Kitchen-made whipped cream is supreme.

If at all possible, I try to go the extra mile and make from-scratch whipped cream from the pantry whenever serving dessert. When I was younger, I used to think making whipped cream was some hard elaborate orchestration. However, it’s quite the opposite! The 3 (!!!) ingredients are simple, the flavor and creamy luscious texture is incomparable. I’ll even let you in on a secret trick to making it fast!

As a kid, I loved watching the heavy cream transform in front of my eyes into billowy fluffy clouds. Still do actually. And I can’t imagine pie or strawberry shortcake without it.

To Make the Dependable From-scratch Whipped Cream Set out:

heavy whipping cream – Or heavy cream is a must. And it should be particularly cold.
real vanilla extract – Gives the whipped cream subtle flavor.
powdered sugar – For sweetening and flavor.

Chill the bowl! Place the mixing bowl and beater attachments into the freezer up until the moment desert is about to be served or at least 20-30 minutes prior to making the whipped cream. The theory is that the colder the bowl, the faster it will whip up, stay fluffy and cold. Brilliant!

Once chilled, fit the bowl into your mixer and pour in 2 cups heavy whipping cream

And add 1 teaspoon vanilla extract.

Start the mixer on low speed and gradually increase to medium to medium-high.

Stop once the cream has slightly thickened.

Next add in 2 to 4 tablespoons sifted powdered sugar and again, start the mixer on low and increase the speed to high until thick. Personally I only add 2 tablespoons of powdered sugar, but add to taste.

Do not over mix.

That’s all folks!

Sweet and fluffy.

Dreamy and creamy.

Tips For Making Whipped Cream:

Chill your mixing bowl for 30 minutes in the freezer prior to making.
Use chilled heavy whipping cream or heavy cream.
Add powdered sugar to taste. Start with 2 tablespoons of powdered sugar and increase if desired.
If serving on a hot day or want a more stable whipped cream, stabilize by adding 1 tablespoon marshmallow fluff.