Whip up a cloud of delight! Learn how to create luscious, Homemade Whipped Cream – the ultimate crowning glory for pies, cupcakes, and beyond. It’s all about that creamy, fluffy, flavor-packed goodness.
We love homemade whipped cream at our house! Whipped cream from scratch has such a fresh and creamy flavor. You can easily use this homemade version in place of Cool Whip when making recipes that call for it. You’ll see that it’s quite simple to make, and the unbeatable flavor will keep you choosing homemade over store-bought.
Instead of using store-bought stuff for the frozen whipped topping or spray cream from a can, take your dessert to the next level! It’s so easy to make and is much better than the prepackaged stuff! We love to use this fresh homemade cream to top some of our favorite recipes, like coconut cream pie, berries and cream blender crepes, and homemade cream puffs.
Table of Contents
Why We Love This Whipped Cream
- This homemade cream adds a luxurious texture with its silky and airy consistency.
- Its subtly sweet flavor enhances desserts.
- This Homemade Whipped Cream recipe is incredibly versatile, complementing a wide range of desserts from pies, and cakes, to hot beverages.
Recipe Ingredients
- Heavy Cream: The foundation of the recipe, heavy cream creates a rich, smooth texture and a creamy taste.
- Pure Vanilla Extract: Imparts a delicate, aromatic flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Dairy-Free Coconut Cream: For a vegan option, use high-quality coconut milk or cream. Chill the can overnight, scoop out the hardened coconut cream (not the liquid), and whip as you would with traditional whipped cream.
- Flavor Additions: Enhance your whipped cream by adding cocoa powder, almond extract cinnamon, or pumpkin spice. These add delightful new flavors to your cream.
- Evaporated Milk Alternative: If you’re out of heavy cream, use chilled evaporated milk. Freeze it in a mixing bowl for about 30 minutes until ice crystals form at the edges. Beat on high for a minute, then add sugar and vanilla, continuing to beat until stiff peaks form.
How to Make Homemade Whipped Cream
Step 1: Use a hand mixer or a stand mixer fitted with a whisk attachment.
Step 2: Whip the heavy cream, confectioners’ sugar, vanilla, and salt on medium-high speed for about 2-3 minutes, or until medium peaks form.
Step 3: For extra stiff whipped cream, continue beating for an additional 1-2 minutes, taking care not to overbeat.
Expert Tips
Use a high quality cream: This makes all the difference in both taste and texture.
Chill before whipping: For the best results, chill your mixing bowl in the freezer for 15 minutes before whipping the cream.
Use a large bowl: Be sure to use a large bowl when making this recipe because the cream typically doubles in size during whipping!
FAQs
You can use granulated sugar or powdered sugar, but I prefer powdered sugar, especially if I am making large batches. I feel like it blends better, and you don’t have the grainy texture that can sometimes come with granulated sugar.
If needed you can use unflavored gelatin. I find a 1:3 ratio of granulated gelatin to water works well. Combine 1 teaspoon of gelatin with 3 teaspoons of water, microwave until dissolved, then cool before adding to the whipped cream. Whip at low speed, gradually add gelatin, and beat until medium peaks form.
Storage Info
STORE Homemade Whipped Cream in an airtight container in the fridge for up to 24 hours. An alternative method for longer storage is to keep it in an airtight container or piping bag in the freezer for up to 2 months.
THAW slowly in the refrigerator before using. If it starts to deflate or separate, simply give your leftovers a gentle re-whip with a whisk or mixer for a few seconds to revive its fluffiness before serving.
Yummy Desserts to Try with This Recipe
How to Make Whipped Cream Recipe
Ingredients
- 1 cup heavy cream or heavy whipping cream*
- 2-3 Tbsp powdered sugar
- 1/2 tsp pure vanilla extract
- pinch salt
Instructions
- Use a hand mixer or a stand mixer fitted with a whisk attachment.
- Whip the heavy cream, sugar, vanilla, and salt on medium-high speed for about 2-3 minutes, or until medium peaks form.
- For extra stiff whipped cream, continue beating for an additional 1-2 minutes, taking care not to overbeat.
We love making whipped cream! It tastes so much better than the store bought! This recipe is creamy & great on any dessert!
Thank you so much for sharing this amazing whipped cream recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!