Pour the cold heavy cream into the chilled bowl.
Using a hand mixer, stand mixer, or whisk, beat the cream on medium-high speed until soft peaks form (about 2–3 minutes).
Add sweetened condensed milk:
Add 2 tablespoons of sweetened condensed milk and vanilla (if using).
Continue whipping until stiff peaks form, tasting and adding more condensed milk if you want it sweeter.
Serve or chill:
Use immediately or refrigerate. It holds up pretty well for several hours, even up to a day!
✅ Notes:
Use less condensed milk for a lightly sweetened cream or more if you want it dessert-sweet.
Perfect for topping cakes, pies, pancakes, fruit, or even eating with a spoon (we won’t judge).
This whipped cream is more stable than regular whipped cream because of the condensed milk!
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