Homemade Vanilla Whipped Cream
Making your own Homemade Vanilla Whipped Cream couldn't be easier. It takes less than 20 minutes in total and can be prepared as you're serving dessert.
Servings: 2 cups
Calories: 85kcal
Ingredients
- 1 cup heavy cream or whipping cream
- 2 teaspoons vanilla extract
- 2 teaspoons powdered sugar
Instructions
- Chill the bowl of a stand mixer (or any non-reactive bowl) and the whisk attachment in the freezer for 10 minutes.
- Pour the cream and vanilla into the chilled bowl and whisk on high for a few minutes until loose peaks can be formed with the cream. Pro Tip: Lift the whisk slowly out of the cream and look at the shape of the peak at the end of it. You should see a lazy curve that gently falls to the side. Sift the powdered sugar into the cream and continue to whisk on high until the whipped cream holds a stiff peak Pro Tip: The peak of the whipped cream should remain in place when you lift the whisk out of it. Be careful not to over-whisk the whipped cream or it will curdle and begin to turn into butter.2 teaspoons vanilla extract, 2 teaspoons powdered sugar, 1 cup heavy cream
- Serve right away or cover tightly and refrigerate for up to 4 hours. You may want to whisk the whipped cream again briefly before serving, as it may separate and become limp in the fridge.
Notes
- Whipped cream is best when it's eaten right away after preparing
- You can make it ahead, cover it tightly and store it in the fridge for a few hours. Whisk it again before serving, as it tends to separate a little and become limp in the fridge
Nutrition
Calories: 85kcal | Carbohydrates: 1.3g | Protein: 0.7g | Fat: 8.6g | Saturated Fat: 5.5g | Cholesterol: 26.9mg | Sodium: 6.5mg | Sugar: 1.3g
