Homemade Whipped Cream
Made with only heavy cream and sugar, this homemade whipped cream recipe is perfect for dessert topping & fruit dipping!
Servings 4 servings
Calories 431kcal
Equipment
Ingredients
- 1 pint heavy cream
- 2 tablespoons granulated sugar
Instructions
- Place a bowl and whisk in the freezer for 15 minutes prior to whipping the cream.
- Place cream and sugar in the cold mixing bowl and whisk back and forth and front to back until you have just reached stiff peaks.
Notes
Storage: Store in an airtight container for up to 4 days, depending on the freshness of your cream.
Freezing: Freeze in an airtight container for up to 3 months. Thaw for 10 to 15 minutes before using.
Substitutions: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Heavy Cream: It's not recommended to substitute for anything else. You can use light heavy cream but the consistency won't be same or hold as well.
- Sugar: You can substitute the granulated sugar for equal parts honey or maple syrup but the consistency is best with granulated sugar.
Nutrition
Calories: 431kcal | Carbohydrates: 9g | Protein: 2g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 162mg | Sodium: 45mg | Potassium: 89mg | Sugar: 6g | Vitamin A: 1739IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg