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.
- 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)
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.
* 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