Homemade Whipped Cream

Q: Why bother with homemade whipped cream when they sell it in a can?

A: Homemade whipped cream tastes so much better than what comes out of a can, and when you make it yourself, you get to control the sweetness and add flavors (Bourbon whipped cream, anyone!?!). Plus, it seems fancy so you'll impress your friends, but it's super easy!

Note: This recipe will make enough whipped cream for a little over one pie. Not sure what to do with the extra whipped cream? Suggestions: put it in your coffee, put it on top of fresh berries, eat it directly out of the bowl, etc.

Homemade Whipped Cream
2 cups Heavy Whipping Cream (don't even think about getting reduced fat..)
1 teaspoon Vanilla
4.5 tablespoons Confectioner's Sugar (aka: powdered sugar)

Pour your heavy whipping cream and vanilla into a large mixing bowl. Using an electric mixer, begin to beat together on high. Quickly add in your confectioner's sugar and continue to beat until your cream becomes fluffy and voluminous (approximately 2 minutes). 

Homemade whipped cream is best used in 1-2 days. Store covered in your refrigerator.

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