Did you know that you only need 3 ingredients to make whipped cream? Once it is sweetened and has vanilla added it is actually called Chantilly cream but I’ve found most people still call it whipped cream or sweetened whipped cream. I used to always buy the sweetened whipped cream in a can not knowing it was so simple to make at home. Now, I almost always have whipping cream or heavy cream in my refrigerator so I can make some if I decide I’d like it to add that special touch to a dessert. The difference between heavy cream and whipping cream is the amount of fat in each. Heavy cream has more fat content and this also helps it hold its shape a little better. Whipping cream is a little lighter. I use either one but you may find you have a preference once you’ve tried it both ways. I always make whipped cream with waffles or pancakes and then of course for cakes, pies, on top of hot chocolate and pastries. It’s a special treat on top of flavored coffee too!

This recipe makes a bit over a pound and I use this much for bigger desserts. If you want a smaller amount you can easily cut it in half. I do recommend using it the day you make it. I haven’t had too many issues with keeping it in the refrigerator overnight but it can melt even when chilled if it sits for too long.  If you are making the whipped cream somewhat in advance you can stabilize it a couple of different ways to ensure it will hold its shape longer. I’ll add more about how to do that after the recipe below for those interested.

Ingredients

• 2 cups heavy cream (or whipping cream)
• 5 Tbsp confectioners sugar (sifted)
• 1 1/2 tsp vanilla extract

Method

• Place the mixing bowl in the freezer for 10-15 minutes. (I have skipped this step in the winter or when my kitchen is cooler. This step is helpful though, especially if your kitchen is warm in the summer or if it is just extra warm from baking.)
• Pour the 2 cups heavy cream into the chilled mixing bowl.
• Sift the 5 Tbsp confectioners sugar and add it to the bowl.
• Add the 1 1/2 tsp of vanilla to the bowl and turn the mixer on low and gradually increase the speed to high.

 

• Don’t walk away from the mixer while its whipping. As soon as you see stiff peaks turn off the mixer. This takes as little as a minute depending on how cold your bowl and cream are when you start. If it is over mixed you will start making butter and buttermilk as the cream separates. This happens very quickly after the stiff peaks form so keep your eye on it. I did turn my back on it once and ended up with sweetened vanilla butter.

Enjoy! You can dollop it on your desserts or pipe it with a pastry bag and star tip.

Flavor tip

Your whipped cream doesn’t have to be vanilla. I sometimes leave out the vanilla and add mint extract instead. This is lovely on hot chocolate especially around Christmas. I will also use mint whipped cream to add extra decorations on a mint chocolate cake, mint brownies, or any other mint treat.

This is how I normally make whipped cream for home. My family devours it quickly enough that it doesn’t sit overnight and doesn’t get a chance to melt. However, if I am making it for a dessert that I am bringing somewhere I will give it the extra stability. If you want to know how to stabilize it, read on.

 

Stabilizing your Whipped Cream

You can use a couple of methods to stabilize whipped cream. The 1st and easiest method is using nonfat milk powder. You can buy it at many grocery stores or online. Just add 1 TBSP of nonfat milk powder at the same time as the sugar. This will help hold your shape longer. I like to do this if I’m preparing a dessert for a party or to share with others so I know it won’t melt on me. It also keeps better overnight this way. I like this method the best because it is so easy and it also doesn’t change the taste of the whipped cream.

Another way to stabilize the whipped cream is with gelatin. (Keep in mind it will no longer be vegetarian.) For this method you need to prepare the gelatin as the 1st step. Add 2 tsp of unflavored gelatin to 3 Tbsp of cold water. Allow this to sit for 2 minutes to bloom. Warm up the gelatin over low heat on the stove until just melted. Remove it from the heat and let it cool completely. I transfer it to a small bowl. You will want to add it when it is liquid but not at all warm. It will need to sit for 10-15 minutes. When you are at the stage of mixing your whipped cream and you are starting to see soft peaks, slowly pour in the gelatin and continue to beat it until you have stiff peaks.  That’s it!