Easy Homemade Whipped Cream
Ditch the store-bought tub for this rich, velvety homemade whipped cream that takes just 10 minutes and two simple ingredients. It is the perfect stable topping for your favorite pies, cakes, or fresh seasonal berries.
Equipment
- electric mixer (place beaters in freezer for 10 minutes before using)
- large mixing bowl (place bowl in freezer for 10 minutes before using)
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Ingredients
- 1 pint (2 cups) cups cold heavy whipping cream
- 4-6 tablespoons white granulated sugar
Instructions
- Pour the cold heavy cream into a large mixing bowl. Using your hand mixer on its highest setting, whip the cream until it thickens and soft peaks form.
- Next, add 4-6 T. of white sugar (choose your sweetness); pour in slowly. Use the mixer again on its highest setting until the whip thickens.
Notes
Freshly whipped cream is best enjoyed immediately but can be stored in an airtight container in the coldest part of your refrigerator for up to 24 hours. If it begins to deflate, a quick 30-second whisk will usually revive the texture.
Please only use heavy whipping cream for this recipe. It comes in a 1 pint container and can be typically found near the milk in the dairy section.
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