Recipe and photo by Tami Ganeles Weiser
two-tablespoon servings (1 cup total)
Prep Time: 5 minutes Cook Time: 0 minutes
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
- 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.)
- Add the sugar and vanilla to the cream and whip just to combine. Serve immediately.
- 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!
- Save making whipped cream to the last minute, just before serving!