Homemade Whipped Cream
How to make lightly sweetened homemade whipped cream.
Servings: 2 cups
Ingredients
- 240 ml (1 cup) Heavy Whipping Cream, (double cream) cold
- 28 g (3 tablespoon) Powdered Sugar, (icing sugar)
- 1 teaspoon (1 teaspoon) Vanilla Bean Paste, or vanilla extract
Instructions
- Pour the cold cream into the bowl of a stand mixer. Sift in the powdered sugar and add the vanilla.
- With the whisk attachment fitted, turn the mixer on medium speed, then gradually turn it up to high speed.
- Whip until you see thick grooves forming in the cream from the whisk. Check frequently until it reaches the desired thickness.
- Make sure you don't overwhip the cream - for the best results, whip it until it is nearly at the stage you need it, then finish it off by hand with a balloon whisk to avoid overwhipping.
Notes
It's very important that you use a cream with a high fat percentage - at least 36%. That's why it needs to be heavy cream or heavy whipping cream (double cream in the UK). If you use a cream with a lower fat percentage (such as half-and-half) then it won't whip up properly and won't hold its shape.
The sugar and vanilla are both optional, they add sweetness and round out the flavor, but you can absolutely make whipped cream with just cream.