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Easy Whipped Cream Recipe

I know it may be shocking to people who have seen my recent, healthy posts, but I love whipped cream. I’m not talking about that funny stuff from a can or the whipped vegetable oil in a tub – I mean real whipped cream that transforms even the simplest dessert of plain strawberries into a decadent treat. Thanksgiving and Christmas aren’t far off, and whipped cream is a must-have at the holiday dessert table. Uh…dinner table, I mean. It’s also perfect for fresh spring and summer berries, so it’s really a year-round recipe! Making your own whipped cream is remarkably easy, and can actually cost less than purchasing pre-made whipped topping. Oh, and it won’t deflate and shrivel up after you plate your dessert. Excited yet? Check out this simple recipe!

Easy Homemade Whipped Cream (won't deflate after plating!)

It may sound weird, but ‘heavy cream’ actually whips up far better than cream marketed as ‘whipping cream.’ It has a higher fat content, which is part of why it whips up so nicely. The other key to reliable whipped cream is chilling your bowl and whisk for at least 10 minutes ahead of time in the freezer- the colder the better.

Easy Whipped Cream Recipe
Prep time: 
Total time: 
 
Ingredients
  • 1 cup of heavy cream
  • 2 tablespoons of white sugar
  • ½ a teaspoon of vanilla extract
Instructions
  1. Place a metal bowl and whisk, or whisk attachment for an electric mixer, in the freezer for at least 10 minutes.
  2. Remove the bowl and whisk from the freezer, add all three ingredients, and whisk. If you're using an electric mixer, start on medium-low power, and whisk until the cream starts to form soft peaks that dissipate when you stop whisking. Then increase the speed slightly, or just keep whisking if you're working with a hand whisk.
  3. Continue whisking until the whipped cream forms hard peaks, or peaks and ridges that don't go away when you stop whisking, and then stop. You can over whisk whipped cream and make it deflate! When you're using hand whisk, you should be whisking for about 3 minutes total. It should take slightly less time with an electric mixer. You can see an example of peaks that last in the photo below.
  4. Serve and enjoy!

 

This whipped cream can be made ahead of time and stored in the fridge for a day or two. Make sure there is as little air space as possible in the container to prevent unnecessary dehydration and don’t just put an uncovered bowl of whipped cream in the fridge or it will end up tasting like fridge! If it needs a quick revitalization, you can whisk it a little bit after taking it out of the fridge, just don’t whisk it into submission or it will begin to collapse.

I know those whipped cream cans come with a hand decorative nozzle, but you can easily make a creative pastry/icing bag with a ziplock bag. Simple spoon the whipped cream in, cut off the corner, and decoratively plate until you’re heart’s content! Or you can use one of those decorative holiday cookie presses that seems to sit neglected in closet for most of the year.

makeshift whipped cream bag

As mentioned above, homemade whipped cream does not deflate like canned whipped cream. Hooray! I realize that Cool Whip (and other similar products) don’t deflate, either, but have you ever looked at what’s in them? Here’s the ingredient list: water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skim milk, light cream, sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene. You know what’s in homemade whipped cream? Cream, sugar, and whatever else you choose to add.

homemade whipped cream

Speaking of things you can add to whipped cream, you can easily customize this recipe by adding more sugar a little something extra (how about some brandied whipped cream for that special dessert? Or creating a Bailey’s whipped cream for the Irish coffee?).

What’s your favorite way to use whipped cream? Have you made it for yourself before? Ready to try now?

natasha

 

 

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{ 8 comments… add one }
  • Elizabeth @ SugarHero.com November 14, 2013, 17:40

    I am so on board the whipped cream train! I can’t remember the last time I bought one of those whipped cream cans–I don’t even get the point. It only takes a few minutes to whip your own, and it tastes SO much better! I’m looking forward to lots of whipped cream on top of pies at Thanksgiving. 🙂

    • natashalh November 14, 2013, 17:43

      It’s weird to me how popular that stuff is. I guess it is ready in small quantities at any time, but it just isn’t the same, and it doesn’t even cost less! Thanks for stopping in. =)

  • Fred Freed November 16, 2013, 14:23

    For another nice combination use light brown sugar and a bit of rum.

    • natashalh November 16, 2013, 16:20

      I bet that would be really good! I just try to avoid powdered sugar. It seems like most whipped cream recipes suggest adding like a cup of the stuff, but it tastes funny to me and I don’t like overly sweet whipped cream.

  • Bethany November 17, 2013, 11:42

    oh my goodness, I LOVE real whipped cream. I can’t stand Cool Whip, ick :(. I can’t wait have a HUGE helping on my pumpkin pie 🙂

    • natashalh November 18, 2013, 14:46

      Cool Whip and margarine can go sit in a corner by themselves! They’re both fake foods and totally ick. I agree that real whipped cream is the only way to go. =) Thanks for stopping in!

  • Linda November 22, 2013, 01:32

    You’re so cute. A recipe for whipped cream 🙂 Ah bless.

    • natashalh November 22, 2013, 07:24

      I’ve realized that a lot of people I know don’t actually realize you can make it at home! It seems so straight forward, but a lot of my fellow 20-somethings are pretty clueless. I even talked to someone once who didn’t realize that you can make ramen noodles on the stove because he’d only ever used a microwave!

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