Homemade Whipped Cream
Have you ever tried homemade whipped cream before? It’s unbelievably easy and SO much tastier than the stuff that comes out of a can! (Although I will gladly squirt some directly into my mouth every single time I have a can around- sometimes the cans are just easier!)
But on the off chance you'd like to try your hand out at making some fresh whipped cream for a special occasion dessert or just for yourself on a Tuesday night, I made this simple printable recipe for you!
Homemade Whipped Cream tastes amazing with a slice of Old Fashioned Apple Crisp. And this recipe will be great to dollop onto a freshly home baked Pumpkin Pie on Turkey Day (otherwise known as ‘Thank You Day’ if you have a Daniel Tiger obsessed toddler like I do).
Homemade Whipped Cream
Ingredients
- 12 oz heavy whipping cream, very cold
- 2 tbsp organic powdered sugar, or more to taste
- A wide dash of vanilla
Instructions
- Combine ingredients into a stand mixer and fit with the whisk attachment.
- Mix on medium until the cream forms stiff peaks (around 5 minutes) and serve!
- Store any unused whipped cream in an airtight container in the refrigerator for up to 24 hours. You may need to whisk for a minute before serving again.
Notes:
Some people swear by chilling the bowl and whisk before whipping, but I find that it works just as well with cold heavy cream.
I don't like ultra sweet whipped cream, but feel free to add more powdered sugar in tsp increments to your taste before whipping.