Whipped Cream Recipe
A light and fluffy homemade whipped cream made with just three ingredients and ready in about five minutes using your hand or stand mixer. Perfect over fresh berries, a stack of pancakes or a mug of hot cocoa.
Servings: 4 serving
Equipment
- large mixing bowl
- stand or hand mixer
- measuring cups
- measuring spoons
Ingredients
- 1 cup heavy cream cold
- 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Add the cream, sugar and vanilla. Pour the cold heavy cream into your mixing bowl, then add the confectioners' sugar and vanilla bean paste.1 cup heavy cream, 2 tablespoons confectioners' sugar, 1 teaspoon vanilla bean paste
- Start mixing on low. Begin with the lowest setting to avoid splattering. Slowly increase the speed to medium-high as the cream begins to thicken.
- Whip to soft peaks. Continue mixing until the cream forms soft peaks. This means that when you lift the beater out, the peak will form and then curl over a bit rather than standing straight up on its own. This usually takes 2-3 minutes with a stand mixer and maybe an extra minute with a hand mixer.
- Serve immediately or refrigerate. Use right away, or store in the fridge until ready to serve.
Notes
- For best results, make sure that the heavy cream is cold. The colder it is, the more quickly it will stabilize and turn to whipped cream.
- Keep a close eye on the cream once the soft peaks start to form. It can go from perfectly whipped to butter in a matter of seconds.
- Store leftovers in an airtight container in the fridge for up to 24 hours. It may lose some of its volume in the fridge - just give it a quick whisk by hand before serving.