Whipped cream is almost as essential on turkey on your Thanksgiving table! After all, you need it for just about every Thanksgiving dessert worth its crust: pumpkin pie, pecan pie, coffee cake … I mean, really, just about anything is better with whipped cream. I’d even top my whipped cream with whipped cream!
You can buy the canned stuff, if you must, but trust me! Homemade whipped cream is so quick and easy, there’s no reason not to start from scratch. Even better, you can customize the whipped cream to complement your dessert by adding spices to the powdered sugar or swapping the extract. Think cinnamon whipped cream for pumpkin pie or brandy whipped cream to top your pecan desserts.
The Best Basic Whipped Cream
Prep
Total
Yield 2 cups
Ingredients
- 1 cup heavy whipping cream
- 1 tsp. vanilla extract (clear)
- 2 tsp. powdered sugar
Instructions
- Chill your bowl for 30 minutes prior to making the whipped cream.
- Beat the cream and vanilla in the bowl until soft peaks form.
- Sift the powdered sugar over the whipped cream.
- Beat once more, just until soft peaks form. Do not overbeat or the cream will curdle.
- Store in the refrigerator for up to 4 hours.