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Fresh Whipped Cream

Course: Dessert


  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons powdered sugar


  • 30 minutes or so, before serving, place a large mixing bowl or stand mixer bowl and whipping attachment into the freezer.
  • If piping, prepare your piping bag and preferred tip. I like to use a Wilton #1 star-tip.
  • Once cold, add the cream, vanilla, and powdered sugar to the chilled bowl. Whip on high until firm peaks can form.
  • Carefully transfer the whipped cream to your piping bag. Fold the bag over and do a few 'test' pipes on a clean plate.
  • Pipe around the edge of the tart, or design of your choice. Have fun!


I highly recommend not adding the whipped cream until right before serving. If you choose to use a stabilizer like gelatin or agar agar, you can pipe several hours in advance.