Homemade whipped cream is more of a technique than a recipe. Two tricks to always keep in mind: make sure the bowl and the cream are ice-cold and avoid overmixing at all costs. You'll know you've gone too far if the whipped cream appears grainy, thick, and buttery. You're looking for soft, fluffy peaks that can easily be dolloped. Keep an eye on the whipped cream at all times, because it comes together faster than you think. Once you've made whipped cream, serve it with berries, use it to top pies, add it to an ice cream sundae, or use it as frosting for a cake. The sky's the limit!
If you cannot find vanilla bean paste, use 2 tablespoons powdered sugar, and scrape the seeds out of 1 vanilla bean pod.
1 pint heavy whipping cream
2 tablespoons vanilla bean paste, such as Nielsen-Massey
- Freeze a metal mixer bowl and whisk attachment for 10-15 minutes, until chilled. Attach parts to a hand or stand mixer. Pour the cream into a cold metal bowl, and beat on low speed until frothy. Increase speed to medium-high, and slowly add the vanilla bean paste (or sugar and vanilla bean). Beat until fluffy, soft peaks form. Use it immediately, or cover and refrigerate for up to 5 hours. If using later, simply whisk it by hand to revive the soft peaks.
- Whipped Cream, Desserts
- North American
- 4 cups of whipped cream
- Cook Time
- 10 minutes