Sometimes a dollop of sweetened whipped cream is all you need to top your favorite cake or other dessert. To make ahead, slightly underwhip the cream, then cover and refrigerate for several hours. Beat briefly just before using.

Allrecipes Member

Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
16
Yield:
16 servings
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Store in the refrigerator.

    Advertisement

Nutrition Facts

58 calories; protein 0.3g; carbohydrates 1.9g; fat 5.5g; cholesterol 20.4mg; sodium 5.7mg. Full Nutrition
Advertisement

Reviews (222)

Rating: 5 stars
11/26/2006
I was in a mad rush when I made this. I didn't chill anything, and I dumped everything in the bowl at once. It came out perfect. I did use a little more than two cups of cream though, and 3 Tbsp was plenty of sugar, in my opinion. Add to taste - you can always add more, but you can't take it out once it's in there! Thanks for the recipe! Read More
(178)
Rating: 5 stars
04/07/2010
Once you have homemade whipped cream you never go back to the store bought stuff. It's so simple and so good! I use a full teaspoon of vanilla (or other extracts such as mint, rum etc.) It all depends on the dessert. Be sure to chill your bowl and beater and you should have no trouble. Read More
(67)
Rating: 5 stars
04/05/2010
I made this to top a home made coconut cream pie and forgot chilling the bowl/beater is supposed to be an integral part of making whipped cream. I tossed my KA beater in the ice cube bin for the minute it took to get everything else out and called it *chilled*. No issues. I whipped the heavy cream (double, almost a whole small carton) on one of the highest speeds for a few minutes until it looked *thick*, then I added the sugar and vanilla and proceeded to over-whip....I was second guessing the *stiff peaks* and let it go a hair too long, but it was still useable! Everyone loved it as part of the coconut cream pie, so I'd say it was a hit! Read More
(52)
Advertisement
Rating: 5 stars
12/26/2007
Loved it! My new kitchenaid made short work of it! I did chill bowl & beater in freezer for about 30 minutes. Thanks! Read More
(30)
Rating: 5 stars
11/08/2008
Good stuff. I put the ingredients into a pressurized whip cream dispenser and it turned out beautifully. Wasn't cloyingly sweet. Read More
(18)
Rating: 5 stars
12/26/2011
We used my Kitchen Aid mixer to make this whipped cream. Chilling the beater and bowl makes quick work of this--take it from one who is a whipped cream fudger-uper. My eldest boy made this pretty much on his own, with me overseeing. Absolute perfection! Excellent on the French Silk Chocolate Pie. Read More
(16)
Advertisement
Rating: 5 stars
12/01/2010
Wow! Homemade whipped cream makes all the difference. I was afraid that it wouldn't stiffen but all of a sudden, I had this wonderful consistency that was soft and delicious! Very good on any pie or cheesecake. Read More
(14)
Rating: 5 stars
11/15/2007
I used Madagascar Bourbon Pure Vanilla Extract, slightly strong. So I used 4 tablespoons of sugar instead of 3. It was beyond perfect. I too will never buy the store stuff again! Great with the "Perfect Pumpkin Pie". Read More
(12)
Rating: 5 stars
10/03/2008
It turned out just perfect!! Who needs to go out and buy the stuff when you can make it yourself this good! I put mine on the sensational Strawberry shortcake from this site! Thanks for the recipe! Read More
(10)