Hey friends! I’m back with a quick little How-To Tuesday post to get you all ready for holiday pie-baking, hot-cocoa-topping, and cake-decorating this week. We’re talking about how to make homemade whipped cream!
If you’ve never tried making homemade whipped cream before, it’s quick and easy to whip up in just a few minutes. And the good news is that it only calls for two main ingredients — cream and sweetener. I often like to add in a drizzle of vanilla extract and a pinch of salt too. And if you feel like kickin’ things up a notch, you can add in some extra flavors like cocoa or cinnamon or bourbon or whatever else sounds yummy.
All you need is a bowl and some sort of electric mixer (hand mixer, stand mixer, hand blender) to whip the cream. Then a fresh bowl of homemade whipped cream will be ready to enjoy in just a few minutes!
How To Make Whipped Cream | 1-Minute Video
How To Make Whipped Cream
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups
Description
Homemade whipped cream is quick and easy to make with just 2 ingredients!
Ingredients
- 1 cup heavy cream, chilled
- 1 tablespoon sweetener (powdered sugar or maple syrup)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Combine. Combine all of the ingredients in a large mixing bowl. Using a hand mixer or a stand mixer with the whisk attachment, mix on medium-high speed until medium peaks form. (Or if you prefer stiff peaks, mix just a bit longer.)
- Serve. Serve immediately, or cover and refrigerate for up to 24 hours. Enjoy!
Wow! Just awesome recipe about whipped cream. I have got useful tips about whipped cream. Many many thanks for sharing these amazing tips. I’m going to share it with my social media network.
Thanks.
I made it and I love it….I was always afraid to try…but glad I did…very simple …lol
I used this recipe for my first attempted experience with homemade whipped cream. I added 1/2 teaspoon pure vanilla & quite a bit more powdered sugar (I just heaped it in by the tablespoon to taste – I like SWEET whipped cream) and it turned out PERFECT!
I’m turning more & more to pioneer & *from scratch* recipes and this is one I’m keeping. Thanks so much!
D.Hedges, Houston, Texas
Thanks for sharing, Dee, we’re happy this turned out so well for you! :)
Hi
I am from Denmark and here almost everybody will make their own whipped cream. We don’t add sugar though unless it is used for certain things and then it have another name.
The reason I am writing is because Katie asked it you can’t freeze whipped cream and I am sorry to say that that is not possible. It will taste badly after. Also you can easily freeze cream, but you cannot use frozen cream to make whipped cream. Basically anything else but not whipped cream.
Lastly whipped cream taste best if made of organic cream and especially if it is matured a little.Not to old of course, but it get more taste if the cream have had a few days in a fridge before use.
Cool! Thanks for sharing
How much cocoa would you suggest?
Hi Bryn! We would suggest using 1/8 cup. We hope you enjoy!
This is a great how-to!! Can I ask what you store the whipped cream in? Just a regular tupperware, or is there something that keeps it better? Thanks as always for sharing!!
I just recently started making homemade whipped cream & now I have a hard time going back to the canned stuff!
Kari