Easy Whipped Cream Recipe
I love making homemade whipped cream; it’s so good on its own with some fruits on the side, or it can be the perfect finish to so many desserts, taking them up a notch. With just three ingredients and a few minutes, light and pillowy magic happens.
This is such a basic recipe that will make your life so much easier. Homemade whipped cream tastes so much better than store-bought, and it’s also budget-friendly. I love adding large spoonfuls to homemade hot chocolate, ice cream bowls, and strawberry pie.
Table of contents
Whipped Cream is an essential finish to a lot of desserts, instantly elevating them with its creamy and fluffy texture and mild vanilla flavor. There are a few tricks I follow to get the best stiff texture. I make sure to use cold heavy cream, and I also chill the bowl and the beaters.
If you need to add it to a cake, I recommend making stabilized whipped cream, and if you want to serve it with some strawberries, I prefer chocolate whipped cream. When I make pumpkin desserts, I add a dash of cinnamon and nutmeg and make spiced whipped cream, which is absolutely delightful on a cup of pumpkin spice latte. As you can see, this base recipe opens the door to so many delicious variations.
Why you will love this recipe
- Just three ingredients: All I need for this recipe are three things I already have in my kitchen.
- It only takes 10 minutes to make: If I want some whipped cream, I can make it in less than 15 minutes!
- The kids can make it: Anyone can make it. Even the kids, and they love licking the beaters!
- So many uses: I like to use whipped cream on so many things, from beverages to pastries, or to top ice cream.
What you will need
- Wet ingredients: I use very cold heavy whipping cream with above 36% fat.
- Sweetener: I use powdered sugar because it melts fast without heat, and the cornstarch helps stabilize the whipped cream.
- Flavoring: I also add pure vanilla extract to make it taste richer and more complex.
How to make
Chill the utensils: First, I chill the metal bowl and beater blades in the freezer for 20 minutes, and the cream in the fridge for several hours.
Mix it up: Then, I pour the chilled heavy cream into the bowl with the vanilla and sugar before whipping it on medium-low for about a minute, or until it has slightly thickened.
Make stiff peaks: I continue to whip it, increasing the speed to high, until I get stiff peaks. This should only take about a minute, so keep an eye on it.
Use it right away: It is best to use it right away or store it in the fridge in an airtight container to stay cold.
Expert tip
The different stages of whipped cream
There are three stages of whipped cream. Soft peaks are when the cream is very thick but will not hold its shape. It is suitable for mousse or fruit salad. Medium peaks are when the cream will hold its shape for a minute or two and works well on desserts or cake. Stiff or firm peaks are when the cream stands up and does not fall onto itself. It is suitable for piping and dipping as well as pies, cakes, and beverages. There is another type of whipped cream, stabilized whipped cream, that has its own recipe, with different ingredients.
More tips to consider:
- Be sure to get heavy cream with at least 36% fat.
- Whipping cream and heavy cream make suitable bases for this recipe, but the latter has at least 6% more fat content than the former. With this, the heavy cream will make sturdier peaks than whipping cream.
- Do not overwhip the cream. This will make it curdled.
- Make sure the cream, bowl, and beaters are cold.
- Use pure vanilla extract. The imitation vanilla has a bitter aftertaste and makes a big difference in this recipe.
- If using granulated sugar, add it at the beginning. If using powdered sugar, add it after soft peaks have formed.
Recipe variations and add-ins:
- Flavored whipped cream: I can add any extract to flavor this whipped cream, like mint, orange, almond, or even Bavarian cream.
- Make it boozy: Another way to enhance the cream’s flavor is to add a bit of rum or bourbon.
- Infuse the cream: Rather than just adding the flavoring to the mixture, flavoring the heavy cream with cinnamon or lemon zest would also be delicious.
- More stability: To make the whipped cream more stable, I add a teaspoon of gelatin to the mixture with sugar and vanilla.
- Crumbled chocolate: Top with crumbled chocolate for a delicate chocolatey flavor.
