How to Make Quick and Easy Whipped Cream at Home
How to Make Whipped Cream at Home
Are you 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. Plus, if you follow the tips below, it will keep 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 give it a try?
- 1 cup cream
- 1 1/2 teaspoons sugar
- 1/2 teaspoon vanilla
- How much cream? One cup of cream makes about two cups of whipped cream, so get as much cream as you need for your project.
- What kind of cream? 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.
- Can I adjust the sweetness and flavorings? Yes! In actuality, cream is the only required ingredient for whipped cream. You can add no sugar at all, or you can add more sugar than I've suggested above if you'd like to make it sweeter. 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. You can also add any other flavor you want. For a little bite, swap out the vanilla for rum or brandy. That's the beauty of making your own whipped cream—you can make it however you like!
- What kind of sugar? Some recipes recommend using powdered sugar, probably because it can be a little easier to combine, but I think powdered sugar has a sort of funny taste. I prefer to use regular granulated sugar.
- Metal bowl
- Metal whisk
Hand Whisk or Electric Mixer?
You can use a hand whisk or a handheld mixer with a whisk attachment. I decided to use a hand whisk for this article 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, start by placing your bowl and whisk in the freezer for a few minutes to get them ice cold. This gives you better whipping results.
- After your metal items are nice and cold, remove them from the freezer.
- Pour the cream and any other ingredients into the bowl.
- Now you are ready to get mixing! If you use an electric mixer, you 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 below.
- 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 photo. 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.
Early in the Whisking Process
Whipped Cream Is Almost Ready
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.