I’m super excited you stop by today. I am going to share with you how to make the most delicious light and fluffy homemade whipped cream. Whenever we are invited to a friends house for dinner, I always like to bring a treat for the family whether it be a beautiful well thought out housewarming gift, or a hearty charcuterie board or in this case, a very healthy and delicious dessert tray.

Here is the list of ingredients I used for the dessert tray:
*Fresh homemade whipped cream 
*Madeline Cookies (both chocolate dipped and regular)
*Fresh Raspberries
*Fresh Blackberries 
*Fresh Strawberries 

Of course, you can use any fresh berries you would like. I did have some fresh pineapple as well as sliced nectarines on the side.

If your kids are anything like mine, they will devour this tray. 

Now on to the Homemade Whipped Cream recipe.

3 Ingredients: 

*2 Cups Heavy Cream

*1/2 Cup Powdered Sugar

*1 teaspoon Pure Vanilla Extract (or whatever flavor you’d like)

  • Heavy Cream or heavy whipping cream must be cold
  • Powdered Sugar or Confectioners Sugar will give the whip cream its sweetness
  • Pure Vanilla Extract is an essential part of this recipe as it provides full flavor. If you’d prefer to use other extract flavors, you may want to try lemon, peppermint, orange or Irish cream


Once you return from the grocery store, pop the heavy cream into the fridge and leave it there for about an hour. At the same time, take your metal mixing bowl and whisk and pop those into the freezer. Its essential to have all of these items cold. It will help the whip cream to hold it’s shape better. 

I used my Kitchen Aide mixer to make the whipped cream, but you can certainly use a hand mixer as well. 

Once the powdered sugar and vanilla extract are measured out, pull out the mixing bowl and heavy cream which was being chilled. 

Working quickly, pour the heavy cream, powdered sugar and extract into the cold mixing bowl. 

Whisk the ingredients on low, gradually increasing the speed until you reach high. Whisk until stiff peaks start to form - every mixer is different but somewhere between 60-90 seconds. You don’t want to whisk too much as the whip cream will start to get chunky (curdle). If this happens, mix in a tablespoon of fresh heavy cream at a time, until it gets creamy again. 

Transfer to a chilled clear bowl and it’s ready to serve. If you’ve made more than you need, this recipe freezes very well. You can keep it in an airtight container for up to two months.

Enjoy and please let me know if you make this recipe and what you think.

Have a great day, my friends!