Homemade Whipped Cream Recipe
Discover how to whip up fresh, sweetened homemade whipped cream recipe using just 3 simple ingredients. Its light and fluffy texture makes it the perfect topping for pies, cakes, and much more!
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It only takes 3 simple ingredients and a few minutes to whip up homemade whipped cream. It’s so light, so fluffy, and oh my goodness, is it tasty! Trust me, once you try it, you’ll wonder why you ever settled for the store-bought stuff.
While many desserts can stand alone, adding fresh whipped cream takes them to a new level of indulgence. Whether dolloping it atop a warm piece of pumpkin pie or swirling it onto these delightful Homemade Banana Pudding Cups, this fluffy topping is a game-changer. The key to perfect homemade whipped cream is using cold heavy cream, which whips better and holds its shape. A dash of powdered sugar sweetens the deal, while a hint of vanilla adds that irresistible aroma.
This simple recipe transforms pie, cake, and everything in between. For a decadent breakfast, add whipped cream to Captain Crunch French Toast and Brioche French Toast Casserole.
Kitchen Tools You Need to Make Whipped Cream
Whip cream can be made using a stand or hand mixer or by manually whisking it in a bowl.
When using a stand mixer or hand mixer, be mindful of your speed. While it might be tempting to whip at high speed, keeping it between medium and medium-high prevents you from overshooting the perfect soft, billowy stage and ending up with grainy cream.
Piping Bag and tip for piping (I always use the Wilton 1M tip). OR serving dish and serving spoon.
Ingredients for homemade whipped cream
Is whipped cream different from heavy cream?
- Cold Heavy Cream or Whipping Cream – the difference between heavy cream and other creams is about the percentage of milk fat, which is essential when you whip the cream. Heavy cream and heavy whipping cream both contain 36% milk fat, while regular whipping cream (without the “heavy”) is a bit lighter at 30% milk fat. You can use them interchangeably in most recipes, but when it comes to making whipped cream, heavy cream/heavy whipping cream is your best bet. They hold their shape longer, making them perfect for fresh whipped cream. Light cream or half and half will not work as neither contains enough fat, which is critical to giving whipped cream its sturdy texture. If in doubt, check the fat content. The liquid you’re using must contain at least 30% fat.
| Type of Cream | Fat content | Best Uses | Whips Well? |
| Heavy Cream/Heavy Whipping Cream | 36% or more | Best for whipped cream, ganache, creamy soups, and sauces. | Yes (Best Choice) |
| Whipping Cream (sometimes called light whipping cream) | 30-35% | Good for whipped cream, lighter desserts, and sauces. | Yes |
| Light Cream | 18-30% | Ideal for coffee, lighter sauces, and some soups. | No |
| Half and Half | 10-18% | Perfect for coffee and adding creaminess to dishes. | No |
- Confectioners’ Sugar or Granulated Sugar – Confectioners’ sugar is preferred as it dissolves more easily, ensuring a smooth texture. It also usually contains corn starch, which helps stabilize it better. However, granulated sugar can also be used.
- Pure Vanilla Extract – using pure vanilla extract (not imitation) is the key to a rich and delicious final product. It adds a rich, aromatic flavor to whipped cream.
How to make homemade whipped cream
Prep Your Mixer—Fit your handheld or stand mixer with a whisk attachment. This setup is ideal for ensuring your whipped cream is perfectly fluffy.
Combine Ingredients – Add cold heavy cream, sugar, and vanilla extract to the mixer’s bowl.
Whip to Perfection—Start by setting your mixer to stir mode or a low setting. Mix the ingredients for about 15 seconds. Next, crank up the speed to medium-high (around a 6 on a KitchenAid mixer) and whip until you see those stiff peaks forming, usually taking 1 and a half to 2 minutes. This is the sweet spot for whipped cream, just right for topping and piping desserts, giving your cream pie that perfect balance of soft and stiff.
Store or Serve—You can use the whipped cream immediately or cover it tightly and keep it chilled in the refrigerator for up to 24 hours. While freezing can alter its creamy texture, it’s still an option if needed.
How to Fix Over-Whipped Cream
If you accidentally over-whip the cream and it begins to look curdled, simply pour in a little more cold heavy cream. Fold it gently with a spatula until the texture smooths out.
Tips
- Start with chilled heavy cream. Keep the cream in the refrigerator until ready to use. Cold cream whips more easily and produces the fluffiest result. Room temperature cream won’t whip properly. On hot days, it also helps to chill your bowl and stand mixer whisk.
- Keep a close eye on the process. Whipped cream comes together quickly, often in just a couple of minutes. The window between soft peaks and over-whipped cream is brief. Over-whipped cream becomes grainy and curdled, while perfectly whipped cream is smooth and billowy. Stay by your mixer to catch it at just the right moment.
