Vanilla Whipped Cream
Light, fluffy whipped cream has a smooth texture, delicate sweetness, and pronounced vanilla flavor. Soft peaks create a creamy finish that is perfect for topping pies, bars, cakes, pancakes, and waffles. Homemade whipped cream avoids the stabilizers and artificial flavors commonly found in prepared whipped toppings. A simple ingredient list keeps the flavor fresh and clean.
American
Dessert
1 Cup
5 mins
5 mins
Equipment
Measuring Spoons
Large Mixing Bowl
Ingredients
1/2 Cup of Heavy Whipping Cream, Cold
1 Teaspoon of Vanilla Extract or Vanilla Bean Paste
1 Tablespoon of Powdered Sugar
Instructions
-
Chill the mixing bowl and whisk attachment until cold. I place in the freezer for about 30 minutes. It's not imperative but does make a difference.
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Add the cold heavy whipping cream, vanilla bean paste, and powdered sugar to the cold mixing bowl. You can substitute the vanilla extract, I just love the vanilla specks.
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Beat on medium speed until the cream begins to thicken.
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Continue beating just until soft peaks form, then use immediately or refrigerate until ready to serve.
Notes
Keep the heavy whipping cream, bowl, and whisk attachment cold for the best structure
Stop mixing as soon as soft peaks form to prevent a grainy texture
Use vanilla bean paste for pronounced vanilla flavor and visible vanilla bean specks
Whisk briefly before serving if the whipped cream settles
Phase:
Phase Neutral- Used primarily as a topping in moderate amounts, vanilla whipped cream does not strongly favor one menstrual cycle phase
Season:
All Seasons- Vanilla whipped cream pairs with desserts and breakfast dishes throughout the year
Storage:
Store in an airtight glass container in the refrigerator for up to 24 hours.