Hello there,In this post on the solsarin site we are mentioning ”homemade whipping cream ”.
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For a long time I used to buy whipped topping in a tub from the store. You know, the frozen kind you have to leave in your refrigerator for a few hours to thaw? I always thought that it was easier and more convenient, until the first time I learned how to make whipped cream.
And you know what? It’s easy to make and tastes amazing too. So today I wanted to share my homemade whipped cream recipe with you!
WHY YOU WILL LOVE THIS RECIPE
- Only requires 3 ingredients
- Can be made in about 15 minutes
- Tastes better than anything you can buy at the store
- It’s a perfect topping for so many different desserts!
So if you’ve ever felt intimidated when it comes to making your own whipped cream, this post is for you. I promise you’ll want to ditch the store-bought stuff once you learn how to make your own!
INGREDIENTS FOR THIS RECIPE
To make this easy whipped cream recipe you’ll need three simple ingredients – heavy whipping cream, powdered sugar, and pure vanilla extract. Let’s break down each ingredient:
- Heavy Whipping Cream: The most important component of this recipe! You’ll want to use a heavy whipping cream that’s at least 36% fat to ensure that the whipped cream thickens.
- Powdered Sugar: Also known as confectioners sugar or icing sugar this helps to sweeten the whipped cream. I’ve also found that powdered sugar helps it hold up longer than granulated sugar.
- Pure Vanilla Extract: I prefer to use a teaspoon of vanilla extract, but feel free to reduce it to 1/2 teaspoon. The vanilla adds a little flavor as well.
HOW TO MAKE WHIPPED CREAM
Once you’ve gathered your ingredients it’s time to prepare the whipped cream. Before you get started, make sure to chill your bowl and beaters. This will help the cream thicken quicker and increase the volume too. I usually put my stand mixer bowl and whisk attachment in the freezer for 5 to 10 minutes.
Next, you’ll add the heavy whipping cream, powdered sugar, and vanilla extract to your chilled mixing bowl. Then, you’ll start mixing on low speed. I recommend starting with low speed, otherwise, you may end up throwing heavy whipping cream everywhere.
Once the mixture starts to increase a little in volume, you can turn your mixer up to medium-high speed and continue mixing until the mixture reaches stiff peaks. In other words, when you lift the beaters out of the bowl the whipped cream stands up and doesn’t fold over.
Then, you can either enjoy the whipped cream, top it on a dessert, or chill it in the refrigerator for 2 to 3 hours until you’re ready to use it.
Here are a couple of tips to make sure you have perfect whipped cream:
- Chill your bowl and beaters in the freezer for 10 minutes or so. It really helps the cream whip up fast.
- Don’t overwhip your cream. There’s about 30 seconds there when your cream will go from soft peaks to thick and butter like. You have to watch closely so that you don’t get the curdly stuff.
- Some dishes need a firmer whipped cream such as layered desserts whereas when used for fresh fruit it can be more of a soft peak.
IS HEAVY CREAM THE SAME AS HEAVY WHIPPING CREAM?
Heavy cream and heavy whipping cream are essentially the same thing and both at least 36% fat. However, you may see whipping cream and that is not the same thing. Whipping cream is typically 30-35% milk fat and doesn’t thicken like heavy cream or heavy whipping cream.
HOW DO YOU STABILIZE IT?
You can stabilize it by adding powdered gelatin mixed with some warm water. I have a full post and tutorial showing you how to make stabilized whipped cream here.
HOW MUCH WILL THIS RECIPE MAKE?
The amount of heavy whipping cream you use will typically double in volume. Since this recipe uses 1 cup of heavy whipping cream, it makes about 2 cups of whipped cream. You may cut this recipe in half to make less or double it to make more.
TIPS FOR SUCCESS
- Before getting started, make sure to chill your mixing bowl and beaters in the freezer for 5 to 10 minutes. This will help it thicken quickly and increase the volume too.
- Make sure to use cold heavy whipping cream for best results.
- I prefer to use 1/4 cup (30 grams) of powdered sugar, but you may reduce the powdered sugar to 2 to 3 tablespoons if you prefer.
WHAT IS THE DIFFERENCE BETWEEN HEAVY CREAM AND WHIPPING CREAM?
Heavy cream and heavy whipping cream are basically the same and contain at least 36% or more milk fat. Whipping cream, or light whipping cream, is lighter and contains 30% to 35% milk fat. Heavy cream will result in a more stable cream but both can be used in this recipe.
CAN WHIPPED CREAM REPLACE COOL WHIP?
