Hey, y’all! Freshly whipped cream is one of the easiest things that you can make in the kitchen — it’s also one of the most delicious. While you can use store-bought if you are in a pinch, taking a couple of minutes to make homemade whipped cream will make your dessert a standout at your next dinner party or gathering. I find that once many learn how to make it, they never go back to pre-made. As such, I’m proud to teach y’all today How To Make Homemade Whipped Cream!
How To Make Homemade Whipped Cream
This recipe compliments almost any dessert you could imagine making and is the perfect addition to a bowl of fresh berries. You can also top cake with homemade whipped cream right before you serve, a health-conscious alternative to traditional icing.
Frequently Asked Questions
I recommend that you have a stand mixer with a whisk attachment to make this recipe; however, you can also use a large bowl and a hand mixer!
The key to perfect whipped cream is using powdered sugar as opposed to granulated white sugar.
I am always a proponent of making things ahead of time when possible; while this recipe will be best when used on the day of, it can last roughly 24-36 hours in the refrigerator. However, I recommend immediate use.
Homemade Whipped Cream
- Stand Mixer + Whisk Attachment
- 2 c Heavy Whipping Cream
- 1/3 c Powdered Sugar
- 1 tbsp Vanilla Extract
- Add heavy whipping cream to the bowl of your stand mixer fitted with a whisk attachment.
- Add powdered sugar + vanilla extract. Whip on high speed for 3-5 minutes.
- Whip until the cream forms soft peaks, as pictured, when the whisk is raised.
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Enjoy learning How To Make Homemade Whipped Cream? Check out my other recipes here!