The steps for making whipped cream are pretty easy. All you need are three ingredients: heavy cream, confectioners’ powdered sugar, and vanilla extract. With a simple whisk or mixer, you’ll have the perfect whipped cream in no time.
Get ready to impress your family and guests with this delightful topping!
My Grandma’s Fresh Homemade Whipped Cream
As some of you know, I grew up on a dairy farm in Indiana. It was very common for my grandma to skim off the cream and make homemade whipped cream to go on top of a big slice of pumpkin pie.
This homemade whipped cream recipe is perfect for those days when you run out of whipped cream in your pantry. Unlike store-bought options, making your own whipped cream tastes fresher without preservatives and additives. Best of all, it only takes 3-4 minutes to whisk away the ingredients and create that delicious topping for pies, cakes, and any desserts.
Surely, nothing can beat the feeling of satisfaction when you make something delightful from scratch!
If you want some good dessert recipe ideas, then you can try the Millionaire Pie Recipe and Easy Rich No-Bake Cheesecake.
Ingredients Needed
Making your own whipped cream only needs these few ingredients!
- Heavy Whipping Cream: For this recipe, I use about two cups of heavy cream to yield 4-6 cups of whipped cream. I choose a cream with at least 36% fat because it whips up well. The fresher, the better it tastes and whips, so consider using local brands or check the expiration date.
- Confectioners’ Powdered Sugar: Using powdered sugar instead of granulated sugar results in a smoother texture in whipped cream. I use 1/4 cup of confectioners’ powdered sugar, which results in a lightly sweetened whipped cream. If your family has a sweet tooth, you can adjust the amount to 1/3 to 1/2 cup.
- Vanilla Extract: This ingredient adds a flavor depth and aroma to the whipped cream, making it more enjoyable to use. The hint of vanilla on the cream pairs well with various desserts, like cakes, fruits, and pies. For this recipe, one teaspoon is enough.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How Do You Make Whipped Cream?
This recipe is pretty easy to make! Here are steps you can follow in making fluffy whipped cream.
Combine The Ingredients
In a large mixing bowl, combine the heavy cream, confectioners’ powdered sugar, and vanilla extract.
Beat The Mixture
Using an electric hand mixer with the whisk attachment, beat the mixture on medium-high speed for about 3-4 minutes.
Check For Medium Peaks
Once the cream thickens, test for medium peaks. Dip a spatula into the cream and lift the cream out. You should see the peaks standing up and slightly curling over at the top.
Gina’s Tips For Recipe Success
- Chill heavy cream for at least half an hour in the fridge before whipping. Doing so will help the cream whip up faster, increase volume, and result in a smoother texture.
- Chill your beaters and mixing bowl for about 10-15 minutes before whipping to keep the cream cold and achieve a fluffier texture.
- Sift the powdered sugar before use to prevent clumps in the cream.
- Avoid whipping for too long, as it can result in the graininess of the cream. Stop as soon as you reach the medium peaks.
Tip Fixing Over-Whipped Cream (If Needed)
If you accidentally whip it too much and it looks thick or curdled, don’t worry! Just add a little more cold heavy cream and gently stir it in with a spatula until it smooths out.
Can Whipped Cream Replace Cool Whip?
Yes! – Here is a list of easy dessert recipes you can use this homemade whipped cream instead of store bought Cool Whip:
Can I use non-dairy alternatives to heavy cream?
Yes, you can use non-dairy alternatives to make whipped creams. Just make sure that the label says “for whipping”. Such non-dairy alternatives include coconut cream, soy whipping cream, and almond whipping cream.
Can I flavor whipped cream?
Absolutely! Aside from vanilla extract, you can use maple syrup to add a distinct flavor and more nutritional value. Other flavor options include cocoa powder, coffee, and citrus zest.
Storing Homemade Whipped Cream
- You can use the whipped cream right away or cover it tightly and store it in the refrigerator for up to 24 hours.
- If you freeze whipped cream, it might lose some of its creamy texture, but it can still be used.
- If you find that your whipped cream has deflated after storage, you can carefully re-whip it to bring back its volume.
✝️ Biblical Reflections Table Talk:
Whipped cream is a simple yet delightful topping that transforms any dessert into something extra special. Just like cream is whipped into light and fluffy goodness, God works within us to transform our hearts and bring us joy. In 2 Corinthians 5:17, it says, “Therefore, if anyone is in Christ, the new creation has come: The old has gone, the new is here!” As you enjoy the lightness of whipped cream, think about the ways God is transforming your life, filling it with joy and newness. Reflect on how you can share this joy with others through the sweet gift of hospitality.
Creamy Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
How Do You Make Whipped Cream?
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 2 cup heavy whipping cream, Key Tip: Make sure your heavy cream is cold. Cold cream whips better!
- 1/4 cup confectioners’ powdered sugar,
- 1 teaspoon vanilla extract, Use pure vanilla not imitation.
Instructions
- In a large mixing bowl, combine the cold heavy cream, sugar, and vanilla extract. Key Tip: Make sure your heavy cream is cold. Cold cream whips better!2 cup heavy whipping cream, 1/4 cup confectioners’ powdered sugar, 1 teaspoon vanilla extract
- Using an electric hand mixer or a stand mixer with the whisk attachment, beat the mixture on medium-high speed for about 3-4 minutes.
- You’re looking for medium peaks—this means the cream will hold its shape but still look soft and a bit fluffy.
Storage
- Use the whipped cream right away, or cover it tightly and store it in the refrigerator for up to 24 hours. If you freeze whipped cream, it might lose some of its creamy texture, but it can still be used.
Notes
- Chill heavy cream for at least half an hour in the fridge before whipping. Doing so will help the cream whip up faster, increase volume, and result in a smoother texture.
- Chill your beaters and mixing bowl for about 10-15 minutes before whipping to keep the cream cold and achieve a fluffier texture.
- Sift the powdered sugar before use to prevent clumps in the cream.
- Avoid whipping for too long, as it can result in the graininess of the cream. Stop as soon as you reach the medium peaks.
