Homemade Whipped Cream 4 Methods
Calories: 92kcal
Adjust Servings Here: 4 cups
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.
Ingredients
- 1 cup (240 ml) Heavy Cream 38% fat
- 1 tablespoon Sugar
- 1 teaspoon 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.
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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