5 Minutes Away From Homemade Whipped Cream
Today I’m sharing a simple, 3-ingredient homemade whipped cream recipe. Skip the store-bought and make your own using just heavy cream, powdered sugar, and vanilla extract, ready in just 5 minutes!
Recipe: https://sugarspunrun.com/homemade-whi...
Ingredients
1 ½ cups heavy cream¹ cold (355ml)
½ cup powdered sugar (60g)
1 teaspoon vanilla extract (5ml)
Instructions
00:00 Introduction
Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill.
00:34 Once bowl has chilled, remove from freezer and add heavy cream, powdered sugar, and vanilla extract.
01:06 Using an electric mixer², beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don't over-beat, but don't stop beating until cream has reached a thick, billowy consistency (think the thickness of Cool Whip).
3:01 Keep unused whipped cream refrigerated in an airtight container.
Notes
¹I recommend using "heavy cream" rather than "whipping cream". Heavy cream holds its shape better after whipping, but whipping cream will work in a pinch.
²I definitely recommend using an electric mixer for this. Whisking cream to stiff peaks by hand takes forever and is not fun.
If you're using a KitchenAid or stand mixer, use the whisk attachment for best results, though it's possible to make whipped cream using the paddle attachment.
I have made this whipped cream up to 3 days in advance and had it keep beautifully, however because all baking environments differ I generally recommend you make it the same day you intend to use it.
I used a Wilton 2D tip for piping in the video
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Recipe: https://sugarspunrun.com/homemade-whi...
Ingredients
1 ½ cups heavy cream¹ cold (355ml)
½ cup powdered sugar (60g)
1 teaspoon vanilla extract (5ml)
Instructions
00:00 Introduction
Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill.
00:34 Once bowl has chilled, remove from freezer and add heavy cream, powdered sugar, and vanilla extract.
01:06 Using an electric mixer², beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don't over-beat, but don't stop beating until cream has reached a thick, billowy consistency (think the thickness of Cool Whip).
3:01 Keep unused whipped cream refrigerated in an airtight container.
Notes
¹I recommend using "heavy cream" rather than "whipping cream". Heavy cream holds its shape better after whipping, but whipping cream will work in a pinch.
²I definitely recommend using an electric mixer for this. Whisking cream to stiff peaks by hand takes forever and is not fun.
If you're using a KitchenAid or stand mixer, use the whisk attachment for best results, though it's possible to make whipped cream using the paddle attachment.
I have made this whipped cream up to 3 days in advance and had it keep beautifully, however because all baking environments differ I generally recommend you make it the same day you intend to use it.
I used a Wilton 2D tip for piping in the video
Facebook: Facebook: Sugarspunrun
Instagram: Instagram: sugarspun_sam
Pinterest: Pinterest: sugarspunrun
Email List: https://sugarspunrun.com/subscribe/
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