How to make whipped cream at Home- perfect Whipping Cream Recipe

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      Whipped Cream Recipe

This dreamy light and delicious whipped cream recipe is an easy topping that compliments almost every dessert! I've included my tips and tricks to make a stabilized version for cake decorating too!



Whipped cream is one of my favorite things to eat! It tastes so light, refreshing and perfectly sweet you would thinks it’s as healthy as a glass of skim milk, if only… This easy to make recipe uses only three ingredients, takes less than 3 minutes to make, and can be flavored in so many ways!

  1. Pour the heavy whipping cream into the bowl of your stand mixer fitted with a whisk attachment. Or a large bowl if you’re making with a hand mixer.
  2. Add powdered sugar and vanilla or whichever flavoring you’ve chosen.
  3. Whip on high for a few minutes. Do not walk away! The cream whips quickly and if over-whipped will become curdled and lose it’s silky texture.
  4. You’ll know the cream is done when soft peaks are formed by as the whisk/beater is raised.

Whipped Cream Recipe

This dreamy light and delicious whipped cream recipe is an easy topping that compliments almost every dessert! I've included my tips and tricks to make a stabilized version for cake decorating too!


Ingredients

  • 3 cups heavy cream 
  • 1 cup powdered sugar 30g
  • 1 tsp vanilla extract 10mL

Instructions

  • Pour the heavy whipping cream into the bowl of your stand mixer fitted with a whisk attachment. Or into a large bowl if you're making with a hand mixer.
  • Add powdered sugar and vanilla or whichever flavoring you've chosen. Whip on high for a few minutes. Do not walk away! The cream whips quickly and if over-whipped will become curdled and lose it's silky texture.
  • You'll know the cream is done when soft peaks are formed by as the whisk/beater is raised.

  • Notes

    • Use COLD cream! And for the very best result use a cold metal bowl.
    • Whip on high, and remember to cover that stand mixer so you don't get splattered.
    • Don't over-whip that cream! Keep a close eye on it and stop just before you think it's done. You can always whip a bit more later.
    • If you want to use the whipped (Chantilly) cream to make a layer cake then try folding in 8oz of room temp mascarpone. The resulting frosting will be much more stable and have the slightest hint of cheesecake to it.

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