Homemade Whipped Cream

Step 1

Pour the heavy whipping cream, sugar, and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment.

Step 2

Turn the mixer to medium speed (KitchenAid stand mixer speed 4 or 5, handheld mixer speed 2 or 3). The mixture will start to get frothy and bubbly. After about 2 to 3 minutes, the mixture will start to thicken.

Step 3

Once mixture is visibly thick (you will be able to see the trail of the whisk), increase the speed to medium-high (KitchenAid speed 7 or 8, handheld mixer speed 4 or and beat for an additional 30 seconds to 1 minute. At this point, your whipped cream should start to look "billowy" and the trails from your whisk will be quite distinct.

Step 4

Pull the whisk out of the bowl and check that the whipped cream in the bowl has formed what are called "stiff peaks." This is just a fancy term for "the whipped cream stays standing up when you pull something out of it."

Step 5

Double check that your whipped cream is done by removing the whisk and flipping it upside down. If the peak stays tall without drooping off, it's done. If it's still a bit droopy, put the whisk attachment back on the mixer and beat another 10-15 seconds on medium-high (KitchenAid speed 7 or 8, handheld mixer speed 4 or until stiff peaks form, checking after each 10-15 second increment.

Step 6

Use immediately on your favorite dessert. Store whipped cream covered tightly in the refrigerator up to 2 days. See notes2 for freezing instructions.