Classic Homemade Whipped Cream
Silky, airy, and lightly sweetened with a hint of vanilla — this homemade whipped cream puts the store-bought kind to shame. It comes together in minutes and takes any dessert from simple to spectacular. Once you make it from scratch, there's no going back!
🛒 Ingredients
4 servings
- 200 ml heavy whipping cream, very cold (at least 30% fat)
- 2 tablespoons powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 small pinch of fine salt
🛍️ Recommended tools
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Directions
- 1
Chill your mixing bowl and beaters in the freezer for 10–15 minutes before starting — cold equipment is the secret to perfectly whipped cream that holds its shape.
- 2
Pour the cold heavy cream into the chilled bowl and beat on medium speed for about 1 minute, until it starts to thicken and form soft bubbles.
- 3
Add the sifted powdered sugar and vanilla extract gradually while continuing to beat at high speed.
- 4
Beat for another 1–2 minutes, adding the pinch of salt, until stiff peaks form and the cream is fluffy and glossy. Stop immediately — overbeating turns it grainy and buttery.
💡 Chef's Tip
Keep everything cold — cold cream, cold bowl, cold beaters. For a more stable whipped cream that lasts longer, fold in 1 tablespoon of mascarpone cheese at the start.
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