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, Beat your Cream
To get your mixing bowl really cold, put it in the freezer for about 10 minutes.
When your bowl has chilled, use the hand mixer to mix heavy cream, powdered sugar, and vanilla extract on a medium high speed until you see stiff peaks form.
This will take about 2 to 3 minutes.
If you want your whipped cream to last longer, you can add cream of tartar to stabilize it; if you are using it within the same day, cream of tartar is optional.
Recognize when your whipped cream is done by lifting the beaters out of the whipped cream; if the cream stands up (that is, it maintains the shape of a peak) and doesn’t fall, you’re done mixing it.
If you mix any longer, you’ll have butter instead of whipped cream.
Refrigerate your whipped cream in an airtight container for up to 2 days, until you want to use it.
Homemade Whipped Cream
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.
