Homemade Whipped Cream
Homemade whipped cream is fast, easy, and requires few ingredients. True, it’s not as easy as spraying from the can, or scooping from a tub - but the slight extra effort is definitely worth it! This is a staple recipe that can accompany so many varied desserts.
Makes ~2 cups whipped cream Takes ~2-3 minutes
deep medium/large mixing bowl • whisk or electric mixer
- 1 cup heavy cream - chilled well in fridge
[must be heavy cream, not light or half/half or it won’t work-ask Gina!]
- 1-2 Tablespoons sugar [either granulated or powdered]
- 1/2 teaspoon vanilla extract
[or mix it up with another flavored extract, depending on what it’s accompanying. but use sparingly-other extracts vary in potency]
- Beat heavy cream at medium speed just until soft peaks form [until it just starts to thicken/hold shape]. If you are using an electric mixer, this may take less than a minute - so don’t leave it running unattended.
- Sprinkle desired amount of sugar and the vanilla over cream.
- Continue beating until soft peaks return [do not overbeat!].
- If it is not beaten enough, it won’t hold shape [if you make a dollup it will flatten/run]. But this can be fixed, just beat it a little longer.
- If it is overbeaten, it will start to become like churned butter - and there’s no turning back! Start over.
- The whipped cream will have better volume if the heavy cream and bowl is chilled in the refrigerator beforehand.
- Opinions vary on how long whipped cream will stay whipped/keep. Martha Stewart suggests whipping only up to two hours beforehand. Others suggest a timeframe of 24 hours is acceptable.
- This recipe can be scaled to make more or less.