Homemade Vanilla Whipped Cream Recipes

Steps:

• Chill a mixing bowl. Combine heavy cream, vanilla extract, and sugar in prepared bowl. Using a whisk, beat until soft peaks form. Whip cream to stiff peaks just before serving.

Steps:

• Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

Steps:

• Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed until it begins to thicken. Add vanilla bean paste once it starts to thicken. Mix in lemon juice. Pour in sugar and continue mixing until stiff peaks form.

Steps:

• In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Steps:

• BEFORE STARTING: I think it is best to chill your mixing bowl in the freezer, as well as your whisk attachment. The colder everything is to start out, the better. I usually leave mine in for a few hours or overnight.
• Pour the heavy cream into the mixing bowl, and begin whisking on high. Add the vanilla (you can add a little more if you'd like, to ensure you really taste vanilla), then gradually add the powdered sugar. Stop your mixer every once in a while to see if it's sweet enough. Start with small amounts, you can always add more, but you can't take it away if there's too much.
• After you have figured out how sweet you want it, whisk on high until your cream starts to thicken. I don't know for sure how long I usually whisk it, but I know it's at least a couple minutes. Keep an eye on it, because you can overmix. Overmixing will cause a strange, almost sticky consistency.
• After whipping it up nice and fluffy, store it in the fridge. It will keep for a few days, and it makes a good amount, so you have some time to finish it or bake more things to put it on. :)

Steps:

• In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
• Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat. Whipped cream can be refrigerated, covered, up to 2 hours before serving.