Homemade Whipped Cream
Calories: 46
Adjust Servings Here: 1 cups
Description
Light, fluffy, and irresistibly creamy—this homemade whipped cream (also known as Chantilly cream) is the perfect 3-ingredient topping for cakes, pies, and more. No preservatives, no stabilizers—just classic flavor made in minutes!
Ingredients
- 1 cup (240 g) Heavy whipping cream or double cream, cold
- 3 tbsp Powdered sugar – or to taste
- 1 tsp Pure vanilla extract
Instructions
- Chill your tools (optional but helpful): Place your mixing bowl and beaters in the fridge or freezer for 10–15 minutes. Cold equipment gives better volume and structure.
- Add ingredients to the bowl: Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.1 cup Heavy whipping cream, 3 tbsp Powdered sugar , 1 tsp Pure vanilla extract
- Whip it up: Using a hand mixer or stand mixer with a whisk attachment, beat on medium-high speed until soft peaks form. For a firmer consistency (great for piping), whip to stiff peaks—but don’t overwhip or it may turn grainy or start turning into butter.
- Use immediately or chill: Use right away or store in the fridge for up to 24 hours. For longer-lasting whipped cream, see the tips below for stabilized options.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen