Easy Homemade Whipped Cream – 4 Different Methods

How to make Whipped Cream from scratch – 4 Different Methods

Did you know you can make homemade whipped cream or whipped cream frosting with just 3 ingredients in just 5 minutes? Even if you don’t have a stand mixer or a whisk? Today, I will show you 4 different methods to make homemade whipped cream from the simplest bowl and whisk to the fancy stand mixer. And a few tips to make things easy no matter what the weather.

On this blog I have so many desserts that use homemade whipped cream in some way or the other; so it’s simply fair that I share with you this basic and most important – how to make whipped cream at home?

First the most common questions I get asked

What is the difference between heavy cream and whipped cream?

Heavy cream is often referred to as double cream and has a higher percentage of fat (36 to 38%) compared to whipping cream (30 to 32%).
You can use whipping cream very easily with most desserts. However, heavy cream you will holds it’s shaped for a longer period of time. Whipping cream is lighter with softer peaks and will stay good for some time.

Is whipping cream the same as all purpose cream?

It depends on the percentage of fat in the cream. If the all-purpose cream you buy is over 30% you can use it. But in most cases, it may not be. The best is to read the percentage of fat on the carton.

How to make Homemade Whipped Cream – 4 different methods (Save/Pin)

Ingredients – listed below in the recipe card with conversions.

Making whipped cream is a simple and easy process. Now it is important to remember that not everything requires stiff peaked whipped cream. Sometimes a softly whipped cream tastes a lot better such as with fruits and fruit purees.

• Place whipping cream in a bowl, preferably chilled bowl. Use a stand or hand mixer.

• Gradually add the sugar (optional) . You can use fine granulated sugar, I prefer to use powdered sugar

• Continue to whip until you have soft peaks

• Here you can see I have some soft peak whipped cream

• Continue to whip a minute more for stiff peaks.

• Now, this steak peak whipped cream is ready to be used. I put it in a piping bag with a star tip so I can show you how it pipes. Do you see how stiff it is on the spatula?

• I piped a nice swirl of whipped cream over this maple eggnog and dusted with some grated nutmeg. Can you see how beautifully it holds its shape?

I promised you 4 different method to making whipping cream, right?

Method I – The Stand Mixer or Hand Mixer

The hand mixer step by step I shared above. 99% of the time I make homemade whipped cream in my stand mixer (unless I’m filming)

• Place bowl and whisk in the fridge for 7 to 10 mins
• Pour  cream into the chilled bowl
• Start whipping using the whisk attachment.
• After a minute of whipping – gradually add in the sugar
• Whip another minute or two for soft peaks.
• And further minute more for stiff peaks (do not over whip the cream)

Method II- Ice bowl

If you live in a hot, humid place then whipping cream can be a nightmare. In summer it gets to 45 C / 113 F here and keeping the whipped cream chilled becomes a challenge. The best thing you can do is place a bowl of ice / iced water below the bowl of whipped cream. Works like magic.

• If you chill the bowl – you will make whipped cream faster.
• Pour cream in a chilled bowl.
• Beat with a hand mixer – here my bowl is small so I used only one of the attachments.
• Add sugar gradually after a minute
• Whisk until soft peaks form or stiffer peaks.

Method III – Bowl & Whisk 

This is the method they teach you pastry school. Nope, they don’t give you any mixers. It’s a simple bowl and whisk. I use this when I need a really small amount of whipped cream and my mixer bowl would be too big for that job.
Again – if you chill your bowl – you will make whipping fresh cream easier.

• Pour cream into a chilled bowl.
• Hold the bowl at an angle over a towel so it won’t slip.
• Add sugar gradually after a minute
• Whisk until soft peaks form or stiff peaks.

Method IV – The Jar

Those of you that took home science in school probably remember doing this as an experiment. The whole class gets to shake the jar and make whipped cream? My Rhea loves doing this – shaking the jar!!
She loves softly whipped cream with fruits.

• Pour cold heavy cream into a chilled glass jar
• Shake it until it thickens
• Voila!!  you have fresh cream.

10 Tips – How to make Perfect Whipped Cream at home (Save/Pin)

1. Use high-fat whipping or heavy cream.
2. Always make sure your fresh Cream is well chilled not frozen. Yup!! Frozen fresh cream does not whip well. Instead, it will beat until it becomes cold before it starts to whip!
3. Chill your mixer bowl – Since you cannot freeze fresh cream another way to keep that cream chilled longer is to chill your bowl in the fridge for 7 to 10 minutes before you start whipping.
4. Ice Bowl – You will notice that almost all my pictures have a bowl of ice when I make a homemade whipped cream.
   Fresh Cream whips better and faster when cold but if you live in a hot and humid climate like here – then that fresh cream gets warm fast. To keep it chilled longer I use a bowl of ice under the bowl of Fresh cream. This help keep the cream chilled and whips faster too!
5. Start on a low speed and increase speed as you go.
6. Add sugar a minute after you start whipping and vanilla a minute before you are done with whipping.
7. Softly whipped cream is smooth, creamy and dollops nicely over desserts.
8. Stiff peak creams are better for piping around cakes and cupcakes.
9. If overwhipped the cream will soon start to separate into butter and buttermilk
10. Whipped cream is best made when needed. It can be chilled and kept in the fridge for 24 hours but it is at its best in the first two to three hours.
11. If you need to keep whipped cream longer – stabilized it. I have explained more below and on this post – how to stabilize whipped cream 5 different methods.

