I can’t even begin to tell you how many times a year I make whipped cream. It is really one of those recipes that I turn to time and again and could practically make with my eyes closed. A basic recipe, it only takes a few minutes and three ingredients to make and yet there is one essential step for getting the perfect whipped cream recipe every single time. Start cold. Go high.
That’s it. That’s the trick.
You begin by putting your mixing bowl and whisk, (yes, even those to your electric mixer) in the freezer for about 20 minutes to get as cold as possible. You’ll also want to make sure that your heavy whipping cream is as cold as possible, too.
Then, you pour all of your ingredients into your super chilled mixing bowl and whisk together on high speed for about a minute until stiff peaks form. And, you are done!
No fussing about with it, no testing. You’re done!
If you’d like to add another flavor to your whipped cream recipe, you can switch it out with the vanilla extract, taste it and add a bit more if you think it is needed. Coconut rum and bourbon immediately come to mind as substitutes that people frequently use.
You can also use honey or maple syrup in place of the granulated sugar which also adds their own flavor where you may decide that you don’t need to add anything else to your whipped cream. Believe me, it tastes out of this world with both of those exchanges.
If you do add more liquid to the recipe, you may need to whip your whipped cream a bit longer than one minute to reach the stiff peak stage. However, take care to not overbeat your whipped cream as it can quickly become butter. Which, isn’t a bad thing, it just doesn’t have the taste or appearance you are going for in a whipped cream. Ha!
Here’s my Perfect Whipped Cream recipe. I hope you love it! It’s great on fresh fruit or so many other dishes!
Perfect whipped cream recipe is one of those essential recipes you need. This recipe gives all the steps you need to make perfect whipped cream every time.
Author: Robyn Stone | Add a Pinch
Serves: 2 cups
- 1 cup cold heavy whipping cream
- 2 tablespoons sugar, honey, or maple syrup
- ½ teaspoon vanilla or other flavorings or liquors
- Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
- Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
- Do not over beat.
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If you asked me what my favorite dessert is, I might just tell you that it’s a bowl of ripe berries or peaches with a HUGE dollop of whipped cream on top. So huge of a dollop that it might not even be called a dollop anymore. But the point is, the gloriousness of freshly whipped cream cannot be understated. It’s simple, has the most luxurious lightness to it, and boasts a heavenly sweet cream flavor that can’t be beat.
I understand that convenience is a huge part of our lives in the kitchen, but for me, canned aerosol whipped cream and the frozen tubbed stuff will never hold a candle to freshly whipped cream. Plus, homemade whipped cream is so darn easy to make.
Today I’m going to share four different ways to make it. Let’s start with my favorite way.
1. Using nothing but a balloon whisk and a bowl
This method is my favorite for a few reasons. It’s the most consistent, evenly whipped cream, and also the most satisfying to make. It does take a little bit of arm work to whip, but there’s something truly enjoyable about the act of hand-whipping cream. You get to watch it transform from a pourable liquid into a thick, luscious cloud with every whip of the arm. And, because it’s a fairly gradual process, you’re less likely to overwhip the cream.
To get started, pour the heavy whipping cream into a large bowl.
Now it’s time to add your sugar.
Generally, I prefer to use granulated sugar over confectioner’s, because the cornstarch present in the confectioner’s sugar makes whipped cream slightly gritty. (This is another reason I prefer to hand-whip cream, because you can’t use granulated sugar with the stand mixer method, which I’ll explain more about later.)
Lastly, add in a splash of vanilla extract. You can also use other flavorings or sweet alcohols like Amaretto or Frangelico.
When you first start whisking, the heavy cream will form very large bubbles on top.
Over the next minute or two of whisking, those large bubbles will disappear and you’ll see the cream thicken up, with ridge trails left by the whisk.
Even though it looks thick, you can tell it’s still too runny.
After another minute or so of whisking, it’s perfect, and has reached soft peaks.
You can test for soft peaks by lifting the whisk straight out of the bowl, flipping it over, and seeing that the dollop of whipped cream falls ever so slightly to the side. It’s now ready to be used!
2. Using a hand mixer
Everything about this method is the exact same as above, but instead of using your arm, the electric mixer does all the work for you.
You can use granulated sugar for this method and it will dissolve just fine as you whip the cream.
One minor downside to this method is the whipped cream will not be as even as the hand-whipped cream. You’ll notice larger bubbles at the beginning of the whipping process than with the hand-whipped cream, and toward the end, you may notice part of the cream has reached soft peaks while the cream is more liquid underneath. You can mitigate this by using a relatively low speed throughout the whipping process.
3. Using a stand mixer
Only use this method if you’re making large amounts of whipped cream. Because the whisk attachment doesn’t actually touch the bottom of the bowl, small amounts won’t whip properly. It is also for this reason that you only want to use confectioner’s sugar to sweeten the cream. Granulated sugar will not be touched by the whisk attachment, and will sit at the bottom of the bowl, undissolved.
As with the hand mixer, try to use lower speeds with the stand mixer, so you get a more even whip.
4. Making whipped cream in a jar
This method is most different from the others. If you think back to your elementary school days, do you remember making butter in a jar by shaking heavy cream vigorously until it separated into butter and buttermilk? That’s exactly what we’ll do here, except we’ll stop before we reach the butter stage.
Fill a jar halfway full with heavy cream, and add confectioner’s sugar and vanilla.
Shake the jar for a couple of minutes until it thickens into whipped cream, watching carefully that you don’t over-shake the cream into butter.
This method is a bit of an arm workout, and you have to be careful about monitoring the thickness of the cream. However, it can be a fun way for kids to help out in the kitchen.
That’s it! The method you prefer is a matter of personal taste, but no matter the method, homemade whipped cream is always worth the effort. Enjoy!
How to Make Whipped Cream
What You Need
- large bowl
- heavy whipping cream
- confectioners’ or granulated sugar
Follow These Steps
- Chill everything.Pop your bowl into the freezer 15 minutes ahead of time and make sure to start with cream straight from the fridge: the colder everything is, the easier and faster whipping will be. Pour the cream into the chilled bowl. Tip: One cup of whipping cream makes about two cups of whipped cream.
- Add sugar.A good rule of thumb is 2 tablespoons of sugar for every cup of cream, though feel free to adjust the sweetness to your own taste. Tip: If you’re in a hurry, powdery confectioners’ sugar dissolves faster than the granulated variety.
- Beat the cream until it begins to thicken.Set the mixer to high and make sure to move the beaters around the bowl, occasionally switching direction.
- Lower speed and continue beating until soft peaks form.You can whip until the cream makes stiffer peaks if desired, but be careful: You don’t want to turn the mixture to butter. Tip: To fix over-beaten whipped cream, stir a tablespoon or two of cold, un-whipped cream into the bowl.