Homemade Whipped Cream Recipe
Servings: 4 cups whipped cream
Prep Time: 5 minutes
Chilling bowl: 15 minutes
Total Time: 5 minutes
Ingredients:
1 pint heavy whipping cream (COLD) (2 cups)
½ cup powdered sugar
1 teaspoon pure vanilla extract
Directions:
Put the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).
Add whipping cream, powdered sugar, and vanilla extract to the chilled bowl of a standing mixer (or chilled mixing bowl).
Use the wire whisk attachment to a standing mixer, or a hand-held mixer, and beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.
Beat for 60-90 seconds until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.
Transfer mixture to a piping bag to pipe onto your favorite dessert or into hot chocolate. Or put in a serving dish to serve.
Notes:
Ingredients & Substitution Notes:
Heavy Whipping Cream (COLD) – It is important to use cold heavy cream or heavy whipping cream. Regular whipping cream also works! Do NOT use half and half or milk.
Powdered Sugar – this recipe calls for 1/2 cup of powdered sugar per 2 cups of whipping cream. You can decrease the amount if it’s too sweet for you, or increase it by 1-2 TBS.
Pure Vanilla Extract. If you would like to make different flavors, simply substitute vanilla for your favorite extracts! Some suggestions are almond, peppermint, lemon, orange, etc.
What happens if my whipped cream curdles?
If you over-mix the whipped cream, it will curdle (become lumpy). Simply mix in fresh, unwhipped cream 1 TBS at a time with a wire whisk or with your mixer on low speed until the lumps disappear. Then you can re-whip the cream if needed. Fun fact: the solid portion of over-whipped cream is butter.
How to Store Whipped Cream:
Store any leftovers in the refrigerator in an airtight container or in a piping bag. It may get less stiff if stored this way; you can always add more powdered sugar and beat it again to firm it up.
Freeze:
Whipped cream freezes well. Simply store it in an airtight container or piping bag in the freezer for up to 2 months. Thaw slowly in the refrigerator before using.
Whipped Cream Recipe FAQs:
Now I’m going to try to answer some of the most commonly asked questions about this recipe.
How much whipped cream does 1 cup of whipping cream make?
Whipping cream doubles in volume when it’s whipped. So 1 cup of whipping cream will make two cups of whipped cream. 2 cups of whipping cream (1 pint) will make 4 cups of whipped cream, etc.
How long does homemade whipped cream last?
If you use heavy cream, this homemade whipped cream lasts for two days in the refrigerator if stored in an airtight container. It lasts longer if piped onto a dessert (like French silk pie).
Can you make whipped cream out of half and half?
NO! Half and half is only 18% milk fat and does not have enough fat content to hold up or whip well. If you’re trying to use up some half and half, try making these cinnamon scones or these chocolate scones!
Can you whip cream with a blender?
Yes, you can if you have the right blender and the right container. I have a strawberry whipped cream recipe that is made in the Vitamix Aer Container that is delicious! However, I don’t recommend trying to make this in a blender without using 1) a Vitamix and 2) specifically the Vitamix Aer container.
Can I make whipped cream without a mixer?
Yes, you could do this, but I don’t recommend it. You could whip the cream by hand with a wire whisk. It would take a very long time!
Nutritional Facts:
Serving: 4TBS | Calories: 118.4kcal | Carbohydrates: 4.6g | Protein: 0.6g | Fat: 11.1g | Saturated Fat: 6.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3.2g | Cholesterol: 40.9mg | Sodium: 11.4mg | Potassium: 22.9mg | Sugar: 4.6g | Vitamin A: 8.8IU | Vitamin C: 0.3mg | Calcium: 1.9mg | Iron: 0.1mg
*Notes: Nutrition facts are for 4 TBS (1/4 cup) whipped cream, measured after it has been whipped. This recipe makes 16 quarter-cup servings.
Recipe courtesy of Joy Food Sunshine.com
