Learn how to make homemade whipped cream with heavy cream today. This easy recipe will give you the lightest, tastiest whipped cream ever for topping all of your favorite desserts as we approach the holiday season ahead.
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I know many of you will be thinking of the holiday season ahead very soon. Even the procrastinators out there will inevitably have it on their mind since all the holiday commercials and advertisements have rolled in.
If you walk into any home decor or craft store right now you will already see plenty of Thanksgiving, Christmas, and Hanukkah items.
One thing I look forward to about the changing seasons and the holidays in general is the fact I spend more time in the kitchen, specifically baking.
I am the dessert queen and love to try new recipes out, some from other bloggers and some I create my own. The holidays and the cooler weather are the perfect excuse for me to get the oven on and get my hands in some dough for something extra sweet and tasty.
I’m sure your family probably has similar traditions, whether it’s baking all from-scratch pies for Thanksgiving, crafting homemade candies to hand out to friends before Christmas, or decorating cookies with the little ones on Christmas Eve to leave for Santa.
Thankfully, I have all the details on how to make a super easy (and much better than store bought) whipped cream from scratch. This goes on so many different desserts and is so cozy to top on coffee or hot chocolate, too.
Nothing beats homemade in our home. Although sometimes we do opt for convenience, I almost always try to go the homemade route when I can. I prioritize it.
Homemade doesn’t have to mean complicated or time consuming, though.
Which is why I want to show you how easy it is to whip up this whipped cream before the holidays roll around this year.
Join me today for a few tips and ideas on using this fluffy concoction, plus the complete recipe for how to make homemade whipped cream with heavy cream. It is so delicious!
How long will the whipped cream stay good for?
Typically, homemade whipped cream is only stable for a short amount of time. There aren’t additives and preservatives like the ones found at the grocery store. Any leftover whipped cream will be good for only about 24 hours or so in the refrigerator. After this it may begin to lose its shape and “melt.”
Can I add anything for a customized flavor?
Yes. Here are some popular add-ins to this homemade whipped cream recipe:
- Cinnamon
- Almond or peppermint extract (instead of vanilla)
- Food dyes, for color
- Cocoa powder
What recipes can I use this on?
- Cheesecake
- Pies
- Ice cream
- Cake and cupcakes
- Trifles
How To Make Homemade Whipped Cream with Heavy Cream
Tools | how to make homemade whipped cream with heavy cream
Electric mixer (I use this hand mixer HERE and love it!)
Mixing bowl (with lid for storing)
Rubber spatula
Ingredients | how to make homemade whipped cream with heavy cream
Heavy Cream – Heavy cream adds a rich flavor and creates a thick, fluffy whipped cream.
Powdered Sugar – Powdered sugar is the preferred sweetener because it combines with heavy cream well. Granulated sugar is too grainy for this recipe. However, if you prefer a less-sweet whipped cream, leave this out. It is still delicious and flavorful!
Salt – Use sea salt or table salt to enhance the flavor.
Vanilla Extract – Add real vanilla extract to give the whipped cream a full-bodied flavor.
Steps | how to make homemade whipped cream with heavy cream
Start by measuring and pouring the heavy cream, powdered sugar, vanilla, and salt into a mixing bowl.
Turn on the electric mixer to medium speed and begin mixing the ingredients for several minutes.
Once the cream begins to thicken, after about 3 minutes of mixing or so, check for medium peaks. It may take another minute or two to reach desired results.
Whipped cream will be sturdy and hold its shape once it is finished.
Top desserts with the whipped cream and store any extra, covered in the refrigerator, for a day or so.
Tips for Success | how to make homemade whipped cream with heavy cream
Do not overmix the whipped cream. Overwhipping will create a curdled effect in the cream. It may also become grainy. Watch the cream carefully as you go. It goes from whipped to over whipped in just a minute or two.
Use cold heavy cream. The colder it is, the easier it is to whip. If your kitchen is a bit warm, try to freeze the beaters and the mixing bowl prior to using. Just 15 minutes in the freezer will keep them cool enough.
Whip the cream on medium speed. This can help prevent overmixing and allows you enough time to stop and assess the texture and peaks every so often.
Look for medium peaks. Whipped cream is done when you lift the beaters and the cream has soft, medium peaks. They should be semi-sturdy and hold their shape. Drooping indicates it needs a bit more time of whipping.
Sometimes, pure vanilla extract (especially homemade) can prevent heavy cream from stabilizing and taking the shape it needs. If you find the cream getting frothy but not quite whipped after several minutes of mixing, add 2 tbsp of cornstarch to the cream and continue to whip. This will thicken and stabilize it.
More Dessert Inspiration
Chocolate Oatmeal No-Bake Cookies
Classic, Fluffy Cinnamon Rolls
Refined Sugar Free Hot Chocolate
Bursting with Peaches Peach Crumble
How to Make Homemade Whipped Cream with Heavy Cream
Equipment
- measuring cups and spoons
- electric mixer
- mixing bowl
- rubber spatula
Ingredients
- 1 pint heavy cream 2 cups
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
- 1/4 tsp salt
Instructions
- Start by measuring and pouring the heavy cream, powdered sugar, vanilla, and salt into a mixing bowl.
- Turn on the electric mixer to medium speed and begin mixing the ingredients for several minutes.
- Once the cream begins to thicken, after about 3 minutes of mixing or so, check for medium peaks. It may take another minute or two to reach desired results.
- Whipped cream will be sturdy and hold its shape once it is finished.
- Top desserts with the whipped cream and store any extra, covered in the refrigerator, for a day or so.
