Homemade Vanilla Whipped Cream: Fluffy, Sweet, and Ready in Minutes!
Making homemade whipped cream is simple, quick, and tastes 100% better than the store-bought variety. You only need a few ingredients, like heavy cream, powdered sugar, and vanilla extract. Within just 5 minutes, you’ll have a delightful, creamy topping for all sorts of desserts. Whether drizzling over mini pumpkin pies, adding a sweet touch to peppermint brownies, or pairing it with chocolate mousse, this whipped topping adds the perfect finishing topping.
What I love most about homemade whipped cream is its lightness and airy texture. Unlike the often dense, store-bought versions, it’s fluffy and has that beautiful billowy quality that’s just so creamy. You can make it as sweetened or less sweet as you like; the result is always creamy and delicious. It’s perfect for everything from pancakes to baked goods and even as the dreamiest dessert topping. I always make extra to enjoy a spoonful on its own because why not?
Why You Love This Recipe
There’s something irresistible about vanilla whipped cream—its light, airy texture and fluffy consistency make it the perfect delightful topping for many desserts. The vanilla extract adds a sweet flavor and subtle sweetness that complements the cream’s natural richness, creating an ideal balance of creaminess and airiness. It’s the result of the whipping process, which traps tiny air bubbles, giving it that cloud-like consistency. Whether adding it to cakes, pies, or hot chocolate or pairing it with fruit, its versatility is unmatched. Plus, there’s a nostalgia factor—the comforting taste reminds many of childhood memories and comfort food, making it even more special.
Ingredients for Vanilla Whipped Cream
Heavy Whipping Cream
Start with 1 cup (240 ml) of heavy whipping cream.
Sweeteners
Add 2 Tablespoons (30 g) of powdered sugar for sweetness. For a lighter version, you can also use 3 tablespoons (22 g) of superfine sugar or confectioners’ sugar.
Flavoring
Use 1 teaspoon of vanilla bean paste or vanilla extract (15 ml) for the best flavor. For a more intense flavor, add 1 vanilla bean.
Adjusting Sweetness
You can adjust the sweetness to your liking by adding 1/2 teaspoon of pure vanilla extract or a bit of granulated sugar.
Tips
Make sure your cream is cold for the best results, and you’ll quickly have a deliciously fluffy, creamy topping!
Instructions
Chilling the Equipment
To make vanilla whipped cream, begin by chilling a medium bowl and whisk (or beater attachments) in the freezer for 5-10 minutes. This ensures that the cream whips up faster. Once chilled, pour cold heavy cream into the bowl and start whisking by hand or with an electric mixer. Whisk until the cream becomes frothy, which should take around one minute.
Adding Sweeteners and Flavor
Next, add powdered sugar and vanilla extract (or vanilla bean for a richer flavor) to the whipped cream. Continue whisking for another 3-5 minutes until the cream forms soft peaks, which droop slightly when lifted with the beaters. Be cautious not to overwhip, as it can quickly turn into butter. If the cream looks lumpy, the fat is starting to separate, so stop whisking and gently fold in a splash of cold heavy cream using a spatula to smooth it out.
Reaching the Perfect Consistency
The whipped cream is ready once you reach stiff peaks, which stand straight off the beaters. Use it immediately by dolloping it on baked goods, or pipe it using a piping bag for a more elegant presentation. Store any leftover whipped cream in the refrigerator for up to 12 hours. If you’re making vanilla chantilly cream, scrape the seeds from a vanilla bean and mix it with the whipped cream for an added flavor boost. Enjoy this creamy, smooth topping on cakes, pancakes, hot chocolate, and more.
How to Store Vanilla Whipped Cream
Use an Airtight Container
- Transfer the whipped cream to an airtight container with a tight seal.
- It prevents air from getting in and causing the cream to deflate.
Store in the Back of the Fridge
- Keep the whipped cream in the back of the fridge.
- The temperature is more consistent in this area.
Best Quality Duration
- The whipped cream will stay at its best quality for 1-2 days.
Use Stabilizers for Longer Hold
- Add a small amount of gelatin or pudding mix to maintain its shape for longer.
Consume Within a Couple of Days
- For best results, use the whipped cream within a couple of days.
Always Keep Refrigerated
- Store the whipped cream in the refrigerator at all times.
- It helps maintain its smooth and creamy texture.
Vanilla Whipped Cream
Equipment
- Medium bowl
- Whisk (or beater attachments)
- Electric mixer (or hand whisk)
- Piping bag (optional for presentation)
- Freezer (for chilling the equipment)
Ingredients
- 1 cup 240 ml of heavy whipping cream
- 2 Tablespoons 30 g of powdered sugar, or 3 Tbsp (22 g) of superfine sugar or confectioners' sugar
- 1 teaspoon 15 ml of vanilla bean paste or vanilla extract, or 1 vanilla bean
- ½ teaspoon of pure vanilla extract or a bit of granulated sugar
Instructions
- Chilling the Equipment: Chill a medium bowl and whisk in the freezer for 5-10 minutes. Pour cold heavy cream into the chilled bowl, whisk until frothy (1 minute).
- Adding Sweeteners and Flavor: Add powdered sugar and vanilla extract (or vanilla bean). Whisk for 3-5 minutes until soft peaks form. Stop if the cream looks lumpy and gently fold in cold heavy cream.
- Reaching the Perfect Consistency: Whisk until stiff peaks form. Use immediately or pipe onto baked goods. Store leftover whipped cream in the refrigerator for up to 12 hours. Add vanilla bean seeds for vanilla chantilly cream.
Notes
If the whipped cream starts to deflate, it's likely from air exposure or if it wasn't sealed well.
Nutrition Values (approximate per serving based on total servings):
Calories: 150-200 per serving (depending on serving size)Fat: 18g
Carbs: 6g (mainly from sugar)
Protein: 1g
Sodium: 25mg (varies based on the amount of salt in the whipped cream)
Information Used:
Ingredients: Heavy whipping cream, powdered sugar, vanilla extract (or vanilla bean paste), optional stabilizer like gelatin or pudding mix.Time: Approx. 10-15 minutes.
Equipment: Medium bowl, whisk, freezer, electric mixer or hand whisk.
Storage: Airtight container, fridge, use within 1-2 days.
Cuisines, courses, and notes were inferred from the recipe context.
One Response