Making the perfect vanilla whipped cream from scratch with these steps and tips is just so easy.

From cookies to cake, milkshakes and scones, vanilla whipped cream takes your dessert and beverages to a whole new level of delicious!

With its billowy, luxurious texture, this 3-ingredient whipped cream is made in under 10 minutes and is the perfect topping or frosting for almost any dessert.

Ingredients

vanilla whipped cream ingredients

Cold whipping cream: Use cold whipping cream straight out of the refrigerator. Cold cream whips up faster with a light and fluffy texture.

Powdered sugar: If you are using a sweetener to your fresh cream, then powdered sugar is a great option.

The light fine sugar blends well with the cream and there is no grainy texture left in the whipped cream. In addition, powdered sugar contains a small amount of corn-starch which is a great stabiliser

This ensures that the whipped cream keeps its firm texture for hours after it has been whipped.

Vanilla extract or vanilla bean: Vanilla extract or vanilla bean gives the cream its signature flavour.

Use either liquid vanilla extract as a flavouring or vanilla bean seed. Both offer amazing flavour, although vanilla bean seeds have a complex, more intense flavour because it is actually vanilla in its purest form

Equipment needed

vanilla whipped cream equipment
  • An electric or stand mixer.
  • If you do not have the above equipment, you can use a balloon whisk. Whipping the cream with a balloon whisk might take a few minutes longer compared to an electric or stand mixer.
  • A large bowl, preferably metal or glass, which retains colder temperatures better than plastic.
  • Sifter for the powdered sugar.
  • Measuring cups and spoons or a kitchen scale

How to make Vanilla Whipped cream

  1. Chill the bowl and whisk attachment of an electric mixer in the refrigerator for about 20 minutes
  1. Place cream in the chilled bowl. Sift in the powdered sugar.
  1. Add vanilla extract, or if you are using vanilla bean: Split the vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape the seeds using the flat side of the knife. Transfer the seeds to the cream and discard the pod.
  1. If you are using a stand or electric mixer, turn it on to a low setting to start beating.
vanilla whipped cream
  1. As the cream begins to thicken turn up the speed to a medium setting and beat until the cream reaches the desired consistency.
  • Soft peaks are achieved through about 5 –6 minutes of mixing on medium speed. The peaks flop over immediately when the beaters are lifted. This consistency is perfect for topping on beverages, classic English scones, pancakes or waffles.

Stiff peaks are achieved through about 8 minutes of beating on medium speed. Stiff or firm peaks stand straight up when the beaters are lifted. This is the perfect piping consistency. It pipes beautifully over cakes and because of the firm consistency, holds its shape for many hours.

Please keep in mind that the time the cream gets to the desired consistency is just an estimate and will depend on the power and speed of your beaters.

Use the cream immediately or store in an airtight container for up to 3 days. When it comes time to serve, whip it for about a minute to reuse for frosting or piping.

vanilla whipped cream

Tips to create the perfect Vanilla Whipped cream

  • Start cold.  your heavy cream needs to be cold. The cream will whip up faster if your bowl and beaters are chilled as well. Use a glass bowl or stainless-steel bowl so it retains the cold temperature. Avoid plastic, these materials do not retain the cold as well as glass or stainless steel.
  • Do not over whip the cream. Whipped cream progresses from soft peaks to stiff peaks fairly quickly. Once it reaches the stiff peaks, stop beating. Beating the cream past this stage will cause the cream to separate and become unusable for piping or spreading as a frosting.
  • Can I save over whipped cream? Sure, you can! If your whipped cream becomes chunky, simply add a tablespoon of cold heavy cream at a time and gently fold it in with a hand whisk until your whipped cream smooths back out.
  • Storing Whipped Cream Homemade whipped cream: Should always be stored in a sealed container in the fridge. Do not leave it out at room temperature for an extended period of time or it will deflate and become watery.

Serving suggestions

  • English scones
  • Chocolate pie
  • Cakes
  • Beverages
  • Fruit

How To Make Vanilla Whipped Cream

Make vanilla whipped cream your go to frosting when you need a light and not too heavy topping for cakes, pies or your favourite dessert. Made using just 3 basic ingredients, this Vanilla cream whips up to light pillowy mounds in under 10 minutes. 
With its fluffy texture it spreads perfectly as a filling or topping for cakes or creates beautiful decorative piping over your favourite dessert.
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 4 people
Calories 938 kcal

Equipment

  • An electric or stand mixer (or balloon whisk).
  • A large bowl. Preferably metal or glass
  • sifter for the powdered sugar.
  • Measuring cups and spoons or a kitchen scale

Ingredients
  

  • 1 cup / 250ml cold whipping cream see note 1
  • ¼ cup / 30g powdered sugar see note 2
  • 1 teaspoon / 5ml vanilla extract or vanilla bean see note 3

Instructions
 

  • Chill the bowl and whisk attachment of an electric mixer in the refrigerator for about 20 minutes
  • Place cream in the chilled bowl. Sift in the powdered sugar.
  • Add vanilla extract, or if you are using vanilla bean: Split the vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape the seeds using the flat side of the knife. Transfer the seeds to the cream and discard the pod.
  • If you are using a stand or electric mixer, turn it on to a low setting to start beating.
  • As the cream begins to thicken turn up the speed to a medium setting and beat until the cream reaches the desired consistency.
  • Soft peaks are achieved through about 5 –6 minutes of mixing on medium speed. The peaks flop over immediately when the beaters are lifted. This consistency is perfect for topping on beverages, classic English scones, pancakes or waffles.
  • Stiff peaks are achieved through about 8 minutes of beating on medium speed. Stiff or firm peaks stand straight up when the beaters are lifted. This is the perfect piping consistency. It pipes beautifully over cakes and because of the firm consistency, holds its shape for many hours.
  • Please keep in mind that the time the cream gets to the desired consistency is just an estimate and will depend on the power and speed of your beaters.
  • Use the cream shortly after whipping: Use the cream shortly after whipping. Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.
  • Store unused cream in the refrigerator: Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.

Notes

  1. Use cold whipping cream straight out of the refrigerator. Cold cream whips up faster with a light and fluffy texture.
  2. The light fine sugar blends well with the cream and there is no grainy texture left in the whipped cream. In addition, powdered sugar contains a small amount of corn-starch which is a great stabiliser This ensures that the whipped cream keeps its firm texture for hours after it has been whipped.
  3. Vanilla extract or vanilla bean gives the cream its signature flavour. Use either liquid vanilla extract as a flavouring or vanilla bean seed. Both offer amazing flavour, although vanilla bean seeds have a complex, more intense flavour because it is actually vanilla in its purest form
 

Nutritional facts

1 cup/250ml: 938 calories,88g total fat, 37g carbohydrates, 5g protein, 30g sugar, 326mg cholesterol