Homemade Whipped Cream
- 1 cup cold heavy cream at least 36% fat
- 2 Tbsp powdered sugar optional
- 1 tsp vanilla extract
- Pour the cold cream into a bowl and add the powdered sugar and vanilla.
- Whip with a mixer or a whisk. The cream first leaves soft trails (2–3 minutes), then holds soft peaks (3–4 minutes).
- Stop at soft peaks for dolloping, or whip a little longer, to about 4½ minutes, for firm peaks that hold their shape.
Cold cream whips best and holds its air. Stop before the cream turns grainy — whipped too far, it is on its way to becoming butter.
