Joanna Gaines Whipped Cream

Joanna Gaines Whipped Cream is light, airy, and perfectly sweet, made with heavy cream, powdered sugar, and pure vanilla extract. It offers a rich texture that complements any dessert while providing a natural boost of calcium and energy. You can prepare this homemade topping in just 5 minutes with a few simple pantry staples. This recipe serves 8 people and provides the perfect finishing touch for your favorite family treats.

Try More Desserts Recipes:

• Pioneer Woman Mexican Chocolate Cake Recipe
• Joanna Gaines Tres Leches Cake​
• Joanna Gaines Zucchini Bread​

🤍 Why You’ll Love This Whipped Cream Recipe:

• Only three simple ingredients: You likely have everything you need in your kitchen right now to make this beautiful topping.
• Ready in five minutes: This recipe is much faster than running to the store for a tub of frozen topping.
• Stays fluffy for hours: The ratio of sugar to cream helps this mixture hold its shape long after you finish whisking.
• Much better than store bought: You will notice a massive difference in flavor and texture compared to anything from a can or a plastic tub.
• Perfect for every occasion: This topping works just as well on a fancy holiday pie as it does on a Tuesday morning bowl of berries.

🥛 Joanna Gaines Whipped Cream Ingredients

• 1 cup (240 ml) heavy whipping cream, chilled thoroughly
• 2 tablespoons powdered sugar, sifted to remove lumps
• 1 teaspoon pure vanilla extract

🍦 How To Make Joanna Gaines Whipped Cream

1. Prepare your equipment: Place your mixing bowl and whisk attachment in the freezer for at least 10 minutes before you begin. Using chilled tools ensures the fat in the cream stays solid, which creates a much more stable and voluminous foam. If you are using a hand mixer, you can chill the beaters instead.
2. Pour the heavy cream: Remove the heavy whipping cream from the refrigerator and pour it into your chilled bowl. It is vital that the cream is very cold, so do not leave it sitting on the counter while you prep other items. Cold cream traps air bubbles much more efficiently than warm cream does.
3. Add the sweetness and flavor: Add the powdered sugar and the pure vanilla extract to the bowl with the cream. Powdered sugar is preferred over granulated sugar because it contains a small amount of cornstarch. This starch helps stabilize the foam and prevents the cream from weeping or losing its shape over time.
4. Start mixing slowly: Turn your stand mixer or hand mixer to a low speed to begin. This initial slow phase prevents the cream from splashing all over your kitchen counters and allows the sugar to begin dissolving into the liquid. Continue on low for about 30 seconds until you see small bubbles forming.
5. Increase the speed: Gradually turn the mixer up to medium-high speed. You will notice the cream beginning to thicken and the bubbles getting smaller and more uniform. Watch the mixture closely at this stage. You are looking for the cream to double in volume and take on a soft, velvety appearance.
6. Watch for soft peaks: After about 2 minutes of high-speed mixing, the cream will reach the soft peak stage. When you lift the whisk, the cream should form a peak that gently slumps over at the top. This is the perfect consistency if you want to pour the cream over a warm fruit crisp.
7. Reach firm peaks: Continue mixing for another 30 to 60 seconds until firm peaks form. At this stage, the cream will hold its shape perfectly when you lift the whisk. The texture should look smooth and billowy. Be careful not to overbeat, or the mixture will start to look grainy and eventually turn into butter.
8. Final taste test: Stop the mixer and use a spatula to gently fold the cream one last time. This ensures any sugar or vanilla at the bottom of the bowl is fully integrated. Give it a quick taste to ensure the sweetness is to your liking before serving it immediately.

💡 Recipe Tips

• Always use cold ingredients: The colder the cream and the bowl, the faster the cream will whip and the longer it will stay stable.
• Sift your powdered sugar: Sifting prevents those tiny white lumps of sugar from ruining the smooth texture of your finished whipped cream.
• Do not overbeat the mixture: Keep a close eye on the bowl once the cream starts to thicken. If it looks grainy, you have gone too far.
• Try different extracts: While vanilla is a classic choice, you can use almond or peppermint extract to change the flavor profile for specific holidays.
• Use a metal bowl: Stainless steel or glass bowls stay cold much longer than plastic bowls, which helps the cream stay firm while you work.

🍓 What To Serve With Whipped Cream?

