Homemade Whipped Cream

Combine Ingredients – Into a large mixing bowl or the bowl of a stand mixer, add the cold heavy whipping cream, powdered sugar, and vanilla.

Whip the Cream – Beat with an electric mixer or whisk attachment. Start on medium speed. As soon as the mixture starts to thicken, increase to medium-high speed. Beat until you have reached your desired consistency, making sure not to over-mix, or it will separate and turn buttery.*

For Soft Peaks – the cream should look soft and fluffy, and when you lift up the whisk, a gentle curved peak should form. This consistency is perfect for dipping fruit or topping desserts.

For Stiff Peaks – beat whipped cream until you see peaks that are firm and hold their shape. This will be a more stable whipped cream that is perfect for piping onto desserts or storing overnight.

Serve the whipped cream right away, or cover and refrigerate.*