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How to Make Whipped Cream at Home - a Quick, Easy Recipe

Updated on March 17, 2016
Homemade whipped cream and strawberries
Homemade whipped cream and strawberries | Source

How to Make Whipped Cream at Home

Sick of having store-bought whipped cream shrivel up on a piece of pie you carefully plated? Tired of too-sweet whipped cream? Or how about just fed up with extraneous ingredients, like vegetable oil and high-fructose corn syrup? If so, you should try your hand at making whipped cream. It's easy, only takes a few minutes and can cost less than buying a can of that fake whipped cream.

Homemade whipped cream is the perfect complement to your favorite holiday desserts, and adding real, fresh whipped cream to a store-bought pie just might trick your guests into thinking you did it all yourself. Because it does not shrink like commercial whipped cream, you can plate desserts ahead of time with homemade whipped cream. Plus, if you follow the tips below, it keeps for a day or two in the fridge so you can make it ahead of time. If you've never made whipped cream before, why not make this the year you try it?

Ingredients and equipment needed to make whipped cream
Ingredients and equipment needed to make whipped cream | Source

Ingredients Needed to Make Whipped Cream

First, assemble your ingredients. One cup of cream makes about two cups of whipped cream, so get as much cream as you need for your project. Try to get heavy cream because the higher the fat content, the better it whips up. If possible, avoid extra pasteurized cream because it tends to have a weird texture that doesn't whip as well. Strangely, cream marketed as whipping cream usually does not whip as well, either, because it usually has a lower fat content than heavy cream. Cream is the only required ingredient, but you may also want to add sugar, vanilla or any other flavor you want. That's the beauty of making your own whipped cream - if you want chocolate mint whipped cream, you can make it!

Equipment Needed to Whip Cream

Then, get your equipment ready. It is best to use a metal bowl and a metal whisk. You can use a whisk attachment for a handheld mixer or a hand whisk. I decided to use a hand whisk for this hub just to prove it can be done. Also, if you use an electric mixer, the whipped cream can go from not whipped enough to over whipped and deflated in a matter of seconds. Using a hand whisk, or switching to a hand whisk when the whipped cream is almost ready, makes over whipping much less likely. For the best results, put your bowl and whisk in the freezer for a few minutes to get them ice cold. This gives you better whipping results.

Source

Recipe for Whipped Cream

After your metal items are nice and cold, remove them from the freezer. Pour the cream and any other ingredients into the bowl. I usually start with 1 1/2 teaspoons of sugar, 1/2 teaspoon of vanilla and a cup of cream. I like cream that isn't too sweet so it does not overpower the fruit or dessert, but you can add more sugar if you would like. Some recipes recommend using powdered sugar, probably because it can be a little easier to combine, but I think powered sugar has a sort of funny taste. I prefer to use regular granulated sugar. For a little bite, swap out the vanilla for rum or brandy.

Early in the Whisking Process

Almost Ready Whipped Cream

Whipped cream is ready when you see stiff peaks that don't dissipate.
Whipped cream is ready when you see stiff peaks that don't dissipate. | Source

You can Make Whipped Cream by Hand

Now you are ready to get mixing! If you use an electric mixer, your need to start it on a low speed so the cream does not slosh around and fly out of the bowl. After about 30 seconds with a power mixer, small bubbles start to form. Increase mixing speed to medium for about 30 more seconds. At this time, you start to see trails forming in the cream, but these trails dissipate quickly. This is demonstrated in the first video to the right.

You will eventually begin to notice the cream thickening. When this happens, increase the mixing speed again. After 20-30 additional seconds, you should see peaks forming. Precede carefully so you do not over whip the cream! This stage in the whipping process is demonstrated in the second video. If you are using an electric mixer and want to switch to a hand whisk, this is when you should do so.

Your whipped cream is ready when it forms peaks that do not immediately dissipate, as shown in the picture to the right. Once you reach this point, stop whisking or you can ruin the whipped cream! It will still taste great, but it won't hold its form and beautifully top your other culinary creations.

How to Store Whipped Cream

You can store whipped cream overnight in your fridge. A lot of people just throw some plastic wrap on the bowl and stick it in, but this tends to result in a watery pool forming around the cream. To prevent this, carefully spoon the cream into a fine mesh sieve, or a colander lined with cheesecloth. Place the sieve over a bowl and then put the bowl/sieve combination in the fridge (covered, unless you like whipped cream that tastes like onions, garlic or whatever else you have in there!).

