Chill the cream, whisk and bowl by placing it in the fridge for about 20-30 mins before you plan to make whipped cream.
Whisk the cream slowly, add vanilla, sugar and whisk again.
Whisk till getting the stiff peaks.
Refrigerate it to serve later if not used immediately.
I strongly recommend using heavy cream as it holds the shape for a longer time than whipping cream.
The cream you use should have at least 30% of fat content.
The thickened cream should be chilled not frozen.
Do not keep the whipping cream at room temperature. Refrigerate as soon as you prepare it, if not served immediately. The best way is to refrigerate the whipped cream in a piping bag.
Remember ½ cup of heavy whipping cream will double to 1 cup of whipped cream.
This whipped cream will not last more than 24 hours. To make it long-lasting, add a stabilizer while adding sugar to it.
And yes! The most important one; not to forget to chill your bowl, whisk and cream.
Serving size: cup
Amount per serving
% Daily Value*
Total Fat 22.2g
Saturated Fat 13.8g
Total Carbohydrate 4.7g
Dietary Fiber 0g
Total Sugars 3.1g
Vitamin D 31mcg
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.Note: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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Keyword how to make whipped cream at home, Whipped cream without mixer