We’re getting back to basics with today’s recipe! Just like a Perfect Homemade Pie Crust or batch of perfect Banana Bread, I firmly believe that every home baker needs this homemade whipped cream recipe in their arsenal! Tubs of frozen whipped topping or tubes of pressurized whipped cream from the store can’t compare to a batch of freshly made sweetened whipped cream. Honestly, they don’t even come close to the incredible flavor and texture of real whipped cream made with just heavy cream, powdered sugar, and vanilla extract. Homemade whipped cream just tastes so much better, fresher, and more REAL than anything else. It’s absolutely essential for topping so many desserts, especially pumpkin pie, cheesecake, and trifle! I learned how to make homemade whipped cream from my mom when I was probably 8 years old. As the oldest daughter in a family of 7, it was my job to make the whipped cream every time we needed it, which was pretty frequent! I literally have DECADES of experience making whipped cream and I’m going to break it down for you so that you too can enjoy the gastronomic delight that is homemade whipped cream. This recipe is practically foolproof. Done right and freshly whipped cream is stable enough to pipe it in swirls to fill or frost a cake and still hold it’s shape. Anybody can do this! While the traditional way of making Chantilly cream (the sweetened whipped cream we are making here that is named for a region of France) is to whip it by hand with a whisk, an electric mixer makes it so much easier. It’s worth the minimal amount of time and effort to literally whip this up to really take your desserts to the next level!
Recipe Ingredients
There are just 3 ingredients in this recipe, but there are a few important things to know about each of them so that you have success on your first try!
Heavy cream: This is probably the most important one to get right. Look for cartons that say “heavy cream” or “heavy whipping cream”. It’s richer than other options with a fat percentage of around 36%. It’s also important to note that it should be very cold, straight from the fridge, for it to whip up to fluffy, billowy clouds of glorious sweetened cream. Regular “whipping cream”, which has a fat content of 30-35% can also be used, but it takes longer to beat and doesn’t hold it’s shape as well as heavy cream does. Do NOT use light cream or half-and-half. Powdered sugar: While you can definitely use granulated sugar, you run the risk of slightly gritty or grainy whipped cream instead of silky smooth stuff. Powdered sugar (also known as confectioner’s sugar) definitely works best. I like my whipped cream on the sweet side, so feel free to decrease the amount of sugar by half if you like it less sweet. Vanilla extract: This flavoring agent adds its own hint of sweetness and wonderful flavor to the whipped cream. If you have clear vanilla extract, it will keep the whipped cream a pure, brilliant white. But regular vanilla extract works just fine and is what I always use.
Kitchen Tools You’ll Need
Metal or glass bowl: It helps for the bowl to be cold, so don’t use one that just came out of the dishwasher and is still hot. Some folks swear by making whipped cream in metal bowls only, but I’ve used both and can say with conviction that you can get just as good of results with glass bowls. Electric or stand mixer: If you are using a stand mixer like a KitchenAid, you will want to use the whisk attachment. Regular beaters will work just fine with your electric mixer.
How to Make Whipped Cream
Pro Tip: I like to stop the mixer and lift them out of the bowl to test them, then when it’s looking close I will mix for just a few more seconds (literally only about 5 seconds) until it’s thick with some body and substance to it, but it shouldn’t be beaten to the point where it starts to curdle and break. Those extra few seconds help stabilize the cream though so it’s pipeable and holds up better than if you stop right exactly at the stiff peaks stage. Just be careful at this stage because it’s easy to go too far and turn the whipped cream into butter if you get distracted, which has happened to me a time or two!
Recipe Tips
Avoiding splatter: I have three tips for helping avoid a mess when making whipped cream. First is to use a bowl that is on the larger size. The second is to start your mixer on medium speed and increase the speed gradually. The cream splatters less as it gets thicker. And my final trick is to cover the bowl with a clean dish towel for the first minute, although you have to be really careful to not let the towel get pulled in to the bowl! Flavored whipped cream: You can always add additional flavoring to your whipped cream. Instead of using vanilla extract, you can use any extract you like, such as coconut, almond, mint, lemon, maple, etc. Since those extracts tend to be more potent than vanilla, I recommend starting with just ¼ teaspoon of each and adding more to get the flavor you like best. Chocolate whipped cream: Add 2-3 tablespoons cocoa powder along with the powdered sugar before beating the cream. Strawberry or raspberry whipped cream: Blitz 1 cup of freeze-dried strawberries or raspberries in a food processor (affiliate link) until they are a fine powder. Add them along with the powdered sugar before beating the cream. Spiced whipped cream: Try adding ½ to 1 teaspoon of warm spices like cinnamon, nutmeg, or pumpkin spice! Peanut butter whipped cream: Add 2-3 tablespoons of peanut butter to the cream before beating. You could also use nutella or cookie butter! Hot weather: If it is summer and warm in your house, I highly recommend sticking your bowl and beaters in the freezer for 10-15 minutes and pulling them out just before making your whipped cream. Trust me, it will help a lot!
Use this whipped cream to make Strawberry Shortcake, make a Fruit Salad with Marshmallows, or top an Old-Fashioned Banana Cream Pie!
Recipes that use whipped cream
Tres Leches Cake Easy Coconut Cream Pie The BEST White Chocolate Raspberry Cheesecake French Silk Pie No-Bake Oreo Pie Homemade Banana Pudding The Best Banoffee Pie No-Bake Sour Cream Lemon Pie Fresh Strawberry Pie
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