Perfect Whipped Cream
- PREP 10min
- TOTAL 10min
We love making homemade whipped cream. It’s light, fluffy, and so much more delicious than what you can buy at the store. With a few tips and simple ingredients, you can make delicious, light, and fluffy whipped cream in no time.
You Will Need
1 cup (240ml) cold heavy cream or heavy whipping cream
1 to 2 tablespoons powdered sugar, maple syrup, or honey
1 teaspoon pure vanilla extract, optional
Small pinch fine salt, optional
Directions
Cream whips best when it is very cold. If your cream is not cold, chill it in the refrigerator.
Pour the cold cream into a large mixing bowl and add optional ingredients (sweetener, vanilla, and salt).
Begin to beat the cream with a hand mixer on low speed, and then increase the speed to medium-high as it starts to foam and bubble. Starting at a lower speed prevents the cream from splattering out of the bowl.
Beat at medium-high speed until your desired thickness, 2 to 3 minutes. See our article for the three stages of whipped cream and their uses.
If you happen to over-beat the cream and it turns into a clumpy mess, you can fix the broken whipped cream. With the mixer on low speed, add more unwhipped cream from the carton, a tablespoon at a time, until it becomes fluffy again.
Store covered in the refrigerator for 24 hours. If the cream deflates, use a whisk or hand mixer to whip it again.
Adam and Joanne's Tips
- Whipped cream is best when made with cream that has at least 30% fat content. So, heavy cream, whipping cream, heavy whipping cream, and double cream will all work nicely. Milk, half-and-half, and single cream are much lower in fat content, so they will not whip as well (if at all).
- The nutrition facts provided below are estimates.