If you need to store the whipped cream a little longer, add a stabilizing ingredient. I know it sounds weird, but if you add about 6 tablespoons of marshmallow fluff per cup of cream during the whipping process, the cream won't weep in the fridge as quickly.

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    • Eliminate Cancer profile image

      Eliminate Cancer 5 years ago from Massachusetts

      Yum!! I bet this tastes SO much better than canned!!

    • livingpah2004 profile image

      Milli 5 years ago from USA

      Thanks for sharing it. Now I know how to make my own whip cream at home.

    • Natashalh profile image
      Author

      Natasha 5 years ago from Hawaii

      Eliminate Cancer and livingpah - Thanks for reading and commenting! I hope you have the chance to try it out sometime - it really is tastier than canned whipped cream and doesn't leave your mouth feeling all slick and weird.

    • akeejaho profile image

      akeejaho 5 years ago from Some where in this beautiful world!

      Try adding a bit of peppermint extract, or better yet, a few finely crushed Starlight mints. I have catered a few renascence style weddings and made cream puffs as dessert using this method. They were tasty.

    • Natashalh profile image
      Author

      Natasha 5 years ago from Hawaii

      Mint is one of my favorite things about life. No joke. I just planted more mint today!

    • alexadry profile image

      Adrienne Janet Farricelli 5 years ago from USA

      Wow, I didn't know you could make it at home! I bet it tastes so yummmy!

    • Natashalh profile image
      Author

      Natasha 5 years ago from Hawaii

      Oh yeah. And it's s unbelievably quick and easy. Even with a hand whisk, it to took less than 5 minutes, tops. Thanks for reading and commenting!

    • Nare Anthony profile image

      Nare Gevorgyan 5 years ago

      Wow!!! Love it. I'll surely make this! Thanks! :)

    • Natashalh profile image
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      Natasha 5 years ago from Hawaii

      Thanks for reading and commenting - always appreciated!

    • teaches12345 profile image

      Dianna Mendez 5 years ago

      I have never had a good experience with whipped cream but I believe your post is a good possibility for me. It is quite detailed and pictured to help someone like me. I like the marshmallow idea and will try it as well. Votes across the board!

    • Natashalh profile image
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      Natasha 5 years ago from Hawaii

      Thanks for reading, commenting and the votes. I hope you try it and experience success! I have found that a cold bowl, not using the regular beaters on a mixer and making sure not to over whip are very important. I have definitely experienced whipped cream failure when I was in a hurry and paid insufficient attention.

    • alocsin profile image

      alocsin 5 years ago from Orange County, CA

      Looks good enough for me to try at home. Problem is, I'm usually in a hurry to eat a sweet and am just happy with the canned cream. Voting this Up and Useful though.

    • Natashalh profile image
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      Natasha 5 years ago from Hawaii

      Even by hand it takes less than 5 minutes. If you can find the time, it's well worth it! Thanks for the comment and votes.

    • emilybee profile image

      emilybee 5 years ago

      Awesome hub, homemade whipped cream is the best. I had a project in college where I made my own ice cream flavor and I insisted we served homemade whipped cream with it :) Only the best! Voted up.

    • profile image

      Reeky 4 years ago

      hey can u suggest me something about heavy cream. i mean what is this.. sorry but i don't have any knowledge about it.. so.. plzz..

    • Natashalh profile image
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      Natasha 4 years ago from Hawaii

      Heavy cream has more milk fat, which is what allows it to whip up nicely. You can think of heavy cream as the 'whole milk' of the cream world. I hope that helps!

    • billybuc profile image

      Bill Holland 4 years ago from Olympia, WA

      Wonderful instructions. I think Bev and I will have to do this very soon.

    • Natashalh profile image
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      Natasha 4 years ago from Hawaii

      Excellent! I hope you enjoy.

    • Careermommy profile image

      Tirralan Watkins 4 years ago from Los Angeles, CA

      Wow this looks great! I love whipped cream, but would prefer to make my won. This is so easy to make. Thank you for the recipe Natashalh.

    • Natashalh profile image
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      Natasha 4 years ago from Hawaii

      Thanks for stopping by! I have my bowl and whisk in the freezer at home right now so I can make some tonight. It's strawberry season again!

