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Light, airy, and perfectly sweet, this homemade whipped cream is ready in minutes. It's the perfect finishing touch for pies, cakes, hot chocolate, or fresh fruit.
For 8 servings
Chill your equipment. For the best results, place a large mixing bowl (preferably metal or glass) and the beaters or whisk attachment from your mixer in the freezer for at least 15-20 minutes. Cold equipment is the key to light, fluffy cream.
Combine the ingredients. Pour the very cold heavy whipping cream, sifted powdered sugar, and pure vanilla extract into the chilled bowl.
Whip the cream. Using an electric hand mixer or a stand mixer with the whisk attachment, start whipping on low speed for 30 seconds to combine. Gradually increase the speed to medium-high.
Check for peaks. Continue whipping for 2-4 minutes, stopping occasionally to check the consistency. For soft peaks, the cream will hold its shape but the tip will flop over. For medium peaks, the tip will curl slightly. For stiff peaks, the peak will stand straight up when the beater is lifted.
Serve or store. Be careful not to over-whip, or the cream will become grainy and turn into butter. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.
Light, airy, and perfectly sweet, this homemade whipped cream is ready in minutes. It's the perfect finishing touch for pies, cakes, hot chocolate, or fresh fruit.
This american recipe takes 5 minutes to prepare and yields 8 servings. At 110.22 calories per serving with 0.61g of protein, it's a beginner-friendly recipe perfect for dessert.
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Add 2 tablespoons of unsweetened cocoa powder (sifted) along with the powdered sugar for a rich, chocolatey flavor.
Dissolve 1-2 teaspoons of instant espresso powder in the vanilla extract before adding it to the cream. Perfect for topping chocolate desserts.
Replace the vanilla extract with 1/2 teaspoon of peppermint extract. Add a drop of green food coloring if desired for a festive look.
Add 1/4 teaspoon of ground cinnamon, nutmeg, or pumpkin pie spice along with the sugar. Ideal for fall and winter desserts.
Fold in 1 teaspoon of finely grated lemon or orange zest after the cream has reached soft peaks.
Heavy cream is rich in fat, which is a dense source of energy for the body. When consumed in moderation, it can help fuel daily activities.
As a dairy product, heavy cream contains calcium, which is essential for building and maintaining strong bones and teeth, as well as for muscle function.
Cream is a source of Vitamin A, a fat-soluble vitamin that is important for vision, immune function, and cell growth.
One serving (about 1/4 cup) contains approximately 105 calories, primarily from fat and a small amount of sugar.
Homemade whipped cream is a high-fat, high-calorie topping. While it contains some calcium and vitamin A from the cream, it should be enjoyed in moderation as an occasional treat rather than a health food.
There are a few common reasons: the cream wasn't cold enough, the bowl/beaters weren't chilled, or you used a cream with too low a fat content (less than 30%). Make sure everything is very cold before you start.
Yes, you can substitute the heavy cream with a can of full-fat coconut cream that has been chilled overnight. Scoop out the solid cream from the top of the can and whip it just like you would with dairy cream.
If you've just gone slightly past stiff peaks and it looks grainy, you can sometimes save it by gently whisking in a tablespoon or two of cold heavy cream by hand until it's smooth again. If it has fully separated into butter and buttermilk, it cannot be reversed.
Absolutely! It requires more effort, but you can whip cream by hand using a large balloon whisk. Use a large bowl to incorporate more air and whisk vigorously in a circular motion for about 6-8 minutes until peaks form.
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