Ingredients
Scale
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon milk (optional, for thinning)
- 1 teaspoon vanilla bean paste (optional, for stronger vanilla flavor)
- Pinch of ground cinnamon (optional)
Instructions
- Step 1: Chill your mixing bowl and whisk or beaters in the freezer for at least 15 minutes. This helps the cream whip up faster and hold its shape longer.
- Step 2: Pour the cold heavy cream into the chilled bowl.
- Step 3: Add the powdered sugar, vanilla extract, salt, vanilla bean paste (if using), and cinnamon (if using) to the bowl.
- Step 4: Using an electric mixer, start on low speed and gradually increase to medium-high speed. Whip the cream until soft peaks form. Soft peaks will hold their shape briefly but will curl over at the tip when you lift the whisk or beaters.
- Step 5: If you want the whipped cream to be a bit thinner, add the milk one tablespoon at a time, mixing gently until you reach your desired consistency. Be careful not to overwhip.
- Step 6: Use immediately or store in an airtight container in the refrigerator for up to 24 hours. Note that it may deflate slightly over time.
Notes
- Store leftover whipped cream in an airtight container in the fridge, but be prepared to gently re-whip it briefly if it deflates a bit.
- This whipped cream is perfect dolloped on warm fruit pies, hot chocolate, or even stirred into your morning coffee!
- Avoid reheating whipped cream, as it will melt; instead, make a fresh batch if needed.
- For extra stability and a richer vanilla flavor, use cold heavy cream *and* chilled vanilla bean paste, as they both whip better when cold.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American