Homemade Whipped Cream

5 from 3 votes

Quick and easy recipe for homemade whipped cream that's perfectly fluffy yet firm enough to hold its shape, complete with a handy hack for stabilization.

Total Time10

Yield:

Author: Amy Locurto

Equipment

Hand Mixer

Calories: 236kcal

Ingredients

2 cups heavy whipping cream
⅓ cup Sugar
1 teaspoon vanilla extract

Instructions

Chill Out: Pop your mixing bowl and beaters (or whisk) in the freezer for about 15 minutes. This helps the cream whip up faster and stay firmer longer.
Pour and Whip: Pour the heavy whipping cream into your chilled bowl. Beat on medium speed until it starts to thicken.
Sweeten the Deal: Add the sugar and vanilla extract. Continue to beat until stiff peaks form. You’ll know you’re there when you lift the beaters and the whipped cream holds its shape.
Enjoy: Spoon it over your favorite dessert.

Notes

Whipped Cream Hack: Stabilize It!

Ever notice how homemade whipped cream can start to wilt after a while? Here’s a nifty hack to keep it firm and fabulous for longer.

Hack: Add Gelatin

1 teaspoon unflavored gelatin
2 tablespoons cold water

Instructions:

Sprinkle the gelatin over the cold water in a small bowl. Let it sit for a few minutes until it looks like a gel.

Microwave the gelatin for a few seconds until it turns into a liquid. Let it cool slightly.

Start whipping your cream as usual. Once it starts to thicken, slowly pour in the gelatin mixture while continuing to beat. Voila! Stabilized whipped cream that won’t deflate on you.

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Recipe Video

Course: Dessert

Cuisine: American

Keyword: dessert, dessert topping, whipped cream

Nutrition