Homemade Whipped Cream
You can't beat the taste of homemade whipped cream, made from scratch in just 5 minutes using 2 simple ingredients.
Servings: 8
Calories: 110kcal
Equipment
- Large bowl
- electric hand mixer
Ingredients
- 1 cup heavy whipping cream, cold
- 2 Tablespoons confectioners' sugar
- 1 teaspoon vanilla extract (optional)
Instructions
- Before you begin, make sure that your cream is well chilled in the refrigerator. I also recommend placing your bowl and whisk/beaters in the fridge for 30 minutes before whipping the cream (this will help to keep the cream cold as it's whipped).
- Add heavy whipping cream, confectioners sugar, and vanilla (if using) to a large bowl or the bowl of a stand mixer. Using a handheld electric mixer (or a stand mixer with the whisk attachment), beat the mixture on medium-high speed until the desired texture is reached. (See post above for images and descriptions of soft peaks, medium peaks, and stiff peaks, or see descriptions in 'Notes' section below.)
- Use immediately.
Notes
Storage: Whipped cream is best used immediately. However, you can store the whipped cream in an airtight container in the fridge for up to 12 hours. Note that whipped cream that's been made ahead and stored in the fridge will be denser and less frothy than fresh whipped cream, and you may want to give it a quick whip to fluff it up just before serving.
Stages of Whipped Cream:
- Soft Peaks: If you lift your beaters straight up from the bowl (be sure to turn them off first!) and see small, undefined peaks, you have soft peaks. Stop whipping at this stage if you like whipped cream with a softer texture.
- Medium Peaks: If you lift your beaters straight up from the bowl and see formed peaks with tips that bend over, you have medium peaks. This is the most common/popular stage of whipped cream, and it's ideal for use as a topping on treats like ice cream and strawberry shortcake.
- Stiff Peaks: If you lift your beaters straight up from the bowl and see formed peaks with tips that remain upright, you have stiff peaks. This type of whipped cream is ideal for use in layered desserts where a little more structure is needed, like icebox cake or cream pie.
Nutrition
Serving: 0.25cup | Calories: 110kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 8mg | Potassium: 29mg | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg