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Heavy Cream Whipped Cream

A rich and fluffy homemade whipped cream perfect for topping cakes, pies, and berries.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract optional

Equipment

  • Mixing bowl (preferably chilled)
  • Electric mixer or whisk
  • Measuring cups
  • Spatula

Method
 

  1. Start by chilling your mixing bowl and beaters in the freezer for about 10 minutes.
  2. Once your bowl is chilled, pour in the heavy cream.
  3. Add the granulated sugar and vanilla extract to the cream.
  4. Using an electric mixer on medium speed, begin to whip the cream.
  5. Keep whipping until you notice soft peaks forming.
  6. Increase the mixer speed to high and continue whipping until you reach stiff peaks.
  7. Be cautious not to overwhip, or you’ll end up with butter!
  8. Use immediately or transfer to an airtight container and refrigerate.

Notes

Homemade whipped cream can last up to 2 days in the fridge.