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Ingredients (3)

  • 1 cup heavy cream
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon pure vanilla extract
Nutritional Information
  • Calories219
  • Fat22.02g
  • Saturated fat13.7g
  • Trans fat
  • Carbs4.88g
  • Fiber
  • Sugar4.87g
  • Protein1.22g
  • Cholesterol81.52mg
  • Sodium22.69mg
  • Nutritional Analysis per serving (4 servings) Powered by

A homemade whipped cream recipe, a.k.a. crème chantilly in fancy circles, tastes infinitely better than aerosol cans of the stuff or tubs of fake “whipped topping.” This basic, not-too-sweet recipe can also be customized to taste with flavored liqueurs or spices: Add cinnamon and top Apple-Honey Upside-Down Cakes with it, or add orange liqueur and serve it with Buttermilk and Brown Butter Waffles at your next weekend brunch.

Make-ahead note: Whipped cream is best served immediately, but you can make it in advance by whipping the cream to soft peaks and refrigerating it for up to 2 hours. When ready to serve, continue whipping the cream to medium peaks.

What to buy: You can use store-bought vanilla extract in this recipe, but it’s just as easy to make your own.

  • What to buy

    KitchenAid 5-Quart Tilt-Head Stand Mixer with Pouring Shield

    The KitchenAid stand mixer is a classic for a reason: it's a beautiful powerhouse that'll last forever. With multiple attachments, it makes beating eggs, whipping cream, mixing and kneading dough and batters, and whisking sauces and frostings quick and painless.

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Instructions

  1. 1Chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.
  2. 2Add all of the ingredients to the bowl and whisk on high speed until medium peaks form, about 1 minute. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the ingredients until medium peaks form, about 2 to 3 minutes.) Serve immediately, or follow the instructions in the make-ahead note in the intro.
Easy Whipped Cream
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