Homemade Whipped Cream
This homemade whipped topping is great served on pancakes, waffles, pavlovas, ice cream, as a topping for hot chocolate, or any dessert where sweetened whipped topping is desired. Spoon a dollop on fresh fruit for an indulgent, healthy sweet treat.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Dessert, ingredient, Snack
Cuisine: American
Keyword: homemade whipped cream, whipped topping, sweetened whipped cream, dessert topping, cream topping, ice cream topping, whipped cream for pancakes or waffles
Author: Summer
- 1 cup heavy whipping cream cold directly from the fridge
- ¼ cup powdered sugar sifted
- ½ tsp vanilla
About 30 minutes before whipping the cream, place the stand mixer bowl and whisk attachment in the freezer. TIP: This step is recommended, but not required. The cold bowl and whisk will help to increase the speed at which the cream is aerated. It will also help keep the cream whipped for a bit longer. Pour the heavy whipping cream into the cold stand mixer bowl and add the whisk attachment.
Whip the cream on medium speed until frothy.
Lower the speed and slowly add the sifted powdered sugar. Increase speed to medium and whisk until soft peaks form (they’ll have a soft curl at the peak).
Whip in vanilla on low speed until well combined.
Spoon the whipped cream in a serving bowl. Serve how you choose and enjoy.
Storage:
You can store the whipped cream in the fridge for several days. It will begin to break down and become watery over time. It is best enjoyed the day of or day after you make it.