Make delicious homemade whipped cream with this easy recipe. You'll always have perfect whipped cream. Prepare your bowl and beaters by chilling them!
– 1 cup chilled heavy cream – 1 tablespoon maple syrup or honey or powdered sugar – 1 teaspoon vanilla extract
Place your mixing bowl (Pyrex or stainless steel) and beaters (hand or stand mixer) in the freezer for at least 15 minutes or overnight for faster results.
In a bowl, mix chilled cream, sweetener, and vanilla extract to make whipped cream. Start blending slowly and increase to medium-high.
It may seem like you're not doing much, but the whipped cream will progress quickly through stages as you blend until it nearly doubles.
Continue blending until the mixture looks like melted ice cream and has light swirl marks when you lift the mixer for soft peaks.
Blend until the mixture has larger, closer-together swirl marks when you lift the mixer and mostly retains them when you scoop it onto a spoon (like a pumpkin pie) for medium peaks.
For stiff peaks, blend until the mixture has tight swirl marks and resembles Cool Whip (you could ice a cake). Avoid overdoing it or your cream will turn into butter! Use whipped cream as desired.
Whip cream can be refrigerated for 5 days. If it separated, gently stir with a spoon. To revive homemade whipped cream, lightly whip it again.