Homemade Whipped Cream Recipe

I've been obsessed with making homemade whipped cream this summer and thought I'd share my recipe with you! It's light, fluffy, and oh so chic!

My favorite way to serve it has been with fresh berries. It makes a quick and lovely dessert. But really, you can't go wrong any way you enjoy it! Add it to coffee, top pancakes, or just eat it right out of the bowl (don't worry, I won't tell)! The best part about this recipe is that it only takes 5 minutes from start to finish. Are you ready to try it?

What you'll need:

• A stand mixer and mixing bowl (a hand mixer would probably work as well, though I haven't personally tried it)

• Spatula

• Storage bowl or container

Ingredients:

• 1 cup of heavy whipping cream

• 1/4 cup of powdered sugar

• 1/2 teaspoon of vanilla

Directions:

Combine heavy cream, vanilla, and powdered sugar in your mixing bowl. Give it a gentle stir with your spatula. Turn on mixer to medium high and mix for a few seconds until cream is no longer thin and runny. (If you skip this step, you'll end up with cream spraying out over the sides of your mixing bowl - I learned that one the hard way). Increase speed to high and whip for about 1 to 2 minutes until cream starts to form soft peaks. Once you've reached the desired consistency remove the whipped cream from the mixing bowl and store in the refrigerator in an airtight container.

Tips and Tricks:

1. Be sure not to over mix your cream or you'll end up on the road towards butter - which is totally delicious, but not so great with fresh berries or as a topping on your coffee.
   

2. Feel free to stop whipping process and test your whipped cream. If you want a stiffer consistency beat for a few more seconds.
   

3. This recipe is not fussy and can easily be doubled or tripled if you're having guests over.
   

4. Homemade whipped cream is best eaten fresh, but it will last 2-3 days in an airtight container stored in the refrigerator.

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I hope you enjoyed today's recipe. If you give it a try leave me a comment and let me know what you think!

Thanks for reading,

Abby