Vanilla Whipped Cream
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Vanilla whipped cream is luscious, light and fluffy. Made with 3 ingredients plus an optional sprinkle of cream of tartar, it can beautifully hold its shape. Lightly spread or pipe it onto desserts. Or plop it into dollops with perfect peaks. Make this stabilized whipped cream frosting in just 5 minutes.
👩🏻🍳 WHY YOU’LL LOVE THIS RECIPE
- Vanilla whipped cream has an amazing flavor with a creamy mouthfeel. The taste and aroma are heavenly.
- It’s quick and easy to make with 3 basic ingredients.
- It can hold its shape in lovely peaks. For stabilized whipped cream frosting, just add in some cream of tartar.
- Fresh is always best. This freshly-made topping tastes so much better than store-bought. And it has no artificial ingredients.
🛒 INGREDIENTS
- Heavy Cream: Some cartons may say “heavy whipping cream.” But it’s essentially the same product. It has a delicious, satisfying mouthfeel. With at least 36% butterfat content, it doubles in volume when whipped. Before starting this recipe, the cream must be very cold.
- Powdered Sugar: The same as “confectioner’s sugar.” It adds the perfect amount of sweetness. It contains cornstarch which helps thicken and stabilize homemade whipped cream.
- Pure Vanilla Extract: Adds classic flavor and aroma to vanilla whipped cream. Feel free to use either clear or amber-colored vanilla.
- Optional – Cream of Tartar: It’s flavorless. We use it for stabilized whipped cream frosting that’s denser, doesn’t deflate quickly and can hold its shape. If you’re making the whipped topping ahead of time, this is the ingredient you need – so it can last in the fridge up to 4 days.
📖 how to make vanilla whipped cream
RECIPE PREP: Make this recipe a stand mixer or a hand-held mixer. Chill your mixing bowl and wire whip (or beaters) in the freezer for 15 minutes.
- STEP 1: Pour cold heavy whipping cream into the chilled mixing bowl with whisk attachment. Add in powdered sugar, vanilla extract, and cream of tartar (optional).
- STEP 2: Start beating on medium speed. Then increase the speed to high until the whipped cream has thickened, and medium to stiff peaks have formed. Be careful not to over-whip.
- STEP 3: Immediately serve the vanilla whipped cream, or transfer it to an airtight container and refrigerate until needed.
👩🏻🍳 RECIPE FAQ
These are the most commonly-asked questions about vanilla whipped cream, and the most helpful answers for recipe success.
For every cup of heavy cream, add 1/4 – 1/2 teaspoon cream of tartar along with the powdered sugar when whipping. At the market, you can find this ingredient where the dried spices are.
Yes, you can. But the texture will be denser and less airy compared to using beaters or a metal whip. Here’s how to do it: Add heavy cream, powdered sugar, vanilla extract, and cream of tartar (if using) to the bowl of the food processor. Process about 1 to 2 minutes, watching carefully, until the whipped cream becomes thick and fluffy.
Underbeaten whipped cream won’t have the strength to keep its shape. It will wilt, deflate and become runny. But overbeaten whipped cream will start turning into butter. It will have a curdled, grainy texture.
You can fix it by gradually adding in more cold heavy cream. Depending on how deflated it is, it may take 25% to 50% of the original amount of cream to fix the batch. With the mixer on low speed, drizzle in 1 – 2 tablespoons (un-whipped) cold heavy cream. Keep adding cream until the batch regains a fluffy cloud-like texture.
Yes, it can. Line a baking tray with parchment paper. Spoon or pipe dollops of whipped cream onto the tray. Freeze overnight. Peel the frozen dollops off the parchment paper. Transfer them to an airtight container or zip-top freezer bag. Freeze up to 3 weeks. When ready to use, thaw it for 15 to 20 minutes.
YUMMY Ways to ENJOY whipped cream
There are so many delicious ways to enjoy vanilla whipped cream. As a topping for cold and hot drinks. Over ice cream sundaes and desserts like strawberry shortcake. Or pipe it into pastries like cream puffs.
- Hot Chocolate
- Shamrock Shake
- Iced Vanilla Latte
- Salted Caramel Ice Cream
- Chocolate ChipIce Cream
- Birthday Cake Ice Cream
- Butterscotch Pudding
- Banana Pudding Pie
RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️
Flavor testers rated this the BEST vanilla whipped cream. They enjoyed the delicious taste and fluffy texture of this stabilized whipped cream frosting. They loved that it comes together in just 5 minutes.
If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.
Vanilla Whipped Cream
- Total Time: 5 minutes
- Yield: 2 Cups 1x
Description
Vanilla whipped cream is luscious, light and fluffy. It can be stabilized with an optional sprinkle of cream of tartar. Spread or pipe it onto desserts. Or serve the topping in dollops with perfect peaks.
