Homemade Whipped Cream: A Fresh Twist on Desserts
Learn how to make a light and fluffy homemade whipped cream in no time, using just a handful of simple ingredients. Discover how you can easily add your favorite flavors and top your desserts for a homemade touch.
Things You'll Need
Click items to mark them as ready before you begin
- Ingredients:
- 1 cup (227g) heavy cream
- 3/4 teaspoon Pure Vanilla Extract, optional
- 2 to 4 tablespoons (14g to 28g) confectioners' sugar*
- Adjust the sweetness to pair with your dessert or leave out the sugar altogether for a creamy, pure-dairy flavor.
- 01
Chill (whisk & large bowl) for Perfect Whipped Cream
Refrigerate or freeze a whisk and a large bowl (preferably metal) for at least 5 minutes. (For details on how to make this whipped cream recipe in a stand mixer, see “tips,” below.)
- 02
Whip Up the Cream and Vanilla
Alright, take the bowl and whisk out of the fridge. Now, pour in the heavy cream and add a dash of vanilla. Gently hold the bowl with your dominant hand and give it a quick back-and-forth whiz with the whisk. Keep it up for about 20 seconds, and you'll start seeing those little bubbles pop up on the surface. Easy peasy!
- 03
Sift Confectioners' Sugar into the Cream
- 04
Whisk Confectioners’ Sugar and Cream for Sweet Results
Here’s how you can whip up some delicious homemade whipped cream:
- Tilt the bowl and start whisking the cream and confectioners' sugar in small circular motions.
- Keep going until the mixture gets thick and puffy, which usually takes 60 to 90 seconds.
- Lift the whisk out, turn it upright, and check the peaks. If they droop, keep going for about another 15 seconds and check again.
- Whisk until you get stiff peaks that stand straight up and don’t slump over.
- If it starts to get lumpy or thickens too much, stop whisking.
- 05
Immediately portion the whipped cream onto your dessert of choice or use as desired
Whipped cream is best enjoyed right after it’s made, but leftover this project can be refrigerated for up to 24 hours.
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