All you need is sugar, cream and a cold metal mixing bowl to easily make Alton Brown's homemade Whipped Cream recipe from Food Network.

Whipped Cream

sugar

heavy whipping cream

HOW TO MAKE WHIPPED CREAM
Food Network Kitchens
Heavy Cream, Confectioners Sugar

Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.

Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.

This recipe used to call for powered sugar specifically, as well as 1/2 tsp vanilla.  Why the change?  I have it saved in ChefTap but I'm going back to the original links on all my recipes this year to see if there are changes, and this one surprised me.  I know I love the original version, and expect I would love this one as well. 

so this whipped cream is so amazing  i covered myself in it so that i looked like marshmallow from frozen. amen

I got impatient with using my hand whisk, so I immediately moved to my kitchen aid mixer with the whisk attachment and within about 2 minutes, I had the BEST whipped cream I've EVER had!  Will NEVER go back to the canned stuff again!! 

This is a perfect recipe as is! I've made it several times.  Served on pancakes (with a homemade strawberry sauce), leftovers in hot chocolate, on ice cream.  It's so quick &amp; easy, I'm starting to keep heavy cream in my refrigerator.  

  This is a great recipe, but I will say that you will work hard to whip this with a whisk if you try to do more than one cup at a time.  I made one cup worth last night, and I almost gave up, but it came together in about 6 minutes of whipping.  I made 2 cups tonight and my arm fell off after 15 minutes( I am not used to this motion so my arm was really tired by the end, but it worked).  The recipe is great, but I recommend powdered sugar, vanilla (just a few drops per cup), and 1.5x sugar.  
  The longer you whip it after it forms peaks, the closer to whipped butter it becomes, which might not be a bad thing.  Just a little longer made it somewhat richer, as well as much firmer, than normal whipped cream, making it perfect for a cheesecake i put it on.
  My fiance has just thrown away a tub of store bought whipped cream, and demands that I do this from now on.  Just make sure to make what you need, and not too much extra unless you either have a mixer or a love for labor.

I never knew that you could make whipping cream ahead of time until doing a search. This was easy and worked very well. I loved having this part of the meal already done. My family was impressed.

No one else seems to know about chilling implements before whipping and thinks I'm creating more work when I do so. I'm glad to see I'm not alone. 

Regarding vanilla- I've heard whipped cream with vanilla called Chantilly Cream so it's possibly just a different thing. 

If I could make mine firm with substance I'd be in heaven. Some time ago I stayed at (hotel name and location redacted by me) with possibly the most incredible waffles, fruit, butters, syrups and whipped cream. If I could have I'd have had side dishes of the whipped cream but it seemed excessive.  I'll try the skim milk powder soon because although this whipped cream is perfection, perfection plus one is possible.

Wonderful and easy. 
Thank you for the tip about avoiding over whipping. 
I added 1T. cocoa powder and made chocolate whipped cream to top my chocolate flan. 
Best dessert ever!

Ridiculously easy to make! After trying this, I don't understand why people ever buy whipped cream from the store. You can add a teaspoon of vanilla extract for a little extra flavor...yum!

I add a few drops of vanilla. It's perfect.

https://www.foodnetwork.com/videos/how-to-whip-cream-0129415

Alton Brown demonstrates the best technique for whipping cream.

whipped cream

Prep Time: 10 minutes

Total: 20 minutes

Servings: 1

Cost: $9.98 /serving

Author : Alton Brown

Ingredients

Instructions

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