Homemade Whipped Cream

Homemade Whipped Cream is the favorite addition to my dessert! It is very easy to prepare with only 3 ingredients.   I love making whipped cream fresh as it tastes so delicious! I love using natural ingredients in this homemade recipe and avoiding the processed version.  It is so delicious you can literally eat it with a spoon.  It is perfect with a dish of strawberries too!

Here is a tip when making Homemade Whipped Cream ~ make sure your beaters and bowl are ice cold. It is best to use a metal bowl too! Just stick them in the freezer for about an hour before preparing homemade whipped cream. Be sure to follow this tip and you will have amazing whipped cream each and every time.  It is worth the wait, I promise.

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You only need three ingredients for this recipe, 1 cup heavy cream, 1 teaspoon vanilla extract and 1 tablespoon confectioners’ sugar.  In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like when over mixed.

Some readers have asked how long does the Whipped Cream last. I personally have never had any left over in my home and prepare it fresh for my recipes however it will last for up to three days if covered tightly in bowl in your fridge.  The quality does start to decrease after the first day.

I love to serve Homemade Whipped Cream with pumpkin pie, ice cream,strawberry shortcake and lattes like Crockpot Pumpkin Spice Lattes.  Really it is good out of the bowl with a spoon.  Once you try this homemade version you will never want to go back to the store for it again.

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Homemade Whipped Cream

This homemade whipped cream is easy to prepare with only 3 ingredients and a tip to make it a success every time!

Course Dessert

Prep Time 5 minutes

Total Time 5 minutes

Servings 16

Author Stephanie Ertel

Ingredients

• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon confectioners' sugar

Instructions

1. Chill your bowl (metal works best) in the freezer. You can also chill beaters too.
2. In a large bowl, whip cream until stiff peaks are just about to form.
3. Beat in vanilla and sugar until peaks form.
4. Make sure not to over-beat, cream will then become lumpy and butter-like when over mixed.

Recipe Notes

For best results make sure whisk and bowl are ice cold.

Recipes Using Homemade Whipped Cream:

All American Shortcake

Easy Pumpkin Pie

Easy Pumpkin Spiced Latte

Mini Red, White and Blue Shortcakes

Strawberry Shortcake