Homemade Whipped Cream is truly so much better than store-bought, and so easy to make! It is rich, smooth, and full of creamy vanilla flavor.
Whipped cream is a decadent finishing touch for so many desserts, but don’t forget to use it for breakfast too! It makes the perfect topping for pancakes, French toast, waffles, and crepes!
How to Make Homemade Whipped Cream
Trying to recreate popular store-bought items at home can be difficult. Often, you end up spending more time and energy than it is worth. That is NOT the case with this homemade whipped cream recipe. You’ll get a smooth texture, light and fluffy consistency, and rich flavor every time. You won’t believe how much better it tastes on everything from pumpkin pie to strawberry shortcakes. This recipe only has three ingredients – heavy cream, confectioners sugar, and vanilla – so you won’t taste anything artificial. Speaking of taste, you can use different extracts to get different flavors. Vanilla works great for most recipes, but you can also try almond extract, coconut, peppermint, or lemon!
How to Make Vegan Whipped Cream
If you are trying to eat more plant based foods, you can substitute coconut cream for the heavy whipping cream. To get coconut cream, put a can of coconut milk in the fridge overnight. Open the can without shaking it. Then scoop the cream off of the top and leave the watery liquid in the can. Prepare the coconut cream just like you would the heavy cream. If it is too thick, add a little bit of the liquid from the can.
How Does It Work?
Have you ever wondered why cream ‘whips’? Or what makes heavy cream different from milk? Luckily, we have the answers! When milk is left to settle, the substance that rises to the top is the cream, leaving the milk at the bottom. Heavy cream is just the cream part. Half and half is equal parts cream and milk. And, of course, milk is just the milk part and no cream. Heavy cream is able to be “whipped” because of the high-fat content. As you whip it, the air gets trapped inside the fat molecules, causing the mixture to double in size!
Frequently Asked Questions
To get that perfect dollop of whipped cream, all you need are a couple of things: a chilled mixing bowl, a stand mixer with a whisk attachment or a hand mixer with beaters. Using a chilled bowl will keep the cream cold as you’re mixing and will result in a better texture overall.
As a general rule, plan on mixing on high speed for about three to five minutes to get those perfect stiff peaks. You want to be careful not to overmix or the cream will start to deflate. Start out on a low speed first, then switch to a higher speed if needed.
There are couple of ways to store your leftover whipped cream. Keep it covered in the refrigerator for up to three days. However, if you cover it and put it in the freezer, it will last for up to three months. To thaw, remove the whipped cream from the freezer and allow to thaw at room temperature until it’s at the desired consistency.
When you make whipped cream, you want the cream to form stiff peaks. This means that when you lift the whisk out, the little peak that forms stays pointy.
Our Favorite Recipes with Homemade Whipped Cream
How to Make Whipped Cream
- stand mixer or hand mixer
- Add heavy whipping cream to a bowl or stand mixer. Mix on medium high until soft peaks form.
- Add sugar and vanilla. Whip on medium high just until stiff peaks form. Do not overbeat.
- Serve with your favorite dessert or breakfast item.