    • MargaritaEden profile image

      MargaritaEden 4 years ago from Oregon

      It is for sure wonderful idea to make it yourself, whipped cream from the store has some horrible ingredients. Thanks for the idea!

    • Natashalh profile image
      Author

      Natasha 4 years ago from Hawaii

      Yes it does! All sorts of weird things are in store bought whipped cream. You'd think with all those added ingredients they'd have found a way to keep it from going all flat and deflated, but homemade whipped cream wins there, too.

    • Kathryn Stratford profile image

      Kathryn 4 years ago from Manchester, Connecticut

      I just saw your blog entry with the strawberries, and I was curious to see how to make whipped cream. I tried one time years ago, and didn't have any luck (I tried with the whipping cream, too). I may try it again sometime using your instructions. I don't have whipped cream very often, but when I do it would be nice to not be eating strange ingredients that usually come in it. Thanks for sharing this instructional!

    • Natashalh profile image
      Author

      Natasha 4 years ago from Hawaii

      Glad you found my hub!

      The real key to success is popping the bowl and whisk in the freezer. Oh, and not over beating it. It's really simple once you get the hang if it!

      Thanks for stopping by.

    • Suzie HQ profile image

      Suzanne Ridgeway 4 years ago from Dublin, Ireland

      Hi Natasha,

      Great article with simple tips to get the perfect whipped cream. I love freshly whipped cream and wins hands down over the pouring type or even ice-cream as an accompaniment for deserts. I would like to link this to mu next hub on strawberries and cream face creams if that is okay? Loved your blog too on the nibbles of strawberries and cream . . .YUMMY! Votes, Shared and Pinned.

    • Natashalh profile image
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      Natasha 4 years ago from Hawaii

      Thank you for the votes, sharing, and pinning!

      Yes, homemade whipped cream is super tasty and delicious on so many different things. I love it! Perhaps a little bit too much.

    • Crystal Tatum profile image

      Crystal Tatum 4 years ago from Georgia

      A very informative hub. I've got a question: Have you ever tried it without the sugar? I have a sugar sensitivity and it's best for me to avoid it if possible. I wonder though if this recipe would be any good without it? Voted up and sharing.

    • Natashalh profile image
      Author

      Natasha 4 years ago from Hawaii

      Honestly, without any sugar it just takes sort of like whipped cream. Literally. Cream is fatty milk, so just think about eating a hunk of fatty milk. You could always try using something other than sugar, if it agrees with you better.

    • Mommy Needs a Nap profile image

      Michelle Clairday 4 years ago from Arkansas

      Thanks for this recipe. I've made whipping cream before but I'd have never thought of using marshmallow cream to stabilize it.

    • Natashalh profile image
      Author

      Natasha 4 years ago from Hawaii

      Isn't it weird how that works? Give it a try sometime and you'll see!

    • KellyG05030 profile image

      Kelly 4 years ago from New England

      Thanks for this recipe - I'm going to try it this afternoon!!!

    • Thelma Alberts profile image

      Thelma Alberts 4 years ago from Germany

      Yummy! For my Easter cake. Thanks for the clear instructions.

    • Natashalh profile image
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      Natasha 4 years ago from Hawaii

      Awesome! I hope you enjoy it - I love cake.

    • profile image

      Alise- Evon 4 years ago

      Great hub! We have access to a farmer who sells raw milk, and I have learned to make cultured butter. One of these days I want to try some simple cheese. Now I can add making whipped cream to my goals for making more things from scratch because I have excellent instructions. Thanks.

      Voted useful.

    • Natashalh profile image
      Author

      Natasha 4 years ago from Hawaii

      Nice!

      Soft cheeses are a really easy way to start. It's really easy to make cream cheese and, with that, you can make you own Boursin-style cheese with tasty things like chives and garlic!

      Have fun with your raw milk - it is so much more delicious.

    • Indian Chef profile image

      Indian Chef 3 years ago from New Delhi India

      Natashalh, what you have shared here is a wonderful hub. Never did I know that making whipped cream is so easy. Voting it up.

    • Natashalh profile image
      Author

      Natasha 3 years ago from Hawaii

      Yep - it's way easy! Glad you discovered something new and thanks for stopping by! I enjoy your recipes a lot, too.

    • CharronsChatter profile image

      Karen Robiscoe 3 years ago from California

      who knew marshmallow fluff was anything but a smores filler? As a cook I am intrigued--and wondering about this and how it might work with meringue...The whole reason I clicked on this HUB in particular is--I confess--I just bought some store bought whip cream...(ssshhhh!!!)

      never again!

