And it is beyond easy to make with 3 humble ingredients and about 5 minutes. Technically, you only need cold heavy whipping cream, but since I prefer to make it with vanilla extract and powdered sugar to give it a heavenly scent and a touch of sweetness, it can also be called Chantilly cream. For more sweet recipes that pair perfectly with whipped cream, try my easy strawberry shortcake recipe, ice cream cake, or homemade hot chocolate!
What You Need to Make this Recipe
Heavy whipping cream — for the cream to whip up nicely into soft peaks, it must be cold. So don’t take it out of the refrigerator until you are ready to whip. Sugar — you’ll need a few tablespoons of powdered sugar (also called icing sugar or confectioners’ sugar). Feel free to use more or less depending on how sweet you want the cream. You can substitute extra-fine granulated sugar in a pinch or make your own powdered sugar. Vanilla — vanilla extract adds flavor and a divine scent. Because this recipe has so few ingredients, opt for high-quality vanilla extract for the best flavor possible.
How to Make Whipped Cream
- Start off by chilling your equipment. Yes, you read that right. Not only do you need to start off with cold heavy cream, but you also need cold equipment for the best result. If you want to whip the cream by hand, you’ll need to chill a large bowl and a whisk. If you use a hand mixer or stand mixer, the bowl of the stand mixer and beaters or whisk attachments all go into the fridge or freezer until cold. Chill them for at least 20 minutes. Pour the cold heavy cream into the cold bowl.
- Add the sugar to the bowl. You can use anywhere from 1 to 3 tablespoons of sugar, depending on how sweet you need the chantilly cream to be.
- Lastly, pour in the vanilla extract.
- Beat on medium speed for about 2 minutes or until the mixture is frothy and starting to thicken. Then, increase to medium-high speed and continue to beat until soft peaks form. This will take another minute or two. Don’t leave the electric mixer unattended. Cream whips really fast and, when over-whipped, it curdles. Once the cream is whipped, transfer to a piping bag or spoon it into a bowl for serving.
Pro Tips for Making this Recipe
Use cold equipment. The bowl and whisk attachment need to be chilled in the fridge or freezer for about 20 minutes to help the cream stay as cold as possible. Use cold cream. The heavy cream needs to come straight out of the fridge and into the mixing bowl. The fats in the cream need to stay cold for the cream to trap air and whip up into fluffy clouds. Control the sweetness of the chantilly cream. Feel free to use more or less powdered sugar depending on how sweet you want it to be. Be aware of the quantity. One cup of heavy whipping cream yields 2 cups of whipped, so keep that in mind! Keep a close eye on the mixer. The mixture can go from soft peaks to medium peaks to stiff peaks to over-whipped in mere seconds. Cream that is over-whipped becomes grainy and lumpy. If you’re worried about this happening, start mixing on low speed, then gradually increase the speed as the cream thickens. You can beat cream by hand! It will just take some arm-muscle power! I recommend using a large balloon whisk to help incorporate the most air in the fastest time.
If you’ve tried this whipped cream recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
