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Step 1
It is important to start with cold bowls and whisks. This recipe can be made with a stand mixer using the whisk attachment or a hand mixer using regular beaters. Place your bowl and whisk/beaters in the refrigerator for at least 10 minutes before making whipped cream.
Step 2
Place cold heavy whipping cream in the cold bowl. Attach your whisk attachment (or beaters) and beat on high speed (6 or 8 with a stand mixer) until the mixture thickens. Slowly add the powdered sugar and vanilla.
Step 3
Continue mixing on high until stiff peaks form. You may want to stop part way through and wipe down the sides of the bowl with a spatula. If you’re using a stand mixer it will take just a few minutes to get to stiff peaks. The whipped cream should be able to stay in its position when you turn the whisk attachment upside down.
Step 4
Store in a sealed container for up to one day. This is best used the same day it’s made.
Step 5
Add 1 tablespoon of unsweetened cocoa powder with the powdered sugar and vanilla.
Step 6
Fold in 3 tablespoons of room temperature lemon or lime curd after the whipped cream is made.
Step 7
OR, add 1/4 teaspoon lemon extract and 1 tablespoon lemon zest to the whipped cream while mixing.
Step 8
Fold in 1 tablespoon of cold brewed coffee after the whipped cream is made. Tip: make mocha whipped cream by combining chocolate and coffee!
Step 9
Add 1 tablespoon of creamy peanut butter with the powdered sugar and vanilla.