Whipped Cream
It's so easy to make your own whipped cream at home. This stabilized whipped cream recipe will last for days without losing its shape and it tastes amazing!
Ingredients
Equipment and tools needed
- Large chilled mixing bowl and mixer attachments
- Hand mixer or stand mixer
- Measuring cups
- Measuring Spoons
- Spatula
Whipped Cream Ingredients
- 1 Cup Heavy cream (240 mL)
- 1/4 Cup Powdered sugar/ confectioners sugar (25 grams)
- 2 teaspoon Nonfat instant milk powder (1.45 grams)
- 1 teaspoon Vanilla extract (optional) (5 mL)
Instructions
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Chill mixing bowl and attachments in the freezer for 10 minutes before beginning. Cold whipped cream is happy whipped cream.
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Pour heavy cream into a large mixing bowl, add powdered sugar, milk powder, and vanilla extract
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Using the whisk attachment on a stand mixer or hand mixer, mix ingredients on low for 30 seconds to incorporate. Slowly turn the mixer up to medium-high speed.
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Continue to mix until the cream begins to thicken and ripples are visible in the mixture. Turn the mixer off, scrape the bowl with a spatula, mix again on medium-high until whipped cream begins to look complete.
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Turn off the mixer and scrape the bowl again. If the whipped cream in the bottom of the bowl looks more liquid than the whipped cream on top, give it all a good stir and mix again for 10-20 seconds.
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Whipped cream is done when it holds its shape without slumping over or sagging. You should be able to slice through the middle of it without it closing back together.
Recipe Notes
Makes 2 cups of whipped cream, the recipe can be doubled as needed to make more.
Store whipped cream in an airtight container in the refrigerator until needed. Stir before serving. You can also pipe the whipped cream onto your desserts for an extra special look.