This three ingredient, homemade whipped cream is rich, silky smooth and perfectly sweetened. This easy homemade whipped cream recipe can be made with an electric mixer or by hand in just 5 minutes!
In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl, whisk together all the ingredients. If your confectioner’s sugar is a little lumpy, I strongly suggest sifting it into the cream. Otherwise, sifting isn’t necessary.
Whisk on medium to medium low speed in the stand mixer or whisk by hand. Whisking on a lower speed will take longer but will result in a more stable, thick whipped cream. For this reason I don’t use a hand mixer to whip cream. It is too forceful even on a low setting. This is not to say it cannot be done, because it absolutely can. I just find it to be less stable and faster to separate when sitting. It is also much easier to overwhip.
Whisk until desired stiffness is reached. Soft peaks is when the whisk is removed from the whipped cream, inverted and the cream forms a peak that droops over itself. Stiff peaks is when the same process is done but the cream forms a peak that remains vertical and doesn’t droop. Usually just a few vigorous whisks stand between soft and stiff peaks.