How to stabilize Whipped Cream 5 Different Methods

Stabilized whipped cream is the best way to increase the shelf life of desserts. How do you stabilize whipped cream? These five simple, easy and effortless methods will make sure your cakes, cupcakes, and desserts look fresh longer. You can try any of these five methods that work best for your current project.

Softly whipped cream

Like I said above, it is not necessary to always whip cream to stiff peaks. Softly whipped cream does hold well and has a refreshing taste and texture. Often I notice my students are afraid that the cream will not pipe which leads to them over whipping. The danger of overwhipping cream leads to the cream separating into butter and buttermilk. This is my strawberry cream cupcakes with softly whipped cream frosting

How to make whipped cream frosting?

Often I get asked how can I make the whipped cream frosting. Adding sugar to whipped cream is all you do to make the whipped cream frosting. This cake below is my strawberry cream cake. Notice how beautifully smooth the whipped cream is? And how beautifully it can be piped?

Why and how to stabilize whipped cream?

Whipped cream does not have a long shelf life, usually just a few hours before it starts to lose shape and volume. Stabilizing whipped cream helps extend that shelf life so you can keep the whipped cream dessert a bit longer. There are many ways to stabilize whipped cream, the simplest being pudding mix to gelatin. I have explained in detail here on this post – how to stabilize whipped cream 5 different methods.

This cake below is my chocolate cake using stabilized whipped cream using gelatin and it lasted in my fridge for a good three days.

What is whipped cream buttercream?

Whipped cream buttercream is a lighter version of my buttercream by simply adding whipped cream to my buttercream. You can see I have used it in this Pumpkin Cream Cake as well as my Pink Cherry Cupcakes.

Frequently asked questions

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Homemade Whipped Cream 4 Easy Methods

Author: Veena Azmanov

5 from 12 votes

Print Pin Rate

Prep Time: 3 mins

Total Time: 3 mins

Calories: 92kcal

$3

Adjust Servings Here: 4 cups

Description

The easiest and quickest dessert you can make is whipped cream with a bowl of fruit. In this post, I show you 4 different methods to make homemade whipped cream from the simplest bowl and whisk to the fancy stand mixer. And a few tips to make things easy no matter what the weather.

Equipment /Tools

• Stand Mixer
• Hand Mixer
• Stainless steel mixing bowl
• Spatula

Ingredients

• 250 ml (1 cup) Fresh Whipping Cream 38% fat
• 1 tbsp (1 tbsp) Sugar
• 1 tsp (1 tsp) Vanilla extract

ADJUST SERVINGS HERE – 4 cups

Instructions

Method 1 – The Stand Mixer  or Hand Mixer

• Place bowl and whisk in the fridge for 7 to 10 mins
• Pour  cream into the chilled bowl
• Start whipping fresh cream using the whisk attachment.
• After a minute of whipping – slowly add in the sugar
• Whip another minute or two until soft peaks.

Method II – The ice bowl

• Place ice in a large bowl with a little water. Place a smaller bowl over the ice.
• If you chill the smaller bowl – you will make whipped cream faster.
• Pour cream in a chilled bowl.
• Beat with a hand mixer – here my bowl is small so I used only one of the attachments.
• Add sugar slowly after a minute
• Whisk until soft peaks form.

Method III – Bowl and Whisk

• Again – if you chill your bowl – you will make whipping fresh cream easier.
• Pour cream into a chilled bowl.
• Hold the bowl at an angle over a towel so it won’t slip.
• Add sugar slowly after a minute
• Whisk until soft peaks form

Method IV – The Jar – making whipped cream without a whisk

• Pour cold fresh cream into a chilled glass jar (this works best when the fresh cream and jar are both well chilled) 
• Shake it until it thickens
• Voila!!  you have fresh cream.

Recipe Video

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Nutrition Information

Nutrition Facts

Homemade Whipped Cream 4 Easy Methods

Amount Per Serving

Calories 92 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 6g30%

Cholesterol 34mg11%

Sodium 10mg0%

Potassium 19mg1%

Carbohydrates 2g1%

Sugar 1g1%

Protein 1g2%

Vitamin A 365IU7%

Vitamin C 0.2mg0%

Calcium 16mg2%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – cream, dessert, Homemade whipped cream

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