Easy Homemade Whipped Cream Recipe
Don’t get me wrong, the spray can is fine in a pinch, but when you taste the sweet softness of freshly whipped sweet cream – OH BABY. Plus, this easy homemade whipped cream comes together so quickly.
My mom recently made whipped cream for the first time, and she said, “Wait, so that’s all it takes to make whipped cream?” Yep! There’s nothing better on top of your favorite berries, sandwiched between cake, crepes, or pavlova layers, or dolloped on top of a hot chocolate. An easy classic to wrap into your basics belt.
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WHAT IS WHIPPED CREAM?
Also known as chantilly cream, whipped cream forms when you beat heavy cream, which has enough fat to trap air bubbles as you whisk. The fat molecules stick together and create a kind of web that holds those bubbles in place, turning the cream from liquid into a light, fluffy foam. That’s why you need heavy cream—not milk or lighter creams—to get that perfect texture. Just be careful not to overwhip, or you’ll end up with butter instead!
Depending on the recipe, some like to whip with granulated sugar, while others (like me) prefer powdered sugar. Both bring a little sweetness, which you can easily adjust to your liking.
This homemade whipped cream, in particular, has been flavored with a splash of vanilla, but can be easily adapted based on your flavor preferences (or omitted completely). This whipped chantilly cream can also serve as the base for fillings, like the cream on top of this Lime Olive Oil Cake (for my key lime lovers!) or in between the chocolate layers of my favorite Black Forest Cake.
How do you know when your whipped cream is ready? This will depend on how you are using it. If you are dolloping it on top of fresh fruit, simply whip until it has just thickened, but still might slightly fall off the spatula. If you need it a little stiffer, you can whip until peaks have formed, and hold without flopping over. Just be careful not to overwhip your cream, which is when it will start to separate, become grainy, and taste greasy.
INGREDIENTS
- Heavy cream: Provides the fat needed to whip and hold shape
- Powdered sugar: Sweetens and helps stabilize slightly, since it contains a bit of cornstarch
- Vanilla extract: Adds flavor depth and warmth
Can I make whipped cream without a mixer? Absolutely! All you need to make homemade whipped cream is a whisk and a bowl. You can whisk in a circle, side-to-side, or a combination, until your whipped cream is thickened to your desired consistency.
HOW TO MAKE HOMEMADE WHIPPED CREAM?
Combine all the ingredients in a mixing bowl. You can use a mixer or whisk by hand to make your whipped cream.
If using a whisk, begin manually whisking either from side to side or up and down—this method helps whip the cream effectively without the extra effort of circular motion. If using a mixer, beat the cream on a medium-low speed.
As you mix, the cream will start to look shiny and glossy. Once it thickens to a soft but no longer liquid consistency, switch to a spatula and gently stir to reach your desired final thickness. You can keep whisking, but be careful not to overwhisk, or your whipped cream will start to become grainy (and greasy).
3 reasons you’ll love this easy whipped cream
TIPS & VARIATIONS
- Be careful not to overwhip your homemade whipped cream. Did you know that butter is made by whipping cream for a longer period of time? If you whip your cream too long, it will start to become grainy and the taste will be greasier.
- If you want whipped cream to top fruit, just whisk it until it thickens but still plops off the spatula. For a little more stable whipped cream, you can whisk until peaks form. Keep in mind that If you’re adding it to a piping bag, that will add more air into your homemade whipped cream, so you don’t have to whisk it as long.
- You can omit the vanilla extract if you prefer or easily substitute for another flavor. Coconut, peppermint, or almond work great – though they may be stronger flavors than the vanilla, so start with a smaller amount, taste, and add more if needed. You can also add in other ingredients for unique flavors and textures, like in this Easy Blackberry Pie with Marshmallow Whipped Cream!
BEST WAY TO STORE HOMEMADE WHIPPED CREAM
Your homemade whipped cream can be stored in the fridge for up to a week. It may separate slightly as it sits, no worries though, just give it a quick whip with a whisk if needed.
I don’t recommend storing your whipped cream in the freezer, as it will likely change the texture of your cream. This could make it more grainy and less smooth.
MORE WAYS TO USE WHIPPED CREAM
Besides topping your favorite fruit with whipped cream for a yummy treat, there are so many ways to use homemade whipped cream. Make this single-serve S’mores Hot Chocolate and top with a dollop of whipped cream. Get a little fancy (but still easy!) with these mini Strawberry Choux cakes, a simple choux pastry filled with whipped cream and strawberries. Grab some store-bought puff pastry and make these Peach-Basil Puff Pastry Tarts in no time!
EQUIPMENT YOU’LL NEED
Equipment
- Whisk or hand mixer
- Spatula
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
Ingredients
- ¾ cup Heavy Cream
- 2 ¾ tbsp Powdered Sugar sifted
- ½ tsp Vanilla Extract
Instructions
- Combine all ingredients in a bowl. Using a hand whisk, manually whisk from side to side or up and down. This whips without the extra effort of going round and round! You can also use an electric mixer, just be careful not to over mix!
- Your cream should become shiny and glossy as you whip.
- Once cream becomes decently thick – still “soft” but not liquid – use a spatula to lightly stir for final thickness
