Vanilla Whipped Cream
Homemade whipped cream is quick, easy, and 100% better than store-bought, offering a light, airy texture that perfectly complements any dessert. With just a few simple ingredients, it adds a creamy, customizable topping for everything from pies to pancakes.
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
Storage: Keep it in an airtight container in the fridge for 1-2 days. If a stabilizer is used, it may last a bit longer, but for the best texture, use within a couple of days.
If the whipped cream starts to deflate, it's likely from air exposure or if it wasn't sealed well.
Fat: 18g
Carbs: 6g (mainly from sugar)
Protein: 1g
Sodium: 25mg (varies based on the amount of salt in the whipped cream)
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.
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.