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+ servings

Whipped Cream

It just takes two ingredients and 10 minutes to whip up a fresh batch of homemade whipped cream — plus, it tastes way better than the canned stuff.
Light, creamy, and just sweet enough, homemade whipped cream is the perfect finishing touch on any dessert, from pies and cakes to ice cream and even fresh fruit.
This recipe first appeared on Food Network.com.
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 2 cups


  • 2 tablespoons sugar
  • 1 cup heavy whipping cream


  • Place the work bowl of your stand mixer and whisk attachment into the freezer for 10 to 15 minutes.
  • When the bowl and whisk are good and cold, reassemble your stand mixer. Add the sugar and the whipping cream to the bowl. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.