Vanilla whipped cream, also called vanilla Chantilly cream, is the perfect topping for a dessert, ice cream, or even a coffee drink.
Estimated reading time: 3 minutes
Table of contents
Vanilla Whipped Cream
Hi Everyone, here is one of my most used recipes on the blog that goes well with most any dessert and coffee too!
Ingredients
- 1 pint (437ml or 2 cups) of organic heavy whipping cream
- 2 tablespoons confectioner’s sugar
- 1 teaspoon vanilla
- 1/4 teaspoon cream of tartar
Kitchen Tools
- measuring spoons and cups
- 2-cup wet measure
- mixing bowl
- large wire whisk, 5-speed handheld electric mixer or stand mixer
- baking spatula
- airtight storage container
Recipe Notes, Alternatives and Thoughts
- Don’t let not having an electric mixer get in the way of making vanilla whipped cream – just use a good whisk and your arm – that’s what I used to do before I had a mixer! It makes you stronger and then you get to enjoy vanilla whipped cream, yum!
- I use organic whenever possible, I find that it tastes better, I know it’s generally more expensive to buy organic but also it doesn’t have hormones, antibiotics, or toxic pesticides in it which is a good thing. For this recipe, I used Stonyfield Organic Heavy Whipping Cream.
- The sugar can be omitted, this would make sense to do if you don’t want the sugar for health reasons or if you are pairing the whipped cream with a sweet dessert and you think it might be too much sweetness.
- Regular sugar can be substituted for the confectioner’s sugar
- The vanilla extract can be omitted or you can use another type of extract. I used Simply Organic Pure Vanilla Extract.
- The cream of tartar can be omitted, it is not necessary to have but I find (after making this recipe countless times) the cream of tartar to be a useful stabilizer for the vanilla whipped cream, especially if I am making it a day ahead and/or do not want any possibility of the mixture becoming runny for whatever reason (ex. a hot day). I think of it as my vanilla whipped cream “assurance”. Yes, I could always just re-whip it if it gets runny but why would I want to if I don’t have to? I used McCormick Cream of Tartar.
- This can also be made in different amounts, just make sure you keep the ratios of the sugar, extract & heavy whipping cream the same if you are increasing/decreasing amounts.
Our Other Recipes and Posts
- How to Make Half and Half
- Pan-Fried Fairytale Eggplant
- Wacky Cake
- Red Raspberry Leaf Tea
- Egg In a Hole Bagel
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Vanilla Whipped Cream
Yield: 1 batch
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Vanilla Whipped Cream is the perfect addition to any dessert, fresh fruit, berries, and coffee drinks!
Ingredients
- 1 pint (437ml or 2 cups) of organic heavy whipping cream
- 2 tablespoons confectioner's sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
- Put the metal mixing bowl from your stand mixer in the freezer for at least 10-15 minutes.
- Using your stand mixer, mix cream, sugar, vanilla extract, and cream of tartar on medium-high until stiff peaks form, this should only take a few minutes. Serve with your favorite dessert and enjoy!
Recommended Products
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Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear -
Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils -
Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies -
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red -
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red -
Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece
Nutrition Information:
Yield: 4 Serving Size: 1/2 cupAmount Per Serving: Calories: 43Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 2mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 0g
Please note that the Calculated Nutrition is an estimate at best.
This post was originally published on 6/8/2015 and updated and republished on 7/12/2016, 2/4/2021
Owner at Life's Little Sweets
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 6. She loves design, being creative and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.
Latest posts by Sara Maniez (see all)
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I have not tried the cream of tarter in my whipped cream and right now it all makes perfect sense why it’s necessary, especially around the holiday season or when making ahead. Thank you for this 🙂 I have a whole new way to make whipped cream – just don’t tell anyone if I add a little bourbon to it please 😉
That is hilarious! Yeah, I always add a little pinch of it now, ever since I read about that trick. Don’t worry, I won’t tell – I like a little dash of rum here and there myself 🙂
This is so amazing!! I’ve tried looking for stabilized whipped cream recipes without the excess sugar! Thank you so much! Also, is there a storing method or is this something to eat right away?
I just use an airtight container and store it in the fridge. I am so glad that you like the recipe, thank you for commenting!