Homemade Whipped Cream (Print Version)
Ingredients:
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1 1/4 cups heavy whipping cream or heavy cream, cold.
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1/2 cup powdered sugar.
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3/4 teaspoon pure vanilla extract.
Instructions:
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Ensure the heavy whipping cream is cold. The colder the cream, the easier and more quickly it will whip. Optionally, you can chill the mixing bowl and whisk attachment in the freezer for 10-15 minutes before starting.
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Add the cold heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl fitted with a whisk attachment.
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Whip the mixture on high speed until stiff peaks form. This should take only a few minutes, typically around 2-4 minutes depending on the mixer.
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The whipped cream is ready when it forms stiff peaks. When you lift the whisk out of the cream, the peaks should stay in place and not droop.
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Use the whipped cream immediately on desserts such as ice cream, cakes, cupcakes, cheesecakes, and trifles. If not using immediately, you can store the whipped cream in the fridge for at least 5-7 days after piping onto a dessert.
Notes:
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Stability: This homemade whipped cream is stable and can be used as a replacement for store-bought Cool Whip. It will stay in place for days when stored in the fridge.
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Equipment: You can use either a stand mixer or a hand mixer, though a stand mixer may produce stiffer peaks.
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Storage: Whipped cream can be kept in the refrigerator for up to 5-7 days after piping onto a dessert. Freezing is not recommended as it can cause the cream to lose its creamy texture.
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Tips: Avoid over-whipping to prevent turning the cream into butter. The general ratio is 2:1 (two parts heavy whipping cream to one part powdered sugar), but you can adjust the sugar to your taste.