Better Than Store-Bought Homemade Whipped Cream!
There’s nothing quite like a cloud of freshly whipped cream to finish off a dessert. Light, creamy, and just sweet enough, homemade whipped cream is a game-changer—and the good news is, it’s incredibly easy to make. Whether you’re topping a slice of pie, layering it into shortcakes, or dolloping it over fresh berries, this homemade version will always beat anything that comes from a can or tub. Yields: 2½ cups!
Servings: 2.5 cups
Calories: 141kcal
Equipment
Stand mixer fitted with whisk attachment or handheld electric mixer
Ingredients
- 1½ cups (355ml) heavy cream cold
- 3 Tbsp (6g) powdered sugar
- 2 tsp pure vanilla extract
Instructions
- Make homemade whipped cream. Place 1½ cups (355ml) heavy cream, 3 Tbsp (6g) powdered sugar, and 2 tsp vanilla extract in the bowl of a stand mixer. Whisk on medium-high speed until medium peaks form. If you prefer stiff peaks, beat it a little longer.
Notes
- Make-ahead: Whipped cream is best served fresh, but you can make it a few hours ahead. Store it in the fridge in a covered container. If it softens a bit, give it a quick whisk before serving.
- Leftovers: Keep them in the fridge for up to 2 days. Whipped cream tends to deflate over time, so don’t wait too long to use it.
Nutrition
Serving: 0.25cup (assuming 10 servings) | Calories: 141kcal | Carbohydrates: 6g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 10mg | Potassium: 35mg | Sugar: 5g | Vitamin A: 525IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 0.04mg
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