If you’re wondering how to make whipped cream, you’ve come to the right place!
Whipped cream is the ultimate topping to a warm dessert. You just can’t serve cobblers or pies without a dollop of it on top!
It may be a simple garnish, but this sinful, snowy, and fluffy goodness makes all the difference in the world.
The best part is, whipping up whipped cream is such a breeze.
I’ll teach you how to make it from scratch, so you can upgrade your pies and other desserts with ease.
These three basic ingredients are all you need to make whipped cream:
- Heavy cream (1 cup). Use cold heavy cream or heavy whipping cream. The keyword here is cold, so do not use room temperature cream. The colder the cream, the easier it is to whip.
- Confectioner’s sugar (1 tablespoon). Apart from giving the cream a mild hint of sweetness, it also helps stabilize it, so it will remain stiff for days. Some prefer granulated sugar, others confectioner’s sugar. But honestly, it doesn’t really make a significant difference since you’ll only use one tablespoon. However, if you’re making bigger batches of whipped cream, I suggest you use confectioner’s sugar. You will notice the texture of granular sugar if you use large quantities of it.
- Vanilla extract (1 teaspoon). To give the cream a bit of flavor. Fun fact: whipped cream infused with vanilla is called Crème Chantilly in French.
As for the tools, you’ll need a mixing bowl and an electric mixer (either hand-held or stand) with a whisk attachment.
Chill the tools in the freezer for at least 10 minutes for the best results!
How to Make Whipped Cream
With this simple recipe, you can finally say goodbye to store-bought whipped cream!
Pour heavy cream over an ice-cold mixing bowl. With an electric mixer and whisk attachment, whisk the cream on high speed until it forms soft peaks.
Beat in sugar and vanilla until you get stiff peaks.
Can I Substitute Whipped Cream for Cool Whip?
Absolutely! This recipe makes a very stable and stiff whipped cream, so you can definitely use it in place of Cool Whip.
Is Whipping Cream the Same as Heavy Whipping Cream?
Even experienced bakers find this confusing. The difference lies in the milk fat percentage.
Whipping cream contains 30% milk fat, while heavy cream or heavy whipping cream has more – 36%.
Usually, these two may be used in place of one another in most recipes.
However, when making whipped cream, you’ll want to use the heavy kind because it will hold its shape much longer.
Tips & Tricks
- It’s best to use whipped cream right after making it, but you can still use it for up to 5 days. Just cover it tightly and refrigerate. If it starts to separate, give it a good stirring with a spoon. You may also freeze whipped cream, but doing so sometimes lessens its creaminess.
- While it’s best to use an electric mixer to whip cream, don’t fret if you don’t have this tool at home. You can still achieve a nice fluffy whipped cream manually. It will just take some hardcore arm workout! To make, place all the ingredients in a cold mixing bowl and start mixing with a wire whisk. It will take 10 to 15 minutes to achieve those wonderful peaks, so you must flex those muscles!
- Looking for a fun activity with the kids? Well, instead of using the mixer or your hands, why not a jar? Place the ingredients in a jar, cover it tightly, and start shaking! Keep shaking until the cream turns thick and fluffy. Loosen the lid now and then to release vacuum pressure.
- No sugar? No problem! You may use whatever sweetener you prefer. Maple syrup? Sure! Honey? Go right ahead!
- Apart from vanilla extract, you may also use other flavorings to elevate your whipped cream. Some wonderful options include spices, extracts, and liquors. Bourbon, cinnamon, and coconut rum are some common flavorings people love to use. Try pumpkin spice, cocoa powder, peanut butter, and mint as well! Just keep in mind that if you add more liquid to the cream, whisk it for a minute longer.
- To increase the whipped cream’s stability, add a bit of cream of tartar. This will help the cream last longer in the fridge. For every cup of heavy cream, add ¼ teaspoon of cream of tartar.
- Know how much whipped cream to make. For reference, whipping cream doubles its quantity. So, if you use a cup of heavy cream, you will make 2 cups of whipped cream.
- Do not use a plastic bowl because it won’t keep its cold temperature. I highly recommend either a stainless steel or tempered glass bowl, such as Pyrex.
- Don’t over-whisk the cream. Over-mixed cream looks grainy and without volume because the liquids and fats separate into buttermilk and butter. So it’s important to pay attention while whisking. You might think you’re not making progress initially, but once you see soft peaks, it will progress rather quickly.
- If, however, you’ve accidentally whisked it too much, refrigerate it for 30 minutes to an hour then whisk with a spatula. You could also add a few tablespoons of heavy cream while whisking. If all else fails, use the over-whipped cream to make butter.
- Learn the difference between soft, medium, and stiff peaks because each form has its own uses. Soft peaks look like semi-melted ice cream and are a great garnish for Irish coffee. Medium peaks are more stable than soft ones and form a more significant swirl. These make wonderful pie toppings. Stiff or firm peaks make a nice, rippled, Cool Whip-like texture and are best for icing cakes.
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