Homemade Whipped Cream is easier than you might expect and it doesn’t have weird ingredients. Though my kiddos think squirt whipped topping in those bottles are cool as anything, homemade whipped cream is my go-to for desserts. It takes two ingredients and about 10 hands-off minutes.
1/2 pint of Heavy Whipping Cream (approx. 225 mL)
1 tbsp white sugar (can add more if desired)
Pour Heavy Whipping Cream into stand mixer bowl*
Using whisk attachment on mixer, whisk whipping cream and sugar mixture on medium speed until stiff peaks form.
When stiff peaks form you have just made Homemade Whipped Cream!
Be careful….if cream gets whisked too far it will turn back into liquid and there is no turning back. You’ll have to start over.
This can be stored in the refrigerator overnight if you need to make it before, or you can store the leftovers in a covered bowl and use it again later.
*I use my KitchenAid Mixer, but you can use a hand-held mixer. You can also use a plain old whisk and do it by hand-I’ve done it-but it takes For.Ev.Er. The benefit of a stand alone-stand mixer is that you can let it mix while doing other jobs in the kitchen.