Whipped Cream
There’s nothing quite like freshly whipped cream—fluffy, silky, and lightly sweet with that hint of vanilla goodness. Once you make it from scratch, you’ll never want to go back to the store-bought stuff again. Whether you’re topping off a slice of pie, layering it in a trifle, or just sneaking a spoonful straight from the bowl (no judgment!), this whipped cream is the perfect finishing touch.
Whipped Cream
Prep: 5 min | Bake: 5 min | Total: 10 min
Ingredients
2 cups heavy cream
¼ cup powdered sugar
2 tsp vanilla bean paste or extract
Instructions
1. Chill your tools (optional but recommended): Place your mixing bowl and beaters or whisk attachment in the fridge or freezer for about 10–15 minutes. Cold equipment helps the cream whip up faster and fluffier.
2. Pour in the cream: Add the cold heavy cream to the chilled bowl.
3. Add sugar and vanilla: Sprinkle in the powdered sugar and add the vanilla bean paste or extract.
4. Whip it: Using a hand mixer or stand mixer with the whisk attachment, beat on medium-high speed until soft peaks form (about 3–5 minutes). For a slightly firmer whipped cream, continue whipping until you reach stiff peaks—but be careful not to overdo it or it can turn into butter!
5. Serve or store: Use immediately or refrigerate for up to 24 hours. Give it a quick whisk before serving if it’s been sitting for a bit.
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