Whipped Cream

I’ve used this method for endless recipes and added many flavorings or other ingredients to make it suit whatever it’s going to be paired with. Try it with my strawberry shortcake shooter recipe HERE!


1 cup heavy whipping cream

1 tbsp sugar or powdered sugar (see note below)

1 tsp vanilla extract


In a stand mixer or using a hand mixer (I don’t recommend trying to hand whisk unless you put the bowl over an ice bath to speed up the process), whip the cream for 30 seconds on medium high speed before adding in sugar and vanilla.

Keep whipping until stiff peaks form, but be careful not to over mix or it will separate and turn into butter.


When using this recipe for something that needs to hold it’s shape for a while, I recommend switching the regular sugar to powdered sugar to stabilize it. There’s usually some kind of starch in powdered sugar and it will hold shape for longer especially in a warm environment.

2 responses to “Whipped Cream”

  1. […] cream (I have a stabilized whipped cream recipe HERE in case these need to sit out for a little bit longer and hold their […]


  2. […] with syrup and butter or whipped cream (recipe here) and berries! Make it your […]


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