Homemade Whipped Cream

Learn how to make fresh sweetened homemade whipped cream with only 3 simple ingredients. With its light and billowy texture, it's the perfect topping for pies, cakes, cupcakes, cheesecakes, trifles, and so much more! This recipe is also in my cookbook, Sally's Baking 101.

View original recipe on sallysbakingaddiction.com

american

0

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 2

Ingredients

1 cup (240g/ml) heavy cream or heavy whipping cream, cold

2 tablespoons granulated sugar or confectioners’ sugar

1/2 teaspoon pure vanilla extract

Instructions

Step 1
In a large bowl using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
Step 2
Use immediately or cover tightly and store in the refrigerator for up to 24 hours.

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