- You’re aiming for medium peaks. To test, lift your beaters or whisk from the bowl. The cream should form semi-firm peaks that gently droop but hold their general shape. They shouldn’t be too soft and runny, nor too stiff and curdled. Don’t hesitate to pause and check the consistency as you go – it’s the best way to achieve that perfect whipped cream texture.
Recipe Variations
- Chocolate Whipped Cream: Cocoa powder: Sift in 1 tablespoon (5g) of Dutch-process cocoa and 4 tablespoons (28g) of confectioners’ sugar. This rich variation is perfect for topping chocolate desserts and coffee.
- Lemon: Switch confectioner sugar to 1 1/2 tablespoons of granulated sugar. Replace the vanilla with 1 teaspoon of lemon juice and 1 teaspoon of lemon zest. The citrusy note is especially good with summer desserts like berry pavlovas or lemon cakes.
- Maple Cinnamon Whipped Cream: Use 1 tablespoon (7g) of confectioners’ sugar, replace the vanilla with 1 tablespoon (20g) of maple syrup, and add 1/2 teaspoon of cinnamon. This recipe is perfect for autumn desserts, such as apple pie or pumpkin spice lattes.
Storage Tips for Homemade Whipping Cream
Refrigeration
- Use an Airtight Container: Transfer the whipped cream to an airtight container to prevent it from absorbing odors and flavors from other foods in the refrigerator.
- Cover with Plastic Wrap: If you don’t have an airtight container, you can cover the whipped cream bowl tightly with plastic wrap to minimize exposure to air and keep your whipped topping fresh.
- Chill Immediately: To maintain its freshness, store the whipped cream in the refrigerator as soon as possible. It can be stored for up to 12 hours.
- Stabilize for Longer Storage: If you need the whipped cream to hold up longer, consider adding a stabilizer such as gelatin. This will help maintain its texture and help prevent it from deflating.
Freezing
- Portion it out: Spoon dollops of whipped cream onto a baking sheet lined with parchment paper. Freeze until solid, then transfer the dollops to a freezer-safe bag or container.
- Freeze in a Single Layer: Ensure the whipped cream dollops do not touch each other when freezing so they remain separate and easy to use.
- Use Within 2 Months: Frozen whipped cream can be stored for up to two months. While freezing may slightly alter the texture, it works well for topping hot beverages or desserts.
Reviving Whipped Cream
- Re-whip as Needed: If the whipped cream loses volume in the refrigerator, gently re-whip it with a whisk or mixer to bring back some of its fluffiness.
- Fold in More Cream: If the whipped cream becomes too firm, fold in a little cold heavy cream by hand until the desired consistency is reached.
FAQ’s about homemade whipped cream
For whipped cream, powdered sugar is generally better than granulated sugar. Here’s why:
Dissolves More Quickly: Powdered sugar, due to its fine texture, dissolves more rapidly and completely into the cream compared to granulated sugar. This helps ensure a smooth, creamy texture without any grittiness.
Contains Cornstarch: Most commercial powdered sugars contain a small amount of cornstarch, which helps stabilize the whipped cream, allowing it to hold its shape for a longer period.
Simple Ingredients: You have full control over what goes into your whipped cream—typically just cream, sugar, and vanilla extract. This means no artificial preservatives, stabilizers, or other additives commonly found in pre-packaged options.
Yes, You can make whipped cream by hand using cold heavy cream, sugar, and vanilla extract. Chill your mixing bowl and whisk, then beat the cream in a circular motion until soft peaks form. Continue whisking to achieve firm peaks, taking care not to over-whip. It’s a bit of an arm workout, but the result is a fresh and delicious homemade whipped cream with perfect consistency!
Homemade Whipped Cream
Ingredients
- 1 cup (240 ml) cold heavy cream or heavy whipping cream
- 3 tablespoons confectioners' sugar or granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Add whipping cream, powdered sugar and vanilla extract to the bowl of a standing mixer.
- Start by whisking on low speed for about 15 seconds until the sugar is fully dissolved.
- Increase the speed to medium-high (6 on kitchen aid) for 60-90 minutes seconds. At this point, the whipped cream will be fluffy and thick. Lift your whisk out of the bowl. Turn it upright to see if a peak holds its shape on the whisk's wires. If the whipped cream droops, give it another 10 seconds of whisking and check again.
- Keep whisking until you get a stiff peak that stands tall without slumping. If you see the mixture starting to separate or solidify, stop whisking immediately and take steps to fix your whipped cream.
- Transfer mixture to a piping bag to pipe onto your favorite dessert or into hot chocolate. Or put in a serving dish to serve.
