How To Make Whipped Cream

Happy Independence Day, y’all!

4th of July falling on a Wednesday has completely thrown me off. Yesterday at work, it seemed as though I was getting nothing but out of office replies from anyone I emailed. Did anyone work yesterday? I know I did. Is that how tomorrow is going to be too? Maybe it’s just me, but I’d rather take the day after the 4th off from work. To each her own, I guess.

I really don’t have any big plans today other than the 5 miles I need to run. I’m still debating whether or not I want to brave the heat & humidity outside or deal with the boredom of the treadmill. It’s a tough life, you guys.

While everyone else is making red, white & blue stuff, I figured I’d share a simple classic – whipped cream. Cakes & pies & cookies & brownies could all use a little whipped cream on top. It takes 10 minutes & it tastes so much better than anything from a tub.

Whipped Cream

Makes 3-4 cups


  • 1 pint heavy whipping cream
  • 1/2 c. sugar
  • 2 tsp. vanilla extract

In a large mixing bowl, pour in cream & whip until it starts to stiffen.

Add sugar & vanilla

Continue to beat until stiff peaks form.

Top pies, ice cream, cookies, brownies, cupcakes, whatever you want with the whipped cream. Eat it directly off the spatula. The choice is yours. Keep refrigerated.

Have a fantastic holiday!

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Devon Stiles


  1. Looks yummy! What’s underneath that whipped cream looks tasty too! I hope that is going to show up on a blog post soon! 🙂

    Also, did you use granulated sugar or confectioner’s? I couldn’t tell by the picture. Thanks, chica! Happy 4th!!

  2. Do you happen to know how long this will last in the fridge? I’m hoping to make it earlier in the day for a dinner I’m hosting that night.

    Oh, and Happy New Year’s y’all!

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