Once you make homemade whipped cream, you’ll never go back to store bought. It takes three minutes to make and the texture is so pillowy and wonderful, you’ll want to put it on everything. And trust me, I do!
This recipe has been hidden on so many other recipes for years but finally, finally, I am giving it its due respect with its own blog post in time for Thanksgiving.
Now I have a lot of variations to this. I make amaretto whipped cream, orange vanilla, peppermint, cinnamon, even bourbon whipped cream. But this is my delicious base and the version I make the most often. Please note that if I’m piping it, I’ll beat the cream slightly longer for a firmer consistency than if I’m spooning it over a dessert and want a really pillowy consistency.
Unlike every whipped cream you’ve probably had with a takeout dessert, this recipe does not fall immediately. In fact, it easily lasts for 3-4 days. How? I used powdered sugar, which acts as a stabilizer. I discovered this accidentally as a teenager when I wanted to make whipped cream when we were out of sugar. I used powdered sugar and my mom and I were shocked to discover it in perfect condition the next day and the day after.
Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla
- Beat heavy cream with a metal whisk in a metal bowl until it starts to thicken.
- Add powdered sugar and vanilla and continue to beat until soft peaks form. Do not over mix. Store leftovers in the fridge for up to three days.
This recipe easily doubles!
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