Whipped cream is a necessary topping to many a dessert. Yet, homemade? Well, homemade whipped cream will take any dessert over the top!
Unless it’s Thanksgiving and I’m making Pretzel Berry, I rarely buy Cool Whip. I buy whipped cream in a can even more infrequently. And even then, I don’t fully enjoy it because I know neither is all that good for you.
Since I’m a coffee freak fan, I usually keep real whipping cream — instead of half and half — on hand.
1 – because it tastes great in coffee. Like swirled on top of my Iced Mocha.
2 – because it’s dual purpose; it works so well in other recipes.
And one recipe that I make often is whipped cream. Yep, whipped cream. It’s a recipe, really.
Ingredients for homemade whipped cream
- Whipping cream
- Powdered sugar (confectioners sugar)
- Vanilla extract
How do you make whipped cream from scratch?
- In a large mixing bowl, combine the whipping cream, sugar, and vanilla extract. Whip the cream on high speed until soft peaks form.
- Alternatively, you can place the ingredients in a blender cup and pulse until the cream is whipped according to your liking.
- Refrigerate until ready to serve, up to 2 hours.
Tips for making the BEST whipped cream recipe
- Use cold heavy cream. The colder the cream, the easier it will whip up. You could even try putting your bowl in the freezer for 30 minutes before you start as well.
- Don’t walk away! It doesn’t take long to make your own whipped cream. So don’t walk away or you might just skip past the whipped cream phase and end up with butter instead.
- Go for soft peaks. You don’t want to overwhip. Aim for soft peaks, that gently hold their shape but also fold over slightly when you lift the beater out.
Should I use confectioner or granulated sugar?
I like using confectioners (or powdered) sugar because I think it dissolved better into the cream and you don’t end up with a gritty texture. But some people do use granulated sugar and it works out just fine.
Can I use honey or maple syrup instead?
You absolutely can! I actually made a Maple Whipped Cream version you might like!
Can I freeze whipped cream?
Freeze leftover whipped cream in dollops on a lined tray. Once frozen solid, remove them to a ziptop freezer bag and store in the freezer until ready to serve. To use, just add one frozen dollop to your coffee or cocoa drink.
What can you enjoy whipped cream on?
We enjoy homemade whipped cream on waffles with fresh fruit. We top chocolate cheesecake, coffee drinks, and fresh berries with homemade whipped cream. Since making homemade whipped cream doesn’t heat up the kitchen, it’s perfect for summer desserts, like Icebox Cakes. And it takes this Pumpkin Streusel Pie to new heights.
Homemade whipped cream is very simple to prepare. Since I use it for a topping for rich desserts, my version is not very sweet. I love the way lightly sweetened cream balances with sweeter desserts, but you can add more sweetener if you prefer.
If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Homemade Whipped Cream
Ingredients
- 1 cup cold whipping cream
- 1 tbsp powdered sugar (honey, or maple syrup)
- 1/2 tsp vanilla extract
Instructions
- In a large mixing bowl, combine the whipping cream, sugar, and vanilla extract. Whip the cream on high speed until soft peaks form.
- Alternatively, you can place the ingredients in a blender cup and pulse until the cream is whipped according to your liking.
- Refrigerate until ready to serve, up to 2 hours.
Notes
- Use cold heavy cream. The colder the cream, the easier it will whip up. You could even try putting your bowl in the freezer for 30 minutes before you start as well.
- Don't walk away! It doesn't take long to make your own whipped cream. So don't walk away or you might just skip past the whipped cream phase and end up with butter instead.
- Go for soft peaks. You don't want to overwhip. Aim for soft peaks, that gently hold their shape but also fold over slightly when you lift the beater out.
- To freeze: Freeze leftover whipped cream in dollops on a lined tray. Once frozen solid, remove them to a ziptop freezer bag and store in the freezer until ready to serve. To use, just add one frozen dollop to your coffee or cocoa drink.
Nutrition
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