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Stop running to the store for Cool Whip, this homemade Whipped Cream is so much better! It’s real fresh cream without added preservatives or flavors, and it makes the perfect topping for your cakes, cobblers, and sundaes.
If you haven’t noticed, I’m kind of into my sweets! Homemade treats are the best, and once I tried making whipped cream on my own, I knew I could never have it any other way. It’s just the best! The best tasting, and the best for you too. Try this whipped cream on top of a cup of hot chocolate, along with your chocolate cake, or even on top of your pancakes!
Homemade Whipped Cream
If you have never tried whipped cream made at home, you have to get in your kitchen and whip some up right now! I’m not kidding when I say it’s a total game changer when it comes to literally every dessert with whipped cream in it. Are you a fan of fruit salad? You’re going to love it so much more with freshly whipped cream. Strawberries taste divine with this topping. Pumpkin pie will never be the same without homemade whipped cream once you try it.
All you need is heavy cream and vanilla. I like to add a little powdered sugar to sweeten it up a little bit. That part is totally optional. It’s nice to have it sweetened when you are eating it on something like a strawberry shortcake. There is no reason to be afraid of making whipped cream at home. Once you try it, you’ll realize how simple it is and never go back!
Ingredients
I am in love with making homemade whipped cream. It’s so simple, and if I know I’m making a dessert that should be topped with whipped cream, all I have to do is pick up a carton of heavy cream from the store. I share all of my tips below for getting the perfect cream every time. You can find the measurements below in the recipe card.
- Heavy Whipping Cream: Heavy cream is a must. It is obviously the main ingredient here! You need it to have a lot of milk fat to whip up correctly, so make sure to grab heavy cream.
- Powdered Sugar: Confectioners’ sugar is to sweeten up the whipped cream. It is amazing without it if you want to leave it out! The taste is delicious either way. Don’t use granulated sugar because you want your cream really smooth.
- Vanilla Extract: This adds extra vanilla flavor.
Homemade Whipped Cream Recipe
The key to homemade whipped cream is soft peaks. The heavy cream whips up to this really light whipping cream that isn’t quite like what you get at the store. It doesn’t have any extra ingredients, whiches makes it taste different than what the store-bought stuff from the freezer section. Trust me, you are going to love it so much more! You can even freeze leftovers so you don’t have to waste anything. You can put your whipped cream into a piping bag for a more finished decoration.
- Whip Cream: Add the cream, sugar, and vanilla to a stand mixer and use the whisk attachment to whip until you reach medium-stiff peaks. The cream shouldn’t be so stiff that the peaks stand up, but rather just stiff enough to maintain its shape but not stand up firmly.
- Add to Piping Bag: Add the cream to a piping bag to pipe on desserts or use a spoon to add dollops.
Tips for Making Homemade Whipped Cream
I think a lot of people assume that making whipped cream at home is harder than it is. It’s actually quite simple! And with these tips below, you will be able to make the perfect whipped cream every time!
- Chill Bowl: Chill your mixing bowl and whisk for an hour before making the whipped cream. Using chilled utensils along with having chilled cream will help the cream whip up much faster. If you are using a hand mixer, make sure to chill your beaters.
- Sweetness: If you prefer your whipped cream more or less sweet, feel free to adjust the amount of powdered sugar added. You could also use maple syrup to sweeten it instead for a more natural option.
- Stabilizers: If you would like to stabilize the whipped cream so it lasts a bit longer after being piped, add 1 tablespoon of instant vanilla pudding powder when you begin whipping the cream.
Storing Leftovers
Homemade whipped cream really is best served fresh. The longer it sits in the refrigerator, the more it deflates. You can store it in the refrigerator or freezer, and here are my tips for doing that.
In the Refrigerator: Cover the whipped cream tightly with plastic wrap and keep chilled until ready to serve, or up to 24 hours. The longer it sits, the more it will deflate. For best results whip it just before serving.
In the Freezer: Homemade whipped cream can be frozen, but it’s best to top whatever you are using the cream with before freezing. It will not maintain its shape if you freeze it, thaw it and then want to pipe it onto something.
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Add the cream, sugar, and vanilla to a stand mixer and use the whisk attachment to whip until you reach medium-stiff peaks. The cream shouldn’t be so stiff that the peaks stand up, but rather just stiff enough to maintain its shape but not stand up firmly.
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Add the cream to a piping bag to pipe on desserts or use a spoon to add dollops.
Serves: 2
Calories668kcal (33%)Carbohydrates20g (7%)Protein5g (10%)Fat64g (98%)Saturated Fat41g (205%)Polyunsaturated Fat3gMonounsaturated Fat16gCholesterol202mg (67%)Sodium49mg (2%)Potassium171mg (5%)Sugar20g (22%)Vitamin A2624IU (52%)Vitamin C1mg (1%)Calcium118mg (12%)Iron0.2mg (1%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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