Description
Learn how to make luscious homemade whipped cream with this simple recipe. Your whipped cream will turn out perfectly every time. This recipe yields about 1 cup of whipped cream.
Ingredients
-
1/2 cup heavy cream
-
2 tablespoons confectioner sugar
-
1/2 teaspoon vanilla extract (or flavoring of choice)
Instructions
- Chill for best results: Place your mixing bowl (glass, ceramic, or stainless steel) and beaters in the freezer for at least 15 minutes.
- Combine the chilled heavy cream, sugar, and vanilla extract in your chilled bowl. Start whipping with a hand mixer at low speed, gradually increasing to medium. (Patience is key—don’t go high too quickly.)
- Continue whipping until the cream nearly doubles in volume. It may seem like nothing is happening at first, but it will progress quickly:
- Soft peaks: Cream is soft, swirls hold lightly—perfect for topping desserts like pies.
- Medium peaks: Holds swirl marks better and is great for dolloping on desserts or making ahead.
- Stiff peaks: Holds shape firmly, ideal for hot drinks or piping. Don’t overdo it or it will turn into butter!
- Use whipped cream as desired.
Notes
Whipped Cream Tips
- Volume: Whipped cream doubles in size. 1 cup cream = ~2 cups whipped cream.
- Equipment: Hand mixer, immersion blender, or by hand (arm workout guaranteed!).
- Chilled: Cold cream, bowl, and beaters = faster, more stable whipping.
- Sweeteners: Confectioner’s sugar works best; alternatives: maple syrup, agave (fold gently after whipping, max 2 tbsp). Avoid date or coconut sugar—they won’t dissolve properly.
Cooking with Kids
Whipped cream is perfect for little helpers:
- Kids can pour cream, measure sugar, and watch the whipping process (science + math!).
- Older kids can use a hand whisk or small mixer with supervision.
- Let them add fun flavors: cocoa, cinnamon, or chocolate chips.
- It’s messy—but oh so fun!
Storage
- Can be made hours in advance (slightly under-beat).
- Refrigerate, covered, up to 5 days.
- If separated, gently whisk back together.
-
Whipped cream may lose volume over time; lightly re-whip if needed.
Over-Whipped?
- Grainy and separating? Chill 30–60 minutes and stir gently.
- Immediate fix: fold in a few tablespoons more heavy cream.
- Can’t save it? Turn it into sweet butter with a pinch of salt.
- Prep Time: 10 minutes
- Category: Dessert / Topping
- Method: Whipping
- Cuisine: American / Classic
Nutrition
- Calories: 473
- Sugar: 19
- Sodium: 33
- Fat: 43
- Saturated Fat: 27
- Carbohydrates: 20
- Protein: 3
- Cholesterol: 134