There are so many times that I am ready to prepare a recipe only to realize I am missing an ingredient. Once it was the honey for Alice Springs Chicken. Another time it was fajita seasoning for Chicken Fajitas. This time, I was working on Better-Than-Sex Cake and realized we forgot the whipped topping.
Even more than missing an ingredient, I hate having to run out to the store to grab something. Usually, I am already in the middle of cooking or we are on a tight schedule. For me, it’s quicker to find a substitute or make it myself. This time, it was a “make it myself” ingredient.
There are very few ingredients needed to make whipped topping at home. I already had some extra heavy whipping cream from making Banana Cream Cheesecake. In addition to that, you need sugar and vanilla extract. Both of these are staples in my house with how often we cook and bake.
Making whipped topping at home is quick and easy. My biggest piece of advice is CONSTANT VIGILANCE (yes, that’s a Harry Potter reference). But seriously, you need to keep a close watch on the whipped topping. It will come out curdled and grainy if mixed for too long. And under mixed whipped topping won’t hold it’s shape.
Also, start with your bowl cold. About 15 minutes before making the whipped topping I placed the mixing bowl in the freezer. I used the stand mixer, so that bowl went in there. But if you’re using an electric mixer, then I suggest a stainless steel bowl. It gets cold quickly and stays cold long enough to make the recipe.
Step by Step
Place a large stainless steel mixing bowl in the freezer for at least 15 minutes. Take it out and immediately make the whipped topping while it’s cold.
Pour the heavy whipping cream, sugar, and vanilla extract into the cold mixing bowl. Use a stand mixer or electric mixer to whisk for about 3-4 minutes on medium speed. Watch closely so it doesn’t get overmixed and become grainy.
Use immediately or store in an airtight container. The whipped topping can last in the refrigerator for up to 24 hours. It can also be frozen but may lose a little bit of its texture.
- 1 cup heavy whipping cream
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- Place a large stainless steel mixing bowl in the freezer for at least 15 minutes
- Immediately pour the heavy whipping cream, sugar, and vanilla extract into the cold mixing bowl
- Use a stand mixer or electric mixer to whisk for about 3-4 minutes on medium speed watching closely so it doesn’t get overmixed and become grainy
- Use immediately or store in an airtight container
- The whipped topping can last in the refrigerator for up to 24 hours or it can also be frozen but may lose a little bit of its texture
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