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Homemade Whipped Cream
All natural homemade whipped cream with no additives, preservatives or high fructose corn syrup.
Prep Time
7
minutes
mins
Freeze mixing bowl and whisk
15
minutes
mins
Total Time
22
minutes
mins
Course:
Dessert
Cuisine:
International
Servings:
2
cups
Calories:
231
kcal
Author:
Anecia Hero
Equipment
Metal mixing bowl
Wire whisk
Electric mixer
Stopwatch
Ingredients
1
cup
heavy cream
2
tablespoons
sugar
1
teaspoon
vanilla extract
Instructions
Prep
Place mixing bowl and wire whisk in freezer for 15-20 minutes
Make the Whipped Cream
Add sugar, vanilla and cold cream to cold mixing bowl
2 tablespoons sugar,
1 teaspoon vanilla extract,
1 cup heavy cream
Start mixer on low speed and increase to high
Move whisk in circles to incorporate all of the cream and whisk on high for 6 minutes
After whisking for 6-7 minutes, check for stiff peaks; if not quite stiff, resume whisking one more minute (See Recipe Notes)
Notes
You MUST put the glass or metal mixing bowl AND the wire whisk in the freezer for 15-20 minutes first. Do NOT use plastic bowls or whisks.
After about 3 minutes, you'll begin to see the cream forming ribbons...keep mixing
At the 5-6 minute mark, the volume will noticeably increase...keep mixing
At 7 minutes, check for stiff peaks; if peaks aren't quite stiff, whip another minute
Do not whip cream more than 8 minutes or you run the risk of it clumping
If you double the recipe, you will have to whisk the cream a little longer, but usually no more than 10 minutes
How to check for stiff peaks
Whisk on high the turn mixer to off, leaving whisk in the whipped cream
Pull the mixing whisk straight up out of the cream
If the cream stands at a point (a stiff peak) it's done; if not, whisk another minute or so and check again
Nutrition
Serving:
1
cup
|
Calories:
231
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
22
g
|
Saturated Fat:
14
g
|
Cholesterol:
82
mg
|
Sodium:
23
mg
|
Potassium:
45
mg
|
Sugar:
6
g
|
Vitamin A:
875
IU
|
Vitamin C:
1
mg
|
Calcium:
39
mg