Homemade Whipped Cream
Learn how to make homemade whipped cream using a stand mixer, hand mixer, or even just a whisk and bowl. You'll love using fresh whipped cream to top berries, desserts, coffee, pancakes, and more.
Ingredients
- 1 cup heavy whipping cream well chilled
- ¼ cup confectioners' sugar (also known as powdered sugar)
- ¼ teaspoon vanilla extract
Instructions
- Start by placing a metal bowl and the whisk attachment for either a hand mixer or a stand mixer in the freezer. Allow to chill for fifteen minutes. Optional, but improves the texture and stability of the whipped cream.
- Remove bowl and whisk from freezer and pour in the heavy whipping cream, sugar, and vanilla extract. Begin to whisk on low until the mixture starts to thicken and foam.Using a bowl and whisk? Settle in and grab a friend to help out, because it'll take a little longer to make whipped cream this way!
- Once the mixture is foamy, turn up the speed on the mixer to medium/medium high. Continue at this rate until tracks from the whisk start to form in the cream and it becomes thick--about 3 minutes. This will take longer for larger batches of cream.Begin checking the cream frequently for soft, medium, or stiff peaks. Turn off the mixer, pull the whisk away and check the consistency of the "peak" that forms on the whisk. See explanations below:
- Soft peaks - These are soft billowy peaks that just flop over. Best for scooping and swirling, not piping. Medium peaks - A peak of cream that holds its shape, but flops over at the top. Medium or stiff peaks are best for piping. This is the ideal whipped cream texture in my opinion!Stiff peaks - A stiff peak of cream that holds its shape and does not flop at all. Careful, it's easy to go overwhip here! Stiff peaks are great for piping.Overbeaten - Not quite butter, but the cream has become overly stiff and clumpy. See notes on how to salvage this outcome.
- Be sure to keep a close eye on the whipped cream and don't walk away (if using a stand mixer). Use fresh whipped cream immediately or pop it in the fridge until ready to use.
Notes
How to salvage over-whipped whipped cream:
If the whipped cream is overbeaten, you'll know. It'll go from thick billowy peaks to clumpy and stiff. At this point, the cream can still be salvaged. Switch to using a spatula and gently fold in drizzles of un-whipped heavy cream (you might need a tablespoon or several tablespoons) until the texture is once again smooth and fluffy.
How long to store whipped cream?
Ideally, use the whipped cream immediately. You may also store it in the fridge for several hours.
Whipped cream will keep for up to 4-5 days in the fridge, but the texture will deteriorate and separate. You can whisk it back it up, but it's best fresh!
I often store mine for several days if I'm using it on random recipes throughout the week just for my fam (coffee, pancake breakfast, etc.), but I will prepare fresh for company meals/desserts.
Nutrition Facts
Homemade Whipped Cream
Amount per Serving
Calories
929
% Daily Value*
Fat
86
g
132
%
Saturated Fat
55
g
344
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
22
g
Cholesterol
269
mg
90
%
Sodium
65
mg
3
%
Potassium
228
mg
7
%
Carbohydrates
37
g
12
%
Sugar
36
g
40
%
Protein
7
g
14
%
Vitamin A
3499
IU
70
%
Vitamin C
1
mg
1
%
Calcium
157
mg
16
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.