Homemade Whipped Cream

Homemade whipped cream has a light, pillowy texture with a soft sweetness of vanilla and cream. It takes just 3 simple ingredients and takes only a few minutes to make. It makes a perfect topping for cakes, pies, cheesecakes and many other desserts.

Why You’ll Love This Homemade Whipped Cream

• It’s a great topping for desserts. Homemade whipped cream is a light and delicious topping for desserts with fresh seasonal fruits. You can use it in this chocolate lasagna recipe.
• No artificial ingredients or additives. This recipe uses heavy cream, confectioner’s sugar and vanilla extract.
• Add it to your favorite coffee or latte. Whipped cream is delicious added to your favorite, latte, coffee or milkshake. Drizzle some chocolate or caramel sauce on top for a rich, enhanced treat.
• Dazzle up school lunches. Fill up little, individual-sized plastic containers with homemade whipped cream. Store them in the freezer, and pull them out whenever you want to pack them as a dip with fresh fruit for school lunches, work lunches, or for a healthy snack.

Ingredients Needed for Homemade Whipped Cream

• Medium-sized mixing bowl.
• Hand-held mixer.
• Heavy Cream – Cold, heavy cream is whipped until soft peaks form.
• Confectioner’s Sugar – Adds sweetness to the cream.
• Pure Vanilla Extract – Gives this whip cream recipe delicious flavor

How to Make Homemade Whipped Cream

1. Chill your mixing bowl and heavy cream by placing it in the freezer for about 10-15 minutes while you gather the other ingredients and set up your prep area. This recipe works best with cold, chilled ingredients. When heavy cream gets room temperature or warm, it will not whip up as easy, if at all.
2. Whip heavy cream, confectioner’s sugar and pure vanilla extract on medium-high speed for a few minutes until soft peaks form. Keep the mixer down, or the heavy cream will splatter.
3. Watch for soft peaks. Turn off the mixer and lift it up. Soft peaks form when you lift the mixer and see soft, pillowy peaks at the end of the mixer attachments. You can also check with a spoon. If it is undermined, it will still be a liquid. If you over mix, or it will turn clumpy and grainy.

How to Fix Over Whipped Cream

If you over mix the whipped cream, it will become less pillowy and a bit more clumpy. If this happens, simply add 1-2 tablespoons of heavy cream and mix lightly with a whisk or on low speed with a mixer.

The image below shows a slightly over whipped cream. It will still work and tastes the same. But notice how it looks less pillowy and more clumpy.

This is the same bowl of over whipped cream after adding 1-2 tablespoons of cold, heavy cream and hand mixing it with a whisk.

Types of Whipping Cream

1. Heavy cream and heavy whipping cream both contain at least 36% milk fat. Some heavy creams contain up to 40-45% milk fat. They are ideal for making homemade whipped cream because of their higher fat content and ability to hold shape. It is more stable, thus making it a better choice when piping onto desserts.
2. Whipping cream or light whipping cream has less milk fat, often times at 30-36%. This yields in a lighter, less stable whipped cream. It can still be used, but may not hold its shape long, or store well for later use.

How to Store

Store leftover whipped cream in an air-tight container in the freezer for up to three months. Whipped cream can be stored in the refrigerator for up to three days. If the mixture becomes soft, you can add a little bit of confectioner’s sugar to it and remix it.

Ways to Serve Homemade Whipped Cream

Chocolate Lasagna

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