3-Ingredient Whipped Cream
Lightly sweetened & perfect for topping just about anything
Have you ever compared whipped cream from a can to homemade? You can truly taste the difference, and yet, whipped cream is one of the easiest recipes to make from scratch in your kitchen. This recipe is easy, ultra fluffy, and will quickly change the game on what you top your cakes, hot drinks, fruits (& more) with.
Ingredients:
3 Cup Heavy Whipping Cream
1/2 Cup Powdered Sugar
1 & 1/4 TSP. Vanilla Extract
Directions:
On a low setting, in an electric mixer or large mixing bowl— Combine heavy whipping cream, powdered sugar, and vanilla with a whisk attachment or handheld mixer.
Slowly increase the speed to medium-high as cream begins to thicken. Mix for about 4-5 minutes, or until desired thickness is achieved.
Enjoy!
Helpful Notes:
A secret for lighter and airier whipped cream: Place your bowl and mixer attachment(s) in the freezer for about 30 minutes prior to using. This helps to keep the fat in the cream from melting down, which assists in trapping air bubbles during the mixing process.
Whipped cream should be stored in an airtight container in the fridge, and can be kept for about 4-5 days. This is an estimate & also depends on the expiration of your heavy cream—So please be sure to check this before use!
Powdered sugar is key to a smooth & light whipped cream. Granulated white sugar is much too heavy and coarse, and can leave you with an undesirable grainy consistency throughout.
Feel free to adjust sugar as desired— while I’ve created a balance of sweetness that I love, you may prefer to go less sweet (or sweeter!). This is entirely up to you & should not effect the outcome of your whipped cream in any drastic way.
This recipe should yield more than enough to frost & decorate a cake. If you’re looking to whip up a bit less, feel free to halve this recipe!
