Homemade Whipped Cream Recipe (2024)

FAQs

How to make your own heavy whipping cream? ›

Place the heavy cream, powdered sugar, and vanilla in a mixing bowl (you can use a stand mixer with a whisk attachment or use a hand mixer). Beat at medium until frothy and beginning to thicken, then increase to medium-high speed and beat until you start to see trails left by the beaters. Stop and scrape the bowl.

Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts.

It is also for this reason that you only want to use confectioner's sugar to sweeten the cream. Granulated sugar will not be touched by the whisk attachment, and will sit at the bottom of the bowl, undissolved. As with the hand mixer, try to use lower speeds with the stand mixer, so you get a more even whip.

What makes whipped cream "break"? The stable foam mixture made up of milk fat and tiny air pockets passes its peak of stability. Too much mixing causes the structure of the foam to break down, and allows the air to escape. At this point, you may feel like your whipped cream is ruined.

Whipping cream doubles in volume when it's whipped. So 1 cup of whipping cream will make two cups of whipped cream. 2 cups of whipping cream (1 pint) will make 4 cups of whipped cream, etc.

According to the labeling standards of the Food and Drug Administration, heavy cream is a cream with no less than 36% milk fat. It may also be called heavy whipping cream (1). In contrast, whipping cream has a slightly lower milk fat content, 30–36%. It may also be called light whipping cream (2).

For every 1 cup (237 mL) of heavy cream your recipe calls for, use ¹/₄ cup (57 g) of butter and a ³⁄₄ c (180 mL) of milk. Simply place the butter on your counter and wait for it to become room temperature before stirring it into the whole milk with a whisk.

Make sure everything is cold.

You don't want your cream at room temperature. You have to start with cold cream. This will allow your whipped cream to whip to the highest heights. I like to place my whisk and bowl in the freezer while I gather my ingredients to make sure it's nice and cold.

What happens if you add sugar too early to whipped cream? ›

Whip the cream alone to soft peaks: the point at which when you raise your beater, the peaks flop over. That's when you should add the sugar and the vanilla. If you add ingredients too early, the cream won't whip enough and if you add them too late, you will over-whip in order to add them in.

Yes, you can make whipped cream with half and half. However, it may not be as thick or stable as whipped cream made with heavy cream due to the lower fat content. To make whipped cream with half and half, chill the half and half and a mixing bowl in the refrigerator for at least 30 minutes.

Check the cream to see how over-whipped it is.

You should be able to fix the cream if it's deflated, sticks to the sides of the bowl, but only somewhat grainy. If it's very grainy, has turned a pale yellow, or if it's started to separate into butterfat and buttermilk, you'll have to start from scratch.

When you lift out the whisk, peaks will form but they will bend over at the end. This is when the peaks stand proud and don't fall over when the whisk is lifted. You need firm, but not too firm peaks for piping, as firm-peak cream is liable to split when it warms up a little in the icing bag.

Whipping cream can also be used for whipped cream, but the outcome will have a lighter, airier texture than heavy cream whipped cream due to the lower amount of milk fat. The end result will be similar to the consistency of Cool Whip rather than a thick, creamy topping.

Watch for firm peaks (8 to 9 minutes).

If you continue whipping, the cream will stiffen even more and you might notice it taking on a grainy texture. If you take your whisk out of the cream, the peaks will be completely stiff. If you whip much more beyond this stage, you'll make butter.