Go Back
–+ servings
Wire whisk from stand mixer covered with homemade whipped topping next to a stainless steel bowl of whipped topping on a wooden surface
Print

Whipped Topping

Stop buying storebought whipped topping and make your own in 20 minutes with 3 easy ingredients for a delicious addition to any dessert.
Course Homemade Staple
Cuisine American
Keyword heavy cream, whipped topping
Prep Time 5 minutes
Freezing Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 115kcal
Author Stephanie Lynch

Equipment

Ingredients

  • 1 cup heavy whipping cream
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract

Instructions

  • 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

Nutrition

Serving: 0.25cup | Calories: 115kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 11mg | Potassium: 22mg | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 19mg