Homemade Whipped Cream

Whether you're an expert or a first-timer, you're going to love this easy homemade whipped cream!

5 from 3 votes

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Course: Dessert

Cuisine: American

Prep Time: 5

Total Time: 8

Servings: servings

Calories: 220kcal

Author: Dolly (Dash for Dinner)

Equipment

Stand mixer or electric hand mixer

Ingredients

▢ 1 ½ cups heavy whipping cream chilled
▢ 3 tablespoons powdered sugar or granulated sugar
▢ 1 teaspoon vanilla extract optional

US Customary - Metric

Instructions

Add chilled heavy cream to a large bowl or the bowl of a stand mixer, along with the powdered sugar and vanilla extract.
Using an electric hand mixer or the whisk attachment for a stand mixer, whip the cream and other ingredients on medium-high speed until moderate peaks form, about 3-4 minutes. Stop the mixer and scrape down the sides of the bowl as needed.
You will know the whipped cream is ready when you can pull the whisk portion out of the whipped cream and it holds its shape for at least 30 seconds before falling.
Serve immediately, or store in the refrigerator for up to 24 hours.

Notes

The vanilla extract is optional. Technically, whipped cream made with vanilla extract is Chantilly cream, but it is commonly included in modern whipped cream recipes.

Chilling: Make sure the heavy cream is chilled. Ideally, the bowl would be chilled as well. This helps to ensure it whips and thickens easily.

Using granulated sugar: You can absolutely make this recipe using granulated sugar. Powdered sugar does help stabilize the cream a bit better, allowing it to hold shape and prevent weeping too soon, but granulated sugar works just fine.

Too thick?: If you have accidentally overworked the cream and it is quite stiff, you can pour in a small amount of heavy cream and gently fold it in with a silicone spatula until fully combined.

Nutrition