Homemade Whipped Cream

Homemade Whipped Cream

Ingredients:

• 1 cup heavy whipping cream, cold
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Instructions:

1. Chill the Mixing Bowl and Whisk:
   • Place your mixing bowl and whisk (or beaters) in the refrigerator or freezer for about 15 minutes to chill. This helps the cream whip more quickly and easily.
2. Combine Ingredients:
   • In the chilled bowl, pour the cold heavy whipping cream. Add the granulated sugar and vanilla extract.
3. Whip the Cream:
   • Using an electric mixer or a stand mixer fitted with the whisk attachment, start beating the mixture on low speed. Gradually increase the speed to medium-high.
   • Beat until the cream starts to thicken and soft peaks form. This means the cream will hold a peak, but it will curl over slightly when the beaters are lifted.
4. Achieve Stiff Peaks:
   • Continue to beat until stiff peaks form. The cream will hold a peak that stands straight up when the beaters are lifted. Be careful not to overbeat, as this can turn the cream into butter.
5. Serve and Store:
   • Use the whipped cream immediately, or cover and store in the refrigerator for up to 24 hours. If it starts to deflate, you can briefly re-whip it to bring it back to the desired consistency.

This homemade whipped cream is perfect for topping pies, cakes, hot chocolate, or any dessert. Enjoy the light and fluffy goodness!