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Are you still buying whipped cream from the grocery store? This homemade whipped cream recipe is going to change your life.

Whipped cream is a mixture of sugar, vanilla extract, and heavy cream whisked in a mixer until it’s puffy, billowy, soft, and double in volume.

This recipe is very similar to Chantilly Cream which is usually a bit sweeter and always includes vanilla extract.

How to Make Whipped Cream

Even though making whipped cream is an easy-ingredient recipe, even the slightest mistake can mess up the cream’s texture.

Here’s a step-by-step guide on how to make homemade whipped cream.

To make creamy homemade whipped cream, you need a medium or large metal bowl, a stand mixer or an electric mixer, and the following ingredients:
● 1 cup of heavy cream
● 1 tablespoon confectioner sugar
● 1 tablespoon of vanilla extract

This recipe will yield approximately 2 cups of whipped cream.

Step 01 – Freeze Everything

Pour the heavy cream into the metal bowl and keep it in the freezer for 15 to 20 minutes. The colder the whipped cream, the frothier it will be when whisked.

Some people even recommend putting the metal whisk or beaters in the freezer, too!

If you are on the adventurous side, take a look at a non-electric hand beater which works nicely for whipping cream.

Step 02 – Add the Ingredients and Mix Them Up

Now take out the metal bowl of chilled heavy cream and add 1 tablespoon confectioner sugar, 1 tablespoon of vanilla extract, and start mixing.

Increase the electric mixer’s speed gradually from low to medium and high, and continue whisking the heavy cream until it doubles in size.

Step 03 – Keep an Eye on the Mixture

Whipped cream can go from soft fluffy clouds of stiff peaks and turn into butter if you whip it for too long.

This is precisely why we recommend focusing on the cream as you mix.
Watch for peaks. Check for peaks by pulling your whisk, beater, or spatula out of the mixing bowl.

● If you want stiff peaks, blend the mixture until it resembles Cool Whip and has tight swirl marks.
● If you want medium peaks, blend until the mixture has closer swirl marks.
● If you want high peaks, blend until the mixture retains a light swirl mark and looks like melted ice cream.

Make sure to keep an eye as the cream as it starts to stiffen as it can go from whipped cream to butter in the blink of an eye!

Don’t Panic If You Have Overwhipped the Cream: Instead, add a splash of fresh unwhipped cream into the bowl and use a spatula to fold and mix the lumps.

Over whipping the cream makes it look a little dry so adding the unwhipped cream back in freshens it up a bit.

Keep doing this until the whipped cream gets a silky, voluminous texture.

How to Store Homemade Whipped Cream

To store your homemade whipped cream, transfer it to an airtight container and place it in the refrigerator.

Whipped cream can last 5 to 7 days, depending on how well it is refrigerated.

Learn How to Make Flavored Whipped Cream

If you are bored with the same old flavor of whipped cream, how about adding some cocoa powder, coffee powder or caramel sauce?

Make homemade whipped cream as instructed above and add the following ingredients according to your preference:

●Chocolate lovers can add 2-3 teaspoons of unsweetened cocoa powder.

●To make salted caramel whipped cream, add 2 tablespoons of salted caramel sauce.

● Coffee addicts can add 1 teaspoon of espresso powder.

Simply put, there are no rules when it comes to making flavored whipped cream.

All you need to do is mix the ingredient you want in the final mixture, and there you have it – delicious yet uniquely flavored homemade whipped cream.

Just a few ideas of how to use Fresh Homemade Whipped Cream

So light, So delicious……perfect addition to so many desserts and beverages!

Ready, Set, Whisk!

Furthermore, whether you like pancakes, pies, waffles, cheesecake, hot chocolate, sipping chocolate or cream puffs, a dollop of homemade whipped cream can make every dessert and drink extra special. Ten minutes is all it takes!

Want to try something new? Click here to learn more recipes.

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