Whipped Cream

For me, whip cream is synonymous with summer. The ultimate summer time treat. I frequently use it to mask not quite ripe fruit. Especially strawberries! This is a simple 3 ingredient whipped cream which tastes better than anything I’ve ever bought. I like to have my whipped cream taste nothing like cream. I don’t enjoy the taste of dairy so I mask it with vanilla. I also don’t care much for sugary sweets so this is a fluffy, mild whipped cream that hasn’t got a bunch of “bad” things in it. The best part is that the vanilla makes the whipped cream taste like it’s sweeter without needing more sugar.

1 cup heavy whipping cream

2 Tbsp powdered sugar

1 Tbsp vanilla extract (give or take to your taste)

It’s best to have your bowl refrigerated first. Having really cold cream helps aerate the cream and you have fluffier whipped cream. A cold bowl keeps the cream cold. I frequently freeze my bowl… when I have room in my freezer.

sift the powdered sugar into the bowl. Pour in cream and vanilla. Use the whisk attachment with your stand mixer. start at a low speed and slowly move up. If you do it too quickly it’ll spray cream and possibly powdered sugar everywhere. You’ll see the cream begin to look thicker and rise. It is important to watch it to make sure it’s not overbeaten. If it is, the mild solids and water will separate and you will end up with butter… very yummy butter.  You want to beat until you get soft peaks. I frequently stop the mixer when I see streaks in the cream from the whisk.


I check until I get soft peaks. Remember to scrape the bowl when you check so the cream is evenly whipped. Scoop out your desired amount, and the rest can be stored in the fridge for a few days. It’ll start to lose some whip so I do a quick hand whisking and bring it back up then it’s good as new! Enjoy!


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