Take on your family’s favorite part of dessert by learning how to make this easy homemade whipped cream recipe! It’s the perfect topping to cut out extra ingredients, and extra cost, when you add this recipe to your holiday routine!
Why Should I Make Whipped Cream from Scratch?
When purchasing the store-bought stuff, you’re mostly paying for the can and the air inside the can… not so much the actual topping.
If you don’t know, a grocery store bought can of the popular whipped cream costs $0.48 per ounce and contains:
“Cream, Water, Sugar, Corn Syrup, Nonfat Milk, less than 2% of: Mono- and Diglycerides, Natural Flavor, Carrageenan. Propellant: Nitrous Oxide.”
Making this easy whipped cream recipe costs only $0.15 per once, and it contains only 3 simple ingredients! To me, the simplified ingredients alone make it the best homemade whipped cream recipe.
Fast, easy, less than half the cost, and much more simple ingredients are the benefits of making your own whipped cream from scratch to top your favorite desserts.
What You’ll Need to make this Easy Homemade Whipped Cream Recipe
- Large mixing bowl
- Electric mixer (either a hand mixer or stand mixer) with beaters or whisk attachment
- Heavy Whipping Cream
- Powdered Sugar/confectioners’ sugar or maple syrup – avoid using granulated sugar as it won’t incorporate well.
- Vanilla extract
How to Make this Easy Homemade Whipped Cream Recipe
For the best results, put your beaters and mixing bowl into the freezer while you prepare your ingredients. This ensures that all surfaces touching your whipping cream, as it is whipped into whipped cream, are cold. Keeping the cream cold helps to speed up the process and yields a better result.
Begin by preparing your ingredients. Measure out the heavy whipping cream, vanilla, and the sweetener you wish to use (either powdered sugar or maple syrup). Be sure that you’re working with cold heavy cream, not room temperature.
When you are ready, pour your cup of heavy whipping cream into the cold bowl.
Begin to whip the cream on low speed, working up to medium speed, then medium-high speed. It’s not hard to over beat the whipped cream, resulting in an undesirable texture. I find that when mixing on high, it’s easy to miss the signs before ending up with broken whipped cream.
Watch the changes in texture carefully, and if you are unsure, stop your mixer, scrape your bottom and sides of the bowl, and taste your whipped cream.
The heavy whipping cream will begin to have a froth at the edges, then the entire surface, before changing texture as air is incorporated into a whipped cream with soft peaks.
Continue to whip the cream on medium-high speed until medium peaks form.
Medium peaks occur when you lift the beater and the tip of the whipped cream may curl down, but the whipped cream still holds the majority of its shape.
I find the whipped cream is done after about 3-4 minutes of mixing and will form more stiff peaks.
Scrape the sides of the bowl and the bottom of the bowl and give it one more gentle mix before serving.
How do I Fix Broken or Over-Whipped Whipped Cream?
If this is your first time making your own whipped cream, it’s possible that you might end up with broken whipped cream instead of the perfect whipped cream.
Don’t worry! There’s an easy fix.
Simply turn your mixer back on to medium-low speed while you pour a slow stream of cold whipping cream into the bowl as it mixes.
If you don’t have any more whipped cream, use very cold milk.
Watch your broken whipped cream as it incorporates the new addition of cold cream and the texture changes back to the perfect whipped cream!
What do I Serve Homemade Whipped Cream With?
Homemade whipped cream will last in an airtight container in the fridge for about one week. It may lose some of its firm peaks as time goes on, but the flavor will be the same!
- Muffin tin mini pies
- Homemade crepes with fruit
- Fresh fruit
- Latte with pumpkin creamer
- Latte with peppermint mocha creamer
- Strawberry shortcake
- Apple Pie
- Pumpkin pie
- Any of your favorite desserts!
- 1 Cup heavy cream
- 2 Tablespoons powdered sugar
- 1/2 tsp vanilla
- Put your beaters and mixing bowl into the freezer while you prepare your ingredients. This ensures that all surfaces touching your cream, as it is whipped into whipped cream, are cold. Keeping the cream cold helps to speed up the process and yields a better result.
- Prepare your ingredients. Measure out the heavy whipping cream, vanilla, and the sweetener you wish to use (either powdered sugar or maple syrup).
- Pour the heavy whipping cream into the chilled bowl.
- Whip the cream on medium speed, working up to medium high. It's not hard to over beat the whipped cream, resulting in an undesirable texture. I find that when mixing on high, it's easy to miss the signs before "breaking" your whipped cream.
- Continue to whip the cream on medium high until medium peaks form.
- The whipped cream is done after about 3-4 minutes of mixing.
- Powdered sugar can be subbed for maple syrup
- Cooling the tools before hand speeds up the whipping process
- Medium peaks occur when you lift the beater and the tip of the whipped cream may curl down, but the whipped cream still holds the majority of its shape.