Easy Homemade Sweetened Whipped Cream
A quick no-bake whipped cream made with condensed milk — perfectly sweet, wonderfully fluffy, and ready in minutes. Great for topping cakes, pies, and trifles, this budget-friendly treat comes together with just a hand mixer and a few chilled ingredients.
🛒 Ingredients
1 servings
- 1 can (14 oz / 395 g) sweetened condensed milk, well chilled
- ¾ cup (200 ml) heavy whipping cream, cold
- 1 teaspoon pastry emulsifier
- ½ teaspoon pure vanilla extract
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Directions
- 1
Refrigerate the condensed milk and heavy cream for at least 4 hours or overnight until thoroughly cold.
- 2
Pour the cold heavy cream (discarding any liquid whey if present), the condensed milk, and the emulsifier into a large chilled mixing bowl.
- 3
Add the vanilla extract and beat with an electric mixer on high speed for 6–8 minutes, until the mixture is thick, fluffy, and holds soft peaks.
- 4
Use immediately as a topping or filling, or cover and refrigerate for up to 2 days.
💡 Chef's Tip
Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping to achieve the fluffiest texture. The longer you beat, the more volume you'll get.
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