Whipped cream makes a great topping for desserts or for frosting cakes. It’s easy to sweeten and flavor to your own liking. I love adding it to anything and everything. Cakes. Berries. Hot Chocolate…Pie.
This post may contain affiliate links. Cooking with Ginger is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
When whipped, one cup of heavy cream will double in volume. Since it doesn’t last very long once whipped, I only whip a small batch at a time.
Whipped cream can last up to 24 hours in the refrigerator. However, after just a few hours it can begin to separate. Store it in the refrigerator in a strainer set over a bowl. This way the liquid will drain off of the cream.
You can stabilize this fluffy yet delicate cream for frosting by adding 2 tablespoons of nonfat dry milk to the cup of cream before whipping. (A good tip from Fannie Farmer!)
Homemade Whipped Cream
- 1 cup Heavy Whipping Cream
- 2 tsp Vanilla Extract
- 2 tbsp Powdered Sugar
- With an electric mixer, beat together all three ingredients until light and fluffy. Do not over whip, as the cream can quickly turn buttery.
If you made this recipe please let me know how it turned out for you! Leave a message in the comments below and don’t forget to share this recipe with your friends if you enjoyed it! If you love food pics check out my Instagram for more!