When it comes to worth-it-from-scratch items, whipped cream is at the very top of my list. Forget the can. Forget the tub. Homemade Whipped Cream has them all beat (haha), and once you taste the real deal, you’ll be ruined in the best way possible.
As an added bonus, there is nothing simpler to make.
Heavy whipping cream, confectioner’s sugar, and vanilla go into the bowl of your mixer fitted with the whisk attachment. You mix it gently to incorporate the sugar, then take it up to high for about two minutes, maybe three. The liquid mixture transforms into thick peaks of sweet whipped goodness, and every bite is wonderful.
I know this may shock you, but in my experience, whipped cream can be made ahead. If it’s just a casual situation, then I will make the whipped cream in the moment. But for an event or a party where I need to add whipped cream to something right before serving it (pumpkin pie at Thanksgiving, for example), then I will whip the cream in the morning, store it in an airtight container for the day, and then grab it when it is go-time.
Thanks to the cornstarch in confectioner’s sugar, the finished whipped cream is quite stable. I have kept bits of a leftover Chocolate Cream Pie topped with whipped cream in my fridge for the better part of a week, only to discover the whipped cream still in perfect condition by the end of it.
Yes, whipped cream is best served fresh. But also yes, it can hold its own for several days. I find this kind of information helpful and incredibly useful. I hope you do too!
- 2 cups heavy cream
- 1/2 cups confectioner’s sugar
- 1 teaspoon vanilla
- Combine the heavy cream, confectioner’s sugar, and vanilla in the bowl of a mixer fitted with the whisk attachment. Mix on medium speed to carefully incorporate the sugar, then switch to high speed and whisk until stiff peaks form.