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: 4 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!
- 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
- 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
- Sourdough Graham Crackers
- Shortbread Cookie Recipes
- Maple Shortbread Cookies
- Honey Shortbread
- Sourdough Pancakes
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- 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!
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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 cup
Amount 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