Ingredients
Whipped Cream Ingredients
- 1 pint heavy whipping cream (COLD) (2 cups)
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Chill the Bowl: Place the bowl of a standing mixer or a large mixing bowl (preferably glass or metal) in the refrigerator for at least 15 to 30 minutes to ensure it is thoroughly chilled, which helps the cream whip properly.
- Add Ingredients: Pour the cold heavy whipping cream, powdered sugar, and pure vanilla extract into the chilled bowl of the standing mixer or mixing bowl.
- Start Whipping: Attach the wire whisk to the standing mixer or use a hand-held mixer. Begin whipping the mixture on low speed to prevent splattering, then gradually increase the speed as the cream starts to thicken.
- Beat to Stiff Peaks: Continue to beat the cream for 60 to 90 seconds, stopping halfway to scrape down the sides of the bowl to ensure even whipping. Stop once stiff peaks form, meaning the cream holds firm peaks when the whisk is lifted.
- Pipe or Serve: Transfer the whipped cream to a piping bag fitted with a Wilton 1M tip if desired, to decorate desserts or hot chocolate. Alternatively, spoon the whipped cream into a serving dish and enjoy immediately.
Notes
- Nutrition facts are based on 4 tablespoons (1/4 cup) of whipped cream after whipping. This recipe yields approximately sixteen 1/4-cup servings.
- Use cold heavy whipping cream or regular whipping cream for best results. Avoid using half and half or milk, which will not whip properly.
- Adjust the powdered sugar to taste – reduce if you prefer less sweet, or increase by 1 to 2 tablespoons for extra sweetness.
- Feel free to substitute vanilla extract with other extracts such as almond, peppermint, lemon, or orange to create different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert Topping
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