Ingredients
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar*
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar (optional – for stabilizing the whipped cream)
Instructions
RECIPE PREP: Chill your mixing bowl and wire whip (or beaters) in the freezer for 15 minutes.
- Pour cold heavy whipping cream into the chilled mixing bowl with whisk attachment. Add in powdered sugar, vanilla extract, and cream of tartar (optional).
- Start beating on medium speed, then increase the speed to high until the whipped cream has thickened and medium/stiff peaks form. Be careful not to over-whip.
- Serve immediately or transfer to an airtight container and refrigerate. If it’s been stabilized with cream of tartar, it can last in the fridge for up to 4 days.
Equipment
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Notes
* For thicker whipped cream frosting: use 1/2 cup powdered sugar instead of 1/4 cup.
Serving amount: When heavy cream is whipped, it doubles in size. One cup of heavy cream will produce about 2 cups of whipped cream.
Why use cream of tartar? For stabilized whipped cream that’s denser, doesn’t deflate quickly and can hold its shape. It can be piped, lightly spread, and served in dollops with perfect peaks. And when making the whipped topping ahead of time, cream of tartar can help it can last in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Mixer
- Cuisine: American, French, Italian
Keywords: Whipped Cream, Vanilla Whipped Cream, Homemade Whipped Cream, Stabilized Whipped Cream
Stabilized vanilla Whipped Cream 👉🏻 join the convo
What do you think of this easy recipe for homemade whipped cream? How will you be enjoying yours? Share your thoughts in the comments below.
★★★★★
Making our own whipped cream is very easy and fresh tasting. I make some occasionally when I have dinner guests over.
OMG thanks for the DIY recipe I would have never thought that making my own whip cream would be so simple. I am going to save it and try it out later.
I love me some whipped cream. Thanks for sharing.
I’m ready to dip some strawberries in that bad boy right now. How awesome!
Katja xxx
http://www.katnapped.com
Wow I have no idea that this is super easy! It’s really better to create this at home intead of buying it in groceries.
I do a lot of things with my homemade whipping cream. This is especially true when I am making my eclairs. But that is something else altogether. Homemade whipping cream is far superior to the spray in a bottle kind.
Your whip creme looks so light and fluffy, I wanted to dip my finger into the bowl. I will have to give the Mexican vanilla a try, I believe you when you say you can tell the difference.
NOTHING beats homemade whipped cream. It’s so easy and you can make it the exact way you like it.
I haven’t tried homemade whipped cream. I do know everything tastes better homemade though.
I have never made my own whipped cream before but I am going to try this recipe. It is awesome because you can add different fruit exact to flavor your whipped cream too. These biscuits sound delicious too. Thanks for sharing the recipes.
I need to try this out! I’m allergic to carrageenan and it seems to be in every single whipped cream sold at the store. Making it at home is the much smarter option for me.
Yum, we love making homemade whipped cream. We have had fun using different extracts like peppermint around Christmas and also using a vanilla bean to get the specks in the whipped cream. People always think it looks like I did a lot when we serve it at parties but really it’s so simple.
I love heavy cream !!1 I actually make a low carb ice cream with heavy cream and its so yummy !! I will have to check this out for the whip cream ;)
The cream looks so yummy I don’t think I’d need a cake to eat it with haha. I’d just take a spoon and dig in!
I love homemade whipped cream, it’s so much better! It’s always my job to make it every thanksgiving to go with the homemade pumpkin pie.
The photos already whetted my appetite. I shall try out this recipe. Hope it will turn out as lovely as I expect!
This are awesome tips and recipe.
I would definitely try this. Because usually I just buy canned whip cream and settle from there, but this is a better idea – you more options and control. I’ll be sharing this post too.
It’s been a long time that I have been planning to take baking lessons but to no avail. I never thought this would be so simple to make a whipped cream. You have just enlightened me. I love this post.
I recently tried my hand at making butter with great success. I may have to try making my own whipped cream this holiday season too.
I was making whipped cream once and accidently whipped it too long and found out how to make butter. So I made it again and made the same mistake, ugh.
Oo this looks fabulous. I’ve never made my own whipped cream. Normally I buy it from a can, but this looks so much better.
I love homemade whipped cream! It’s so much better than that stuff in a tub for sure!
I LOVE making homemade whipped cream. It really isn’t hard and is actually pretty quick to make!
I’m totally making this at home!
Have a lovely day,
xx Kris
Love it! Homemade always tastes better!
I’ve surprisingly never made my own whipped cream! This looks so delicious! I’ll have to try it out!!
I just wanted to say that whipped cream doesn’t just fall flat, it becomes butter if beaten for 10 min. You will have to change the whisk to a paddle and pour off the fresh buttermilk (yum) that is being beaten or separated from it. That is it. Press all the milk out of your creamy, yellow butter. Keep it tightly wrapped and refrigerated or frozen if not being used within a few days. You will never want to have a store bought product on your table ever again!