Homemade Whipped Cream
Servings: 2 Cups
Calories: 1kcal
Cost: $5-10
Equipment
- A stand mixer with a whisk attachment (or a hand mixer and a medium mixing bowl)
Ingredients
- 1 Cup Raw Cream
- 2 TBSP Maple Syrup or powdered sugar
- ½ tsp Vanilla Extract
Instructions
- Add all ingredients in the bowl of your stand mixer
- On medium speed, whisk the ingredients together until the cream forms stiff peaks. Be careful not to over mix. Overmixing will result in sweet butter and maple flavored buttermilk!
- Once the cream has reached the stiff peaks stage, the cream is not ready for use! Use a spoon or silicone spatula to serve.
If you’re preparing this cream for later use:
- Use a spoon or silicone spatula to transfer the whipped cream into your storage container. Place in the fridge until you’re ready to serve.
Notes
Compared to store bought whipped cream, homemade whipped cream has a MUCH shorter shelf life. When fresh cream is used, it’s best to use your homemade whipped cream within 2-4 days. This will ensure the best flavor and texture of the whipped cream.