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whipped cream-1

Whipped Cream

This classic homemade whipped cream recipe is perfect for topping pies, cakes, hot chocolate, or fresh fruit. Light, fluffy, and mildly sweet, it’s a quick and satisfying treat you can prepare in just minutes using a few basic ingredients.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 persons
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 240 ml heavy whipping cream Well chilled.
  • 2 tablespoons powdered sugar Adjust sweetness to taste.
  • 1 teaspoon vanilla extract

Equipment

  • 1 medium mixing bowl preferably metal, chilled
  • 1 hand mixer or stand mixer with whisk attachment you can use a hand whisk if necessary
  • 1 measuring cups and spoons
  • 1 spatula

Method
 

  1. Chill your mixing bowl and mixer beaters or whisk in the freezer for 10 minutes (optional, but helps cream whip faster).
  2. Pour the heavy whipping cream into the chilled mixing bowl.
  3. Add the powdered sugar and vanilla extract to the cream.
  4. Using a mixer or whisk, start beating on medium speed. Increase to high as the cream thickens.
  5. Continue beating until medium to stiff peaks form; this usually takes about 2–3 minutes. Stop once the whipped cream holds its shape but still looks smooth—do not overwhip.
  6. Use immediately, or store in the refrigerator (covered) for up to 24 hours.

Notes

For best results, always use cold cream and keep your equipment cold.
Adjust sweetness to taste by adding more or less sugar.
For flavored whipped cream, try adding a tiny pinch of cinnamon or citrus zest.
One cup of heavy cream yields about 2 cups of whipped cream (enough for 4 persons).