- 1 cup heavy cream
- 2-3 tablespoons powdered sugar
- 1 teaspoon vanilla, optional
Directions: Place bowl and standing mixer attachments in your fridge for at least 20 minutes. If you are short on time, place them in the freezer for 5 minutes.
Pour chilled heavy cream into a large chilled bowl, and whip until stiff peaks are just about to form. If you watch your calorie intake and use light cream, it may take a bit longer to whip. Add powdered sugar and vanilla (optional) and whip until stiff peaks. Do not over-whip. Otherwise, you will get butter.
You can also skip the sugar and make the one-ingredient whipped cream version. In this case, whip your heavy cream for about 10 minutes or until stiff peaks.
If you store your homemade whipped cream in the fridge, rewhisk it for 10 seconds before using it again.