Homemade Vanilla Whipped Cream
Light, airy, and perfectly sweetened, this homemade whipped cream is the ultimate finishing touch for any dessert. Ready in minutes, it pairs beautifully with fresh berries, layer cakes, and hot drinks. Once you make it from scratch, you'll never reach for the store-bought version again.
🛒 Ingredients
6 servings
- 500 ml heavy whipping cream, very cold (min. 30% fat)
- 3 tablespoons powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 pinch of fine salt
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Directions
- 1
Chill your mixing bowl and beaters in the freezer for 15 minutes before starting — cold equipment makes all the difference.
- 2
Pour the very cold cream into the chilled bowl and beat on medium-low speed until it begins to thicken and increase in volume.
- 3
Once the cream has doubled in volume, gradually add the powdered sugar, vanilla extract, and salt.
- 4
Increase the speed slightly and beat until soft peaks form — the cream should hold its shape on the whisk without running.
- 5
Use immediately, or press plastic wrap directly onto the surface and refrigerate for up to 24 hours.
💡 Chef's Tip
Stop beating as soon as soft peaks form — over-whipping turns the cream grainy and eventually into butter. If your kitchen is warm, nest your mixing bowl over a larger bowl filled with ice cubes.
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