Do you know how to make homemade whipped cream? It’s surprisingly quick, easy, and very versatile!
I’m not even sure of the first time I had real whipped cream. It was probably at a bakery or restaurant as we always used Cool Whip at home. I remember using Reddi-wip as a teenager as well as it really doesn’t get much easier than shaking a can and spraying, right? While I enjoy the taste of both Cool Whip and Reddi-wip, both contain corn syrup and other stabilizers that help them have a longer shelf life. Don’t worry, I’m not about to go all food hippie on you guys and say totally down with processed foods (if you read my about page, you’ll see my love for Golden Oreos, after all), but these days I do try to eat more naturally and healthily. So, with my sweet tooth in hand, I of course needed to know how to make homemade whipped cream.
Mr. Grub Geek is actually the first person to really introduce me to making homemade whipped cream several years ago. I recall being amazed at just how quick and easy it was to make even though I had been cooking and baking for a number of years by the time I met him. I’m not sure why I felt that way, I guess because it seemed so odd that a liquid could grow so quickly into something with a wonderfully creamy texture. I do know, however, that the first time he made whipped cream for me, I was sold and haven’t bought Cool Whip since save for a few recipes where Cool Whip really does perform best. Plus, these days in America your dinner guests will likely be quite impressed that you made homemade whipped cream instead of whipping out the can!
Whipped cream can also be a tasty trick used to cover holes in cakes, cracks in cheesecakes, etc. that everyone will assume was meant to be there anyway!
The thing I really love about homemade whipped cream is that it can easily be flavored for whatever dessert or dish you want to use it with. Vanilla or amaretto is fabulous with fruit and berries, chocolate is great with black forest cake, mint with a hot fudge sundae, etc. You can even make savory whipped creams with herbs, lemon, etc. Today, I’m just featuring the basic vanilla version. If you’d like to try another flavor, just substitute the flavor you want for the vanilla, keeping in mind that some extracts or liquors may be stronger or weaker in flavor and sweetness. Just remember one of my biggest mottoes in the kitchen: You can add to, but you can’t take out!
How to Make Homemade Whipped Cream
You can also add more or less sugar (or none at all) depending on how sweet you like things without changing the final texture. There are some tips and tricks to making whipped cream that you can find in my post about tips to make the perfect whipped cream. The biggie for today is to not over whip your cream. You want a silky smooth whipped cream, not one that has started turning into butter – which is still great for other things. This change can happen in around 30 seconds, so watch your whipped cream carefully. I like to use a hand mixer or immersion blender because of this – stand mixers often leave liquid cream in the bottom and are more powerful, so can over-whip faster. The homemade whipped cream recipe can also easily be doubled, or even tripled, etc. to however much you need.
This whipped cream is just a bit over whipped. It can still be used as and be quite tasty as whipped cream, but you can see the bit of graininess where butter granules have started forming and the peaks standing mostly upright instead of it being smooth and silky with the peaks falling on themselves.
- 1 Cup heavy or whipping cream (if you can find one that isn't ultra-pasteurized, it will whip more easily)
- 1 - 3 Tablespoons sugar (can be granulated or powdered/confectioners; I prefer the taste of granulated though the final product can be slightly grainy compared to using powdered)
- 1 teaspoon vanilla extract
- Make sure cream is very cold. You never want to try to make whipped cream with cream that has been sitting out.
- Pour cream into bowl.
- Using whisk, hand or stand mixer, or immersion blender, whisk ingredients together until it just starts to thicken.
- Add in sugar and vanilla.
- Continue whisking until soft peaks form, or when you turn the whisk upside down with whipped cream on it, the peak falls over on itself versus not moving at all.
- Serve immediately.
- Leftovers can be stored in a covered container in the refrigerator for up to 2 days. Whipped cream may lose its volume, but can be whipped back up to soft peaks again.
Just in case you need one more inspiration to make homemade whipped cream: