Homemade whipped cream, also called chantilly cream, is surprisingly simple to make from scratch - with only three ingredients! This whipped cream recipe is perfect for topping cakes, pies, cheesecakes, and more!
In a large bowl, add heavy cream, confectioner's sugar, and vanilla extract. Whip for 2-3 minutes on medium speed until medium peaks form. Once you begin to see ripples in the cream from your mixer and it appears to be holding its shape, stop the mixer and pull the whisk out of the bowl. If the tip of the whipped cream mostly holds its shape and eventually droops slightly, your whipped cream is ready. Take care not to over-mix or your whipped cream will separate.
Use immediately for topping desserts like pies, cakes, or fruits. If not using immediately, cover and refrigerate for up to 24 hours.
Heavy cream or heavy whipping cream is a must. Other dairy products like half & half, light cream, or whole milk do not contain enough milkfat to whip. "Whipping cream" can be used but will not hold its shape as well as heavy cream.
Prepared whipped cream will keep for 24 hours in a covered container in the refrigerator, or refrigerated on a decorated baked good, like a cake. Over time whipped cream will begin to weep and lose its shape - it is best enjoyed within 24 hours.
Can be used as a replacement in other recipes calling for Cool Whip or Reddi-Wip.
Confectioner's sugar can be doubled to make a sweeter whipped cream.