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One of the quickest things I know how to make that is significantly better than anything store-bought is fresh whipped cream. It takes maybe 5 minutes to go from measuring to dolloping on top of your dessert. Or, for a quick dessert, serve it with a sprinkle of chocolate chips.
Homemade Whipped Cream
- 1 ½ cups heavy cream
- 3-4 tbsp granulated sugar
- 1 tsp vanilla extract
- Add all ingredients to mixing bowl and beat at high speed until stiff peaks form.
Equipment & Ingredients for Homemade Whipped Cream
You’ll need heavy cream, granulated sugar, and real vanilla extract to make this. That’s it! Just 3 simple ingredients and you’re all set.
You’ll also need either a stand or hand mixer to beat the ingredients. While it is possible to beat it with just a whisk, it’s really going to do a number on your arms!
How to Make Whipped Cream
Measure and add heavy cream, granulated sugar, and vanilla extract to your mixing bowl.
Beat on high until stiff peaks form. If you spoon some up you should be able to hold the spoon upside down without it losing shape.
See! It really is easy to make!
Try Some Other Flavors:
- Vanilla + Almond – add 1 tsp vanilla and 1/4 tsp almond. Excellent for all desserts.
- Mint – use 1 tsp mint flavoring. Excellent with chocolate desserts.
- Maple Nut – use 1 tsp maple and 1/2 tsp walnut flavorings. Excellent with pumpkin and banana desserts.
- Coconut – use 1 tsp coconut flavoring. Excellent with chocolate or pineapple desserts.
How to Store Your Whipped Cream
Keep your whipped cream cold. Store it in the fridge, covered, until you’re ready to use it and return any leftovers to the fridge promptly after using.
You’ll notice that whipped cream will start to deflate after several hours in the fridge. Simply beat it again with your mixer until it’s fluffed.
While I’ve never had to test out how long it will last in the fridge, my rule of thumb is 3-4 days for most foods.