Servings 6 servings
Ingredients
- 1 1/2 cups heavy whipping cream, cold
- 1/4 cup sour cream, cold
- 2 Tablespoons sugar, plus more to taste
- 2 teaspoons vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, sour cream, sugar and vanilla extract.
- Beat the mixture on medium-high speed until stiff peaks form, 3 to 5 minutes. Serve immediately or store, covered with plastic wrap, in the fridge for up to 1 week.
Notes
- The key to making whipped cream from scratch is keeping everything as cold as possible, from your ingredients to your mixing bowl.
- Keep an eye on your cream as it whips. Overbeating can turn it grainy and eventually into butter. You’re aiming for stiff peaks that hold their shape.
- If you do notice a grainy texture, it’s likely been overwhipped. To fix this, slowly add cold, unwhipped heavy cream to the mixing bowl while the mixer is running at low speed. Keep adding until the texture becomes smooth and fluffy again.
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