Description
A quick and simple homemade vanilla whipped cream that’s perfect for topping desserts, fruits, or hot drinks.
Ingredients
Units
Scale
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Place a mixing bowl and beaters in the freezer for about 10 minutes to chill.
- Pour the chilled heavy whipping cream into the cold mixing bowl.
- Add the powdered sugar and vanilla extract.
- Using a hand mixer or stand mixer, beat the mixture on medium-high speed until soft peaks form.
- Continue beating until stiff peaks form, being careful not to overwhip.
- Use immediately or store in the refrigerator for up to 24 hours.
Notes
- Ensure the cream is very cold for best whipping results.
- Do not overbeat or the cream may turn into butter.
- You can adjust the sweetness to your taste by adding more or less sugar.
- For a sturdier whipped cream, add 1 tablespoon of instant pudding mix.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 52
- Sugar: 1.5g
- Sodium: 5mg
- Fat: 5.5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0.3g
- Cholesterol: 20mg