Whipped Cream

Recipe and photo by Tami Ganeles Weiser Yield:  8 two-tablespoon servings (1 cup total)
Prep Time:  5 minutes Cook Time:  0 minutes

Whipped Cream

For success with homemade whipped cream every time, the key is cold cream and a chilled bowl. What’s a creamy hot chocolate or an ice cream sundae without it? The recipe will double or triple beautifully if you need more.


½ cup heavy cream or whipping cream

1 tablespoon confectioners’ sugar, sifted, or more to taste

½ teaspoon pure vanilla extract or vanilla bean paste


  1. Using a stand mixer, electric mixer or whisk, pour the cream into a chilled mixing bowl. Whip the cream until soft peaks form. (If you are using an electric or stand mixer, beat the mixture on high for about 60 seconds.)
  2. Add the sugar and vanilla to the cream and whip just to combine. Serve immediately.

Kitchen Tips

  1. You can chill your bowl and beaters by popping them into the fridge or freezer for a few minutes. Don’t over-beat, or you will have butter!
  2. Save making whipped cream to the last minute, just before serving!

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