Simply add cold heavy whipping cream, 2 tablespoons at first and then 1 tablespoon at a time, and whisk by hand until the consistency is smooth and billowy again. If you accidentally overmix whipped cream, it will split and start to look grainy and curdled. Spoon into a piping bag fitted with a 1M tip and pipe onto any dessert before serving or simply dollop on top with a spoon. (Don't overmix or the whipped cream will split and appear grainy and curdled.) The whipped cream should have a smooth, creamy, and billowy consistency. Mix for about 1 minute longer, watching closely for stiff peaks that hold their shape to begin forming and then stop mixing right away. Using an electric hand-held mixer or stand mixer fitted with a whisk attachment, beat the ingredients together on medium-high speed until soft peaks start to form (about 2-5 minutes). Start by placing your mixing bowl and mixing tools in the freezer for 15 minutes to chill.Īdd heavy whipping cream, powdered sugar, and vanilla extract to the chilled bowl. You can also simply spoon a dollop onto your dessert if you prefer. Piping Bag (optional) - I use these piping bags fitted with a 1M tip for piping whipped cream onto pies and cupcakes.Electric Mixer - You can use either a hand-held mixer or a stand mixer fitted with a whisk attachment.This will ensure a creamier consistency and allow it to whip faster. It will need to be placed in the freezer (along with your mixing tools) for about 15 minutes before whipping your cream. Medium Mixing Bowl - Metal bowls work best for this recipe but any bowl that can be frozen will work.Pure Vanilla Extract - Adds a richer flavor but you can add any flavored extract, liquors, or spices you'd like.Some recipes call for granulated sugar instead but I have found that powdered sugar makes a smoother more stable whipped cream. This will create a creamier consistency and help it to whip faster. Also, for best results, make sure your cream is cold before mixing.
For that reason, milk and plain whipping cream are not recommended for this recipe.
You need the higher fat content in order to make a stable whipped cream that holds its shape and pipes well. Heavy Cream or Heavy Whipping Cream - Plain whipping cream (without "heavy" in the title) only has about 30% milk fat while both heavy whipping cream and heavy cream have about 36% milk fat.(For measurements, please scroll down to the recipe card below.) This recipe uses only 3 simple ingredients you probably already have on hand. This recipe makes the best, most delicious whipped cream that's sweet, creamy, and perfect for piping on any dessert, including my homemade Pumpkin Pie, Pumpkin Cupcakes, Leftover Mashed Potato Pancakes, and basically anything in a pie crust! It's also perfect on top of fresh fruit and hot chocolate - yum! Ingredients for this Whipped Cream Recipe Talk about fast, this easy recipe only takes about 5 minutes to make! That's way faster than the time it takes me to drive to the store and get a tub of cool whip. Thankfully, I almost always have the 3 simple ingredients (powdered sugar, heavy whipping cream, and vanilla extract) that it takes to make Homemade Whipped Cream from scratch. Without fail, when I go to serve a dessert there is never any store-bought whipped cream in my refrigerator.
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