Description
The perfect cloud of homemade vanilla whipped cream is just minutes away. Skip the canned stuff and treat yourself to this billowy dream topping that makes everything taste better.
Ingredients
Scale
- 1 cup (240ml) heavy whipping cream, cold
- 2–3 tablespoons (25-37g) granulated sugar or powdered sugar
- 1 teaspoon (5ml) pure vanilla extract or seeds from 1/2 vanilla bean
- Pinch of salt (optional, enhances flavor)
Instructions
- Chill your mixing bowl and beaters in the freezer for 15 minutes before starting.
- Pour cold heavy cream into the chilled bowl and begin beating on medium-low speed for 30 seconds.
- When cream starts to thicken slightly, add sugar and vanilla extract.
- Increase to medium speed and continue beating until desired consistency is reached (3-4 minutes total).
- Stop when cream forms medium peaks (tip curls over when beater is lifted) for most uses, or stiff peaks (tip stands straight) for piping.
- Use immediately or refrigerate in an airtight container for up to 24 hours.