Homemade Whipped Cream
Here's how to make homemade whipped cream to use on pies, cakes, and more!
Ingredients
- 1 cup Heavy whipping cream (with a fat content of at least 36%)
- 2 tbsp Granulated sugar (adjust to taste)
- 1/2 tsp Pure vanilla extract (optional)
Instructions
- Before you start, place your mixing bowl and whisk or electric mixer beaters in the refrigerator for about 15 minutes. This helps the cream whip faster and achieve a better texture.
- Once your equipment is chilled, pour the 1 cup of heavy cream into the cold mixing bowl.
- If you prefer sweetened whipped cream, add 2 tablespoons of granulated sugar to the cream. You can adjust the amount of sugar to your taste.
- For extra flavor, you can also add 1/2 teaspoon of pure vanilla extract at this stage.
- Using a whisk, an electric mixer, or a stand mixer, start whipping the cream at low speed. Gradually increase the speed as the cream thickens.
- Continue whipping until the cream thickens and soft peaks form. Soft peaks are achieved when the cream holds its shape but still has a slightly airy texture. Be careful not to over-whip, as it can turn into butter.
- To check if it's ready, stop the mixer and lift the beaters or whisk. The whipped cream should hold its shape and form soft peaks that curl over slightly.
- Your homemade whipped cream is now ready to use. You can serve it immediately as a delightful topping for desserts, coffee, or hot cocoa. If you're not using it right away, transfer it to an airtight container and store it in the refrigerator for up to 24 hours.