Homemade whipped cream is simple to make using only 3 ingredients in just 5 minutes. It's perfect for topping pies, making mousse, topping cakes, garnishing hot chocolate and so much more.
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How to make homemade whipped cream
Step 1
Always begin with cold heavy cream as this will yield the most successful whipped cream. Pour the heavy cream into a large bowl (for an added step, chill your mixing bowl to help keep your heavy cream cold while whipping). Begin by whisking the heavy cream, powdered sugar, and vanilla on medium-low speed until the mixture becomes frothy.
Step 2
Increase speed to medium-high and whisk for 3-4 minutes or until medium peaks are achieved. Watch as the volume increases to thick, fluffy clouds of whipped cream. It is critical to keep a close eye on your mixer as your whipped cream can easily go from perfectly whipped cream to over whipped cream (a thick and grainy consistency). The cream is perfectly whipped to medium peaks when it holds its shape on the end of the whisk. Its tip will slightly curl over but not lose its shape.
Heavy cream vs. heavy whipping cream vs. whipping cream
Sound confusing? You may be standing in the dairy aisle wondering what the difference is between heavy cream, heavy whipping cream, and whipping cream. They all sound so similar, right? Let me explain the differences.
Heavy cream and heavy whipping cream are essentially the same, they are just labeled with different names. These items are interchangeable and either may be used to make homemade whipped cream. Both heavy cream and heavy whipping cream must contain at least 36% milkfat.
On the other hand, there is a difference between heavy cream and whipping cream. Each contains a different amount of milkfat. Whipping cream contains 30%-35% making it a lighter product than heavy cream. A difference of 5% milkfat may not seem like a lot but the lower fat content means that you will not be able to achieve stiff peaks when whipped! So always choose heavy cream or heavy whipping cream for the perfect homemade whipped cream.
What if I over-beat my homemade whipped cream?
Over whisking whipped cream can easily happen if you do not watch it carefully (I've experienced this on several occasions). Homemade whipped cream only takes 5 minutes to make so it's safer to just not walk away. However, if you are in this predicament, fear not you may be able to salvage it. Add one or two tablespoons of cream to the mixture and carefully whisk by hand. If it's salvable it will become smooth once again. However, if it is beyond repair you can always use the over whipped cream to make homemade butter!
Ways to use homemade whipped cream
Medium peaks. Perfect for using as a topping to pies, coffee, hot chocolate, and ice cream sundaes. Used in making mousse or folding into no baked desserts such as chocolate almond cheesecake mousse and no-bake cherry cheesecake parfaits.
Stiff peaks. Great for folding into no-churn ice cream like in my no churn cherry chunk ice cream.
Next time you need whipped cream, skip the store-bought kind. Make it from scratch in just 5 minutes and using only 3 ingredients. I promise you it's worth it!
Recipes that use whipped cream
Baking 101: How to make homemade Whipped Cream
- Total Time: 5 minutes
- Yield: 2 cups 1x
Description
Homemade whipped cream is simple to make using only 3 ingredients in just 5 minutes. It's perfect for topping pies, making mousse, topping cakes, garnishing hot chocolate and so much more.
Ingredients
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl using a hand-held mixer or stand mixer with the whisk attachment, whisk the heavy cream, powdered sugar and vanilla on medium-low speed until mixture becomes frothy. Increase speed to medium-high and continue whisking until medium peaks form, about 3 minutes. Careful not to over mix or else it will become thick and lumpy.
Notes
- Storing: Preferably use immediately. If you have any leftover, store tightly covered in the refrigerator for up to 24 hours.
- Multiple Batches: This recipe can be easily doubled or tripled.
- Sugar: 2 tablespoons granulated sugar can easily be substituted for the powdered sugar. It's a personal preference. However, if making large batches of homemade whipped cream, use powdered sugar as the granules in granulated sugar may be evident in larger amounts.
- Prep Time: 5 minutes
sheenam @ thetwincookingproject says
Just in time! I have to make whipping cream for a dessert and I am totally following this method.
Maria says
Perfect timing! Hope these tips and techniques are helpful to you! (Homemade whipped cream is so much better than store bought.) Happy Baking!