    • Natashalh profile image
      Author

      Natasha 3 years ago from Hawaii

      Too funny!

      I use fluff primarily to make delicious peanut butter fluff sandwiches. =)

    • rebeccamealey profile image

      Rebecca Mealey 3 years ago from Northeastern Georgia, USA

      Yah! No more Cool Whip. I am going to try this!

    • Natashalh profile image
      Author

      Natasha 3 years ago from Hawaii

      Woohoo! I hope you love it as much as I do! It is so much more delicious.

    • Tonipet profile image

      Tonette Fornillos 3 years ago from The City of Generals

      Hello Natashalh. I like cooking from scratch, and this is perfect because I'm a milk and cream girl, lol. You gave me idea about putting the bowl and whisk in the freezer for a few minutes to get the best of whipping. I will do this, definitely.

      Thank you lovely lady. I learned something for my father's whisk today:=) Best of all! -Tonette

    • Natashalh profile image
      Author

      Natasha 3 years ago from Hawaii

      I'm so glad you like the recipe! It's incredible the difference a chilled bowl and whisk can make. Strangely, the same is actually true if you're ever frothing milk like for espresso or something. Cold milk froths better, even though you're pumping it with steam in the frothing process. Weird, isn't it?

    • Tonipet profile image

      Tonette Fornillos 3 years ago from The City of Generals

      Wow.. now you're talking about frothing milk, haha I LOVED that! It seems that I am learning a lot from you today, I haven't tried using cold milk, it's always at room temp :=)...I'm so happy to know that. I'd sure be visiting more to get some of your homecooking tips. Many thanks, really. -Tonette

    • Natashalh profile image
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      Natasha 3 years ago from Hawaii

      I used to work at a tapas bar and we had to make espresso beverages or I wouldn't have known the milk frothing tip! Once again, I'm glad you enjoyed =)

    • pstraubie48 profile image

      Patricia Scott 3 years ago from sunny Florida

      You had me at 'whipped cream'. I make whipped cream from time to time and consider it a sinful treat. Reading yours was very much like what I do. One of the most critical parts is having those 'frozen' dishes and mixing utensils. That just seems to be what brings it together.

      I wanted to take a spoon a get some berries and whipped cream ....yummm Pinned....

      Angels are on the way ps :)

    • Natashalh profile image
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      Natasha 3 years ago from Hawaii

      I loved whipped cream! I agree that having chilled equipment is absolutely key. Thanks so much for stopping by!

    • alexadry profile image

      Adrienne Janet Farricelli 3 years ago from USA

      Gosh, I so wished there was a low fat whipped cream option for those with high cholesterol. Hubby hated to have to give up whipped cream. I'm afraid there's no option since in order to whip you need the fat:(

    • Natashalh profile image
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      Natasha 3 years ago from Hawaii

      Yeah, that's really true. Whipped cream just can't be made without stabilizers and additives if it doesn't have the fat! =(

    • Monis Mas profile image

      Aga 3 years ago

      Grest hub. Those strawberries look so inviting!

    • Natashalh profile image
      Author

      Natasha 3 years ago from Hawaii

      They were so good! I can't wait for strawberry season to come around again.

    • LaThing profile image

      LaThing 3 years ago from From a World Within, USA

      Great hub! I prefer whipping my own cream, but learned some great tips for storing from this hub. Thanks :)

      Voting up and very useful

    • Natashalh profile image
      Author

      Natasha 3 years ago from Hawaii

      Thanks so much! I hope this is useful for you this holiday season =)

    • Victoria Lynn profile image

      Victoria Lynn 3 years ago from Arkansas, USA

      Oh, yum! I'll bet this tastes amazing!

    • Natashalh profile image
      Author

      Natasha 3 years ago from Hawaii

      I love it! A little too much...

    • Jen Beckers profile image

      Jennifer Beckers 2 years ago from Palm Beach County

      That actually looks really easy, thanks for sharing!

    • Natashalh profile image
      Author

      Natasha 2 years ago from Hawaii

      Thanks! It really is very quick and easy. =)

    • Kristen Howe profile image

      Kristen Howe 22 months ago from Northeast Ohio

      l love this hub, Natasha! I would love to make my own, when I'm low on whipped cream. Voted up for useful!

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