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A bowl of homemade whipped cream in a glass bowl with a spoon sitting next to small bowls of berries.
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4.67 from 3 votes

Homemade Vanilla Whipped Cream

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 16 servings
Calories 52kcal
Author Kristine Underwood

Ingredients

  • 1 cup heavy whipping cream (very cold)
  • 2 TBS powdered sugar (more or less to taste)
  • 1 1/2 tsp vanilla extract

Instructions

  • Place a medium bowl or the bowl of your stand mixer in the refrigerator for 10 to 20 minutes.
  • Add the cold whipping cream, powdered sugar, and vanilla extract to the chilled bowl.
  • Beat the mixture until soft peaks form (about 2 minutes, it may take a little longer with a hand mixer). Continue beating to stiff peaks if desired (another 30 to 60 seconds).
  • Serve immediately or refrigerate until ready to use. Whipped cream will keep in the refrigerator for 2-3 days in an airtight container, but may need to be rewhipped before use.
Notes
  • This recipe makes about 2 cups of whipped cream and one serving is approximately 2 tablespoons.
  • Use cold cream and a chilled bowl for the best results.
  • Beat 11/2 to 3 minutes to soft peaks; 30–60 seconds more for stiff peaks.
  • Don’t overwhip the cream. Stop once the peaks hold their shape.
  • Adjust the powdered sugar and vanilla to taste.
  • If overwhipped, fold in a splash of cream to smooth it out.
  • Double or triple the recipe for a bigger batch. Make sure to use a big enough bowl to avoid splatter.
Nutrition
Serving: 1 serving | Calories: 52kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 4mg | Potassium: 15mg | Sugar: 0.5g | Vitamin A: 219IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.02mg