I firmly believe that once you’ve made homemade whipped cream, there’s no going back to store-bought. Not only is it so much tastier, but it’s also ridiculously easy to make.
There are few things that are as simple and versatile as whipped cream. Use a dollop to top off a dessert, mix it with fruit, use it for a simple cake frosting, or incorporate it into a pie filling.
A few tips for making whipped cream:
- While it’s not a requirement, I like to place my bowl and whisk attachment in the refrigerator for about an hour before I plan to make whipped cream. You want to keep the cream cold while you whip it. If you have a warm kitchen, a cold bowl and whisk will be your friends.
- Make sure your mixing bowl is deep so you don’t make a mess when you start whisking.
- While you can certainly use a handheld whisk to make whipped cream, I always go for my handheld mixer. It’s much quicker and less taxing.
- Whipping cream will essentially double the volume. So, if you need 2 cups of whipped cream, start with 1 cup of heavy cream. The recipe below yields 2 cups of whipped cream. If you need more or less, simply scale the sugar to the amount of cream you’re using.
- You can use either granulated sugar or confectioners’ sugar. I have used both and don’t have a preference. Confectioners’ sugar may dissolve a little quicker, but I don’t find that it makes much difference.
- Adjust the sweetness to your taste. I adjust the amount of sugar depending on how I’m going to use the whipped cream. If it’s going to top off something that’s already pretty sweet, then I dial it down a bit. The best way to know if your whipped cream is appropriately sweetened is to taste it. Now, there’s the perfect excuse to swipe a bit off the whisk and give it a try!
- I recommend using the whipped cream as soon as it’s made. It will break down over time. If you aren’t using it immediately, cover it and refrigerate for up to a few hours.
- Try different flavors in your sweetened whipped cream. I routinely add vanilla extract or vanilla bean paste. But, don’t stop there. Try other extracts, cocoa powder, honey, lemon juice, cinnamon, or a liqueur. Start with 1/2 to 1 teaspoon and go from there. Remember you can always add more, but you can’t take away what’s already been added.
Yield: 2 cups
Prep Time: 5 minutes
Total Time: 10 minutes
Once you’ve mastered homemade whipped cream, you’ll never use store-bought again!
- 1 cup heavy whipping cream
- 2-3 tablespoons granulated sugar or confectioners’ sugar
- 1 to 2 teaspoons vanilla extract (optional)
- Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
- Sprinkle the desired amount of sugar over the cream. Whisk until combined. Add the vanilla, if using.
- Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
This post contains affiliate links.