Whipped Cream Recipe (Homemade)
Whipped Cream Recipe
Today I want to share an easy recipe for whipped cream. You only need three ingredients to make it this recipe at home. With heavy cream, powdered sugar, and vanilla extract, you can create delicious whipped cream in just five minutes. It’s so much better than the store-bought kind. You will love how quick and simple it is to make!
A Foolproof Recipe for Whipped Cream
Making your own whipped cream at home is easy and fun. You can create a fresh treat that tastes much better than store-bought. All you need are a few simple ingredients and a little time. With just a mixer, you can whip cream into fluffy clouds. It’s perfect for toppings on desserts or drinks. Plus, you can customize it with flavors like vanilla or chocolate. Once you try this recipe, you might never go back to buying it from the store. Enjoy the rich taste and creamy texture that homemade whipped cream brings to your treats.
We are saying goodbye to store-bought whipped cream full of chemicals. Instead, we will make our own at home. You will love it and never want to go back. To make it, you only need three things: heavy cream, powdered sugar, and vanilla extract. Grab an electric mixer, and in just five minutes, you will have fresh whipped cream.
This whipped cream is nothing like what you find in stores. It tastes fresh and rich, much better in every way. Since I made my version, my family refuses to eat any store-bought kind. We’ve become true whipped cream lovers.
This recipe is very easy to follow and works every time. It is designed to be simple, stable, and great for piping. You can use it to add a delicious layer to cheesecake or to enhance your strawberry shortcake. Let’s dive into the details.
What You Need
Just three things:
Confectioners sugar – Confectioners sugar is my choice for sweetening recipes. The cornstarch in it helps keep whipped cream stable. This makes the cream hold its shape longer. It also adds a nice sweetness. Because of the sugar, we can call this “chantilly cream.” It’s perfect for topping a Chantilly cake.
Vanilla extract – Vanilla extract brings a wonderful flavor that enhances the cream. It adds sweetness and warmth, making desserts taste even better. Just a small amount can transform a simple dish into something special. The rich aroma of vanilla fills the air, making it more inviting and delicious. It is an essential ingredient that many people love to use in their baking.
I also recommend a few tools:
- A medium or large metal bowl is great for this recipe. I have also used a glass bowl and it worked fine. However, if you chill the metal bowl in the freezer for ten minutes, it helps the cream get fluffy quicker.
- An electric mixer or stand mixer makes baking much easier. You can use a whisk to mix by hand, but it takes a lot longer. Mixing by hand can also be really tiring. A mixer does the hard work for you. This way, you can enjoy your baking more.
How to Make Whipped Cream recipe
Making whipped cream at home is easy if everything is cold. Start by putting a metal bowl in the freezer for about ten minutes. This will help the cream whip up better. Remember to use very cold cream too.
Mixing – Start mixing the ingredients on a low speed. Slowly raise the speed to high. Keep mixing until the cream becomes thick and fluffy. It should look light and airy when you are done.
Stiff peaks – When you whip cream, you want to reach a stage called stiff peaks. This means that when you lift the mixer, the peak of cream that forms holds its shape when you turn it upside down. It should look fluffy and full, feeling thicker than it did before. When I see the stiff peaks, I mix for a few more seconds to make sure the cream stays strong. Many people stop mixing before this point, but I think this extra step makes a big difference. Just remember not to mix too long, or you might end up with butter instead of cream.
Enjoying your cream – Enjoy your treat however you like. It pairs well with any dessert, especially angel food cake. You can also just dip in and enjoy it right from the bowl.
Start your mixer on a low speed to avoid mess. Then, slowly raise the speed as you go. This way, you won’t splatter cream all over the place. Slowly mixing helps add air to the cream, making it thicker and more stable. This results in cream that holds its shape better and is perfect for piping.
A Note on Organic Cream
Organic heavy cream is a fantastic choice for making whipped cream at home. I like to use it regularly. However, I’ve seen that the results can change a bit when I use organic cream. It doesn’t whip up as much and ends up being denser and thicker. It still works well, as long as the label doesn’t say it’s not for whipping, but you simply won’t get as much volume.
Frequently Asked Questions
How long can whipped cream be stored?
I made this recipe and stored it in a tight container in the fridge for three days. It stays nice and firm on pies for days. This recipe is not great for frosting a cake because it is too soft. However, it works well on top of a sheet cake like my tres leches cake.
What are some alternatives to heavy cream?
Double cream is a good substitute for heavy cream. Whipping cream can also be used, but it may not hold its shape as well. Light cream or half-and-half is not suitable because they do not have enough fat, which is important for making whipped cream thick. If you are unsure, check the fat content; it should be at least 30%. For non-dairy options, some people say that well-chilled, full-fat coconut milk can work, though I haven’t tried it myself.
Why is my whipped cream not thickening?
If your whipped cream is not thickening, it may be because you didn’t whip it long enough. An electric mixer can help speed up the process. Also, check the temperature of your cream. If it’s too warm, it might not whip into stiff peaks at all.
How can I salvage cream that has been over-whipped?
If you accidentally whipped your cream too much and it’s starting to look curdled, don’t worry. You can save it by adding one or two tablespoons of fresh cream and gently stirring it on low speed. If it still looks off, just keep mixing, and you might end up making some delicious homemade butter.
You can enjoy this on its own or with a tasty dessert. I suggest trying banana pudding, Eton mess, or chocolate pie. They all pair well together. It’s also great to eat it by the spoonful if you prefer that. Enjoy your treat!
Enjoy!
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Homemade Whipped Cream Recipe
- Total Time: 5 minutes
- Yield: 12 servings 1x
Description
Today I want to share an easy recipe for whipped cream. You only need three ingredients to make it this recipe at home. With heavy cream, powdered sugar, and vanilla extract, you can create delicious whipped cream in just five minutes. It’s so much better than the store-bought kind. You will love how quick and simple it is to make!
Ingredients
- 1 ½ cups (355 ml) heavy cream¹, cold
- ½ cup (60 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
Recommended Equipment
- Mixing bowls
- Electric mixer
Instructions
- Chill a medium-sized metal bowl in the freezer for at least 10 minutes.
- After chilling the bowl, remove it from the freezer and add 1 ½ cups of heavy cream, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract.
- Using an electric mixer, beat the ingredients starting on low speed and gradually increasing to high until stiff peaks form, taking care not to over-beat while ensuring the cream reaches a thick, billowy consistency similar to that of Cool Whip.
- To maintain its freshness, store any unused whipped cream in an airtight container in the refrigerator.
Notes
- Heavy Cream:I recommend using “heavy cream” or “heavy whipping cream” for better stability after whipping, though “whipping cream” will suffice in a pinch, and some have found success with double cream or full-fat coconut milk, while it’s worth noting that organic whipping cream may not achieve the same fluffiness as its non-organic counterpart.
- Mixer:Using an electric mixer, especially with the whisk attachment on a KitchenAid or stand mixer, is highly recommended for whisking cream to stiff peaks, as doing it by hand with a whisk can be tedious and time-consuming.
- Making in Advance:I have made this whipped cream up to approximately 3 days in advance and had it keep beautifully in an airtight container in the refrigerator. Since all baking environments can differ, I generally recommend making it on the same day you plan to use it.
- While I’ve successfully made this whipped cream up to three days in advance and stored it in an airtight container in the refrigerator, I generally recommend making it on the same day you plan to use it, as baking environments can vary.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 0.25cup
- Calories: 123 kcal
- Sugar: 5g
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 6g
- Protein: 1g
- Cholesterol: 41mg
