By mixer or by hand, I'll teach you how to make whipped cream (so much better than canned!) with 3 ingredients and in 5 minutes! Use this homemade whipped cream in shortcakes, pies, sundaes, and so much more.
For best results, chill metal mixing bowl and metal whisk in freezer for 10 to 15 minutes.
Combine cream, sugar, and vanilla (if using) in mixing bowl and beat until soft peaks form, 3 to 4 minutes, or until stiff peaks form, about 6 to 8 minutes (the stiffness of the peaks depends on what you want for your particular application).
Whipped cream can be stored covered, in the refrigerator, for 10 hours.
Heavy cream: Chill in the freezer for at least 15 minutes before whipping to ensure the ultimate fluffy results and easiest whip.
Vanilla extract: This is completely optional. Alternatively, you could swap in almond extract, peppermint extract, orange extract, or any other flavor that pairs nicely with how you plan to use the whipped cream.
Yield: This recipes makes 2 cups, enough to garnish approximately 8 individual servings of dessert or drinks with 1/4 cup whipped cream each.
Storage: Store any extra whipped cream in the refrigerator, covered, and use within 10 hours (it's dreamy atop Baked French Toast the next morning!).
Make ahead: Homemade Whipped Cream is best made just before you plan to use it, but it can be reserved up to 10 hours, covered, in the refrigerator.