Description

This Homemade Whipped Cream recipe shows you how to turn cold heavy cream into a luscious, fluffy topping for desserts in just minutes using a mixer. With just three simple ingredients — heavy cream, sugar, and vanilla extract — you can create a smooth, creamy topping perfect for cakes, pies, hot chocolate, and more. The recipe guides you to whip the cream to medium peaks for the ideal texture, and includes tips to rescue over-whipped cream to ensure perfect results every time.

Ingredients

1 cup (240g/ml) cold heavy cream or heavy whipping cream
2 Tablespoons granulated sugar or confectioners’ sugar
1/2 teaspoon pure vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Combine ingredients: In a large bowl, pour the cold heavy cream, add the sugar and vanilla extract. Using either a handheld mixer or a stand mixer fitted with a whisk attachment, get ready to whip your cream.
Whip the cream: Whip on medium-high speed for about 3 to 4 minutes until medium peaks form. Medium peaks hold their shape but still have a gentle bend — the perfect texture for topping and piping desserts.
Fix over-whipped cream: If the cream looks curdled and heavy from over-whipping, add a little more cold heavy cream and gently fold it in by hand with a spatula until smooth again.
Use or store: Use the whipped cream immediately as a topping, or cover tightly and refrigerate for up to 24 hours to keep it fresh.

Notes

Make sure your heavy cream is very cold for best whipping results.
You can substitute granulated sugar with confectioners’ sugar for a smoother finish.
Whipping times may vary depending on your mixer – keep a close eye to avoid over-whipping.
Whipped cream is best used within 24 hours, but can be re-whipped if it starts to separate.
For a dairy-free alternative, use coconut cream chilled overnight.

Prep Time: 2 minutes
Cook Time: 3-4 minutes
Category: Dessert Topping
Method: Blending
Cuisine: American