Easy Homemade Whipped Cream
Why mess with the gross store bought version when you can have easy homemade whipped cream in five minutes with only three ingredients!
How to Make Easy Homemade Whipped Cream
When making easy homemade whipped cream, make sure you start with a cold bowl and cold cream. Doing this will help you end up with a really nice, stiff final product.
Start by combining all of your ingredients in your cold bowl.
I always make my whipped cream using a hand mixer but you can also use a stand mixer. If you are disabled or making a large batch, I would go ahead and use the stand mixer.
You want to start mixing on the lowest speed, otherwise you will get a cloud of powdered sugar in your face. Mix on the lowest speed until all the ingredients are combined.
Once combined, increase to the next speed. Keep it here for 30-45 seconds.
Increase to the next speed and make sure you’re moving the mixer around the bowl. You will start to notice the mixture becoming frothy.
Once the mixture starts to thicken up and resemble pudding, increase to the highest speed and keep it here for the remained of the time.
Continue mixing until stiff peaks form. There’s a sweet spot here, because the longer you mix the stiffer the whipped cream becomes but you don’t want to overmix it and turn it into butter.
Whipped cream can be stored in the fridge up to a week and in the freezer up to two months. Transfer to the fridge to thaw before using. Both of these methods may result in limp whipped cream but you can add a little powdered sugar and beat it with the mixer again to stiffen it back up.
Easy Homemade Whipped Cream
Equipment
- mixing bowl chilled
- Hand mixer or stand mixer
Ingredients
- 2 cups heavy cream chilled
- 1/2 cup powdered sugar
- 1 tsp vanilla
Instructions
- Combine all the ingredients in your chilled mixing bowl.
- Start on the lowest speed and begin combing your ingredients using your hand mixer.
- Once the ingredients have come together, bump it up to the next speed.
- Your mixture will start to look frothy. After 30-45 seconds, bump it up to the next speed.
- Continue moving the hand mixer around and after 45-60 seconds, bump it up to the next speed.
- You will begin to notice your mixture thickening. Once it starts looking like pudding, I increase the speed all the way and keep it there the remainder of the time.
- Continue mixing until stiff peaks form. There's a sweet spot here, because the longer you mix the stiffer the whipped cream becomes but you don't want to overmix it and turn it into butter.
- Whipped cream can be stored in the fridge up to a week and in the freezer up to two months. Transfer to the fridge to thaw before using. Both of these methods may result in limp whipped cream but you can add a little powdered sugar and beat it with the mixer again to stiffen it back up.