Perfect Homemade Whipped Cream
Light, fluffy, and ready in just 15 minutes, this homemade whipped cream will transform any dessert. The secret is simple: keep everything ice cold. Master this easy technique once and you'll never reach for store-bought again.
🛒 Ingredients
4 servings
- 1 cup (250 ml) heavy whipping cream, very cold (min. 30% fat)
- ¼ cup (60 ml) whole milk, very cold
- 6 tablespoons powdered sugar (icing sugar)
- 1 teaspoon pure vanilla extract (optional)
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Directions
- 1
Place your mixing bowl and whisk attachments in the freezer for at least 20 minutes before starting — cold equipment is the non-negotiable secret to stiff peaks.
- 2
Pour the cold heavy cream and cold milk into the chilled bowl. Begin beating at medium speed.
- 3
After 2 minutes, add the powdered sugar gradually, one tablespoon at a time, while continuing to beat.
- 4
Add the vanilla extract if using, then beat for another 3 to 4 minutes.
- 5
Stop as soon as firm peaks form and hold their shape on the whisk. Use right away or cover and refrigerate for up to 24 hours.
💡 Chef's Tip
Always use heavy cream with at least 30% fat — low-fat cream simply won't whip. On warm days, set the bowl over a larger bowl filled with ice while you work. Over-beating turns cream into butter, so watch closely once it starts to thicken.
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