Homemade whipped cream is the perfect topping for your favorite pie, cupcake, cheesecakes, ice cream and, well pretty much most desserts! What makes it great is it’s soft, creamy, fluffy texture and flavor!
Instead of using the store-bought frozen whipped topping or the spray cream out the can, take your dessert to the next level! It is so easy to make and is so much better than the prepackaged stuff! We love to use fresh whipped cream to top some of our favorite recipes like coconut cream pie, berries and cream blender crepes, and homemade cream puffs.
We LOVE Homemade Whipped Cream
We love homemade whipped cream at our house! My husband grew up with homemade whipped cream, and I grew up on the frozen whipped topping. Needless to say, after we were married I fully converted to the real, homemade cream and have never looked back.
Whipped cream from scratch has such a fresh and creamy flavor. And you can easily use homemade whipped cream 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 going homemade over store bought. 😉
How to make Whipped Cream
Step 1: begin with cold heavy whipping cream or heavy cream; whole milk and half & half will not work. You want your cream chilled and not at room temperature. Warm cream will still whip up, but the volume and texture will be off and will not hold it’s shape as well.
*Pro Tip: Chill the bowl for 15 minutes in the freezer, prior to whipping the cream! And make sure to use a large bowl as the cream will typically double in size!
Step 2: Add your sugar, vanilla, and salt and beat on medium-high speed (with a hand mixer or stand mixer with a whisk attachment) for about 2-3 minutes. You want to whip the cream until you see some peaks form (to the point that you can remove your whisk and the cream will be able to hold it’s shape). Be careful to not overbeat or your whipped cream will become grainy
Whipped Cream FAQ
What type of sugar should I use? You can use granulated sugar or powdered sugar, but I prefer powdered, 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.
How can I make my whipped cream more stable for piping? I like to use unflavored gelatin. I find a 1:3 ratio of granulated gelatin to water works well. So in a bowl combine 1 teaspoon of gelatin to 3 teaspoons of water and stir to combine. Then microwave for 5 seconds, stir and repeat until gelatin is completely dissolved. Let this mixture cool before adding to your whipped cream.
When soft peaks begin to form whip at a low speed while slowly adding the gelatin. Once combined you can turn the speed up to medium. Continue to beat until medium peaks are formed!
Whipped Cream Variation
Coconut milk is a great alternative to traditional whipped cream that is dairy-free and vegan-friendly! Use a good quality coconut milk or cream. Chill the can overnight and then scoop out only the hardened coconut cream (not the liquid) into a mixing bowl and whip-like you would your traditional whipped cream recipe!
Or add new flavors to your whipped cream by adding cocoa powder, or cinnamon or pumpkin spice!
And if you are in a pinch and don’t have any heavy cream you can use evaporated milk! Just chill your evaporated milk in a mixing bowl, in the freezer for about 30 minutes or until little ice crystals form on the edge of the bowl. Then beat on high for about a minute. Add the sugar and vanilla and continue to beat until stiff peaks form!
You can store whipped cream in the refrigerator for a day or two. Just a heads up though, it will kind of lose its fluffiness, but you can always give it a quick re-whip (which is what we typically do if making in advance).
If you want to freeze your whipped cream make sure it is sweetened and flavored first! For best results, freeze in individual servings by making dollops of whipped cream, placing them on a lined cookie sheet. Once frozen move the dollops to an airtight container and keep frozen until you are ready to use!
As you can see, homemade whipped cream couldn’t be any easier! I hope you enjoy your billowy and creamy homemade whipped cream!
Try our whipped cream topping on the following yummy desserts:
- Double Chocolate French Silk Pie
- No-Bake Mud Pie
- Pumpkin Bread Pudding
- Classic Strawberry Shortcakes
- Peppermint Hot Cocoa
- 1 c. heavy cream or heavy whipping cream
- 2-3 tbsp. powdered sugar
- 1/2 tsp. pure vanilla extract
- pinch salt
- 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 over beat.