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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!
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!
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
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- 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.
How To Make Whipped Cream
- Combine all ingredients in a chilled mixing bowl.
- Beat ingredients together until desired consistency.
- 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!
- Serve immediately or refrigerate.
Tips and Tricks
- 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 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.
- Change up your extract to change up the flavor. Try almond, peppermint, coconut, orange, lemon or any other extract for flavoring.
- Add in a teaspoon of cinnamon, a few tablespoons of cocoa powder, or use honey or maple syrup as your sweetener. All fun options to switch up regular whipped cream.
Pair This With:
Frequently Asked Questions
What kind of cream should I use?
You want to use heavy whipping cream. The higher milk fat content makes for a thicker whipped cream.
Can I freeze whipped cream?
Whipped cream freezes well. Just store in a freezer bag with excess air removed. It can stay in the freezer for up to 2 months.
If you want to freeze individual servings, place individual servings on a pan lined with parchment and freeze for 30 minutes before storing in a freezer bag.
What is stabilized whipped cream?
This is whipped cream that has a thickening agent in it, such as cornstarch and helps the cream hold it’s shape. Add 1 tsp of cornstarch with the sugar to 1 cup of whipping cream. Stabilized whipped cream is used for frost cakes or in a recipe where it needs to hold it’s shape.
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Whipped Cream Recipe
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