Homemade Whipped Cream
Fluffy and light, this simple Homemade Whipped Cream recipe is simply the best! Once you’ve made your own whipped cream, you may never buy store-bought again.
Ingredients
- 1 pint Heavy whipping cream
- 2 tablespoons Sugar
- 1 teaspoon Vanilla extract
Instructions
- Add the heavy cream and vanilla extract to a mixing bowl and, with your hand mixer, begin mixing.
- Slowly add the sugar while you’re whipping the heavy cream. Part way through, taste it. If you want it sweeter, add more sugar. Note: Start with a little sugar, maybe a tablespoon, and taste it. Add more to your liking.
- Mix until the cream begins to form peaks; about 10 minutes. To see if peaks are forming, turn off the hand mixer and pull the beaters out of the mixture once in a while. It should not be runny or too stiff.
- Serve and enjoy immediately.
Notes
How to Store Leftover Homemade Whipped Cream
Store fresh whipped cream in a sealed container in the refrigerator for a few days or so. Inspect it before you consume it, just in case. I’ve read you can store it for up to 5-7 days, but I have never done that, so I’m not sure how it will turn out.