Make beautiful homemade whipped cream every time with only 2 ingredients and 5 minutes of time. Then finish off your favorite desserts with a dollop or two or pipe it into pastries or on trifle! This recipe is so easy and foolproof, there’s no need to buy it at the store.
There are so many dessert recipes on my website that say, “top with a dollop of homemade whipped cream” like my Jello Pie and Chocolate Mousse (because OF COURSE. I mean, so many desserts should be adorned with that finishing touch.)
Today I’m sharing how to make homemade whipped cream in its simplest form, with some tips to make it foolproof. You only need heavy cream, sugar, and 5 minutes. It’s so easy!
Tips for making homemade whipped cream
Even though this recipe could not be more simple, there are some tips to making sure your whipped cream has optimal results.
- Your heavy cream needs to be very cold. Whipping the cream makes air bubbles. With cold cream, these bubbles are held intact by a web of tiny fat particles, which allow the cream to eventually get light and fluffy, with great volume. When cream is warm, the fat particles collapse, so the cream can’t whip up fully.
- For maximum volume and the best texture, chill the mixing bowl and electric beaters, too. This can help ensure that your cream stays cold throughout the whipping process.
- Start whipping slowly and then increase the speed. Using an electric mixer, begin whipping the cream on medium, then increase the speed to high. This “trains” the cream to hold its shape and makes a whipped cream that will last longer in the refrigerator.
- Don’t over-beat your cream. Whipping the cream for an extended period, produces irregular clumps and a curd-like texture. As soon as the beaters start to leave tracks in the cream, be alert; you’ll soon have soft peaks!
Soft peaks or Stiff peaks?
Whipping your cream to soft peaks or stiff peaks is usually a matter of personal preference and also what you’ll be using it for.
Soft peaks are really nice for tapioca pudding or angel food cake, while stiff peaks are better for spreading over a chocolate pie. If you’ll be piping the whipped cream onto a cheesecake or into a pastry, you’ll want to make sure it’s stiff enough to stand on its own.
Once the whipped cream has the consistency you’re looking for, stop mixing and use it as soon as possible.
Use Heavy Whipping Cream
Heavy whipping cream is what you want when making homemade whipped cream, as opposed to regular whipping cream, which doesn’t have as much milk fat. Heavy whipping cream whips up creamier and holds its shape really well for piping.
Granulated sugar or Powdered sugar?
You can use either granulated or powdered sugar for whipped cream. I have a preference toward powdered sugar because it dissolves quicker, it’s more stable, and I just love the taste!
Adding in flavors
Once you’ve got the basic whipped cream down, it’s fun to play with different flavoring. The options are practically endless, but these are a few of my favorites!
- Extracts – 1/2 teaspoon vanilla or 1/4 teaspoon peppermint
- Spices – 1/2 teaspoon ground cinnamon
- Liqueurs – 1/2 tablespoon Kahlúa or coconut rum
- Citrus – 2 teaspoons finely grated lemon or orange zest
Can Homemade Whipped Cream be Made Ahead of Time?
Homemade Whipped Cream will keep in the refrigerator for a couple days. However, I do recommend using it shortly after it’s made. The longer it sits, the more it will deflate. If it does lose some volume, you can usually fix it with a whisk to thicken it back up. Always keep the whipped cream in a tightly covered container in the refrigerator.
How to Make Stabilized Whipped Cream
It’s best to serve homemade whipped cream right away, but sometimes you need to make it in advance. I get you. That’s where stabilized whipped cream comes into play. An additional ingredient is needed to help it last longer in the refrigerator. My preference is cream of tartar because it doesn’t effect the taste. For each cup of heavy whipping cream, add 1/4 teaspoon of cream of tartar along with the sugar when whipping.
How to Fix Over-beaten Whipped Cream
Whoops, you accidentally beat the whipped cream too much! Don’t despair (yet!) – you might be able to fix it. Add a couple tablespoons of cold cream and whisk it in by hand. This should bring it back to soft peak consistency. If you’ve really over-beaten it to the point of curdling, unfortunately you might have to start all over.
What if I don’t have an electric mixer?
You can make whipped cream without a mixer by whisking by hand, but just know it can take a looooong time (10 minutes or more) and your arm will be sore afterward! Another alternative is shaking all the ingredients in a tightly covered jar until thick! You’ll want to loosen the lid a few times to release some of the pressure that forms. I’ve done this with my kids and it’s actually fun!
What to use whipped cream for
Now that you’ve got your homemade whipped cream, put it to use on some of my favorite desserts!
How to make homemade whipped cream
Homemade Whipped Cream
- 1 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- Chill your mixing bowl and beaters in the freezer for about 15 minutes.
- Place the cold heavy whipping cream and powdered sugar in the cold bowl, and using (either a handheld mixer or stand mixer with the whisk attachment), beat on medium speed to start and then increase speed to high until the cream has thickened and soft peaks form.
- If you want to achieve stiff peaks, continue mixing for another minute or two (being very careful not to over-beat!) until the whipped cream is stable enough to stand on its own.
- Use to your desire and enjoy!
- This is best used the same day it's made, however it can be stored in a tightly sealed container in the refrigerator for up to two days.
- For tips, variations, and frequently asked questions, please refer to the full article.