Whipped Cream
Confessions of a Whipped Cream Convert
Okay, I’ll admit it: whipped cream used to do nothing for me. It always tasted like sweet air with commitment issues. I didn’t get the hype. Pie? Sure. Coffee? Fine. But whipped cream? Meh.
Then high school happened—and with it, Katerina’s legendary breakfast hangouts. Her mom (a culinary wizard disguised as a suburban mom) would whip up the kind of meals that made you consider adopting yourself into their family. I’m still dreaming about her lemon ricotta pancakes. But the real plot twist? Her homemade whipped cream. Light, fluffy, slightly sweet, and miles better than the canned stuff. I was converted on the spot.
Naturally, I had to learn how to make it myself. These days, I don’t eat it that often, but I love whipping up batches for my husband, my dad, and my best friend. They swirl it into coffee like it’s a love language. And honestly? Homemade whipped cream > store-bought creamer any day.
And with the holiday season sneaking up like it knows it’s welcome, whipped cream suddenly becomes non-negotiable. Pies, cakes, hot chocolate, you name it. It’s the cloud of joy that ties every festive dessert together. I’m already planning my whipped cream arsenal for the holidays, because let’s face it: no sugar cookie or pumpkin pie stands a chance without it.
The (Surprisingly Easy) Homemade Whipped Cream Recipe
You only need four ingredients, five-ish minutes, and maybe a little arm strength if you’re going old-school with a whisk. But hey, it's a mini workout and dessert all in one—balance.
What You’ll Need:
1 pint heavy whipping cream, cold
1/4 cup sugar
1 teaspoon vanilla extract
pinch of salt
How to Make It:
In a large, chilled bowl, combine the heavy cream, powdered sugar, vanilla, and a pinch of salt. Using an electric hand mixer, stand mixer with the whisk attachment, or your own sheer willpower and a whisk, beat on high speed until the cream is light, fluffy, and forms soft peaks—that means when you lift the whisk, the cream should gently hold its shape with a little curl at the tip. Think cloud-like, not butter-thick.
Pro Tips:
Want flavored whipped cream? Add a dash of cinnamon, maple syrup, or a tiny splash of bourbon for flair.
Leftovers? Store in the fridge in an airtight container for up to 2 days. Give it a quick whip before using again if it deflates a bit.
