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What's Cookin Good Lookin - Homemade Food

Homemade Whipped Cream

If you've never had homemade whipped cream, you haven't lived.
Whipped cream is quick and easy to make.
It's also much healthier that store bought versions
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Prep Time 5 minutes

Equipment

  • Whisk
  • Bowl
  • Measuring Equipment (Cup/Teaspoon)
  • Food Processor with a Whisk Attachment (optional)
  • Sifter (optional)
  • Scale (optional)

Ingredients
  

  • 1 Cup Heavy Whipping Cream
  • 45 g Confectioners’ Sugar (2 Tablespoons)
  • 1 Teaspoon Vanilla Extract (5ml)

Instructions
 

  • Measure out confectioners’ sugar.
  • Sift the sugar. (optional)*
  • Combine the sugar, cream, and vanilla extract in a mixing bowl.
  • Whisk the cream until peaks start forming. You're finished when the peaks hold.
  • If you're using a Kitchenaid (or other food processor); mix on medium-high speed (6-8) for about 2-3 minutes. Once the trails of the whisk become visible, increase the speed to high for an additional 30 seconds to 1 minute.

Notes

Heat is the enemy when making whipped cream.
Don't let the cream sit out before use it. It should come out only when you're ready to start whipping.
If you can, chill your whipping bowl in the freezer a half hour before you start.
Feel free to get creative. We put ice packs around the bowl as we're whipping, to keep everything frosty.
 
*For best results, sift your sugar before adding it. If you don't, you might get some sugar clumps which are a little unpleasant.