Homemade Whipped Cream
This homemade whipped cream is light, fluffy, and irresistibly creamy — perfect for topping desserts, drinks, or fruit. Ready in minutes with just a few ingredients!
Equipment
- Mixing Bowl
- Hand Mixer or Whisk
- Rubber Spatula
- Measuring Cups and Spoons
- Sifter (Optional)
Ingredients
Core Ingredients
- 1 cup heavy whipping cream cold from the fridge, 36–40% fat
- 2.5 tbsp powdered sugar sifted
- 1 tsp vanilla extract or vanilla bean paste
Optional Add-Ins
- 1 tbsp mascarpone or cream cheese for extra body and stability
- zest of one lemon or orange for bright, fresh flavor
- 0.5 tsp almond, coconut, or peppermint extract choose one
- 1 tbsp cocoa powder unsweetened, for chocolate variation
- 1 pinch fine sea salt to balance sweetness
Instructions
- Chill your mixing bowl and beaters for 10-15 minutes.
- Pour cold heavy cream into the bowl. Sift in powdered sugar and add vanilla extract. Add any optional ingredients if using.
- Start mixing on low speed for about 30 seconds, then increase to medium speed.
- Whip for 2–3 minutes until soft peaks form. For stiffer peaks, continue mixing for another 30–60 seconds.
- Serve immediately or store in the fridge for up to 36 hours.
Notes
Use cold utensils and ingredients for best results. Avoid overwhipping to prevent curdling. Whipped cream can be frozen in small mounds and stored for up to a month.