You might not consider homemade whipped cream to be something that requires its own recipe. However, there are a few tricks that will help you achieve perfect results every time! Learn how to make whipped cream both by hand or with a mixer and how to fix over-whipped cream. It’s an important technique to have in your kitchen arsenal!
Back in the day, I used to buy canisters of whipped cream from the dairy section at the grocery store. However, once I started cooking and baking on a regular basis, I realized that I often already had a container of heavy cream ready to go. Making an extra trip to the store to buy whipped cream suddenly seemed wasteful.
These days I never purchase canisters, because homemade whipped cream is quick and easy it is to prepare at home. In addition to saving me a trip to the store, I love having more control over the sweetness level and flavor. (Maple whipped cream is a thing of beauty).
How to Make Whipped Cream
Chill the cream (and equipment, if possible): You want the cream to be very cold for best results. If you have time, I recommend chilling the mixing bowl and whisk (or mixer attachment) for 10-15 minutes in the freezer or about 30 minutes in the refrigerator before getting started. If you’re pressed for time, just make sure you’re using cold cream.
Whip the ingredients to a stiff peak: Using your method of choice (whisk and bowl, stand mixer, electric mixer, or food processor), whip the ingredients until they just reach a stiff (pointy) tip.
Avoid over-mixing: The most common issue people run into with homemade whipped cream is over-mixing. Instead of smooth, silky results, it will develop a curdled, grainy appearance.
I prefer whipping the cream by hand for this reason. You have much more control and it’s easier to get perfect results every time.
Can You Fix Over-Whipped Cream?
You can! Gently whisk in a few tablespoons of cold heavy cream (or heavy whipping cream). Whisk by hand to avoid over-whipping it a second time.
What is the Difference Between Heavy Cream and Whipping Cream?
The only difference between heavy cream and heavy whipping cream is the percentage of milk fat, so you can use either for homemade whipped cream. Heavy Cream has a higher percentage (36%) so it produces a thicker whipped cream that holds its shape for a bit longer. Whipping cream, on the other hand, has a lower percentage of milk fat (30%), creating lighter results that needs to be used up more quickly.
How Long Does Homemade Whipped Cream Last?
When possible, I wait until the last second to make sure the cream doesn’t deflate. However, using heavy cream instead of heavy whipping cream will help the whipped cream hold its shape longer. Make sure to keep it chilled until you’re ready to use it. It may keep its shape for up to 24 hours, but I always air on the side of caution and try to prepare it the same day.
Epicurious also has a technique for stabilizing whipped cream by adding some sour cream. Note: I haven’t tried this.
Can You Make Whipped Cream in a Food Processor?
You can! If you don’t have an electric or stand mixer and don’t want to use a bowl and whisk, this is another great option. Simply pour cold heavy cream or whipping cream into the food processor, then add sugar (and any flavor additions like vanilla extract). Turn the machine on for 1-2 minutes, or until it’s the desired consistency.
Can Whipped Cream Replace Cool Whip?
Yes, and I recommend it! Whipped cream tastes so much better than Cool Whip, in my opinion.
Flavored Whipped Cream
You can easily create a flavored whipped cream. Here are just a few examples of ingredients to add:
- Pure maple syrup (swap with the sugar)
- Flavor extracts like vanilla, peppermint or almond
- Vanilla beans or paste
- Liquor: bourbon, rum, brandy, etc.
- Sweet liqueurs (swap with some or all of the sugar): Irish cream, Kahlua, Rumchata, Grand Marnier, Espresso vodka
Remember: it’s always easier to add than to subtract. Start by adding 1/2 – 1 teaspoon, taste, and add more if desired. Try to get the flavor right before you start whipping the cream.
What to Serve with Whipped Cream
Ready to try out this whipped cream recipe on some desserts? Try serving it with my White Hot Chocolate, Vanilla Pudding, Apple Crumble, and Super Moist Pineapple Cake!
Or, for the easiest dessert of all time, serve alongside fruit. It’s so good.
How to Make Whipped Cream
Ingredients
- 1 cup cold heavy cream or heavy whipping cream
- 2 tablespoons granulated sugar or confectioners' sugar
- Optional: 1/2 teaspoon pure vanilla extract or other flavorings
Instructions
To prepare whipped by hand (my preferred method):
- Place a medium or large mixing bowl (preferably a metal one) and whisk into the freezer for 10 minutes (or the refrigerator for 20-30 minutes).
- Add the sugar, cream, and any optional flavorings to the bowl, then whisk by hand until the cream forms a stiff peak. Be careful not to over-mix.
- Use immediately for best results, or store in an airtight container in the refrigerator for up to 12 hours. Briefly re-whisk by hand before serving.
To prepare using a stand mixer:
- Place the mixing bowl and whisk attachment into the freezer for 10 minutes (or the refrigerator for 20-30 minutes).
- Connect the whisk attachment to your mixer, then add the sugar, cream, and any optional flavorings to the chilled bowl. Start with the mixer on medium-low speed and slowly increase to medium-high as it begins to thicken. Beat until the cream reaches a stiff peak, being careful not to over-mix.
- Use immediately for best results, or store in an airtight container in the refrigerator for up to 12 hours. Briefly re-whisk by hand before serving.
To prepare using a handheld electric mixer:
- Place a medium or large mixing bowl (preferably a metal one) and mixer attachment into the freezer for 10 minutes (or the refrigerator for 20-30 minutes).
- Add sugar, cream and any optional flavorings to the mixing bowl. If your electric mixer comes with a whisk attachment, attach that instead of the beaters. Start with the electric mixer on low speed and slowly increase to high speed as it begins to thicken. Beat until the whipped cream reaches a stiff peak, being careful not to over-mix.
- Use immediately for best results, or store in an airtight container in the refrigerator for up to 12 hours. Briefly re-whisk by hand before serving.
To prepare using a food processor:
- Add sugar, cream, and optional flavorings to the food processor bowl (no need to chill it first). Process until the cream reaches a stiff peak, being careful not to over-mix, 1-2 minutes.
- Use immediately for best results, or store in an airtight container in the refrigerator for up to 12 hours. Briefly re-whisk by hand before serving.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Yum! Love the tips here!
This is easily the best whipped cream recipe I’ve ever tried! So easy to make and so delicious!
You can use a tsp of gelatin softened in a bit of water and add it to your whipped cream and this will stabilize it and won’t change the flavor or texture. Have done it many times and it works like a dream. No watery whipped cream, even 5 days later. I’ve also read where you can use 1-2 tsp of instant white chocolate or vanilla pudding and it will do the same thing.
Cinnamon!