This is your calling to make your own whipped cream. It is beyond easy. It tastes so good, and it makes a ton! It is such an impressive flex to any event or dinner when you bring a nice, cold bowl of freshly whipped cream. There is something so vintage about it. Like making your own sourdough. I love that it doesn’t have that odd oily taste you can get from cool whip or the spray can of whipped cream. The best part is that you always seem to have some left over and get to have whipped cream on fun things for days.

If you have a little one under two around and are avoiding sugar, you can easily leave out the sugar and they still get a fun treat and new sensory experience. There’s not much like getting to squish your hands in whipped cream.

I use this whipped cream on pancakes, waffles, dipping fruit, with pie, as a light frosting, and any number of other things.

Whipped Cream

Ingredients

2 cups heavy whipping cream (cold)

1/4 cup sugar

1 teaspoon vanilla extract

Instructions

1. Add all ingredients to the bowl of your stand mixer or a large bowl to use a hand mixer.
2. Start mixing on low until you see the cream start to thicken a bit. This is so you don’t splatter the cream out of the bowl right away.
3. Mix on high until you start to see the beaters leave marks in the fluffy cream. Don’t over mix! Or your cream will turn into butter.
4. To test if it is done, stop your mixer, flip your beater upside and see if your cream holds to the mixer. If you have a mountain peak that flops over, this is called soft peaks and is perfect for topping pie or waffles. You can keep going for about 30 seconds and get stiff peaks, which is where the mountain peak does not flop over when you upside down the beaters.
5. You’re done! How easy was that?