Nothing beats fresh, homemade whipped cream. This recipe is quick and easy and takes just a few minutes to make. All you need is heavy whipping cream, vanilla and sugar.
When I can (which I always try to) I like to make homemade whipped cream. There is nothing better than freshly made whipped cream.
In a bind I get that the canned stuff works. But when you're serving a dessert like pumpkin pie bars or pumpkin cheesecake it's nice to use a whipped cream that doesn't melt all over the plate.
Fresh homemade whipped cream holds it's shape while you eat your favorite dessert.
Homemade Whipped Cream
Nothing beats fresh, homemade whipped cream. This recipe is quick and easy and takes just a few minutes to make. All you need is heavy whipping cream, vanilla and sugar.
Ingredients
- 1 c heavy cream, cold
- ¼ tsp vanilla extract
- 1 tbsp cane sugar
Instructions
- Chill the bowl you plan to make the whipped cream in for 10 min.
- Add all the ingredients to the cold bowl. Using a mixing stand or hand mixers, beat on low speed to dissolve the sugar. Turn the speed up to high and beat for 1-2 minutes, or until it reaches stiff peaks.
Notes
You can store whipped cream in the fridge, in an airtight container for 24 hours.
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