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 1x
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!
Not sure if this will be posted as a response, but it is directed to Valerie and Rosanne who wanted to use whipped cream instead of buttercream for cakes :)
Yes, you can absolutely use whipped cream and even omit the sugar if you want it even less sweet. You can dye it with food colouring or use blueberries, raspberries etc. to add both colour and flavour. Here’s a recipe for inspiration om how to style a cake using whipped cream: https://blogs.sweden.se/food/2012/05/26/strawberry-cake/
Ahh, I wish I had a stand mixer!
I’ve never tried making my own whipped cream, partly because I didn’t know how and partly because… I’m lazy. But since this recipe is right in front of me right now, I might as well try it. Thanks!
Charmaine Ng
Hi Ali,
I was looking for a recipe for homemade whipped cream because I prefer homemade over prepackaged and processed foods. Also I am planning to make a snowball cake and cool whip is one of the ingredients. So I thought to myself why not make my own and that is when I found your recipe, so I guess I am actually making yours instead of mine. Thanks so much. I will let you know how the cake turns out. Ruth
To flavor and sweeten a pint of whipping cream, I use NuNatural brand of vanilla stevia. A dropper full gives the whipped cream a light sweet taste of vanilla!
I followed this link because it said “to make whipped cream by shaking it in a tupperware container until it’s all fluffy, …” and then you talked about using a mixer and/or whisk… What the heck????
I discovered a way to make whipped cream last much longer in the frige. Using two plastic storage containers, I put ice in the bottom of one, then nested the one with the whipped cream inside (the two containers fit together so that one would sit inside the other, leaving a few inches of space at the bottom for the ice). Several days passed, and I kept thinking “I need to use that whipped cream, or throw it out”. Finally, about a week or so passed, and I had something to use it on. To my surprise, it was still “whipped” and not runny at all. Even though the ice had melted, the cold water underneath the storage container kept the whipped cream colder than it would have been otherwise, and this apparently kept it from separating so quickly.
I think it’s so sad that you even had to make this post. The idea that people can’t be bothered to make home made whip cream is so sad to me. It’s not like it’s difficult or time consuming! And you know the source of all the ingredients so there’s no weird thickeners or other crap in there. Good post (and awesome job for using the same recipe that I do!)
Cointreau or Grand Marnier work very well as flavourings. Also a hint of nutmeg makes it awesome with pumpkin pie!
Can we store the Freshly whipped cream? How long can it be stored in the fridge?
I’ve kept it for a couple of days. It tends to separate and get liquidy though so you’ll need to beat it again (but not for as long). It can usually be done with a whisk.
I loved the instruction and ingredents cause it was so simPle!
Can you make a light version of this? Will using light cream work as a substitute? Thanks!