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. Directions for stabilized whipped cream are provided.
Reasons Homemade Whipped Cream is Best
- Quality Ingredients. Store-bought tubs of Whipped Topping or Cool Whip and cans of Reddi-Whip are filled with stabilizers and preservatives, homemade whipped cream contains three simple ingredients; cream, vanilla extract, and sugar.
- Superior Flavor. Homemade whipped cream is creamier, fluffier, and tastes pure and sweet.
- Incredibly Easy Recipe. It only takes minutes to make light, fluffy, creamy whipped cream.
- Versatile. Whether used as a topping for things like Pumpkin Pie, Chocolate Chip Pancakes, Homemade Hot Chocolate, or a Peppermint Mocha or used to replace your favorite whipped topping in dessert recipes, you turn to this simple method for making whipped cream again and again.
Notes on Ingredients and Equipment
- 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 confectioner 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.
- Mixer: 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 when making homemade whipped cream, but can easily overwhip if not watched closely.
How to Stabilize Whipped Cream
If you would like your whipped cream to hold its shape for several hours or use it in place of whipped topping, it is best to stabilize your whipped cream. It is as simple as adding ¼ teaspoon of cream of tartar or 1 tablespoon of dry milk powder to your heavy whipping cream and powdered sugar before whipping together.
Tips for Making Whipped Cream
- Chill EVERYTHING! This will help your cream whip up into light and fluffy peaks. I recommend popping your mixing bowl and wire whisk or beaters into the freezer for 10-15 minutes before you plan to make the whipped cream.
- Start mixing on low speed. It is best to start mixing the cream and sugar together on low speed until small bubbles form. This will prevent your cream from flying everywhere.
- 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.
How to Flavor Homemade 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.
Storing Homemade Whipped Cream
Fresh whipped cream is best used immediately. If you don't plan to use it right away, it is best to follow directions for stabilizing your whipped cream.
If you do happen to have leftover whipped cream, cover tightly, and refrigerate any leftovers for up to 24 hours. When ready to use, whisk again quickly for 15-30 seconds.
FAQs about Making Whipped Cream
Yes! Homemade whipped cream works to replace whipped topping cup for cup in recipes. Keep in mind, that you should first stabilize the whipped cream and that 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.
Yes! This whipped cream pipes beautifully, especially when stabilized. Simply place whipped cream in a piping bag and pipe as desired.
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.
How to Make Homemade Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons confectioners sugar (powdered sugar)
- ½ teaspoon vanilla extract optional
- 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. 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.
- Serve immediately.