My whipped cream recipe takes less than 5 minutes and tastes way better than anything you can buy at the store! Promise. Whipped cream from a bottle might seem simpler, but trust me when I tell you fresh, homemade whipped cream is so worth it! It’s outrageously creamy, light, and pillowy. For a vegan whipped cream, try this incredibly delicious coconut whipped cream.
Key Ingredients
Cream: For the firmest whipped cream that holds its shape, I use COLD “heavy cream,” “heavy whipping cream,” or “double cream.” These all have a fat content of 36% or higher, which means they will whip up nicely. Sweetener: I add powdered sugar, maple syrup, or honey. I find 1 to 2 tablespoons is perfect for 1 cup of cream. Vanilla: I love vanilla whipped cream, so I almost always add a splash of vanilla extract. This is optional, though! Salt: I firmly believe a pinch of salt makes just about anything taste better, including whipped cream. I add a tiny pinch of salt to the cream when I’m whipping it.
How to Make Homemade Whipped Cream
Making homemade whipped cream is easy and only requires two steps. First, chill your cream before whipping. The colder the cream, the better it whips, so I like to keep mine in the coldest part of my fridge. Then, whip the cream with a hand mixer on medium-high speed or use a stand mixer. Add vanilla and sugar for a sweetened cream. The whole process takes 2 to 3 minutes! Depending on how you plan to enjoy it, there are three stages of whipped cream to look for:
Soft peaks are when the cream is thick but doesn’t hold much of a shape. Soft peaks are ideal for folding the whipped cream into another mixture, like a mousse or batter. Medium peaks are when the cream holds its shape pretty well but is still soft. I love my whipped cream at this stage since it holds its shape well enough for dolloping on desserts and spreading onto cakes. Firm peaks are when the cream stands up and does not fall back onto itself. This stage is perfect for dipping, spreading, and piping.
If you accidentally overwhip your cream, I’ve got you covered! Over-whipping means your pillowy, creamy whipped cream becomes clumpy and curd-like. But you can fix it! Here’s how: Turn off your mixer and grab the carton of whipping cream from the fridge. With the mixer on LOW speed, pour a small amount of unwhipped cream into the bowl. Continue adding cream, a little at a time, until the over-whipped cream becomes light and fluffy again. You may need a couple of tablespoons or more (sometimes 25% to 50% of the cream you already used).
Ways to Use Whipped Cream
I love whipped cream as a fruit dip or topping. I’ve added it to my banana cream pie, this fresh strawberry pie, our blueberry cake, and more! It’s perfect dolloped onto scones, fruit salad, and coffee (try my pumpkin spice latte). My son LOVES whipped cream on his pancakes (these blueberry pancakes being his current favorite). 1 to 2 tablespoons powdered sugar, maple syrup, or honey 1 teaspoon pure vanilla extract, optional Small pinch fine salt, optional 2Pour the cold cream into a large mixing bowl and add optional ingredients (sweetener, vanilla, and salt). 3Begin to beat the cream with a hand mixer on low speed, and then increase the speed to medium-high as it starts to foam and bubble. Starting at a lower speed prevents the cream from splattering out of the bowl. 4Beat at medium-high speed until your desired thickness, 2 to 3 minutes. See our article for the three stages of whipped cream and their uses. 5If you happen to over-beat the cream and it turns into a clumpy mess, you can fix the broken whipped cream. With the mixer on low speed, add more unwhipped cream from the carton, a tablespoon at a time, until it becomes fluffy again. 6Store covered in the refrigerator for 24 hours. If the cream deflates, use a whisk or hand mixer to whip it again.
