Homemade Whipped Cream

Homemade Whipped Cream Recipe

Description

This light, fluffy homemade whipped cream is made with just three simple ingredients and whips up in minutes. Perfect for topping pies, cakes, hot cocoa, waffles, and fresh fruit, it’s far better than store-bought versions and can be customized for sweetness and flavor.

Ingredients

• 1 cup (240ml) heavy whipping cream, cold

• 2–3 tablespoons (15–30g) powdered sugar (adjust to taste)

• 1 teaspoon vanilla extract

Instructions

1. Chill Equipment

1. Place your mixing bowl and whisk or beaters in the refrigerator for at least 10–15 minutes before starting. Cold equipment helps the cream whip faster and hold its shape longer.

2. Combine Ingredients

2. In the chilled bowl, pour in the heavy whipping cream. Add powdered sugar and vanilla extract.

3. Whip the Cream

3. Using a hand mixer or stand mixer, beat on medium speed until the cream thickens slightly, then increase to medium-high speed.

4. Check the Peaks

4. Continue beating until soft peaks form for a lighter texture or stiff peaks for piping and sturdier use. Avoid over-whipping, which can turn the cream into butter.

5. Serve Immediately

5. Use right away for best texture or refrigerate until ready to serve.

Equipment Needed

• Mixing bowl (preferably metal or glass)

• Hand mixer or stand mixer (or a whisk for manual whipping)

• Measuring cups and spoons

• Rubber spatula

Time Required

• Prep Time: 10 minutes

• Cook Time: 0 minutes

• Total Time: 10 minutes

Serving Size

• Makes about 2 cups of whipped cream enough to top 8–10 servings of dessert

Homemade Whipped Cream

This light, fluffy homemade whipped cream is made with just three simple ingredients and whips up in minutes. Perfect for topping pies, cakes, hot cocoa, waffles, and fresh fruit, it’s far better than store-bought versions and can be customized for sweetness and flavor.

Print Recipe

Prep Time:10 minutes mins

Total Time:10 minutes mins

Equipment

• Mixing bowl (preferably metal or glass)
• Hand mixer or stand mixer (or a whisk for manual whipping)
• Measuring cups and spoons
• Rubber spatula

Ingredients

• 1 cup 240ml heavy whipping cream, cold
• 2 –3 tablespoons 15–30g powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract

Instructions

• Chill Equipment
• Place your mixing bowl and whisk or beaters in the refrigerator for at least 10–15 minutes before starting. Cold equipment helps the cream whip faster and hold its shape longer.
• Combine Ingredients
• In the chilled bowl, pour in the heavy whipping cream. Add powdered sugar and vanilla extract.
• Whip the Cream
• Using a hand mixer or stand mixer, beat on medium speed until the cream thickens slightly, then increase to medium-high speed.
• Check the Peaks
• Continue beating until soft peaks form for a lighter texture or stiff peaks for piping and sturdier use. Avoid over-whipping, which can turn the cream into butter.
• Serve Immediately
• Use right away for best texture, or refrigerate until ready to serve.

Servings: 2 cups of whipped cream

10 FAQs About Homemade Whipped Cream

1. Can I use granulated sugar instead of powdered sugar?

Yes, but powdered sugar dissolves more easily and helps stabilize the cream. If using granulated sugar, beat the cream a bit longer to fully dissolve it.

2. Why does my whipped cream turn grainy or curdled?

You’ve over-whipped it, and the fat has started to turn into butter. To fix slightly over-whipped cream, fold in a little more unwhipped heavy cream by hand until smooth.

3. Can I make it without vanilla extract?

Yes you can leave it plain or replace it with other extracts like almond, coconut, or peppermint for different flavors.

4. How do I make stabilized whipped cream for longer-lasting use?

Add 1 tablespoon cornstarch, 1 tablespoon instant vanilla pudding mix, or 1 teaspoon gelatin dissolved in water per cup of cream to help it hold its shape longer.

5. Can I whip the cream by hand?

Yes use a large whisk and a chilled bowl. It will take about 5–8 minutes of vigorous whisking.

6. What’s the difference between heavy cream and whipping cream?

Heavy cream has slightly more fat (about 36%) than whipping cream (about 30–35%), which makes it whip better and hold its shape longer.

7. Can I make it less sweet?

Yes reduce the powdered sugar to 1 tablespoon or skip it entirely for unsweetened whipped cream.

8. Can I color whipped cream?

Yes add gel food coloring while whipping for vibrant shades. Avoid liquid food coloring, which can thin the cream.

9. Why won’t my cream whip up?

It’s likely too warm. Make sure the cream, bowl, and beaters are well chilled before whipping.

10. Can I flavor whipped cream with cocoa powder?

Yes add 1–2 tablespoons unsweetened cocoa powder with the sugar for chocolate whipped cream.

How To Store Homemade Whipped Cream

Refrigerator:

• Store in an airtight container for up to 24 hours for best texture.

• If it deflates slightly, re-whip for 20–30 seconds before using.

Freezer:

• Freeze in dollops on a parchment-lined baking sheet until solid, then transfer to a freezer bag.

• Thaw in the refrigerator before serving note that it may be slightly less fluffy after thawing.