What’s the secret to making the perfect whipped cream? Go low and slow. It’s a very simple recipe that everyone can make at home with a little heavy whipping cream, confectioners’ sugar and vanilla. You’ll want to use this recipe up as soon as it’s done, because whipped cream is best served immediately, but it will keep for a few days on cakes in the refrigerator.
You can sweeten this to your liking (the recipe calls for 1 to 2 tablespoons of confectioners’ sugar) and I also offer some fun flavor varieties in Zoë Bakes Cakes like peanut butter, coffee or raspberry whipped cream. Once you have the basic recipe down, you can add flavors you love!
For more homemade baking staples, don’t forget my vanilla extract and buttercream 101!
Ingredients
- 2 cups (480 ml) heavy whipping cream
- 1 to 2 Tbsp confectioners sugar
- 1 tsp vanilla extract
Instructions
- In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla and beat on medium speed until just thick—it will start to leave marks from the whisk in the cream.
- Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency. This ensures the stand won't over-mix.
- Whipped cream is best used immediately!
Rate and Review!
- If you've made this recipe, please leave a rating and review! I love to hear how you've adapted my recipes to your own tastes, so please share how it went for you. It helps other people find my recipes. Thank you!
Tried this recipe?Let us know how it was!
I love your recipes! Many years ago i had s slice of pumpkin(sweet potato) pie with a pecan pie topping. Have you ever made something like that? The best combination EVER
Hi Sam, sounds delicious! Zoe has this version of pumpkin pie. Not exactly what you describe, but similar! If you give it a try, please come back and let us know how it went!