Homemade Whipped Cream Recipe
This rich and fluffy homemade whipped cream is better than anything from a can. Learn how to whip it perfectly every time, with sweet variations too!
Ingredients
- 1 cup heavy cream 36–40% fat, chilled
- 2 tbsp powdered sugar or to taste
- 1 tsp vanilla extract or other preferred extract
Optional flavor additions:
- 2 tbsp unsweetened cocoa powder chocolate
- 1 tsp instant espresso powder coffee
- 1 tbsp citrus zest lemon/orange
- ½ tsp cinnamon or nutmeg spices
- 1 tbsp fruit puree e.g. strawberry, raspberry
- 1 tbsp liqueur Baileys, Kahlua, etc.
Instructions
- Place a metal or glass mixing bowl and beaters in the freezer for 10–15 minutes.
- Pour the cold heavy cream into the chilled bowl.
- Begin whipping on medium speed. As the cream starts to thicken, increase speed to high.
- Once soft peaks form, add powdered sugar and vanilla extract.
- Continue whipping until stiff peaks form. Watch closely to avoid overwhipping.
- Taste and adjust sweetness or flavor as desired.
- Use immediately or store covered in the fridge for up to 24 hours.
Notes
- For a firmer, more stable whipped cream (great for cakes), use powdered sugar or add 1 tsp gelatin (bloomed in 1 tbsp water, melted and cooled).
- Overwhipped cream can be smoothed out by folding in 1–2 tbsp of unwhipped cream.
- Make flavor variations by folding in add-ins like cocoa powder, fruit puree, or spices at soft peak stage.
- 1 cup of heavy cream yields about 2 cups of whipped cream.