Homemade whipped cream is incredibly easy to make, and it tastes much better than anything you’ll get in a can.
Whipping cream recipe
Homemade whipped cream is versatile in the kitchen and can be used as an ingredient in recipes or as a topping for desserts like fruit pies or cupcakes. It’s also delicious on top of ice cream sundaes. The possibilities are endless when it comes to making your own!
Homemade whipped cream has a richer taste and texture, but it’s also super easy to make at home. All it takes is heavy cream, sugar, vanilla extract, and a hand or stand mixer.
If you want to try something other than vanilla extract, add some cinnamon or chocolate syrup for a mocha latte flavor. The possibilities are endless!
The trick is not to over-cream it. If you whip it too much, you’ll end up with butter instead!
How to make homemade whipped cream
When you think of whipped cream, the first thing that comes to mind is probably store-bought. But there’s a lot more to this treat than just buying a can of aerosol whipped cream.
The milk fat content in the heavy cream makes the whipping possible. As you whisk the cream, the milk fat forms pockets of air and clouds of stiff peaks.
This homemade version is better than the store-bought because it has a better billowy texture and flavor. More so, it takes just a few minutes to make a creamy, fluffy, and light whipped cream.
You can also make the dairy-free version here: coconut whipped cream. Serve it on cakes, cupcakes, pies, waffles, and more.
Soft, medium, and stiff peaks
The consistency of the cream depends on how long you whip it, and how much air you incorporate into it. Whipping cream will create soft, medium, and stiff peaks, depending on how long you whip it.
Soft peaks will fall over, while medium peaks will hold their shape but not stand up. Stiff peaks will stand up and hold their shape.
Soft peaks
Soft peaks are usually floppy and have a luxurious texture. They feel like semi-melted ice cream that you can easily serve with coffee or chocolate ice cream.
Medium peaks
On the other hand, medium peaks have a stable shape with noticeable swirl marks. You can easily dollop the medium peak on pumpkin pie or sweet potato pie.
Stiff peaks
They are also called firm peaks, which are the rippled texture of whipped cream. It is firmer and has a more stable structure than the other two peaks. Once you get stiff peaks, stop mixing to avoid a grainy texture.
Whipped Cream Ingredients
Whipping up your own cream is easy and only requires three ingredients. You’ll need:
- Heavy cream
- Confectioners’ sugar
- Flavorings
The flavorings can be anything you’d like and are totally customizable. Popular flavorings include vanilla extract, almond extract, and orange extract.
How to Make Whipped Cream
This process is easy and only takes a few minutes:
- Before whipping the cream, place the mixing bowl mixer in the freezer for about 15 to 20 minutes.
- Add the whipping and confectioners’ sugar and vanilla extract to the chilled bowl and use the wire whisk attachment of a standing mixer or a hand-held electric mixer to beat the ingredients together on high speed until medium to stiff peaks forms about 1 minute.
- Be sure to stop once halfway through to scrape down the sides of the bowl.
- Use as desired and refrigerate any unused portion for up to 10 hours. For best results, rewhisk for 10 to 15 seconds before using.
Stabilized Whipped Cream
If you’re looking for a whipped cream that will hold its shape for a few days, you can make a stabilized whipped cream. Stabilizing makes it last longer in the refrigerator.
This is done by adding a bit of gelatin, cream of tartar, or cornstarch to the whipped cream. This helps the cream hold its shape for a few days.
I like to add cream of tartar to my recipe to stabilize it. A cup of heavy cream requires ¼ teaspoon of cream of tartar to stabilize it. you need to be careful when adding extra cornstarch because most store-bought confectioners’ sugar already contains cornstarch.
Tips for making whipped cream
Here are a few tips for getting it right each time:
- Don’t overwhip the cream. If you over-mix it, it looks grainy and curdled and will be difficult to work with.
- As you whip heavy cream, its volume doubles. Therefore, to make 2 cups of whipped cream, use 1 cup of heavy cream. Feel free to double the recipe based on your need.
- Go from low-slow to medium-high speed when you are using an electric mixer. This allows the cream to create small bubbles that build to a stiff and stable peak. Mixing at high speed creates larger bubbles that form unstable foam that deflates fast.
- Don’t pause until you are done. Don’t walk away from whipping and come back.
Can You Freeze Whipped Cream?
Yes, you can freeze the whipped cream. To freeze it, spoon it into a resealable container and place it in the freezer. It will maintain its texture and flavor for up to two months.
To thaw, simply move it to the refrigerator a few hours before serving and let it sit at room temperature for 15-20 minutes, then give it a stir to restore its fluffy texture.
Is Heavy Cream the Same as Whipping Cream?
No, they are not the same. I know it is confusing, and you’ve probably mistaken heavy cream for whipping cream at one point. Well, the difference is in the amount of milk fat they have. Heavy cream has about 36% milk fat. On the other hand, whipping cream is the lighter version with 30% milk fat.
Heavy cream is often used as a substitute for whipping cream in some recipes. However, for this whipped cream recipe, the heavy cream is ideal because it holds its peaks longer.
How to fix an over-whipped cream
An over-whipped cream starts losing volume as it turns grainy. As you whip air into the mixture, the water content evaporates, and the butterfat gets more concentrated, which can cause it to separate out and curdle.
You can fix this by adding a bit of heavy cream. Afterward, you fold it gently with a spatula until you get a smooth texture.
How Long Does Whipped Cream Last?
I doubt if you will end up with any leftovers because it’s addictive. However, if you happen to have any leftovers, store it in an airtight container or a piping bag. Keep in the refrigerator for two days. In the freezer, it lasts for up to 2 months. Thaw it slowly and beat it up again to firm it up when you are ready to use it.
How to Serve Whipped Cream
Whipped cream makes a delicious topping for desserts and other sweet treats. To serve it, simply spoon the cream onto the desired dish and spread it evenly. You can also add a sprinkle of nutmeg or cinnamon for an extra burst of flavor.
Here are some of my favorite ways to serve:
- Drinks like Frappuccino or Chocolate ice cream
- Top it on pies like pumpkin pie, sweet potato pie, coconut cream pie, or pecan pie
- Top for Banana oatmeal Pancakes, African-style pancakes, Banana oatmeal waffles, and Banana oat muffins.
- Use as frosting for Vanilla cake, Queens cake, flourless Chocolate cake, Red Velvet Cake, and Vanilla pound cake.
- It would be amazing with Vegan Chocolate Torte or Chocolate Avocado Mousse and fresh fruits like strawberries as a dessert.
Homemade Whipped Cream
Ingredients
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Before whipping the cream, place the mixing bowl mixer in the freezer for about 15 to 20 minutes.
- Add the whipping and confectioners’ sugar and vanilla extract to the chilled bowl and use the wire whisk attachment of a standing mixer or a hand-held electric mixer to beat the ingredients together on high speed until medium to stiff peaks forms about 1 minute.
- Be sure to stop once halfway through to scrape down the sides of the bowl.
- Use as desired and refrigerate any unused portion for up to 10 hours. For best results, rewhisk for 10 to 15 seconds before using.
Notes
- Don’t overwhip the cream. If you over-mix it, it looks grainy and curdled.
- As you whip heavy cream, its volume doubles. Therefore, to make 2 cups of whipped cream, use 1 cup of heavy cream. Feel free to double the recipe based on your need.
- Go from low-slow to medium-high speed when you are using an electric mixer. This allows the cream to create small bubbles that build to a stiff and stable peak. Mixing at high speed creates larger bubbles that form unstable foam that deflates fast.
- Don’t pause until you are done. Don’t walk away from whipping and come back
Nutrition
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