Whipped Cream Made at HomeWhipped Cream Made at Home

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Making whipped cream at home is simple and tastes so much better than any store-bought version! It is great for dipping fruit or for adding to your favorite cakes, pies, and treats.
If you can relate, there have likely been moments when you search your fridge for whipped cream to add to your favorite dessert, whether it’s an ice cream sundae or a cup of hot chocolate, only to find you have none available.
However, if you happen to have heavy cream (used for dishes like Clam Chowder or Fettuccine Alfredo), along with vanilla and powdered sugar, you can easily whip some up yourself. This homemade version surpasses anything from the store.

Let’s go over what you will need for this recipe.

Ingredients for Homemade Whipped Cream:

HEAVY CREAM:

This must have at least 36% dairy fat, which is vital for making whipped cream.
Using half and half or milk won’t work; you need full-fat cream.

POWDERED SUGAR:

Since heavy cream is not sweet by itself, sugar is necessary.
I like powdered sugar because it helps the whipped cream maintain its shape longer.

VANILLA EXTRACT:

This adds flavor and improves the overall taste of the whipped cream.

Step by Step Images and Directions:

Creating whipped cream is a breeze! Here are two important points for the ideal topping: First, make sure your cream, mixing bowl, and beaters are cold.
Secondly, be cautious not to whip the cream too much, as over whipping will result in butter.

Mix all the ingredients in a cold bowl.
Beat for 60 to 90 seconds, or until soft peaks start to appear. Use a spatula to scrape the bowl’s sides.
Continue beating until stiff peaks are formed.

STEP 1:

In a chilled bowl, mix the heavy cream, sugar, and vanilla extract. With chilled beaters, beat this mixture on medium speed for 60 to 90 seconds, or until soft peaks begin to form.

STEP 2:

Scrape down the sides of the bowl with a spatula.

STEP 3:

Keep beating at medium speed until you achieve stiff peaks.
This whipped cream can be used to top your favorite cakes, pies, ice cream sundaes, or other desserts. It is also delicious with strawberries.

Keeping Leftovers:

Store any remaining whipped cream in an airtight container in the coldest part of your refrigerator. Consume within 5 to 7 days. If it starts to lose its firmness, just whip it again with a bit more powdered sugar.