Homemade Whipped Cream Recipe
Introduction
Homemade whipped cream is a quick and easy way to add a light, creamy touch to your desserts. With just a few simple ingredients, you can create a fresh, fluffy topping that elevates everything from pies to hot cocoa.
Ingredients
- 1½ cups heavy cream (extra cold, can place in the freezer for 10 to 15 minutes)
- ¼ to ⅓ cup powdered sugar (depending on how sweet you want your whipped cream)
- 1 teaspoon vanilla extract
Instructions
- Step 1: Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to keep the cream cold while whipping.
- Step 2: Pour the heavy cream into the chilled mixing bowl and beat on medium to medium-high speed with the whisk attachment until the cream becomes bubbly and begins to thicken.
- Step 3: Add the powdered sugar and vanilla extract to the cream.
- Step 4: Continue beating on medium-high speed until stiff peaks form, being careful not to overbeat, which can cause the cream to turn buttery.
- Step 5: Use the whipped cream immediately or cover and store it in an airtight container in the fridge for up to two days.
Tips & Variations
- For a flavored twist, try adding a pinch of cinnamon or cocoa powder with the sugar.
- Make sure all equipment is cold to help the cream whip up faster and hold its shape longer.
- If you don’t have powdered sugar, granulated sugar can work but may result in a slightly grittier texture.
Storage
Store whipped cream in an airtight container in the refrigerator for up to two days. Gently re-whip briefly with a whisk before serving if it begins to lose volume. Avoid freezing as it can affect texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make whipped cream without a mixer?
Yes, you can whisk heavy cream by hand using a balloon whisk. It takes more effort, about 5 to 10 minutes, but it’s doable if you keep the cream and bowl very cold.
Why did my whipped cream turn grainy or buttery?
This happens when you overbeat the cream. Stop whipping as soon as you see stiff peaks forming to avoid separating the fat and turning it into butter.
PrintHomemade Whipped Cream Recipe
This homemade whipped cream recipe is a quick and easy way to create light, fluffy, and sweet whipped topping using just heavy cream, powdered sugar, and vanilla extract. Perfect for desserts, beverages, or any treat that needs a creamy finish, it can be made in minutes with simple steps and stored in the refrigerator for up to two days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 12 servings 1x
- Category: Dessert Topping
- Method: Blending
- Cuisine: American
Ingredients
Whipped Cream Ingredients
- 1½ cups heavy cream (extra cold, can place in the freezer for 10 to 15 minutes)
- ¼ to ⅓ cup powdered sugar (adjust based on preferred sweetness)
- 1 teaspoon vanilla extract
Instructions
- Chill Equipment: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to ensure everything is cold, which helps the cream whip up faster and achieve better volume.
- Start Whipping Cream: Pour the cold heavy whipping cream into the chilled mixing bowl. Using the whisk attachment, beat the cream on medium to medium-high speed until it becomes bubbly and visibly starts to thicken.
- Add Sweetener and Flavor: Gradually add the powdered sugar along with the vanilla extract to the cream while continuing to mix, incorporating them evenly throughout the cream.
- Whip to Stiff Peaks: Continue beating on medium-high speed until stiff peaks form. This means the cream holds firm peaks when the whisk is lifted. Be careful not to overbeat, or the cream may start to turn into butter.
- Serve or Store: Use the whipped cream immediately as a topping or frosting. If not using right away, transfer it to an airtight container and store it in the refrigerator for up to one to two days.
Notes
- Ensure the cream and equipment are well-chilled to achieve maximum volume.
- Adjust the amount of powdered sugar based on desired sweetness.
- Use immediately for best texture; stored whipped cream may lose some volume but still tastes great.
- Do not overbeat the cream, as it can separate and become butter.
- Vanilla extract can be substituted or enhanced with other flavorings like almond or peppermint extracts if desired.
Keywords: whipped cream, homemade whipped cream, heavy cream topping, easy dessert topping, vanilla whipped cream
