Vanilla Whipped Cream Recipe
There's nothing like topping a slice of pie, brownie, or ice cream sundae with a hearty dollop of whipped cream. Sure, it's convenient and inexpensive to buy a can of Cool Whip, but the freshness of homemade whipped cream is truly unmatched. Recipe developer Erin Johnson has crafted this vanilla whipped cream recipe, which is just as convenient and inexpensive as the canned stuff, but much tastier. "Fresh whipped cream is so simple to make," Johnson raves. "It only takes 3 ingredients, and you can adjust it to make only the amount you need."
Not only can you control the amount of whipped cream you make, but you can adjust the sweetness to taste. Some people prefer completely unsweetened whipped cream, whereas others add powdered sugar for some sweetness, and Johnson's recipe leans toward the latter. "My favorite thing about making my own whipped cream is really being able to adjust the level of sweetness for your taste," she explains, adding that "2 tablespoons of powdered sugar is the perfect amount to serve on top of a sweet dessert, like apple pie." For those who tend to end up with a neglected can of whipped cream in the back of their fridge, this recipe is definitely for you.
Gather the ingredients for vanilla whipped cream
One of the greatest things about this recipe is that it only requires 3 ingredients. Heavy whipping cream is the base of any good whipped cream, and this recipe is no exception. You'll need 1 cup of that, along with 2 tablespoons of powdered sugar (more or less, depending on personal preference), and 1 teaspoon of vanilla extract to truly make this vanilla whipped cream.
Whip the cream and sugar together
Start by adding the heavy cream to a large mixing bowl, then use a hand mixer on low speed to begin beating it. Next, add in the powdered sugar, then gradually increase the speed as you continue beating the cream.
Beat the whipped cream until it forms peaks
Once you've increased the mixer's speed to high, add in the vanilla, and continue beating the cream. "Taste the whipped cream as soon as it begins to thicken to see if you'd prefer to add more [sugar]," Johnson advises. "Don't wait until it's forming peaks, or you might over-whip the cream, and end up with sweet butter."
If the cream is at your desired sweetness level, then simply continue beating on high, until it forms soft peaks. You'll know that the whipped cream is ready to go with it holds its shape, and is no longer runny.
Serve the vanilla whipped cream
What better way to serve fresh whipped cream than atop a slice of freshly-baked pie? That's the way Johnson opts to serve her whipped cream, but this stuff also tastes good on brownies, pancakes, chocolate cake, a milkshake, or on a spoon that is headed directly into your mouth.
This homemade vanilla whipped cream is best served right away, as Johnson notes that "Fresh whipped cream doesn't stay as fluffy as the whipped topping that stays fluffy forever." That being said, you can refrigerate leftovers for up to 48 hours. "You can add a bit more cream, and re-whip it to bring it back to life if you need to," Johnson says. Forget the cherry on top — we'll just take a dollop of vanilla whipped cream instead!
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Pour the heavy whipping cream into a bowl, and begin to beat with a hand mixer on low speed.
- Add the sugar, and continue to mix, gradually increasing speed.
- Once the speed is on high, add the vanilla.
- Continue to mix until the cream forms peaks. Serve immediately.
| Calories per Serving | 112 |
| Total Fat | 11.0 g |
| Saturated Fat | 6.9 g |
| Trans Fat | 0.0 |
| Cholesterol | 40.8 mg |
| Total Carbohydrates | 2.9 g |
| Dietary Fiber | 0.0 g |
| Total Sugars | 2.9 g |
| Sodium | 11.4 mg |
| Protein | 0.6 g |