CHOCOLATE WHIPPED CREAM
RECIPES USING WHIPPED CREAM
- Chocolate Brownie Cream Pie
- Strawberry Puff Cake
- Pina Colada Poke Cake
- Lemon Blueberry Trifle
- Lemon Lush
- Watergate Salad
- Snickers Apple Salad
- Strawberry Cheesecake Dip
- Banana Cream Pie
- Banana Split Icebox Cake
Whipped cream can be made in five minutes with this easy homemade recipe! Only 3 ingredients are needed here: heavy cream, powdered sugar, and vanilla. I’ve included tips to make sure you are successful. This recipe takes any dessert to the next level.
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Don’t whip too much! Refrigerate until using.
How to Stabilize Homemade Whipped Cream
Not only do I whip my cream until it’s stiff, I also use powdered sugar to ensure it doesn’t wilt. Because I use this whipped cream with desserts, it needs to stay in place for days at a time. I can easily pipe this whipped cream onto a cake or cheesecake and set it in the fridge and it’ll stay exactly as I left it. I’ve let things sit for a week or more and it stays as is.
My general rule for the ratio of heavy whipping cream to powdered sugar is 2:1. So for every cup of cream, I use about half a cup of powdered sugar. You can certainly reduce the powdered sugar a bit (and I often do) and it’ll stay fine, but that math is easy to work with if you’re making larger batches. I wouldn’t reduce it by more than a couple tablespoons though.
Can I Use Whipped Cream Instead of Cool Whip?
Because this whipped cream is so stable, it makes a great replacement for Cool Whip and other store-bought frozen toppings in recipes. And because I’ve been asked about that replacement so often, the recipe below makes the perfect amount for replacing 8 oz of Cool Whip.
Is Whipping Cream the Same as Heavy Cream?
They are very similar, but not the same. The difference is in the amount of milk fat. Heavy cream and heavy whipping cream contain 36% milk fat, while whipping cream (without “heavy” in the name) is lighter with 30% milk fat. Both will whip into whipped cream, but the “heavy” ones will hold their shape better and longer, making them the better option for this whipped cream.
How To Store
Store this Homemade Whipped Cream in the refrigerator for up to two hours.
Can The Sweetness Of This Whipped Cream Be Adjusted?
Absolutely! Following this recipe as written does deliver a sweeter whip cream so if your preference is a less sweet topping then just reduce the sugar.
However, if sweet whipped cream is your thing then feel free to increase the amount of sugar!
How Can I Stiffen This Recipe Up To Be Used As A Frosting?
To stiffen the whipped cream up just add 2 to 3 tablespoons per cup of cream of instant jello pudding powder in the flavor of your choosing!
Can I Add Liqueur To This Whipped Cream?
Yes, you can! Simply add 1 tablespoon per cup of cream of your favorite liqueur. Just be sure to add it in with the liquid cream.
How Can I Get Stiffer Peaks To Form?
Easy, just whip the whipped cream for an extra minute or so!
This Perfect Homemade Whipped Cream is the best topping for literally almost anything! Here are some delicious recipes that would pair wonderfully with this whipped cream!
- Homemade Strawberry Shortcake – Homemade cream biscuits are covered in chopped fresh strawberries then finished off with whipped cream!
- Chocolate Waffles – Rich waffles made from scratch that you can top with maple syrup, fluffy whipped cream, or even both!
- Strawberry Jello Pie – Prep this delicious pie in just 10 minues using ripe berries, strawberry jello, and a flaky pie crust!
- Chocolate Milkshake – Thick, rich milkshakes that are made with only 2 ingredients and ready to sip on in only 5 minutes!
- Apple Dump Cake – An easy 4-ingredient recipe that’s a delicious cross between an apple cake and an apple crisp!
5 Easy Tips To Accomplish Perfect Whipped Cream!
1. Cold: It is absolutely essential to have a cold bowl, cold beaters (whisk), and cold cream when you make whipped cream. You want the cream to stay cold during the whipping process because the chill helps form bigger fat bubbles, resulting in a quicker, lighter, and fluffier whipped cream.
2. Fat: The fat content is crucial to making great whip cream, you want to use a heavy or whipping cream, you want a cream that has a milk fat content of roughly 30-40%. It’s the fat molecules that join together in the whipping process to create the fat bubbles that essentially are whipped cream.
3. Sugar: Let’s face it, cream without sugar just kinda sucks. I like 3 tbsp per cup, but you can adjust to taste. The cream will be sweeter in a liquid form than when it’s actually whipped up.
4. Vanilla: It’s Whipped Cream’s BEST friend! Use REAL vanilla extract, no imitation is wanted here. You want a real smooth essence of flavor in your whipped cream that easily pairs with anything.
5. Speed: Start slow, this reduces splatter and allows time for those bubbles to begin developing and building a strong base for your whipped cream. You can begin to increase the speed once the cream starts to thicken and you start adding the sugar.