Description
This homemade whipped cream is light, fluffy, and perfect for topping desserts.
Ingredients
Scale
- 1/4 cup cold heavy whipping cream
- 1 tablespoon powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar, sifted
- 1 tablespoon vanilla extract
Instructions
- In a large cold mixing bowl on medium-high speed (with whisk attachment if using a 5 quart stand mixer), beat the heavy cream until it starts to thicken, about 1 minute.
- If your bowl is too big or you’re having trouble whipping, use a smaller bowl with a handheld mixer.
- Gradually beat in the sugar and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over), about 3-4 minutes.
- Refrigerate leftovers for up to 2 days. The longer it sits, the more it’ll deflate but will still be delicious.
Notes
- This is a small batch version and should not be made in larger bowls.
- For best results, ensure that all ingredients and equipment are cold.
- Prep Time: 5 minutes
- Category: Desserts
- Method: Whipping
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 2g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg