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Easy Whipped Cream Recipe


  • ½ cup of heavy cream
  • 1 teaspoon of vanilla extract


  1. Pour heavy cream into the bowl.
  2. Using an electric mixer, beat the heavy cream on medium-high speed until soft peaks form. This should take about 2–3 minutes.
  3. Add the vanilla extract to the bowl and keep beating until medium peaks form.Serve immediately or store in an airtight container in the refrigerator for up to 4 days. Re-whipping right before using.


  • Chill the mixing bowl and whisk(or beaters) in the freezer for at least 15 minutes before starting the whipping process. This will speed up the process.
  • For a sweeter whipped cream, add 1 to 2 tablespoons of powdered sugar before whipping the heavy cream.
  • For flavor, add 1 teaspoon of any other extract of your choice.
  • To ensure that the whipped cream stays stiff, avoid overbeating it, which can cause the cream to become grainy.