Vanilla Whipped Cream is the easiest and most airy frosting that gets along with almost any dessert. It can be used as frosting for many cakes or as a topping for any cupcakes, pies, tarts. It’s made up of just three ingredients, heavy cream, icing sugar and vanilla, and is ready in a couple of minutes. To beat the cream, you can use a hand mixer, a stand mixer or even a simple whisk if you are ready to work out your arm muscles. Your vanilla whipped cream is done when it holds stiff peaks.
You can add some other flavors to the recipe as well: citrus zest, almond extract or even liquor.
INGREDIENTS
- 500g heavy cream
- 6 tbsp icing sugar
- 1 tsp vanilla
STEPS
Before getting started, it’s best if you can chill your bowl and whisk attachment in the refrigerator or freezer for about 10 minutes. This helps the cream to whip quickly and increase its volume too.
Meanwhile, sift the icing sugar!
Now, combine all ingredients.
Start mixing on low speed, then increase the speed to medium- high and beat until stiff peaks form.
Note:
You can adjust the amount of sugar to your preferences. If you prefer your Vanilla Whipped Cream just lightly sweetened, just mix one tablespoon of icing sugar at a time and stop adding it once you think your cream is sweet enough.
If you have any leftover Vanilla Whipped Cream, you can keep it in the fridge for a few hours. Or simply use it to dip fresh fruits in. Delicious!
