Whipped Cream Recipe (with Heavy Cream)
Ingredients
- 2 cups heavy whipping cream cold
- 3-4 tablespoons powdered sugar aka confectioner's sugar
- 1 teaspoon pure vanilla extract optional
Equipment
- 1 stand mixer or hand mixer affixed with whisk attachment
Instructions
- Pour the heavy whipping cream into a large cold mixing bowl and have a hand mixer with whisk attachment ready, or pour it into the bowl of a stand mixer fitted with a whisk attachment. Begin to mix on low, increasing the speed in 20-second increments as the whipped cream begins to thicken.
- Once the whipped cream has started to thicken, add 3 tablespoons of powdered sugar and the vanilla extract.
- Continue whipping on high speed until the whipped cream is smooth and thick, clinging to the beaters when you lift them and forming soft peaks. Be careful not to continue beating after this stage, because the whipped cream can quickly become too thick and clumpy.
- Serve immediately or refrigerate for up to 6 hours in advance. For extra fancy presentation, place the whipped cream in a piping bag with a large star tip and pipe it onto drinks, pies, cakes, etc. So pretty!