Perfect Homemade Whip Cream Recipe

Begin by chilling a large mixing bowl and the beaters of an electric mixer in the freezer for about 15 minutes. This is a key step as whipped cream forms easier and quicker when everything is cold.

Once your bowl and beaters are chilled, pour the heavy cream into the bowl. Using the electric mixer, beat the cream on medium speed until it thickens and soft peaks start to form. I usually find that about 3 minutes is the sweet spot.

When the cream has thickened, gradually add in the confectioners' sugar while the mixer is still running. Be careful with this step - going sugar-crazy can make your cream too sweet, and adding it in too fast can deflate your cream.

Once the sugar is fully incorporated, add in the vanilla extract. I usually recommend using pure vanilla extract for a richer flavor, but imitation vanilla can work in a pinch.

Continue to whip the cream on high speed until firm peaks form. Be careful not to overbeat - whipping too much can quickly turn your cream into butter. On that note, don't panic if your cream isn't perfect right off the bat. It takes a few tries to find the perfect whipping time.

And voila! You've made homemade whipped cream. Whether it's topping a fresh berry pie, garnishing a creamy hot cocoa, or an addition to a scone, there's no denying that homemade whipped cream makes everything taste better.