This whipped cream is the ultimate companion for a wide variety of treats. Spoon it generously over a warm slice of apple pie or use it to top a steaming mug of hot chocolate. It is also wonderful when served alongside fresh strawberries or layered into a trifle with sponge cake and jam. For breakfast, try a dollop on top of buttermilk pancakes or Belgian waffles for a truly special morning meal.

🎚 How To Store Leftovers Whipped Cream?

Refrigerator: Place any leftover cream in an airtight container and store it for up to 24 hours. If it begins to lose its volume or separate, you can gently whisk it by hand for a few seconds to bring back the fluffy texture.

❌ FAQs

More Desserts Recipes:

• Pioneer Woman Molasses Cookies Recipe
• Pioneer Woman Raspberry Cream Pie
• Pioneer Woman S’mores Cookies Recipe

📊 Whipped Cream Nutrition Facts

Per 2 tablespoon serving:

• Calories: 60 kcal
• Protein: 0.5g
• Total Fat: 5.5g
• Saturated Fat: 3.5g
• Carbohydrates: 2g
• Fiber: 0g
• Sugar: 2g
• Sodium: 5mg
• Cholesterol: 20mg

Joanna Gaines Whipped Cream

Recipe by Imen DridiCourse: Dessert, ToppingCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking timeminutes

Calories

60

kcal

Joanna Gaines Whipped Cream is light, airy, and perfectly sweet, made with heavy cream, powdered sugar, and pure vanilla extract. It offers a rich texture that complements any dessert while providing a natural boost of calcium and energy. You can prepare this homemade topping in just 5 minutes with a few simple pantry staples. This recipe serves 8 people and provides the perfect finishing touch for your favorite family treats.

Ingredients

• 1 cup (240 ml) heavy whipping cream, chilled thoroughly

• 2 tablespoons powdered sugar, sifted to remove lumps

• 1 teaspoon pure vanilla extract

Directions

• Prepare your equipment: Place your mixing bowl and whisk attachment in the freezer for at least 10 minutes before you begin. Using chilled tools ensures the fat in the cream stays solid, which creates a much more stable and voluminous foam. If you are using a hand mixer, you can chill the beaters instead.
• Pour the heavy cream: Remove the heavy whipping cream from the refrigerator and pour it into your chilled bowl. It is vital that the cream is very cold, so do not leave it sitting on the counter while you prep other items. Cold cream traps air bubbles much more efficiently than warm cream does.
• Add the sweetness and flavor: Add the powdered sugar and the pure vanilla extract to the bowl with the cream. Powdered sugar is preferred over granulated sugar because it contains a small amount of cornstarch. This starch helps stabilize the foam and prevents the cream from weeping or losing its shape over time.
• Start mixing slowly: Turn your stand mixer or hand mixer to a low speed to begin. This initial slow phase prevents the cream from splashing all over your kitchen counters and allows the sugar to begin dissolving into the liquid. Continue on low for about 30 seconds until you see small bubbles forming.
• Increase the speed: Gradually turn the mixer up to medium-high speed. You will notice the cream beginning to thicken and the bubbles getting smaller and more uniform. Watch the mixture closely at this stage. You are looking for the cream to double in volume and take on a soft, velvety appearance.
• Watch for soft peaks: After about 2 minutes of high-speed mixing, the cream will reach the soft peak stage. When you lift the whisk, the cream should form a peak that gently slumps over at the top. This is the perfect consistency if you want to pour the cream over a warm fruit crisp.
• Reach firm peaks: Continue mixing for another 30 to 60 seconds until firm peaks form. At this stage, the cream will hold its shape perfectly when you lift the whisk. The texture should look smooth and billowy. Be careful not to overbeat, or the mixture will start to look grainy and eventually turn into butter.
• Final taste test: Stop the mixer and use a spatula to gently fold the cream one last time. This ensures any sugar or vanilla at the bottom of the bowl is fully integrated. Give it a quick taste to ensure the sweetness is to your liking before serving it immediately.

Notes

• Always use cold ingredients: The colder the cream and the bowl, the faster the cream will whip and the longer it will stay stable.
  Sift your powdered sugar: Sifting prevents those tiny white lumps of sugar from ruining the smooth texture of your finished whipped cream.
  Do not overbeat the mixture: Keep a close eye on the bowl once the cream starts to thicken. If it looks grainy, you have gone too far.
  Try different extracts: While vanilla is a classic choice, you can use almond or peppermint extract to change the flavor profile for specific holidays.
  Use a metal bowl: Stainless steel or glass bowls stay cold much longer than plastic bowls, which helps the cream stay firm while you work.