Homemade Whipped Cream

 

Ingredients:

1 cup heavy whipping cream, cold

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions:

Chill the Bowl and Whisk:

Place the mixing bowl and whisk attachments in the refrigerator for about 15-20 minutes before starting. This helps in achieving the best results as the cream whips better when everything is cold.

Add Ingredients to the Bowl:

Pour the cold heavy whipping cream into the chilled bowl.

Add the powdered sugar and vanilla extract to the cream.

Whip the Cream:

Using an electric mixer or stand mixer with the whisk attachment, start beating the cream on low speed. Gradually increase the speed to medium-high.

Whip the cream until it forms soft peaks, which will take about 2-3 minutes. Be careful not to over-whip the cream, as it can turn into butter.

Check for Desired Consistency:

Soft peaks: When you lift the whisk out of the cream, the peaks will softly fall over.

Stiff peaks: Continue beating for a few more seconds if you prefer stiffer peaks, which will hold their shape better for piping or decorating.

Serve Immediately or Store:

Use the whipped cream immediately for topping desserts, cakes, pies, or beverages.

If you need to store it, place it in an airtight container and refrigerate. It’s best used within a day or two for optimal texture and flavor.

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