Ingredients (~3 cups)
- 1 1/2 cups heavy cream (cold)
- 1/3 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 3/4 tsp cream of tartar (optional)
Chill Your Bowl and Beat the Cream
Put a mixing bowl in the freezer for ~10 minutes to chill it down.
Using a hand mixer, beat the heavy cream, powdered sugar, and vanilla in the chilled bowl on medium-high speed until it forms stiff peaks – this takes ~2-3 minutes.
The cream of tartar helps stabilize the whipped cream if you’re planning to use it later, but it’s not necessary if you’re using it right away.
Watch for Stiff Peaks and Stop
You’ll know it’s ready when you lift the beaters and the cream holds its shape in peaks that don’t fall over.
If you keep beating past this point, you’ll end up with butter instead of whipped cream.
Store in a covered container in the refrigerator for up to 2 days until you’re ready to use it.
Homemade Whipped Cream
All you need is heavy cream and a few minutes with a hand mixer. This makes enough for a couple desserts and keeps in the fridge for a few days.
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Ingredients
~3 cups
- 1 1/2 cups heavy cream cold
- 1/3 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 3/4 tsp cream of tartar optional
Instructions
- Chill mixing bowl in freezer for 10 minutes.
- Add cream, powdered sugar, and vanilla to chilled bowl.
- Beat with hand mixer on medium-high speed for 2-3 minutes.
- Stop when cream forms stiff peaks that hold their shape.
- Store in covered container in refrigerator for up to 2 days.
Notes
Optional cream of tartar helps stabilize whipped cream.
Tried this recipe?Leave a comment below & let me know!