Serving suggestions:
One of my favorite ways to serve whipped cream is with my strawberry shortcakes. The fluffy pillows are perfect for the sweet strawberries and light, spongy little cakes. These are so easy to make with fresh strawberries and drop biscuits, and the whipped cream makes it taste just right. It is also an excellent topping for my creamy sweet potato pie cupcakes, which I love to serve as desserts and snacks during the holidays.
To make my daughter’s favorite birthday cake, the unicorn cake, I have to use my whipped cream for the topping. The filling, made with strawberry and vanilla pudding, white chocolate, and sweetened condensed milk, is delightful. I also like to put it on top of just about any pie, especially pumpkin pie. I have several pumpkin pie recipes, but my Instant Pot pumpkin cheesecake is my favorite, topped with seven piles of fresh whipped cream.
How to store leftovers:
- Refrigerate: I put whipped cream in a sealed container in the fridge, and it will stay fresh for up to three days. If it shrinks, it can be whipped up again in seconds.
- Freezing: I like to freeze mine in a freezer bag and then pipe it out by cutting off the corner when I am ready to use it.
- Defrost: Thaw overnight in the refrigerator for the best texture.
Frequently asked questions
Either one can be used, but I prefer powdered sugar because it dissolves faster without heat. Also, powdered sugar contains cornstarch, which helps stabilize it and keep its shape longer. Some people like the cleaner flavor and mouthfeel of granulated sugar.
It could be from overwhipping, which breaks down the fat and releases liquids. But it is more likely because the cream is not cold enough. I usually refrigerate my heavy cream the night before and leave it there until I am ready to use it. Also, I place the stainless-steel bowl and beaters in the freezer for 20 to 30 minutes before using them. Everything needs to be cold before using it for this to work well. Sometimes, I even place my bowl on top of a bag of frozen peas while I am beating the cream.
I spoon my cold whipped cream into a freezer bag and put it into the freezer. However, it can also be stored in a sealed bowl, similar to Cool Whip. I use a bag because it can be laid flat, taking up less room. Then, it can be stored for up to three months. When I remove it, I let it thaw in the fridge overnight and then whip it in a cold bowl with cold beaters to make it fluffy again.
If the whipped cream starts getting lumpy, it is probably overwhipped. Stop mixing and get your cold heavy cream out of the fridge. Put the mixer back on low and pour a little bit of cream into the bowl, mixing just a bit. Please continue to do this, adding a little at a time, until it starts becoming light and fluffy again. It may take a couple of tablespoons or more.
Use whipped cream in:
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How to Make Whipped Cream
Ingredients
CLASSIC WHIPPED CREAM:
- 1 1/2 cups heavy whipping cream chilled
- 4 tablespoons granulated sugar or powdered sugar
- 1/4 teaspoon vanilla extract optional
Instructions
CLASSIC WHIPPED CREAM:
- Place a large glass or metal mixing bowl and the mixer beater blades in the freezer for 5 to 10 minutes.
- Pour the cold cream into a chilled bowl. Then, add sugar and vanilla extract.
- Begin whipping the mixture on medium-low speed for about 1 minute, or until it thickens slightly.
- Increase speed to high and whip until stiff peaks form and the cream holds its shape, for about 1 minute.
- Use right away or store in refrigerator in an airtight container.
Video
Notes
The different stages of whipped cream
There are three stages of whipped cream. Soft peaks are when the cream is very thick but will not hold its shape. It is suitable for mousse or fruit salad. Medium peaks are when the cream will hold its shape for a minute or two and works well on desserts or cake. Stiff or firm peaks are when the cream stands up and does not fall onto itself. It is suitable for piping and dipping as well as pies, cakes, and beverages. There is another type of whipped cream, stabilized whipped cream, that has its own recipe, with different ingredients.More tips to consider:
- Be sure to get heavy cream with at least 36% fat.
- Whipping cream and heavy cream make suitable bases for this recipe, but the latter has at least 6% more fat content than the former. With this, the heavy cream will make sturdier peaks than whipping cream.
- Do not overwhip the cream. This will make it curdled.
- Make sure the cream, bowl, and beaters are cold.
- Use pure vanilla extract. The imitation vanilla has a bitter aftertaste and makes a big difference in this recipe.
- If using granulated sugar, add it at the beginning. If using powdered sugar, add it after soft peaks have formed.