Homemade Whipped Cream
This homemade whipped cream tastes good on top of pie, fruit, ice cream, in fruit salad, on pancakes, or even on its own! There's only 3 ingredients, and it takes 5 minutes to make!
Servings: 16 people
- 1 cup heavy whipping cream
- 1/2 cup confectioner's sugar
- 1/2 teaspoon vanilla extract
Pour heavy cream into a clean bowl. Beat cream with an electric mixer on medium-high speed (I did speed 4/6) for 1 minute, or until the mixture becomes frothy.
Continue beating with the electric mixer on the medium-high speed setting for an additional 2 minutes. The froth will dissipate and the cream will start to expand a little bit and have some body to it.
Continue beating with the electric mixer on the medium-high speed setting for an additional 1 minute, or until soft peaks form. At this point, you will start to see the beaters leave patterns in the cream and when you pull the beaters out, the peaks at the end of the beaters will gently fold over.
Add in the vanilla extract and confectioner's sugar. Mix gently into the cream with the beaters off.
Continue mixing the whipped cream with the electric mixer set to low (I used speed 2/6) for an additional 2 minutes or until stiff peaks form. At this point, you will see deep grooves in the whipped cream and when you pull the beaters out, the peaks at the end of the beaters will retain their shape.
To freeze: Line a baking tray with waxed paper and place dollops of whipped cream on the waxed paper. Stick in the freezer for a few hours or until firm. Transfer to a labeled freezer bag for storage. Click here for a short (90 seconds) how-to YouTube tutorial.
Note: The number of servings (and calories) is based off of a dollop of whipped cream.
Serving: 0g | Calories: 69kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg