- 1 cup (240 ml) heavy cream, or heavy whipping cream
- ½ cup (57 g) powdered sugar
- ½ teaspoon vanilla extract
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Pour the heavy cream, sugar and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment.
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Turn the mixer to medium speed and whip. The cream will start to get frothy, and then will begin to thicken (around the 2-3 minute mark).
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Increase the speed to medium-high and beat for another 30 seconds to 1 minute, or until the cream looks billowy and there are distinct trails left by the whisk in the whipped cream. If you remove the whisk from the mixer and turn it upside down, the whipped cream should remain upright and not droop off.
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Top your favorite fruit or pie! The whipped cream can be kept in the refrigerator for up to 2 days.
- You can use a stand mixer with a whisk attachment, a hand mixer, or make the whipped cream by hand with a whisk!
- I recommend using heavy cream (vs whipping cream) for thicker whipped cream that holds its shape better.
- See post above for ideas about different flavorings and uses for fresh whipped cream.
- You can make fresh whipped cream up to 2 days in advance. Cover and refrigerate, then whisk briskly before using.
- You can also freeze homemade whipped cream in an airtight container for up to 2 months. Thaw in the refrigerator overnight, then whisk briefly before using.
Nutritional values are based on one cup
Calories: 530kcal, Carbohydrates: 33g, Protein: 2g, Fat: 44g, Saturated Fat: 27g, Cholesterol: 163mg, Sodium: 45mg, Potassium: 89mg, Sugar: 29g, Vitamin A: 1750IU, Vitamin C: 0.7mg, Calcium: 77mg
