Classic Vanilla Whipped Cream
This Classic Vanilla Whipped Cream is light, fluffy, and rich in vanilla flavor — the perfect topping for cakes, pies, waffles, and fruit. With just three simple ingredients, it’s quick to make and always better than store-bought.
Equipment
- Mixing bowl
- Electric Mixer or Whisk
- Spatula
Ingrédients
Main Ingredients
- 1 cup heavy whipping cream cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract pure vanilla recommended
Instructions
- Chill your mixing bowl and beaters in the refrigerator for 10–15 minutes before starting.
- Add heavy cream, powdered sugar, and vanilla extract to the chilled bowl.
- Start mixing on low speed, gradually increasing to medium-high to avoid splattering.
- Whip until soft peaks form — the cream should hold its shape but still be slightly loose.
- Continue beating until stiff peaks form, being careful not to overmix or it may turn to butter.
- Taste and adjust sweetness or vanilla if desired, then serve immediately over desserts.
- Store leftovers in the refrigerator for up to 2 hours; re-whip gently if needed before serving.
Notes
Ensure that the cream, bowl, and whisk are cold for best results. For variations, try adding cocoa powder for chocolate whipped cream, lemon zest for a citrus twist, or swap in coconut cream for a dairy-free version.