2 Steps to the Best Whipped Cream You’ve Ever Had


I was that kid who wanted a tiny slice of pie under a mountain of whipped cream. Fluffy, white, gooey, sweet deliciousness. Back then, I wasn’t particular about the brand or the type: Reddi-whip, Cool Whip, whatever! Drown me in it.

Since then, I’ve become much more moderate. I’ve also discovered that real whipped cream makes the difference between good pie and amazing pie. And it’s so simple and quick to make!

Real Whipped Cream
1 pint heavy whipping cream
1/4 cup powdered sugar
1/4 tsp vanilla

Whip just the cream (if you have a stand mixer, it is super easy) until it’s pretty stiff, and the cream holds the pattern of the beater. This is really your preference. Remember, though, that every day after you whip it, it will lose a bit of stiffness. So I like mine to be quite thick.

Once the cream is whipped, add powdered sugar and vanilla.

Now you’ll be spoiled and always want real whipped cream, but it’s ok. You know how to make it!

In case you missed it, here are 4 Great Ways to Keep Christmas Simple.

Lauri2 Steps to the Best Whipped Cream You’ve Ever Had

Comments 2

  1. Megan M.

    A dairy free version is just as simple! Instead of the whipping cream substitute a refrigerated can of full fat coconut milk (without guar gum in the ingredients.) When you take the can out of the fridge, flip the can upside down, open it, drain the liquid from the top (use this as you would non-fat milk in recipes, coffee creamer or tea. I’ve even let my son drink it after I sweetened it.) Then use the solid at the bottom of the can to substitute the whipping cream. You could probably even skip the vanilla too, since the whipped cream will taste very coconut-y.

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