The store-bought “whipped cream” is packed with air and tends to liquefy faster than homemade whipped cream. Plus, unlike the store-bought kind, homemade whipped cream is extremely decadent with an amazing texture.
Making homemade whipped cream is easy and only requires a few ingredients and steps. By whipping it by hand or with an electric mixer, the fresh taste will keep you coming back for more (and never again turning to the store-bought…well, let’s just call it “stuff”). There’s nothing quite like the real thing!
Homemade Whipped Cream
- 1 cup heavy cream
- 1-2 tablespoons sugar
- 1 tablespoon vanilla extract
- Chill a stainless steel bowl, whisk (or beaters) and heavy cream in the freezer for 20-30 minutes. Be careful not to let the cream freeze.
- Pour one cup of heavy cream into the chilled bowl and beat until you see soft peaks. The soft peaks should stand up and not fold when the beaters or whisk are lifted.
- Add 1-2 tablespoons sugar and 1 tablespoon of vanilla extract when soft peaks start to form.
- Beat until cream reaches desired consistency (do not over beat).
Additional tips for making homemade whipped cream:
- It is very important to place the stainless steel bowl, whisk (or beaters) and heavy cream in the freezer to allow them to chill. The colder the items are, the faster the cream will whip.
- Vanilla is often used to flavor whipped cream but feel free to use any flavoring of your choice (i.e. extracts, liqueurs, powdered cocoa, etc.)
- One cup of whipping cream usually makes about two cups of whipped cream.
- Homemade whipped cream can be made in advance and stored in the refrigerator for up to three days.