If you’re looking for the best homemade whipped cream, look no further. I promise that after one taste, you’ll never buy the store-bought stuff again.
The secret to making decadent, light whipped cream with no additives is in the whipping technique. You’ll be amazed how easy it is to make
Homemade whipped cream is the perfect topping for fresh fruit, waffles, pancakes, brownies, pies, and cakes. And it takes hot chocolate to the next level of decadent deliciousness.
I love fresh strawberries, and our individual strawberry shortcakes were OMG delicious, made with our homemade whipped cream. Why not treat your family to the taste of real homemade whipped cream with one of your favorite desserts?
If you love desserts with homemade whipped cream, try our banana cream pie and our legendary tiramisu recipe.
Ingredients to make Homemade Whipped Cream
Let’s start by gathering the ingredients we need to make our homemade whipped cream recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Can I use other ingredients to make Homemade Whipped Cream?
I always get asked why I don’t use powdered sugar to make this recipe. Confectioner sugar will actually begin breaking down whipped cream as it sits. If you’re going to use it all in one sitting, but if you plan on keeping it for a day or two, you’re not going to be happy.
Using superfine sugar and taking your time while whipping makes the best-whipped cream, which will hold up for days without having to use unflavored gelatin or cream of tartar. If you can’t find superfine sugar, you can use regular sugar; it just takes a little longer to dissolve.
If you’d like to change the flavor, you can add lime or lemon zest to the mixture as it whips. Cocoa powder will make a chocolate version, and other flavored extracts can be used in place of vanilla extract.
For a deeper vanilla flavor, use vanilla bean paste instead of pure vanilla extract.
How to make Homemade Whipped Cream
- Add the cold heavy cream (aka heavy whipping cream), sugar, and vanilla extract into the bowl of your stand mixer fitted with the whip attachment (or a large bowl and electric hand mixer).
*Chilling the bowl in the freezer for 30 minutes before making the whipped cream will help the process. The cream needs to be very cold and starting with a cold bowl is the best way to keep it cold.
- Start at a low speed and gradually build up to a faster speed (this will give you better consistency for your whipped cream than over-beating it from the beginning).
- Continue beating the cold cream until stiff peaks begin to form (just a little past soft peaks). The process should take 7-10 minutes.
*Scrape the sides and bottom of the bowl as needed.
*You will eventually reach high speed, but it’s important to take time and gradually increase the mixer speed.
Our homemade whipped cream made the perfect frosting for our Black Forest Cake. This sinfully delicious creamy whipped topping has so many uses that you’ll be making it on a regular basis.
And once you taste homemade, you’ll never go back to the canned version or gasp….cool whip.
Save any leftovers refrigerated in an airtight container or well-covered with plastic wrap for up to 5 days.
Recipe FAQ’s
No, you can’t. The fat content of light cream and half-and-half is just not high enough, and it won’t thicken. When it comes to making whipped cream, it’s all about the milk fat, and if there’s not enough fat, it’s just not going to happen.
The amount of sugar can vary depending on your taste. A rule of thumb is 2 tablespoons of sugar for every cup of heavy cream. You can adjust this based on how sweet you want your whipped cream to be. I like mine with a little less sugar.
Absolutely. You can use a whisk to whip the cream by hand. It’s going to require a good amount of effort and possibly a little more time, but it can be done. Just make sure the bowl and whisk are well chilled and that the cream is very cold.
More Recipes You’ll Love!
Best Homemade Whipped Cream
Ingredients
- 1 ½ cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoon sugar Superfine or caster sugar if possible – add ½ 1 tablespoon more sugar if you prefer sweeter whipped cream.
Instructions
- Add the cold heavy cream (aka heavy whipping cream), sugar, and vanilla extract into the bowl of your stand mixer fitted with the whip attachment (or a large bowl and electric hand mixer).*Chilling the bowl in the freezer for 30 minutes before making the whipped cream will help the process. The cream needs to be very cold and starting with a cold bowl is the best way to keep it cold.
- If you can't find superfine sugar, you can use regular sugar. It just takes a little longer to dissolve.
- Start at a low speed and gradually build up to a faster speed (this will give you better consistency for your whipped cream than over-beating it from the beginning.
- Continue beating the cold cream until stiff peaks begin to form (just a little past soft peaks). The process should take 7-10 minutes.*Scrape the sides and bottom of the bowl as needed.*You will eventually reach high speed, but it’s important to take time and gradually increase the mixer speed.
Lisa
It really is the best whipped cream!
Sha
I had never had homemade whip cream until I went to my then fiancé’s parents home for dinner. I watched his mom make the whip cream for the dessert. No more can whip cream after that! I’m going to try your recipe using superfine sugar. If you can’t find it just put sugar in food processor or blender and process the sugar until superfine.