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    Home » Real Food » Desserts

    How to Make Whipped Cream

    December 8, 2020 | By Kristen Chidsey | 15 Comments | *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    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.

    With just 3 ingredients and a few minutes of your time, you can easily make homemade whipped cream that is light, fluffy, and 100 times better than anything store-bought.

    Use this whipped cream to top Pumpkin Pie, Chocolate Chip Pancakes, and Homemade Hot Chocolate, or follow the instructions provided to replace whipped topping in your favorite dessert recipes.

    Bowl of piped homemade whipped cream.

    Homemade is Best

    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 goodbye to preservatives, chemicals, and stabilizers, but the taste and texture of homemade whipped cream is SUPERIOR.

    And don't worry, it only takes minutes to make light, fluffy, creamy whipped cream.

    Notes on Ingredients

    Ingredients for whipped cream labeled on white counter.
    • 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.
    Handheld beater in mixing bowl mixing whipped cream.
    • 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.
    Beater with whipped cream with soft peaks on it.

    Pro-Tips to Remember

    • Fresh whipped cream is best used immediately. Cover and refrigerate any leftovers 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.

    FAQs about Making Whipped Cream

    Can you use this in place of Cool Whip?

    Yes! Homemade whipped cream works to replace whipped topping cup for cup in recipes. Keep in mind, those recipes are best served within 48 hours of preparation, as fresh whipped cream can begin to lose its shape and become watery as time passes.

    How do you stabilize whipped cream?

    If you would like your whipped cream to last longer, it is best to stabilize it. The simple way to do this is to add ¼ teaspoon of cream of tartar or 1 tablespoon of dry milk powder to your whipping cream when you add the sugar.

    What tool is best for making whipped cream?

    You can make whipped cream using a wire whisk, a handheld kitchen mixer, or a stand mixer fitted with a wire whisk. A stand mixer makes faster work, but can easily overwhip if not watched closely.

    Can you pipe whipped cream?

    Yes! This whipped cream pipes beautifully, especially when stabilized. Simply place whipped cream in a piping bag and pipe as desired.

    How to Flavor Homemade 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 of 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 it 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 to enjoy some delicious sweets at home. I would love for you to leave a comment and review below.

    Piped whipped cream in a gray bowl.

    Homemade Whipped Cream

    A simple step-by-step process for how to make homemade whipped cream using only 3 ingredients.
    5 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 5 minutes
    Chill: 15 minutes
    Total Time: 20 minutes
    Servings: 16
    Calories: 56kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 cup heavy whipping cream
    • 2 tablespoons confectioners sugar
    • ½ teaspoon vanilla extract optional
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Place the mixing bowl and wire whisk or beaters into the freezer for 10-15 minutes before you plan to make the whipped cream.
    • Pour cold cream, sugar and vanilla extract into the cold bowl and whip on low speed until bubbles form.
    • Once bubbles have formed, turn the 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.
    • Serve immediately or cover and chill for up to 24 hours.

    Notes

    Cream: Be sure to use heavy whipping cream for the best results.
    Sugar: Granulated sugar can be substituted for the confectioner’s sugar, but may be slightly grainy.
    Equipment: You can make whipped cream using a wire whisk, a handheld kitchen mixer, or a stand mixer fitted with a wire whisk.
    Storing: 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.
    Avoid Overmixing: 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.
    Stabilized Whipped Cream: To stabilize homemade whipped cream, add either a ¼ teaspoon of cream of tartar or 1 tablespoon of dry milk powder to your whipping cream when you add the sugar.

    Nutrition

    Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 6mg | Potassium: 11mg | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 10mg
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    Categorized Under: Allergy Friendly Recipes, Desserts, DIY/Condiments/Sauces, Real Food

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Donna

      April 14, 2021 at 7:19 pm

      5 stars
      Really good and easy to make. Thanks for sharing!!

      Reply
      • Fanny

        September 15, 2021 at 2:05 am

        Hi
        When i make this recipe i use cream cheese pidding.do you think it is necessary to add cream of tartar for more consistency or stability?
        I want whipping cream for a nude cake for a wedding ?i have to make for this weekend.
        What do you recommend?
        I will appreciate your quick response 🤗

        Reply
        • Kristen Chidsey

          September 15, 2021 at 7:22 am

          Hi Fanny! Whipped cream stabilized with cream of tartar will pipe, but it can begin to weep in heat. I would suggest practicing with it beforehand to see if you are happy with the results before the wedding. You can also opt to try using gelatin to stabilize the whipped cream, which is stable up to about 85-90 degrees F. Using gelatin is a bit more work to prepare, but here are step-by-step directions for you.

          Reply
    2. Ashley F.

      December 23, 2020 at 10:21 pm

      5 stars
      Homemade whipped cream is the best! Love the peppermint flavor!

      Reply
      • Kristen Chidsey

        December 24, 2020 at 7:06 am

        The peppermint is so tasty on hot chocolate too!

        Reply
        • Liz Serrato

          November 14, 2021 at 5:15 pm

          Hi! How much pumpkin purée do you suggest for pumpkin flavored whipped?

          Reply
          • Kristen Chidsey

            November 15, 2021 at 6:48 am

            Hi Liz! I have not tried making pumpkin whipped cream and due to the heavy nature of pumpkin puree, that would take some experimentation, as it could cause the whipped cream to easily deflate.

            Reply
          • judy cole

            November 25, 2021 at 4:39 pm

            How about using pumpkin pie spice that will probably work better than pumpkin puree or put puree in after whipping the cream I wouldn't use much though

            Reply
    3. Gina

      December 23, 2020 at 8:47 pm

      5 stars
      Excellent tips! The whipped cream came out perfectly!!

      Reply
    4. Suzy

      December 15, 2020 at 10:34 pm

      5 stars
      Nothing beats homemade whipped cream! Love how you can make it with different flavorings too!

      Reply
      • Kristen Chidsey

        December 16, 2020 at 7:04 am

        Thanks Suzy! Glad you enjoyed the different options!

        Reply
    5. Ashley F.

      December 15, 2020 at 10:02 pm

      5 stars
      You are right, it tastes so much better than store bought! Love it!

      Reply
      • Kristen Chidsey

        December 16, 2020 at 7:04 am

        It is a real treat for sure Ashley! Glad you enjoyed

        Reply
        • Anigh Atkinson

          September 10, 2022 at 11:50 am

          If you double the recipe will it turn out right? Also when doubling do I add 2/4 tsp instead od 1/4 tsp of cream of tartar

          Reply
          • Kristen Chidsey

            September 10, 2022 at 11:58 am

            Hi Anigh! Yes, you can double this recipe with great results. If adding cream of tartar and doubling the recipe, use a 2/4 which is 1/2 teaspoon of cream of tartar.

            Reply

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