Whipped Cream

With only 3 ingredients and a few minutes of your time, you can easily make homemade whipped cream!

Homemade whipped cream tastes 100% better than store-bought canned or frozen whipped cream. The texture is light, fluffy, and the taste is pure and simple.

Homemade is Best

Whipped cream is essential to finish off banana pudding or to dollop on homemade hot chocolate.

And while many people rely on store-bought tubs of Cool Whip or cans of Reddi-Whip, once you learn to make whipped cream, you will NEVER settle for store-bought again.

Not only do you say good-bye to preservatives, chemicals, and stabilizers, but the taste and texture are SUPERIOR.

And don't worry, it only takes minutes to make!

Notes on Ingredients

• Heavy Whipping Cream: Look for cream labeled Heavy Whipping Cream, not just Heavy Cream or Whipping cream. Heavy whipping cream has 38% fat content and will hold its shape much longer than heavy cream or whipping cream. Light cream does not have enough fat content to whip up properly.
• Sugar: I highly recommend using confectioners sugar (powdered sugar) in place of granulated sugar, as the powdered sugar dissolves easily into the cream. Granulated sugar works if that is all you have on hand, but can make the whipped cream a bit grainy.
• Vanilla Extract: You can certainly omit the vanilla, but it does add dimension and a bit of sweetness to the whipped cream.

How to Make Whipped Cream

• Chill EVERYTHING! This is an essential step to making perfect whipped cream quickly. Be sure your cream is chilled and it is best to pop your mixing bowl and wire whisk or beaters into the freezer for 10-15 minutes before you plan to make the whipped cream.
• Pour cream, sugar, and vanilla extract if using into the chilled bowl. Whip on low speed until bubbles form. I find it is best to start on low speed so your cream does not fly everywhere.

• Once the bubbles have formed, turn your mixer to medium-high speed and whisk until medium peaks form. You are looking for peaks that are soft, yet hold their shape. Test this by pulling out the beaters or whisk from your cream. Your whipped cream is ready when a sturdy peak that slightly droops down, yet still holds its shape, forms off the beater or whisk.

Pro-Tips and FAQs

• Fresh whipped cream is best used immediately. Cover and refrigerate any leftover for up to 24 hours. When ready to use, whisk again quickly for 15-30 seconds.
• Don't overwhip. The difference between soft, pillowy whipped cream and over-mixed grainy whipped cream is only a few seconds! It is best to check the peaks every 30 seconds to ensure your whipped cream reaches the perfect consistency.

Flavored Whipped Cream

These are a few of my favorite ways to dress up whipped cream.

• Cinnamon Whipped Cream: Add ½ teaspoon of cinnamon to the heavy whipping cream when you add the sugar.
• Peppermint Whipped Cream: Omit the vanilla extract and add ¼ teaspoon of peppermint extract instead.
• Maple Whipped Cream: Omit the vanilla and sugar and add in 1 tablespoon of pure maple syrup instead.

Use or Serve Whipped Cream with

• Homemade Pumpkin Pie: It is criminal to eat pumpkin pie without a dollop whipped cream in my book!
• Homemade Hot Chocolate: What goes better with a cup of hot cocoa than a dollop of fresh whipped cream? I especially love pairing with peppermint whipped cream.
• Classic Cheesecake: Cheesecake Factory serves their cheesecake with fresh whipped cream, so why shouldn't you?
• Banana Pudding: The BEST banana pudding is made with fresh whipped cream. PERIOD.
• Homemade Fudgesicles Combine fresh whipped cream folded with a homemade chocolate pudding for an easy classic childhood treat.

I hope this simple step-by-step guide for making homemade whipped cream helped you enjoy some delicious sweets at home. I would love for you to leave a comment and review below.