How to make the best Homemade Whipped Cream in just 5 minutes with only 3 simple ingredients. This easy recipe makes the perfect sweet topping for any dessert including cakes, pies, cupcakes, and so much more!
Place mixing bowl and mixing tools in the freezer for 15 minutes to chill.
Add heavy whipping cream, powdered sugar, and vanilla extract to the chilled bowl. Using an electric hand-held mixer or stand mixer fitted with a whisk attachment, beat the ingredients together on medium-high speed until soft peaks start to form (about 2-5 minutes). Mix for about 1 minute longer, watching closely for stiff peaks that hold their shape to begin forming and then stop mixing right away. (Don't overmix or the whipped cream will split and appear grainy and curdled.) The whipped cream should have a smooth, creamy, and billowy consistency.
Spoon into a piping bag and pipe onto any dessert before serving or simply dollop on top with a spoon.
Notes
Storage
Whipped cream is best when used immediately or when stored in a sealed container for up to 24 hours. I don't recommend freezing whipped cream since it can spilt after thawing and no longer have a smooth, creamy consistency.
How to Fix Curdled Whipped Cream
If you keep mixing after firm peaks have formed, the whipped cream will split and start to look grainy and curdled. Don't throw it out. Simply add cold heavy whipping cream, 2 tablespoons at first and then 1 tablespoon at a time, and whisk by hand until the consistency is smooth and billowy again.