Homemade Whipped Cream Takes Your Desserts Over the Top

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.
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.

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 the Best Pumpkin 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.

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Homemade Whipped Cream

Prep Time

10 mins

 

Whipped cream is a necessary topping to many a dessert. Yet, homemade? Well, homemade whipped cream will take any dessert over the top!

Course: Dessert

Cuisine: American

Keyword: maple, maple whipped cream, whipped cream

Servings: 8

Calories: 107 kcal

Author: Jessica Fisher

Ingredients

• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar honey, or maple syrup
• 1/2 teaspoon vanilla extract

Instructions

1. In a large mixing bowl, combine the whipping cream, sugar, and vanilla extract. Whip the cream on high speed until soft peaks form.
2. Alternatively, you can place the ingredients in a blender cup and pulse until the cream is whipped according to your liking.
3. Refrigerate until ready to serve, up to 2 hours.

Recipe Notes

Nutritional values are based on 1/8 of the recipe.

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 Facts

Homemade Whipped Cream

Amount Per Serving

Calories 107 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g44%

Cholesterol 41mg14%

Sodium 11mg0%

Potassium 22mg1%

Carbohydrates 2g1%

Sugar 1g1%

Protein 1g2%

Vitamin A 437IU9%

Vitamin C 1mg1%

Calcium 19mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Post updated February 11, 2017.