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Homemade whipped cream

Homemade Whipped Cream Recipe

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Prep Time 5 mins
Total Time 5 mins
Course Dessert
Servings 8 servings
Calories 129 kcal

what you'll need

  • 1 pint whipping cream or heavy cream, very cold
  • 1/4 cup sugar granulated or powdered
  • 1/2 tsp pure vanilla extract optional

let's do it

  • Place all ingredients in large mixing bowl or the bowl of a stand mixer. Stir gently until sugar is completely dissolved then beat on medium speed until the cream has begun to thicken.
  • Once the cream has begun to thicken, increase speed to high and beat to desired consistency. Test the consistency as often as necessary by stopping the mixer and pulling the beater straight up out of the whipped cream. For a soft whip, the cream will form a peak but the tip will soon fall over gently. For more firm whipped cream, whip just a bit longer then test. The cream will form a well-defined peak and easily retain its form after the beater has been removed. For most desserts, whipped cream beaten to medium or stiff peaks will be perfect.
  • Spread on cakes or add a dollop to your favorite fruit or sundae and enjoy!

One Last Thing

If you’re making the whipped cream ahead of time, it can be stored in the fridge up to 8 hours. You may need to re-whip just a little bit before serving.


Calories: 129kcalCarbohydrates: 7gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 41mgSodium: 12mgPotassium: 23mgSugar: 6g
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