Whipped Cream
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
5 steps.
- 1
Chill your equipment
- a.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.
- 2
Combine the ingredients
- a.Pour the very cold heavy whipping cream, sifted powdered sugar, and pure vanilla extract into the chilled bowl.
- 3
Whip the cream
- a.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.
- 4
Check for peaks
- a.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.
- 5
Serve or store
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results, use heavy cream or heavy whipping cream with at least 36% milk fat. Regular whipping cream (30-35% fat) also works but won't be as stable.
- 2Powdered sugar dissolves instantly and contains cornstarch, which helps stabilize the cream. You can use granulated sugar, but whip it in at the beginning to ensure it dissolves.
- 3Watch the cream closely as you whip. It goes from soft peaks to stiff peaks to butter very quickly.
- 4Store leftover whipped cream in an airtight container in the refrigerator for up to 24 hours. It may deflate slightly, but you can re-whip it for a few seconds.
- 5To make stabilized whipped cream that holds for days, dissolve 1 tsp of unflavored gelatin in 2 tbsp of cold water, then gently warm it until liquid. Let it cool slightly, then slowly stream it into the cream while whipping.
- 6For an extra stable whipped cream without gelatin, add 1 tablespoon of instant vanilla pudding mix along with the sugar.
Adapt it for your goals.
Chocolate Whipped Cream
Add 2 tablespoons of unsweetened cocoa powder (sifted) along with the powdered sugar for a rich, chocolatey flavor.
Coffee Whipped CreamCoffee Whipped Cream
Dissolve 1-2 teaspoons of instant espresso powder in the vanilla extract before adding it to the cream. Perfect for topping chocolate desserts.
Mint Whipped CreamMint Whipped Cream
Replace the vanilla extract with 1/2 teaspoon of peppermint extract. Add a drop of green food coloring if desired for a festive look.
Spiced Whipped CreamSpiced Whipped Cream
Add 1/4 teaspoon of ground cinnamon, nutmeg, or pumpkin pie spice along with the sugar. Ideal for fall and winter desserts.
Citrus Whipped CreamCitrus Whipped Cream
Fold in 1 teaspoon of finely grated lemon or orange zest after the cream has reached soft peaks.
Why this is on our healthy list.
Source of Energy
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.
Provides Calcium
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.
Contains Vitamin A
Cream is a source of Vitamin A, a fat-soluble vitamin that is important for vision, immune function, and cell growth.
Frequently asked questions
One serving (about 1/4 cup) contains approximately 105 calories, primarily from fat and a small amount of sugar.