Description
Light and fluffy homemade whipped cream perfect for topping desserts.
Ingredients
Scale
- 1 cup heavy cream (very cold)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Place mixer bowl and whisk in freezer for 15–20 minutes to chill. Make sure the cream has been chilling in the fridge for at least an hour. (Don’t use it straight from a grocery store.)
- Pour heavy cream, sugar, vanilla, and salt into the cold bowl (attached to a stand mixer) and whisk on low speed to combine.
- Gradually increase to high speed until medium to stiff peaks form, about 1–3 minutes. Watch carefully to avoid overbeating.
- Near the end of the time, taste and adjust sugar to taste (adding more if needed).
- Store any unused whipped cream in an airtight container for up to 10 hours. When ready to use, briskly re-whisk (with a cold whisk) for 10–15 seconds.
Notes
- For best results, use cold equipment and make sure all ingredients are well chilled.
- This whipped cream can be used as a topping for various desserts such as cakes, pies, and ice cream.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 5g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg