Small Batch Homemade Whipped Cream

By srumbel

Learn how to make Small Batch Homemade Whipped Cream from scratch without throwing away leftovers! With only 3 ingredients and 5 minutes of whipping time, you will never buy canned whipped cream again.
from chocolatemoosey.com

Ingredients

• 1/4 cup cold heavy whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Details

Preparation time 5mins
Cooking time 10mins

Preparation

Step 1

In a large cold mixing bowl on medium-high speed (with whisk attachment if using a 5 quart stand mixer), beat the heavy cream until it starts to thicken, about 1 minute.

Gradually beat in the sugar and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over), about 3-4 minutes.

Serve immediately. Store in the refrigerator for up to 2 days. The longer it sits, the more it'll deflate but will still be edible.

Notes

Additionally you can freeze whipped cream to make it last even longer, about 2 months or so. Portion the whipped cream onto a cookie sheet by either piping or spooning, freeze until firm, then transfer to a freezer-safe bag.

Yield: 2 servings