You can whip up this whipped cream in just 10 minutes with only three ingredients!
This 3-ingredient whipped cream is better than store-bought whipped cream, comes together in 5 minutes, and is delicious a la carte.
“There’s nothing better than this homemade whipped cream.”
Mixing this on high in a stand mixer will help to make this whipped cream airy and light. You can use a hand mixer or a whisk as well, but it's going to take a little bit of elbow grease for this whipped cream to reach its maximum fluffiness and get that texture that everyone desires. No matter if you are using a stand mixer or a whisk, it's important to make sure that you don’t over whip it. Watch it closely when you reach soft peaks to ensure that it does not become lumpy.
Although it does not work well under fondant, this whipped cream tastes amazing on top of anything. Try piping it onto strawberry shortcake, cakes, cookies, muffins, etc. I love piping it onto my blueberry muffins. This whipped cream can last up to 4 days in the fridge (if it even lasts that long). If you need to, you can add 1 tsp of gelatin and 1 tbsp of water to stabilize it while you are mixing it. If you have a cake that won’t be eaten the same day that you bake it, you can use this whipped cream as filling. Make sure to let your cake fully cool first, though!