Homemade Whipped Cream

You know what makes me feel almost too powerful? Knowing I’m only ever 2 ingredients (!!) and 15 minutes (!!!) away from homemade whipped cream. Making homemade whipped cream can be an arm workout, but trust me—it's worth every bit of muscle you’ll build. Making whipped cream at home not only results in something that holds its shape just as well as anything from the store, but also tastes incredible. And if you’re looking to push your homemade soft serve, strawberry shortcakes, and icebox cakes to the next level, homemade whipped cream adds the perfect amount of fanciness to any dessert.

What People Are Saying:
"Why have I never made homemade whipped cream 🤷‍♀️ So easy and it is delicious. Restaurant worthy." - pattihunnell

"Fluffy, light, and creamy! It tastes so good with a piece of pumpkin pie." - josky

How To Make Homemade Whipped Cream

INGREDIENTS

• Heavy cream: Heavy cream and heavy whipping cream might seem like the same thing, but they actually differ a bit in their fat content. Despite its name, whipping cream contains a lower amount of milk fat as compared to heavy cream (I know, I know), so it won’t hold its shape or get those same stiff peaks, so I opt for heavy cream more often than not. That being said, whipping cream will work in a pinch.
• Confectioners' Sugar: Confectioners' sugar (also often labeled as “powdered sugar”) is a finely ground sugar mixed with cornstarch that is ideal for whipping seamlessly (sans clumps!) into something light and creamy such as whipped cream.
• Ice: Cold heavy cream = speedy whipped cream. Less-than-cold cream takes longer to whip), so I like to place a bowl of cream over a bowl of ice while I whip to keep the cream super-cold. Alternatively, you can also place the bowl you'll be using in the freezer for around 20 minutes before you start.

STEP-BY-STEP INSTRUCTIONS

In a medium bowl, combine cream and confectioners' sugar. Place over a large bowl filled with ice. Using a whisk, whip until stiff peaks form.

While I love plain whipped cream, feel free to let loose and customize it to your taste and how you want to use it. If you want some flavor, like vanilla or peppermint, add a little extract after you have stiff peaks and very gently fold it in.

Recipe Tips

• Use cold heavy cream: The longer the cream has been out of the fridge, the longer it will take to whip. Leave your carton in the fridge until you have everything else ready to go.
• Keep your bowl stable: Nothing is more annoying than trying to whip cream while your bowl wobbles all over the counter. I recommend wetting a kitchen towel and placing it around the base of your bowl to keep it in place.
• Create stiff peaks: Directions for making whipped cream will usually call for stiff peaks, but what does that really mean? When your heavy cream has finally thickened and starts to hold its shape, you'll want to start checking your "peaks.” Hold your whisk up—if the cream on your whisk gently droops or just barely holds its shape, you have soft peaks. If the cream stands tall and proud, that's your stiff peak.
• Saving over-whipped cream: Once your whipped cream starts to come together, it moves fast. In a few whisks, you can easily go from stiff peaks to a chunky mess. The good news is that all is not lost! Add 1 Tbsp. cold heavy cream at a time and gently fold it in until your whipped cream smooths back out.

Storage

Homemade whipped cream is best right after its whipped, but it will keep in the fridge, in a sealed, airtight container, for up to 4 days. If your whipped cream deflates, you can slowly add more heavy cream to re-whip until peaks form again or opt for one of these handy whipped cream dispensers so it's always at the ready (no whipping by hand needed).