Homemade Whipped Cream comes together in 5 minutes in this easy recipe! Made with just 4 simple ingredients, this luxurious cream is perfect for dolloping, icing, or snacking by the spoonful! Add to my Oreo Pancakes, Red Velvet Trifles, or to my Chocolate Bourbon Pie.
Listen, I love me some cool whip. Heck, I can even get down with canned stuff! But, real whipped cream? That’s where it’s really at y’all.
Homemade Whipped Cream is extra decadent, over the top luxurious, and remarkably better than anything a store could sell you. And it only takes 5 minutes, so why not give it a try?
I love to top my desserts with fresh cream, add a dollop to my hot chocolate, or even ice a cake with it! Whipped cream is just as versatile as it is delicious!
WHIPPED CREAM INGREDIENTS
- HEAVY CREAM creates a sturdier result. Because this is such a simple recipe, I recommend investing in a high-quality cream.
- POWDERED (OR CONFECTIONERS) SUGAR dissolves easier than traditional sugar. It also contains a small amount of starch which helps to stabilize the cream. Granulated sugar can be used in its place in an equal ratio.
- PURE VANILLA EXTRACT OR VANILLA BEAN PASTE is not required for whipped cream but it does add flavor. Pure, high-quality vanilla makes all the difference.
- SALT helps to enhance flavor. Kosher or sea salt will work.
HOW TO MAKE HOMEMADE WHIPPED CREAM
Whipped cream is honestly so easy to make. Here are few tips to make things just a little easier:
- SERVING RULE: When whipped, cream doubles in size, each cup producing 2 cups of whipped cream. You can divide or multiply the measurement to get your desired quantity.
- EQUIPMENT: In my opinion, it’s best to use a hand mixer and a stainless steel bowl to make whipped cream. A hand mixer makes for less cleanup and more control, leaving little to no chance that you’ll over whip the mixture. Alternatively, a stand mixer with a whisk attachment or a manual whisk and bowl will also work.
- START CHILLED: To start, you’ll need the heavy cream to be chilled. The whipped cream will form faster if your bowl and beater are chilled as well. Place both in the freezer for 10-15 minutes before whipping.
- PAY ATTENTION: When you first start mixing, it’ll seem like nothing is happening. Then, almost all of the sudden, you’ll start to see soft peaks forming, then medium peaks, and finally stiff peaks. You can choose to stop whipping at any of these points. I’ll break down each a little more in the section below.
SOFT PEAKS, MEDIUM PEAKS, OR STIFF PEAKS
SOFT PEAKS: Soft peaks will look a bit like semi-melted ice cream. Thick and smooth but still a bit runny. This texture is perfect for dolloping onto hot chocolate or folding into other dessert recipes.
MEDIUM PEAKS: As you continue to whip the cream, you’ll start to notice more significant swirl marks and a more stable structure. Once it looks like it can be spooned onto a thick slice of pie, you’ve got medium peaks.
STIFF PEAKS: Firm peaks will be the most obvious to spot. There’s gonna be an intense rippling through the cream and it will remain stiff as the beaters are lifted out. This is a great texture for icing cakes. Do not go past this point! If you continue to beat, the cream will split and separation of fat and liquid will occur.
WHAT’S THE DIFFERENCE BETWEEN HEAVY CREAM AND WHIPPING CREAM?
Heavy cream and whipping cream are basically the same thing. Both contain an average of up to 30% more milk fat than whole milk. Whipping cream, or light whipping cream, contains slightly less fat than heavy cream but the margin is slim. You can use either option but keep in mind that a higher fat content will produce a more stable whipped cream.
WHAT DO I DO WITH OVERWHIPPED CREAM?
If you’ve overwhipped your cream, don’t sweat it just yet! You might be able to salvage it. At this point, the mixture is grainy and losing volume quickly because the fats and liquids are separating. Depending on how over-whipped the cream is, a quick stint in the fridge might solve the issue.
To give it a shot, simply cover the bowl and place it in the fridge for 30-60 minutes, then stir with a spatula. The mixture might come together but, if the cream is too separated, it might not.
For a quicker fix, try stirring in a few extra tablespoons of heavy cream with a spatula. If that doesn’t work either, you’ll need to start over again.
What I love the most about homemade whipped cream is its versatility. You can flavor cream with just about anything!
To customize this recipe, follow the suggested modifications below or try out a few of our own.
- CREAM CHEESE: Beat 4 ounces of cream cheese along with the sugar and vanilla until well-combined. In another bowl, whip the cream to stiff peaks and then fold it into the cream cheese mixture until everything is uniform in color and texture.
- COFFEE: Add 1-2 teaspoons of instant espresso powder along with the rest of the ingredients.
- CHOCOLATE: Sift 2 tablespoons of cocoa powder into the bowl, along with the sugar, before whipping.
- LIQUOR: The flavor of alcohol is quite pungent, so you’ll need to be light-handed when adding it in. Too much liquid can also prevent the cream from stiffening. About 1 tablespoon of alcohol per cup of cream is more than enough.
- EXTRACTS: For a simple flavor switch up, try using an alternative extract. Citrus, maple, and peppermint are all great options!
- NUT BUTTER: Spoon a ¼ cup of peanut, almond, or even cashew butter into the bowl before whipping.
- SPICE: For every cup of cream, add ¼-½ teaspoon of a spice of your choosing. I love using cinnamon, cardamom, or even pumpkin spice.
- TANG: Want a little bite to your whipped cream? Try adding 2 tablespoons of Greek yogurt, creme fraiche, or sour cream to the mix.
GBC RECIPES USING WHIPPED CREAM
Well, now you’ve got all this whipped cream and nothing to do with it! We can’t have that. Put that luscious spread to use by trying out a few of my FAVORITE whipped cream topped recipes!
- ANIMAL COOKIE ICE CREAM CAKE
- STRAWBERRY PUNCH BOWL CAKE
- NO-BAKE ORANGE CREAMSICLE CHEESECAKE
- RED VELVET TRIFLES
- STRAWBERRY MARGARITA PIE
- BROWN SUGAR PEACH SHORTCAKE
How to Make Whipped Cream
- 3 cups heavy whipping cream cold
- 1/4 cup powdered sugar
- 2 tsp pure vanilla extract
- 1/4 tsp salt
- I like to make sure that both my mixing bowl and beaters are cold before starting on my whipped cream, which can easily be achieved by sticking them in the freezer for a few minutes or in the refrigerator for about 30. Once both are ready to go, add the heavy cream to your mixing bowl and beat at medium low speed. Once it begins to thicken somewhat after 1-2 minutes, speed it up.
- Once it gets to soft peaks, add in remaining ingredients and beat until cream has hit stiff peaks and is smooth, thick and rich. Make sure not to over beat.
- You can also halve this recipe if you need to.