Homemade Whipped Cream Recipe
How to Make Whipped Cream at Home
Wondering how do you make whipped cream at home? You’ve found the right spot! It’s so easy to make and you can use if for topping your pies, parfaits, anything really! You literally use heavy cream for whipping!
What ingredients do I need to make homemade whipped cream?
- Heavy whipping cream
- Confectioners sugar
- Vanilla Extract
I used the clear vanilla extract to get the pretty white color.
FAQs:
- Can I make this whipped cream in advance?
Yes, you can! I do recommend using it right away for the best texture and consistency. However, the whipped cream tastes and looks delicious a few days later in an airtight container in the refrigerator.
- What is the difference between soft peaks and stiff peaks?
Great question! Soft peaks are when the mixture forms a peak, but the top of the peak isn’t strong enough to stand to a point causing the point to gently fold over. Stiff peaks are when the peak can stand strong and the point continues to hold its point without any collapse.
- What do I do if I accidentally over whipped the whipped cream?
If the mixture begins to get too thick or lumpy from over whipping, add a splash of the heavy cream to the mixture and slowly continue mixing just long enough until it is mixed in. If you mix much longer, it will become thick again.
- Can I use this whipped cream recipe and add flavors to it?
Absolutely! For chocolate flavored whipped cream, I recommend adding 1-2 teaspoons of cocoa powder along with the ingredients. For a citrus flavored whipped cream, 1-2 teaspoons of lemon or orange juice, possibly with 1-2 teaspoons of lemon or orange zest.
Homemade Whipped Cream
Ingredients
- 1 cup heavy whipping cream be sure it is cold
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract I recommend clear vanilla for the perfect white color.
Instructions
- Before making the whipped cream, chill your mixing bowl and whisk or beaters in the freezer for 10-15 minutes. Chilling the equipment will help the cream form quicker.
- In the chilled mixing bowl, pour in the heavy cream, confectioners’ sugar, and vanilla extract in and mx on medium for about 3-4 minutes. You want the mixture to be smooth, creamy, but not thick and lumpy. You’ll want the mixture to be able to form soft peaks.
- Use your homemade whipped cream to top pies, hot chocolate, pancakes, or your favorite desserts.
- Store any unused whipped cream in an airtight container in the refrigerator.
Notes
● If you are needing a firmer texture, continue whipping until stiff peaks form, rather than the soft peaks. This should only be an additional 15-30 seconds more.
