Go Back
+ servings
Strawberry being dipped in whipped cream.
Print

Whipped Cream 3 Ways

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 minutes
Total Time 10 minutes
Servings 8 servings
Calories 115kcal
Author Tracy

Ingredients

Full Batch

  • 1 cup heavy cream
  • ½ teaspoon vanilla extract optional
  • 2 tablespoons to ¼ cup (15-30g) powdered sugar *

Single Serving

  • 2 tablespoons heavy cream
  • A couple drops vanilla extract
  • 1 to 2 teaspoons (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. 

Nutrition

Calories: 115kcal