#Fearless Friday – Whipped cream

It seems so simple but fresh whipped cream, made at home, is something special.

I love recipes that are simple but offer a big wow factor. It’s ironic that something so simple is often not tried. I hope this gives you the incentive needed to make your own whipped cream.

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Homemade Whipped Cream

A simple act with a lot of pow!
Course: Everything Else
Cuisine: American
Keyword: whipped cream


  • 16 ounces COLD Heavy Whipping Cream
  • 1/4 cup Confectioners' Sugar
  • 1 tsp. Vanilla Extract


  • Remove cream from your refrigerator, right before you are going to use it. You want your cream cold.
    Pour the cream into a metal bowl. Again, it should be room temperature or colder.
  • Starting on a slow speed, use a hand mixer or stand up fitted with whisk, and start to whip the cream.
    As cream starts to thicken up, gradually increase speed of mixer.
  • Once you have acheived a bubbly and foamy cream you can gradually add in the confectioners' sugar and then add the vanilla.
  • From here mix at high speed until you have the desired consistency. From soft peaks to stiff.
    Store in an air tight container in refrigerator for up to a week.

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