Perfect Homemade Whipped Cream

• Dairy

  • 2 cups heavy whipping cream

• Ingredients

  • ½ cup powdered sugar
  • ½ tsp. real vanilla extract I use Kirkland brand
  • 2 pinches salt this is a scant ⅛ tsp

Found on mirlandraskitchen.com

Description

Ingredients

• 2 cups heavy whipping cream
• ½ cup powdered sugar
• ½ tsp. real vanilla extract I use Kirkland brand
• 2 pinches salt this is a scant ⅛ tsp
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1/2 tsp. real vanilla extract I use Kirkland brand
• 2 pinches salt this is a scant 1/8 tsp

Directions

• Chill the bowl of a stand mixer and the beaters in the refrigerator or freezer until very cold. (Alternately chill a heavy ceramic bowl and the beaters of a hand mixer.)
• Tip: If you are using a stand mixer it can help to drape a towel over the mixer to prevent splattering.
• Add all ingredients to the bowl and beat on high until the cream is whipped, 2-3 minutes. The cream should not be overbeaten as it will become chunky and start to turn into butter. When you draw your finger through the beaten cream it should leave a nice valley.
• Scrape the whipped cream into a serving bowl and refrigerate until ready to serve. Refrigerate any leftovers and use within a few days.
• Chill the bowl of a stand mixer and the beaters in the refrigerator or freezer until very cold. (Alternately chill a heavy ceramic bowl and the beaters of a hand mixer.) Tip: If you are using a stand mixer it can help to drape a towel over the mixer to prevent splattering.
• Add all ingredients to the bowl and beat on high until the cream is whipped, 2-3 minutes. The cream should not be overbeaten as it will become chunky and start to turn into butter. When you draw your finger through the beaten cream it should leave a nice valley.
• Scrape the whipped cream into a serving bowl and refrigerate until ready to serve. Refrigerate any leftovers and use within a few days.