Whipped Cream
Forget store-bought, this deliciously fresh homemade whipped cream is made in minutes with only 3 ingredients!
Servings: 4 cups
Equipment
Ingredients
- 2 cups heavy whipping cream
- 4 tablespoons powdered sugar
- 2 teaspoons vanilla extract
Instructions
- To get started, place your mixing bowl and whisk attachment (or beaters if mixing with a hand mixer) in the freezer for about 10 minutes to chill.
- Once chilled, remove from the freezer and add heavy whipping cream, powdered sugar, and vanilla to your bowl.
- Whether using the Kitchen-aid or a hand-mixer, start mixing on low speed then increase to medium-high. Mix until soft peaks form.
Video
Notes
STORE in an air-tight container in the refrigerator for 2-3 days.
FREEZE.
- Transfer the whipped cream to an airtight container with minimal headspace. Press plastic wrap directly onto the surface of the whipped cream to prevent air pockets. Freeze for up to 2 months.
- Dollop method- for individual servings to use on top of hot drinks like cocoa or coffee, or as a garnish for desserts. Simply dollop spoonfuls onto a parchment paper-lined baking sheet. Freeze for about 1-2 hours. When solid, store in an air-tight container or freezer bag in the freezer.
Nutrition
Serving: 4g | Calories: 447kcal | Carbohydrates: 12g | Protein: 2g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 46mg | Potassium: 92mg | Sugar: 8g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg