Make Foolproof Whipped Cream at Home
We prefer to sweeten our whipped cream with powdered sugar. Powdered sugar dissolves easier and the bit of cornstarch helps stabilize the cream once whipped. But you can also use granulated sugar or even honey.
A bit of vanilla extract flavors whipped cream wonderfully, but the flavor options are endless. Try different extracts, like almond and mint. Or make it a bit boozy with a liquor like Kahlua or Bailey's Irish Cream. If you really are brave use a little coconut rum and top a pina colada this summer.
Let's get whipping!
What You'll Need for a Classic Whipped Cream
- 2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- Chilled mixing bowl and whisk
Step 1.Chill bowl and whisk in the freezer.
Step 2.Place 2 cups of cold heavy whipping cream in the mixing bowl.
Step 3.Beat on medium speed for a minute.
Step 4.Once slightly thickened, add powdered sugar.
Step 5.Beat until peaks form. Watch not to over beat.
Step 6.Add vanilla and whisk until incorporated.
Step 7.The finished whipped cream.
Step 8.Dollop onto your favorite dessert, like a simple strawberry shortcake.
Tips to Making Whipped Cream
- Make sure the mixing bowl and whisk are nice and cold. Place in a freezer for 10-15 minutes.
- If using powdered sugar, add to the cream once you've started to whip the cream. If using granulated sugar, add to the cream before whipping.
- Do not over-whip the cream or you may make butter. Whipped cream should be light and airy.
- Whipped cream can be made a day or two ahead of time. Whip the cream, cover the bowl with plastic wrap and place in the fridge. Right before needed, whisk the cream to freshen it up and incorporate any extra liquid.
- If adding alcohol to your cream, start with 1 tablespoon. Taste and add more if desired. You want a hint of flavor in the cream, not an overwhelming alcohol flavor.