Three different ways to make delicious, easy homemade whipped cream. This recipe yields about 2 cups of whipped cream.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 8servings
Calories 115kcal
Author Tracy
Ingredients
Full Batch
1cupheavy cream
½teaspoonvanilla extractoptional
2tablespoonsto ¼ cup (15-30g) powdered sugar*
Single Serving
2tablespoonsheavy cream
A couple drops vanilla extract
1 to 2teaspoons(3-5g) powdered sugar*
Instructions
Stand Mixer
Combine ingredients in the bowl of your stand mixer and using the whisk attachment, mix, starting on low, working up to medium-high, until cream reaches your desired consistency, 3 to 6 minutes.
Bowl and Whisk/Handheld Electric Mixer
Place bowl and whisk in the freezer for 15 minutes.
Once bowl is cold, remove from the freezer and combine heavy cream, vanilla, and sugar.
Whisk vigorously until cream reaches desired consistency, 5 to 15 minutes depending on the amount of cream.
Mason Jar
Place your mason jar and lid in the freezer for at least 15 minutes, until it is very cold.
Pour ingredients into the mason jar, top tightly with the lid, and shake until the contents of the jar no longer sound like liquid, 5 to 7 minutes. Check consistency and continue to shake if it is not done.
Notes
*Granulated sugar can be substituted for powdered sugar. If using granulated sugar, use 2 to 3 tablespoons or 1 to 1½ teaspoons for the small-batch version.*You will need to use a handheld electric mixer or a whisk and arm power to make a single serving because a stand mixer is unable to process an amount this small.This recipe will make approximately 2 cups of whipped cream. Approximate nutritional information is for a single serving of ¼ cup.Leftover whipped cream can be stored tightly covered in the refrigerator for up to 48 hours.