How to Make a Homemade Whipped Cream Topping

By Jessica Furgerson

From pies to brownies and just about any dessert in between, whipped cream is a favorite topping. Instead of using store bought whipped cream, which can be full of processed ingredients and chemicals, you can make your own. Making your own whipped cream topping is an inexpensive and delicious project and can be a fun activity for the whole family.

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Top any dessert with this homemade whipped cream topping.

Instructions

Step 1

One hour before you begin making your own whipped cream topping, place the glass mixing bowl in the refrigerator. The bowl needs to be sufficiently chilled so that the ingredients remain cold while you make your whipped cream.

Step 2

Remove the bowl from the refrigerator and place it on a flat work surface in your kitchen. Add the cream and vanilla to the chilled bowl and place the bowl under the electric mixer to begin mixing the ingredients on a low speed. Periodically lift the beater out of the cream and check the consistency of the whipped cream. The cream dangling from the end of the beater should resemble a lazy curve that does not hold a firm shape. If the cream is runny, continue to mix the cream and vanilla mixture until you achieve the soft curve. Remove the bowl from the mixer.

Step 3

Add the powdered sugar to the mixture. Use the sifter to sift the powdered sugar into the cream and vanilla mixture. Sifting the powdered sugar removes any lumps within the sugar, ensuring a smooth texture for your whipped cream.

Step 4

Replace the bowl underneath the mixer and continue mixing the whipped cream on low. Periodically lift the beater out of the cream and check the consistency of the whipped cream. The cream dangling from the end of the beater should look like a a soft peak that retains its shape. If the cream is loose, continue to mix the cream, sugar, and vanilla mixture until you achieve the soft peak. Remove the bowl from the mixer.

Step 5

Cover the bowl with plastic wrap and place the bowl in the refrigerator. Use within four hours for best taste and texture.