Homemade Whipped Cream - 4 Methods

You can make homemade whipped cream with just 3 ingredients in just 5 minutes? Today, I will show you 4 different methods to make your own light and fluffy whipped cream to top on anything from pancakes and waffles, to dessert cakes, cheesecakes, and drinks.

Table of Content

• Ingredients and substitues
• 4 different methods
• How to make whipped cream
• Flavored whipped cream
• Tips - homemade whipped cream
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

I have shared so many desserts that use homemade whipped cream. And, I always take it for granted that everyone knows how to make whipped cream? But, the truth is that there is so much more to whipping cream. For example,

• Has your whipped cream, just not whipped to stiff peaks? Well, that could be an issue with the percentage of fat?
• Did the whipped cream separate in the bowl? perhaps you over whipped it.
• Do you always want whipped cream with firm peaks? Nope, not really. Let's discuss all these below.

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Ingredients and substitues

• Whipping cream - if you want firm peaks the use double-cream with no less than 38% fat otherwise you can use single whipped cream with over 30% fat.
• Sugar - it is best to use fine granulated sugar (similar to castor sugar). The finer grains will dissolve easily in the cream. You can also use powdered sugar, honey, or maple syrup to sweeten the whipped cream. Personally, I like to use powdered sugar.
• Vanilla extract - it helps mellow that strong milk flavor of milk. Plus, vanilla is a wonderful flavor. You can also use other flavor extracts, like fruits, almonds, or anything that might complement or enhance the flavor of your dessert.

4 different methods

Below I give you four ways you can make whipped cream at home.

1. Stand mixer - I think this is the best because it's quicker and easier.
2. Ice bowl with a hand mixer - perfect for those who live in warm weather.
3. Ice bowl with hand whisk - when you don't have an electric mixer
4. Chilled mason jar - when you want softly whipped cream over fruits or drinks

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How to make whipped cream

Method 1 - Electric mixer

• Place the bowl of your stand mixer and the whisk attachment in the fridge for 7 to 10 mins to chill.
  Pro tip - chilling the bowl is a great way to speed up the whipping process especially in warm weather.
• Pour the whipping cream into the chilled bowl. Start whipping the fresh cream using the chilled whisk attachment.
• After 30 seconds of whipping gradually add in the sugar. Whip another minute or two until you have nice thick and fluffy whipped cream.
  Pro tip - overwhipping cream will result in separating the whey from the fat to make butter. So, once it is fluffy with firm peaks, stop whipping.

Method II - The ice bowl

• Place ice in a large bowl with a little water. Place a smaller bowl over the ice.
  Pro-tip - the water in the ice will help stabilize the top bowl preventing it from moving too much.
• Pour cream into the smaller bowl. Beat with a hand mixer
  Pro tip - If you chill the smaller bowl, the cream will whip faster.
• Gradually add the sugar and continue to whip until you have light and fluffy firm peaks.

Method III - Bowl and whisk

• Place ice in a large bowl with a little water. Place a smaller bowl over the ice.
  Pro-tip - the water in the ice will help stabilize the top bowl preventing it from moving too much
• Pour cream into the smaller bowl. Beat with a whisk. Hold the bowl at an angle over a towel so it won't slip.
  Pro tip - If you chill the smaller bowl, the cream will whip faster.
• Gradually add the sugar and continue to whip until you have light and fluffy firm peaks.

Method IV - The jar

• Pour cold whipping cream into a chilled glass or stainless steel jar. Shake it until it thickens. This can take from 5 to 7 minutes until you have thick whipped cream.
  Pro tip- this works best when the whipping cream and jar are both well chilled.
• This is a great process to have fun with kids. It may not give you a piping consistency of light and foamy firm peaks but it is perfect to pour over drinks, dip strawberries, and make fruit salads.

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Flavored whipped cream

• Chocolate whipped cream - add 2 tablespoon of cocoa powder along with the powdered sugar and continue to whip until firm peaks
• Strawberry whipped cream - fold in ¼ cup strawberry puree (or strawberry jam) to the whipped cream and combine well.
• Caramel whipped cream - fold in ½ cup caramel sauce to the whipped cream
• Butterscotch whipped cream - fold in ½ cup butterscotch sauce to the whipped cream
• Cinnamon whipped cream - add 1 teaspoon cinnamon powder and whip to combine
• Spiked whipped cream - add 2 tablespoon of bourbon, Irish whisky, coconut rum, etc to the whipped cream

Tips - homemade whipped cream

1. Use the right whipping cream for the right job. For example,
   • if you want firm peaks use high-fat whipping, heavy cream, double cream with no less than 30% fat. The stiff peak consistency is better for piping around cakes and cupcakes. See I used in my classic cheesecake, strawberry cream cake
   • If you want softer whipped cream use 30 to 34% fat. Softly whipped cream is smooth, creamy, and dollops nicely over desserts. (see my chocolate mousse or strawberry mousse recipes)
2. Always make sure your whipping cream is well chilled not frozen.
   Pro tip - Frozen whipping cream does not whip. Instead, it will beat until it becomes cold before it starts to whip!
3. Chill the 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 - This is especially important in summer or if you live in warm weather. A bowl of ice under the bowl of whipped cream helps keep the cream chilled longer and whips faster too!
5. Add sugar a few seconds after you start whipping and flavoring a minute before you are done with whipping.
6. Overwhipped cream will soon start to separate into butter and buttermilk.
   Pro tip - Knowing the percentage of fat will enable you to know if you must whip to soft or stiff peaks.
7. 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 few hours.

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Frequently asked questions

What to serve with whipped cream?

There is so much you can do with whipped cream.

• You can serve it with chocolate coated strawberries,
• serve with a pecan pie or apple pie, use it in trifles,
• decorate your chocolate cake, vanilla cake, or
• decorate desserts like cheesecakes and more.

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