Fresh Whipped Cream

whipped cream

Three ingredients and three steps and you’ll say “buh-bye” to the nastiness that is the whipped topping you once bought in the freezer section.


  • 1 16 oz. container of whipping cream
  • 1 – 2 tsps. vanilla extract
  • 3 spoonful of sugar


You can use a stand up mixer or even beaters. It’s best to place the mixing bowl and wire whisk in the freezer for 5 minutes as it will help it set up faster. Pour the entire container of whipping cream into the bowl, add in the vanilla extract, and sugar and beat on high until stiff peaks start to form.

Serve on pies, cakes, with fresh cut strawberries, a dollop added to your favorite hot chocolate, you name it. This is best used within 3 days as it will get runny. Store in airtight container in the refrigerator.

Note: When using the stand up mixer, cover the top with a towel so the cream doesn’t fly everywhere.

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