In this Basics by The BakerMama, I show you how to make homemade whipped cream that will have you ditching the canned whipped cream once and for all. It’s an easy, sweet homemade touch that can’t be beat.
Basics by The BakerMama
Welcome to Basics by The BakerMama! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!
Whip it Good
I’m absolutely guilty of grabbing for the canned whipped cream in a pinch. But honestly, this homemade version is so, so easy, and it tastes so much better than store-bought. Let me show you how to make Homemade Whipped Cream that will convert you from the canned stuff once and for all.
The Cold Truth
The secret to whipped cream with just the right firmness to holds its shape is cold. You not only want to use VERY cold heavy cream (I’d suggest turning the temperature on your refrigerator down a couple degrees), but utensils that are as well. Refrigerate the bowl of your stand mixer and whisk attachment for at least 30 minutes before making whipped cream.
Quick Tip!
1 cup of heavy whipping cream about doubles in volume when it’s whipped. So 1 cup of heavy whipping cream will make about 2 cups of whipped cream.
What Do I Need to Make Homemade Whipped Cream?
- COLD heavy whipping cream
- Powdered sugar
- Pure vanilla extract
- Stand mixer (or hand mixer) with whisk attachment
How to Make Homemade Whipped Cream
- Place the bowl of an electric mixer and the whisk attachment in the freezer for at least 15 minutes or in the refrigerator for at least 30 minutes to get them really cold.
- Remove the chilled bowl and attachment from the freezer or refrigerator. Add the heavy whipping cream, powdered sugar and vanilla extract to the chilled bowl.
- Beat on medium-high speed until medium-soft peaks form, about 2-3 minutes.
- Watch carefully for the whisk to start forming indentions in the cream. Soft peaks will form shortly after and then go from soft to medium-soft in seconds.
How to Fix Over-beaten Whipped Cream
If you beat heavy cream too long, you won’t get whipped cream. You’ll get butter! Over-beating causes the cream to lose that fluffy texture and you’ll start to see clumps. Don’t worry! You can still save it! Drop your mixer down to low and slowly add more cream, one tablespoon at a time until the fluffy again. Once the texture returns to normal, give it a quick two to three seconds at medium-high speed and tada! Whipped cream.
Unfortunately, if the whey has separated from the curds leaving your cream pale yellow, it’s too far gone. But on the bright side, now you have homemade butter!
How to Serve and Store Homemade Whipped Cream
Serve piped, spread or scooped onto your favorite desserts like pies, scones, ice cream sundaes, and more!
If stored in a sealed container in the refrigerator, it will hold its whip and taste for about 2 days.
More Basics to Better Your Baking
- How to Make an Egg Wash: A simple egg wash to give your pies, scones, biscuits and other baked goods a crisp, golden brown, glossy finish. It’s the perfect final touch!
- How to Make a Graham Cracker Crust: Sweet and buttery and the perfect mixture of chewy and crunchy, it’s the easiest, yummiest crust you’ll ever make!
- How to Make Cinnamon Sugar: With a cinnamon-to-sugar ratio perfect for sprinkling, topping, or mixing in your favorite recipes.
- How to Brown Butter: Simple techniques that take the mystery out of getting golden, frothy flavorful butter. With a caramel-like aroma and a nutty, savory flavor, it adds an extra layer of deliciousness to your favorite baking and cooking recipes.
I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama so I can see and others can be inspired!
xoxo,
Description
In Basics by The BakerMama I show you how to make homemade whipped cream that will make you ditch the canned whipped cream once and for all. It’s an easy, sweet homemade touch that can’t be beat.
- 2 cups COLD heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- Place the bowl of an electric mixer and the whisk attachment in the freezer for at least 15 minutes or in the refrigerator for at least 30 minutes to get them really cold.
- Remove the chilled bowl and attachment from the freezer or refrigerator. Add the heavy whipping cream, powdered sugar and vanilla extract to the chilled bowl and beat on medium-high speed until medium-soft peaks form, about 2-3 minutes.
- Serve piped, spread or scooped onto your favorite desserts like pies, scones, ice cream sundaes, and more!
Notes
- 1 cup of heavy whipping cream about doubles in volume when it’s whipped. So 1 cup of heavy whipping cream will make about 2 cups of whipped cream.
- If stored in a sealed container in the refrigerator, it will hold its whip and taste for about 2 days.
- If you prefer sweeter whipped cream, add another tablespoon of powdered sugar.
