Today, I’m sharing how to make whipped cream from scratch because it’s not only incredibly easy, but it’s fluffier, tastier, and creamier than anything you can get from a can. With only 3 ingredients, you’ll have the perfect topping for any dessert in just under 5 minutes.
The 3 Ingredients:
- Heavy whipping cream – You may find heavy cream at the store, which does work for whipped cream, but if you want the best outcome for whipped cream, you’ll want to make sure you get heavy whipping cream. It’s lighter than regular heavy cream and will give you a lighter and fluffier texture.
- Sugar – I use regular granulated sugar. For my liking, I use 3 tablespoons of sugar because I don’t like it too sweet if I’m putting it on a sweet dessert, but if you like it sweeter you can add 1-2 tablespoons more.
- Vanilla extract – This is optional but if you have it on hand, I recommend using it. It adds flavor and it smells nice. I never skip adding vanilla extract in desserts as long as I have some in my pantry!
The key to a perfect whip is to not over whip. I like to stop when I see peaks in between medium and stiff firmness. If you keep whisking past this, the whipped cream will become a bit chunky. You want it to look silky smooth and fluffy.
Desserts that go great with whipped cream
- Ice cream
- Pancakes and waffles
- Pies and cakes
- Pudding and jello
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How To Make Whipped Cream
- large mixing bowl, chilled
- stand mixer or hand mixer
- 2 cups heavy whipping cream
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- Add the whipping cream, sugar, and vanilla to a large mixing bowl.
- Using a stand mixer or hand mixer, whip on medium-high speed until you achieve peaks that are in between medium and stiff. Do not over-whip or you will end up with chunky whipped cream.
- Use immediately or store in a closed container in the refrigerator. Whipped cream will keep for about 3-4 days, however, the stability will degrade the longer it sits.