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Learning how to make whipped cream is a life skill everyone should have! It is easy and only takes 3 ingredients. And it tastes so much better than anything you can buy in a can!
Why You’ll Love This Recipe!
Learning how to make whipped cream is simple and it tastes SO MUCH better than the stuff that comes out of the can. Once you start making your own homemade version you will never go back to the canned stuff. I love using it on pies and cakes, topping off my hot chocolate with it and serving it with fresh berries. And I’m not opposed to just eating it by the spoonful either!
What Kind Of Cream Should I Use?
I prefer using heavy whipping cream. It has a higher milk fat content so it makes for a thicker whipped cream.
Ingredients Needed
Heavy Whipping Cream
Sugar. I use powdered sugar (confectioners’ sugar) but you can also use regular sugar if you prefer. You can make your cream as sweet as you want, depending on the amount of sugar you add. I usually use 2 Tbsp per pint and that makes it just slightly sweet. You can also use maple syrup or honey to sweetened it if you prefer.
Pure Vanilla Extract. Use a good quality extract.
How to Make Whipped Cream Tips
- Equipment options. I like to use my Kitchen Aid stand mixer with the whisk attachment to make whip my cream but it will work just as well with a hand mixer. I find it just takes a little more time and you can even whip it by hand, just be prepared to be patient.
- Chill your equipment. I always use a chilled bowl and beaters in my freezer for about 10-15 minutes first. If you don’t have room, use your refrigerator for 20 minutes.
- How much cream do I need? Your cream will double in size so if you need 2 cups of cream whipped, use 1 cup of heavy whipping cream.
- Add in your ingredients. Everything can be added into the bowl at the same time and then beat to your desired thickness and texture.
How long do I whip my cream?
That pretty much depends on how you are going to use your cream once it is whipped There are basically three stages of whipped cream, soft peak, medium peak and stiff peaks.
Soft Peaks – soft peaks will resemble softened ice cream. The cream will easily fall off the end of the beater and is a perfect choice if you are topping a hot drink or folding it into something.
Medium Peaks – this is perfect for topping a piece of pie or cake. It has some swirls in it but is still soft yet stable.
Firm Peaks – this is how I beat my cream when I am going to need it to hold it’s shape for a while, maybe I won’t be using it right away or I’m going to need to keep it refrigerated for a while. The whipped cream will have definite folds in it with a rippled texture. You can also use this to frost a cake with. Don’t take it beyond the firm peak or you might end up with butter!
However you whip it, it’s easy quick and delicious!
Customize your Whipped Cream
- You can also change up your extract and add in almond extract, peppermint, coconut, orange, lemon or any other extract for flavoring.
- Add in a teaspoon of cinnamon makes for a delicious cinnamon cream too.
- Sprinkle in a few tablespoons of cocoa powder for a chocolate whipped cream.
- For your sweetener and a slightly different flavor you can also use honey or maple syrup.
Frequently Asked Questions
Whipped cream freezes well.
-Place the whipped cream in a freezer bag.
-Squeeze out the excess air.
-Be sure to label and date the bag.
-Lay flat in the freezer. Freeze for 1-2 months.
You can also freeze it in individual servings
-Place dollops or spoonfuls of whipped cream onto a parchment lined baking sheet.
-Freeze for 20-30 minutes or until frozen through.
-Remove and place into a plastic freezer bag, remove excess air.
-Return to the freezer. Store for 1-2 months.
If you are using the whipped cream to frost cupcakes or a cake and need it to hold it’s shape really well you will want to use stabilized whipped cream. This is whipped cream that has a thickening agent in it, such as cornstarch. It helps the cream hold it’s shape. Add 1 tsp of cornstarch with the sugar to 1 cup of whipping cream.
Recipes that use Whipped Cream
Whipped cream is the perfect topping for:
For more delicious recipes try these:
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How to Make Whipped Cream
Ingredients
- 2 cups Heavy Whipping Cream
- 1 tsp vanilla
- 2 tsp powdered sugar
Instructions
- Combine ingredients in a chilled mixing bowl, using chilled beaters.
- Beat ingredients together until desired consistency. Serve immediately or refrigerate.
Tips & Notes:
- I like to use my Kitchen Aid stand mixer with the whisk attachment to make whip my cream but it will work just as well with a hand mixer. I find it just takes a little more time and you can even whip it by hand, just be prepared to be patient.
- Chill your bowl and whisk attachment in the fridge or freezer before whipping the cream.
- Your cream will double in size so if you need 2 cups of cream whipped, use 1 cup of heavy whipping cream.
- Everything can be added into the bowl at the same time and then beat to your desired thickness and texture.
Nutrition Facts:
Linda Gillis says
I have been making whipped cream for 30 yrs, ever since my mother-in-law turned me on to it (with pumpkin pie). Neither of us put vanilla in it, but I want to try that the next time I prepare it. Also, we only use granulated sugar, but I will try the powdered, too. Question: In your article above, you say “2 TBSP” powder sugar, but the recipe shows “2 tsp” … which is correct? Thank you
Nancy says
Do I store the leftover whipped cream in the refrigerator or freezer, and if so for how long?
Leigh Anne Wilkes says
Cover it air tight and it will keep for 1-2 days in the freezer. You can also freeze it in an airtight container, it freezes well.
Julie says
This is by far the best recipe for Whipped topping. It has great flavor and really holds it’s shape.
Christy dollins says
Your recipes look amazing
Marissa Bennett says
Love this recipe