Homemade Whipped Cream Recipe

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Whipped cream is one of those things that I can NEVER get enough of! Seriously, I could eat a whole bowl with maybe a strawberry or two on the side…maybe. And homemade whipped cream tastes so much better than the store-bought brands; it’s super easy and I know exactly what’s in it. Just three simple ingredients and three simple steps...that's it.

"Funnel Cake Shooter" from my first baby gourmet catering gig

RECOMMENDED AGES: 12+ months. Click here to download our easy baby food reference chart to keep track of what foods you can introduce to your baby and when.

SUGGESTED PAIRING: Try this out with your little one decked out in the Burpa Bib in Saturday Seersucker Baby Pink or Baby Blue!

TOTAL TIME: 5 minutes

SERVINGS: One batch makes about 16 servings of one tablespoon each for little ones or 8 servings of two tablespoons each for adults.

INGREDIENTS:

¾ cup organic heavy whipping cream

2 teaspoons agave nectar

¼ teaspoon vanilla extract

DIRECTIONS:

Pour heavy whipping cream into a cold medium-sized bowl.
Add agave nectar and vanilla extract.
Beat in a circular motion with a hand mixer on low for about two minutes. Stop when it starts to thicken and waves begin to form. Be careful not to over mix, otherwise it will start to clump. Note: if you don’t have a hand mixer (even though you really should!), you can beat by hand with a whisk or plastic spatula for about 10 minutes.
Serve immediately.
Refrigerate leftovers in an airtight container for up to two days.

Hey Haute Mamas! I'm Riche Holmes Grant, a modern mom + mompreneur who designs smart + stylish products that make your mommy gig easier.

When I'm not busy taking orders from my #miniboss, I'm contributing to MarthaStewart.com or in the kitchen whipping up delicious family-friendly creations in my BambiniWare Apronini.

Get my FREE book on How to Make the Best Food for Your Baby here!

I live in the Washington, DC area with my husband and daughter. Follow our adventures on Instagram via @BambiniWareLife!