Fresh whipped cream might seem like second nature to most people, but when I first started making it myself years ago, I was admittedly intimidated. While there’s nothing better than a cream-based pie piled high with clouds of fresh whipped cream, there is certainly a sweet spot when it comes to getting it whipped up perfectly. If you stop too soon, you’ll end up with watery whipped cream, and if you whip it for too long, you’ll end up with butter.
No, seriously. You will make butter. I’ve done it (obviously unintentionally).
Now that fresh whipped cream and I have become friends, I love using it whenever I can. I actually have a number of different recipes on the site (hello coconut cream pie and chocolate cream pie) that use the method below, but I’m always bouncing around trying to find it since I apparently have a bad memory and can never remember how much cream, sugar and vanilla I use!
Whipped cream definitely deserves its own little corner of the Internet, and whether you choose to top a pie, dollop it on a bowl of fruit, or pipe some rosettes on a cake, this recipe will serve you infinitely well.
One year ago: Homemade Buttermilk Ranch Dressing
Two years ago: Salted Mexican Chocolate-Chile Caramels
Three years ago: Crunchy Good-For-You Granola Bars and Chocolate Peanut Butter Cup Ice Cream
Four years ago: Raisin Bran Muffins
Five years ago: Cookies and Cream Cheesecake Brownies
Six years ago: Cheesecake Truffles
An easy tutorial on how to make perfect whipped cream every time!
1. Pour the heavy cream, sugar and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment.