This homemade whipped cream recipe is so easy AND delicious that you will never want to buy the stuff from the store again! See our notes for the secret ingredient we sometimes add to this recipe!IMPORTANT: For best results, use a chilled metal mixing bowl and also chill your mixer beaters.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Desserts
Cuisine: American
Servings: 4
Calories: 408kcal
Author: Little Cooks Reading Books
Ingredients
2CupsHeavy whipping cream
1/4-1/2CupConfectionersPowdered sugar
1TeaspoonVanillaoptional
Instructions
Pour heavy cream into a chilled metal mixing bowl.
Add vanilla (optional).
Begin mixing on slow until bubbles and a few peaks start to form. Then, turn mixer speed to medium.
While mixing on medium, add in confectioner's sugar a little at a time until stiff peaks begin to form—about 6-8 minutes. (You may not use all of the sugar OR feel free to use a little more, if needed.) DO NOT OVER MIX! If you can take the beaters out of the mixer and the whipped cream stays on the beater in a stiff peak, it's ready!
Notes
FOR FRUIT OR PIE TOPPINGS: When I make whipped cream for fresh fruit or for fruit pies, I add lemon! To the cream, add a couple of squeezes of juice from a fresh lemon before you start beating.To add a little zing, zest some lemon onto the top of the whipped cream before serving. (It's especially good that way with fresh strawberries or berry pies!)