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.
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.
Table of Content
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.
- Stand mixer - I think this is the best because it's quicker and easier.
- Ice bowl with a hand mixer - perfect for those who live in warm weather.
- Ice bowl with hand whisk - when you don't have an electric mixer
- Chilled mason jar - when you want softly whipped cream over fruits or drinks
Step by step instructions
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.
Flavored whipped cream
- Chocolate whipped cream - add 2 tbsp 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 tsp cinnamon powder and whip to combine
- Spiked whipped cream - add 2 tbsp of bourbon, Irish whisky, coconut rum, etc to the whipped cream
Tips - homemade whipped cream
- 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)
- 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! - 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.
- 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!
- Add sugar a few seconds after you start whipping and flavoring a minute before you are done with whipping.
- 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. - 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.
Frequently asked questions
How long does homemade whipped cream stay whipped?
Not really long. Usually a few hours. If you plan to use it for dessert that needs to be kept longer you may need to stabilize whipped cream - Five Different Methods.
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 will hold its shape for a longer period of time. Whipping cream is lighter with softer peaks and will stay good for some time.
For all the other creams - please read my Tip Thursday - Different Types of Creams and their uses
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.
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.
Can I make low-fat whipped cream? and can it be stabilized?
Low-fat creams (25% fat) can be whipped if you work with them while very chilled. Chill the cream, as well as all the equipment used to whip it. Additionally, place the bowl of whipped cream over a bowl of ice while whipping it. Low-fat creams can also be stabilized in 5 different ways as shown in this video as well
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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Recipe
Description
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.
Video
Ingredients
- 1 cup (240 ml) Whipping Cream 38% fat
- 1 tbsp Sugar
- 1 tsp Vanilla extract
Instructions
Method 1 - The Electric Mixer
- Place the bowl of your stand mixer and the whisk attachment in the fridge for 7 to 10 mins to chill. (optional) 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 whisk attachment.
- After 30 seconds of whipping gradually add in the sugar (or powdered sugar). Whip another minute or two until you have nice thick and fluffy whipped cream. Pro tip - over-whipping cream will result in separating the whey from the fat to make butter. So, once it is fluffy with firm peaks, stop whipping.
- Finally, add the vanilla extract (or other flavorings) and combine well.
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 mixerPro 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.
Recipe Notes
- 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)
- 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! - 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.
- 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!
- Add sugar a few seconds after you start whipping and flavoring a minute before you are done with whipping.
- Over-whipped 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. - 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.
Nutrition Information
Calories: 92kcalCarbohydrates: 2gProtein: 1gFat: 9gSaturated Fat: 6gCholesterol: 34mgSodium: 10mgPotassium: 19mgSugar: 1gVitamin A: 365IUVitamin C: 0.2mgCalcium: 16mg
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
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Vandana Munjal
Hi Veena
Love your website. Are you familiar with the cream available in India? Every time I whip the fresh heavy cream we buy from the local dairies it never reaches piping consistency.
I’ve tried all the tips but it doesn’t work. Not sure which other cream I can use. Thank you.
Veena Azmanov
Vandana. As long as you have a minimum 38% fat you should be able to whip it to stiff peaks anywhere in the world.
If you live in a hot and humid place like India it is best to keep a bowl of ice under the bowl of whipping cream.
this ensures the cream is cold at all times. The cream must be thoroughly chilled, not frozen, and not warm for it to whip.
Laraine
I'm really puzzled. I don't understand why so many people add sugar and vanilla to whipped cream. Do their countries produce lousy cream? I find it revolting. Good cream needs nothing but itself—and, of course, something to whip it with. I use a small electrical hand mixer. At one time it might have had a bowl and stand, but I bought it second-hand.
Veena Azmanov
Hey Loraine, No these countries don't produce lousy cream. They just have the option of unsweetened cream. I like a little sweetness to my cream.