Whipped cream on pie! ice cream! hot chocolate! straight into the mouth! Its all just so good! Making whipped cream from scratch is also very easy with just 3 ingredients. Heavy whipping cream, powdered sugar and vanilla.
Ingredients For Whipped Cream
Heavy Whipping Cream
You need heavy whipping cream, not just cream, not half and half, not milk. The good thick heavy whipping cream. Its literally in the name whipping cream. That’s the one you want for whipped cream.
Powdered Sugar
Just a little powdered sugar. We don’t need to make our cream as sweet as our dessert we are putting it on, we just want to lighten it a little. If you don’t have powdered sugar you and make your own by added a cup of white sugar to you vita-mix blender, food processor or coffee grinder and blended till its powder.
Vanilla
I like to use vanilla powder in place of vanilla extract. The two are equal in flavor, I believe the price for the powder is cheaper then the extract, but mostly I feel more confident in measuring out the powder than extract so its a lot easier for me to write recipes out using the powder.
Tools for Whipping the Cream
I use my Kitchen Aid mixer with the whisk attachment. If you don’t have a kitchen aid you can also use a hand mixer, or you can whisk by hand. Whisking by hand take much longer and is a great arm workout as you have to whist fast. Its doable but I don’t really recommend…
How to Make Whipped Cream
Step One: Whip the Cream!
In your Kitchen Aid or a bowl and hand mixer or by hand whisk the cream by its self until it comes to a soft peak.
A soft peak is when the cream gets just thick enough to stand up yet still a little floppy, not firm enough to be molded.
Step Two: Add Powdered Sugar and Vanilla
Once your cream is at a soft peak add the powdered sugar and vanilla and whisk still the cream is firm. Don’t over whip your cream or it will start to separate the cream and the little bit of milk and start turning into butter. When firm you are done!
Storing Whipped Cream
Store you whipped cream in a air tight container with a little room on top. We don’t want to smash the cream down and lose its fluffiness. Keep in refrigerator.
You can keep your whipped cream in the fridge up until the expiration date on the whipping cream carton.
Whipped Cream
Ingredients
- 2 Cups Heavy Whipping Cream
- 3 Tablespoons Powdered Sugar
- 1 Teaspoon Vanilla Powder or Extract
Instructions
- In a bowl with a hand mixer or whisk or in your Kitchen Aid mixer, pour 2 cups of heavy whipping cream. Whisk on the highest setting till the cream forms a soft peak.
- Once the cream is at a soft peak add the powdered sugar and vanilla and continue whipping until the cream is firm.
- Store in an air tight container in the refrigerator and enjoy!
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