Whipped Cream

Whipped Cream

Sometimes the easiest recipes are the best. Whipped cream falls into that category for me. It is so simple to make with such a short ingredient list. And whatever you add it to becomes a special treat. Some of our favorite uses are on waffles, fruit, coffee, and hot chocolate. πŸ™‚

The directions I give are specifically for a stand mixer, but hand beaters would be fine too. Make sure to keep either on a low to medium setting to ensure smooth and stable whipped cream. And if you’re really looking for an arm workout, you can always use a whisk. πŸ˜‰

I recommend making this whipped cream the same day that you intend to serve it. But we’ve also had success with keeping it in the fridge for several days without weeping or losing it’s shape. Just be sure to store it in a sealed container and use before the expiration date of the heavy cream.

Feel free to try out different extracts or flavorings, but vanilla is my favorite! If you look closely, you can even see some vanilla beans since I don’t strain them out of my homemade vanilla extract.

Whipped cream is so easy to make and much better than what you can buy in a can or a tub! Once you start making it yourself, you may never go back to buying it! πŸ™‚


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Whipped Cream

Homemade lightly-sweetened whipped cream in about 10 minutes. Perfect for topping a number of desserts and drinks! Or eating with a spoon!

Total Time 10 minutes
Servings 16


  • 2 cups heavy cream cold
  • ΒΌ cup sugar
  • 1 tsp. vanilla extract


  1. Add all ingredients to the bowl of a stand mixer fitted with the whisk attachment. 

  2. Turn mixer on medium-low and whip until thick and cream holds a stiff peak. It should take about 10 minutes. 

  3. Use immediately or store in the refrigerator to be used within 24 hours. 

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