Homemade Whipped Cream is light, airy, and easy to make. It only takes three ingredients and five minutes and you have a creamy alternative to store bought!
The other day, I was thinking ahead to Thanksgiving and Christmas and all the yummy foods that come with the holidays. My mind was stuck on pies and desserts. As my thoughts typically do, they drifted to toppings. First I thought about ice cream and how it makes an excellent topping for crisps, cobblers, and some pies. Then again, maybe not so much in the fall and winter. Finally, I decided that whipped cream is a much better option for holiday desserts.
I realized I’ve never shared my homemade whipped cream recipe on the blog before. Now’s the perfect time since the holidays are just around the corner, and this recipe is great to have in a pinch. Many people rely on the canned or canister whipped topping, but homemade is my favorite hands down. It’s rich, creamy, and only has three ingredients. All you need is a good mixer or blender and five minutes, and you’ll have the best of homemade whipped cream, too.
How to Make Homemade Whipped Cream:
Measure out the heavy cream, vanilla extract, and powdered sugar. It’s important to make sure the heavy cream is very cold and straight from the refrigerator. Don’t let it sit out too long because it makes it hard to whip.
Add the ingredients to the bowl of a stand mixer, a large bowl, or a blender. If using a mixer, use the whisk attachment and mix for three to five minutes at medium-high speed until stiff peaks form. If using a blender, turn on to medium speed and blend until thick and creamy. Another option is to use an electric hand blender with a whisk attachment.
Remove the cream from the bowl and store in an airtight container in the refrigerator until you’re ready to use. Homemade whipped cream is good for about three days.
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Place all ingredients in a bowl and use a hand mixer or hand blender to whip until stiff peaks form, about 3-5 minutes. Other options are to use a stand mixer with a whisk attachment or a blender.
Store unused whipped cream in an airtight container for up to 3 days in the refrigerator.