This simple recipe for homemade whipped cream is light and delicious and ideal for frosting pies, cakes, and ice cream. In addition, I’ve provided advice on how to make it flawless!
If you answered “never,” then either you’re lying or an expert baker because you’ve never overwhipped cream to the point where it becomes butter. In order for me to feel better about myself, I hope you are lying.
There was a time when I added whipped cream to pretty much anything – pecan pie, peanut butter ice cream, chocolate tart, you name it! Those days aren’t entirely over, but thankfully I’m able to control myself a little bit more now. My point is that homemade whipped cream is unbeatable, and anyone who enjoys baking must learn how to do it correctly. That must be pretty much everyone here, or else you wouldn’t be here, am I right?
It’s easy to make whipped cream, but there are a few considerations to make sure it comes out well.
Pour cold cream into a mixer with the whisk attachment to make whipped cream. Or, you can use a handheld mixer. To achieve the desired consistency, simply whip the cream on medium-high speed while adding sugar and vanilla extract. Feel free to omit the sugar or vanilla if you prefer.
Watch your cream closely as it whips because it can easily overwhip and turn into butter!
My #1 tip: Chill the heavy cream. For the cream to whip up properly, it must be chilled. I also chill or freeze my bowl with the whisk attachment for 15 minutes before I begin whipping, just to be safe.
What Is Whipped Cream Made Of?
Although it is only made of heavy whipping cream, each recipe is different. This recipe is powdered sugar, vanilla, and skimmed milk powder.
Does Cream of Tartar Stabilize Whipped Cream?
I frequently get inquiries about the effectiveness of cream of tartar in stabilizing whipped cream. Yes, it does; try adding a 1/2 teaspoon of cream of tartar to the recipe if the cream you are using doesn’t thicken as you had hoped.
Attention: Adding cream of tartar will give the cream a slightly sour flavor.
A food processor or mixer can be used to make this recipe, though a fine old-fashioned whisk works just as well. The video demonstrates a mixer, while my step-by-step pictures use a food processor to demonstrate both possible methods.
How do I know when my whipped cream is done? Soft peaks vs. stiff peaks
The answer to your excellent question is that it depends on what you plan to use it for. Usually, recipes call for whipping cream to soft, medium, or stiff peaks. This lingo is used to describe how substantial and thick the cream is. You’ll observe that the cream appears thicker and more sturdy the longer you whip it.
When whipping cream, the term “soft peaks” describes the early stages when the cream is just beginning to incorporate air and change from a liquid to a scoopable cream. The peaks should curl down if you lift up the beaters and take a look. Soft peaks have a softened texture and lose their shape over time.
Medium peaks is the next whipping stage. They maintain their shape reasonably well, but when the beaters are lifted, the tip of the peaks still slightly curl.
Longer-whipping cream is referred to as having stiff peaks because of its appearance. It will look almost like ice cream or frosting. When the beaters are raised, the peaks will stand straight up and look firm. (Caution: Don’t whip your cream too much at this point. If you whip the fat for too long, it will separate and turn into homemade butter.
Note: If you are whipping cream to use as a topping and aren’t following a recipe, I suggest aiming for medium to stiff peaks. When dolloped on top of a dessert, this will have a pleasing texture and hold its own. Choose stiff peaks if you want to pipe your whipped cream.
I add some sugar and vanilla extract to the whipped cream topping to give it a wonderful flavor. However, you can also use other extracts, such as orange, almond, or coconut extracts; if you don’t want it to be sweet, you can even omit the sugar.
Additionally, you can experiment with adding cocoa powder, instant coffee or espresso powder, fruit puree, seedless jams, citrus zest, melted chocolate, or a dash of booze. The possibilities are endless!.
It is best to add powders like coffee or cocoa at the beginning of whipping so they can dissolve. When using alternative ingredients, whisk the cream until soft peaks begin to form, then add the ingredients just before they begin to form. Alternatively, once the whipped cream is prepared, you can gently fold them in.
Here are some measurement options if you want to flavor all of the whipped cream in this recipe:
Following the addition of the flavoring, whisk a little to combine before tasting and adding more as necessary to suit your personal preferences.
FAQ
How long does whipped cream last after whipping?
When stabilized, homemade whipped cream can keep for up to 4 days but only for about a day when it isn’t. Aerosol whipped cream lasts for a few weeks after the expiration date printed on the canister.
How far in advance can you whip cream?
If kept chilled, whipped cream can be made up to 24 hours in advance. After this amount of time, it may start to separate. The cream should be stored in a fine-mesh strainer over a bowl for the best storage results. That way, any liquid will leak into the bowl underneath.
How long does whipped cream stay whipped at room temperature?
No matter whether it is dairy or non-dairy, whipped cream should only be left out at room temperature for two hours, according to the Smarter Homemaker. According to our EveryDay Life blog, you should probably throw away your whipped cream if it stays at a temperature of about 40 degrees Fahrenheit for any longer than those two hours.
How do I keep my whipped cream from going flat?
Simply whip 1 cup of cream with 1 tablespoon confectioners’ sugar added. Make it in the morning and serve it after dinner. Before adding the powdered sugar to the cream, combine 1 tablespoon of cornstarch with it for even more stability.
