Homemade Whipped Cream

🥘 Ingredients

• confectioners’ sugar or granulated sugar*
  2 tablespoons
• cream (cold heavy cream or heavy whipping, 240ml)
  1 cup
• vanilla extract (pure)
  1/2 teaspoon

🍳 Cookware

• stand mixer

1. 1

   Gather confectioners’ sugar or granulated sugar* .

   confectioners’ sugar or granulated sugar*: 2 tablespoons
2. 2

   Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream , sugar, and vanilla extract on medium-high speed until medium peaks form, about ⏱️ 3-4 minutes . Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.

   cream: 1 cup (cold heavy cream or heavy whipping, 240ml), vanilla extract: 1/2 teaspoon (pure)
3. 3

   Use immediately or cover tightly and chill in the refrigerator for up to ⏱️ 24 hours . Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works.
4. 📝

   Servings: 2 cups

5. 📝

   Make Ahead Instructions: Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works.

6. 📝

   Sugar: Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ (powdered/icing) sugar. You could also use brown sugar. If you’re working with just a couple Tablespoons of sugar as listed in the recipe above, it doesn’t really make a difference. But if you’re working in larger batches, you may begin to taste the granules of granulated sugar, so confectioners’ sugar is the way to go.