Description
Perfect, pillowy clouds of whipped cream are perfect on any dessert! Homemade whipped cream only has two ingredients (cream and vanilla), and comes together in minutes - you don't even need to use a mixer!
Ingredients
Scale
- 400g (or ml) heavy cream / heavy whipping cream / cream, cold from the fridge
- 1/2 tsp vanilla bean paste or vanilla extract (optional)
Instructions
- Place the cream in a medium or large bowl. If you like, you can also chill the bowl ahead of time to keep things nice and cool.
- Add the vanilla and mix to combine.
- Using a whisk, electric hand mixer or stand mixer, whip the cream until soft to medium peaks form - how far you take it depends on personal preference and what you want to use it for.
- Use immediately, or store for up to a day in an airtight container in the fridge.
Notes
Can I make whipped cream ahead of time? You absolutely can - I prefer it freshly whipped, but if you need to make it ahead of time and put on a pie or to store, you can keep it in an airtight container in the fridge.
Why doesn't this recipe have sugar in it? This is how I prefer to make whipped cream. If you would like it sweet, check out my chantilly cream recipe.
This whipped cream recipe makes enough to generously cover a pie or to serve 6-8 people alongside dessert. Feel free to scale up or down depending on your serving size.