Servings: 15-20 Time: 10-15 minutes
If you've never homemade whipped cream until now - just a heads up - you're never going back.
In college, I worked at a delightful and famous Southern bakery in Greensboro. Serving customers delicious slices of cake all day had to be the most amazing job of my life, but I was also lucky enough to learn how to make whipped cream there.
There's nothing quite like this scratch-made, pillowy and creamy topping. You can make it just sweet to taste, or as sugary as your sweet tooth craves.
Whatever you do, be careful not to eat it all!
1 pint of whipping cream 1 teaspoon vanilla extract 1/3 cup confectioners' sugar (+ more to taste)
Pour the whipping cream into a mixer with the whip attachment. Add in vanilla extract. Turn the mixer on the lowest setting and let whip for 3-5 minutes. As the mixture begins to whip, splashes of the cream will appear on the sides of the bowl. Continue to increase the speed of the mixer slowly and gradually to avoid as much splashing as possible. (There will ideally be little to no splashing between increases in speed, which is how you will know it is ready to add speed.)
Whip until firm peaks appear and the cream holds onto the whip attachment. Scrape down the sides of the bowl with a baking spatula and then whip for 30 more seconds. Toss in the confectioners' sugar on top of the whipped cream and fold in gently until combined, about 1 minute. Add more to taste. Store in an airtight container for up to 4 days, folding again before use.
*Tip: Use extra whipped cream for ice cream, on top of berries, or even on top of a cookie!
What else do you put your whipped cream on?
Let me know in the comments!