Whipped Cream Recipe
This fluffy, no-bake whipped cream recipe is your secret weapon for a light, sweet topping that turns any dessert into a festive showstopper.
Ingredients
- 1 pint (2 cups) heavy whipping cream cold
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch kosher salt to enhance sweetness
Instructions
- Hold off for a moment—cold steel makes for a stable whip.
- You’ll see the liquid’s slight sheen—this is where the magic starts.
- Whisk until soft peaks form. You want the cream to billow just enough that the whisk leaves a gentle trail.
- Continue beating until mixture thickens.
- Whisk until stiff peaks hold their shape.
- Add sugar as needed. Whisk briefly to combine.
- Use as a topping for pies, fruits, cakes, or puddings.
Notes
Store whipped cream in an airtight container in the fridge for up to 2 days. If it starts to separate, whisk before serving. Freeze for longer storage.
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