive its fluffiness before serving.
Nutrition
Serving: 2cups | Calories: 437kcal | Carbohydrates: 12g | Protein: 3g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 32mg | Potassium: 114mg | Sugar: 11g | Vitamin A: 1739IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 0.1mg
