Homemade Whipped Cream Recipe

5 from 1 vote

Homemade Whipped Cream Recipe

Homemade Whipped Cream is a heavenly creation that takes just a few simple ingredients and transforms them into a light, fluffy, and irresistibly creamy topping. With its delicate texture and melt-in-your-mouth flavor, homemade whipped cream adds a touch of decadence to any dessert.

Prep Time5

Total Time5

Course: Condiment

Cuisine: American

Servings: Cups

Calories: 945kcal

Author: Aimee Mars

Equipment

Handheld or Electric Mixer
Mixing Bowl if using a handheld mixer

Ingredients

2 cups Heavy Whipping Cream
1/2 cup Powdered Sugar
1 tablespoon Vanilla Extract

Instructions

Use chilled heavy cream. For the optimal whipped cream, it's essential to start with chilled cream. The lower temperature makes it easier to achieve a light and fluffy texture while whipping. In fact, the temperature of the cream can make a significant difference in the quality of the finished product. It's best to avoid using slightly warm or room-temperature cream since it won't whip up properly.
Pour the heavy cream, sugar, and vanilla into the bowl of your mixer or a mixing bowl. Whip the mixture at medium speed. It's best to whip cream at a moderate pace to incorporate air. Whipping at a high speed can lead to over-whipped cream, while a low speed may result in under-whipped cream. By whipping at medium speed, you can achieve the perfect balance.
Stay by your mixer. The perfect texture for homemade whipped cream is light, fluffy, and creamy. It should be smooth and hold its shape when piped or dolloped, but still, be easy to spread or spoon onto desserts. Over-whipping the cream can cause it to become excessively firm and lumpy, while under-whipping may result in a thin or watery consistency. Careful monitoring of the whipping process is key to achieving the ideal texture, stopping as soon as the cream reaches the desired consistency.
Whip until medium peaks form. Medium peaks in homemade whipped cream refer to the stage in the whipping process where the cream forms peaks that stand upright when the beaters are lifted, but the tips of the peaks curl over slightly. It indicates that the cream is well-whipped but not overdone, with a light and fluffy consistency that's ideal for most applications of whipped cream.

Notes

Make Ahead Instructions: It's best to underwhip the cream slightly if making it in advance and finish whipping it just before serving to maintain its texture and freshness. Over time, whipped cream may lose volume and become thinner as air bubbles dissipate, but it can be re-whipped briefly to restore its texture.
Storage Information: To store homemade whipped cream, transfer it to an airtight container and refrigerate it immediately. It's best to use a container with a tight-fitting lid to prevent air and moisture from getting in, which can cause the whipped cream to break down and lose its texture.
Freezing Instructions: To freeze homemade whipped cream, you can first scoop it onto a parchment-lined baking sheet using an ice cream scoop or spoon. Then, place the baking sheet in the freezer until the whipped cream is frozen solid. Once frozen, you can transfer the whipped cream dollops to a freezer-safe container or bag, and store them in the freezer for up to 3 months. When ready to use, simply thaw the whipped cream in the refrigerator or at room temperature, and give it a quick stir to restore its texture. It's important to note it may lose some of its creaminess.

Nutrition