Make homemade whipped cream from scratch with no weeping or wateriness. Perfect for all your desserts year round.
Chill a metal or glass bowl, as well as, the beaters for your mixer for 10-20 minutes
Place the cream, sugar and vanilla in the bowl.
With a hand mixer (or by hand with a wire whisk), beat the cream, sugar and vanilla on medium speed for about 2 minutes or until stiff peaks form. (If whisking by hand, beat for approximately 5-10 minutes or until stiff peaks form.)
Serve immediately or transfer to an airtight container and store in the refrigerator for up to 48 hours.
Your whipped cream, if beaten sufficiently, should last up to 48 hours in an airtight container in the refrigerator.
Do not over beat your whipped cream or you will end up with very sweet butter. Not necessarily a bad thing but not super fantastic for dessert topping.