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The perfect topping for pretty much any dessert, and way, way better than the store-bought version. This vanilla whipped cream is light, fluffy, and super easy to make, so you'll never go back to the stuff from a can.

About

I haven't bought store-bought whipped cream in A WHILE. Not because I don't love it- give me any whipped cream and I'll be a happy gal. But let me tell you- making your own is definitely the way to go. It's so simple, you can adjust the sweetness to whatever you like, and you feel accomplished because you did it yourself!

Plus, even though it's really easy, everyone will be SO impressed at your homemade whipped cream. Most people are shocked when I bring it myself, because they don't know how simple it is (shhh, it'll be our secret :).

Ingredients

Heavy Cream: Fun fact- heavy cream and whipping cream are not the same! Heavy cream (also called heavy whipping cream) must contain at least 36% milk fat or more. Whipping cream, on the other hand, contains 30-35% milk fat. Good news, you can make this whipped cream with both! However, I usually go for heavy cream because it whips a little better and is a bit stronger than whipping cream.

Sugar: You can experiment with regular, powdered, or brown sugar! All will give you slightly different textures and flavors, but all delicious 🙂 You can also taste test once the whipped cream starts to thicken, and add more sugar if you'd like! Remember, though, you can't take any away so feel free to start with a little bit of sugar and work your way up if you're worried about it. I've found that the amount in the recipe below (½ cup) is my preferred amount.

Notes

Storage: Store in an airtight container in the refrigerator for up to a day

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Recipe

Vanilla Whipped Cream

5 from 1 vote

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Prep Time 5

Course Dessert

Servings cups whipped cream

Ingredients

2 cups heavy whipping cream, right from the fridge
½ cup sugar
1 teaspoon vanilla

Instructions

Combine all ingredients in the bowl of a stand mixer with a whisk attachment, or a large bowl if using a hand mixer.
Whisk on high for 3ish minutes until stiff peaks form, or until the cream reaches the desired consistency.

Keyword whipped cream

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Did you make this vanilla whipped cream? I want to know! Post it on social media, tag @battersandblessings, and add #battersandblessings so I can see your creation 🙂