Light & Fluffy Homemade Whipped Cream
A cloud-like whipped cream that comes together in minutes and holds its shape beautifully. Perfect for topping pies, cakes, hot chocolate, or any dessert that deserves a little extra indulgence.
🛒 Ingredients
4 servings
- 200 ml heavy whipping cream (at least 30% fat), very cold
- 40 g powdered sugar, sifted
- 20 g whole milk powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon whipped cream stabilizer (such as Whip It or Chantifix)
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Directions
- 1
Chill your mixing bowl and whisk attachments in the freezer for 15 minutes before starting — cold equipment is the key to stable whipped cream.
- 2
Pour the cold heavy cream into the chilled bowl, add the milk powder and sifted powdered sugar.
- 3
Beat on medium speed for about 2 minutes until the cream starts to thicken and increase in volume.
- 4
Add the vanilla extract and stabilizer, then increase to high speed and beat until stiff peaks form and the cream holds its shape.
- 5
Use immediately or transfer to a piping bag and refrigerate for up to 24 hours before serving.
💡 Chef's Tip
Add the powdered sugar gradually in two or three additions while beating for a smoother result. Stop beating as soon as stiff peaks form — over-beating will turn your cream into butter.
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