How to Make Homemade Whipped Cream

Have you ever had homemade whipped cream?

It is really easy to make and so much better for you than the imitation stuff served in a tub.

Eating whipped cream always reminds me of a big piece of pumpkin pie and a large scoop of whipped cream on top. Maybe I would cover the entire piece of pie with the whipped cream, but you get the idea. Only three simple ingredients to the best homemade whipped cream ever!

Easy Homemade Whipped Cream
Homemade whipped cream soft peaks

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Ingredients for homemade whipped cream

1 pint heavy whipping cream

1/4 cup sifted powdered sugar (optional)

1 teaspoon homemade vanilla extract

Supplies needed

Mixer <- I recommend this one

Directions how to make homemade whipped cream

1. The most important step before you begin to make homemade whipped cream, is to make sure everything is really cold. Place the beater and the bowl of the mixer in the freezer for about 15 minutes. Also place the heavy whipping cream in the freezer at the same time.

Homeade Whipped Cream pouring whipping cream

2. As the beaters whip the cream the coldness of the bowl helps the cream maintain its structure. If the cream is not cold, it will have a little more liquid at the bottom.

Homeade Whipped Cream pouring vanilla

3. Place the cream, powdered sugar and vanilla in a stand mixer. Turn the mixer on low at first, until all the ingredients are fully mixed. Then turn the mixer on medium high speed. Medium speed is key to making the best homemade whipped cream.

4. Whip the cream until almost stiff peaks form. The best way to tell if it is ready, is when the beaters are lifted out of the cream you can see little peaks that do no fall right away. If you mix too much you will make butter. The best whipped cream is right before it gets to the butter stage.

Homemade whipped cream

Homemade whipped cream
5 from 1 vote
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How to make Homemade Whipped Cream

Easy way to make the best homemade whipped cream.
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20
Author Amy Greene

Ingredients

  • 1 pint heavy whipping cream
  • 1/4 cup sifted powdered sugar optional
  • 1 teaspoon homemade vanilla extract

Instructions

  1. The most important step before you begin to make homemade whipped cream, is to make sure everything is really cold. Place the beater and the bowl of the mixer in the freezer for about 15 minutes. Also place the heavy whipping cream in the freezer at the same time.
  2. As the beaters whip the cream the coldness of the bowl helps the cream maintain its structure. If the cream is not cold, it will have a little more liquid at the bottom.
  3. Place the cream, powdered sugar and vanilla in a stand mixer. Turn the mixer on low at first, until all the ingredients are fully mixed. Then turn the mixer on medium speed. Medium speed is key to making the best homemade whipped cream.
  4. Whip the cream until almost stiff peaks form. The best way to tell if it is ready, is when the beaters are lifted out of the cream you can see little peaks that do no fall right away. If you mix too much you will make butter. The best whipped cream is right before it gets to the butter stage.

It is just that easy to make homemade whipped cream. This is also the base for easy homemade ice cream and easy homemade ice cream sandwiches. There is nothing else in this whipped cream except good wholesome ingredients. This is super fast and can be made in small batches too. It is recommended to make this only a few hours ahead of time. Place in a piping bag and pipe out the whipped cream in small dollops and freeze them. Simply take them out to thaw about 10 minutes before serving. Then you will have a quick topping any time you wish.

What is your favorite dessert to enjoy with whipped cream?

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  1. Well can’t say I ever heard we should whip cream at medium speed. I will give it a go. Also..I was under the impression that frozen whipped cream went watery when thawed. Do you have that problem?

    • I have never tried to freeze it. I can imagine it would be runny, since the bubbles created would deflate as it is warmed. I have heard of people using a little egg whites or gelatin to keep whipped cream nice and fluffy for a longer period of time. If you try these other methods, please let me know how they turn out.

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  3. Please help me figure what I did wrong. I am using cream from raw milk. I made sure bowl and whisk were clean and very cold. Started mixer slow and increased speed. But afterb15 minutes of beating I gave up. It was still just cream.

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