How Much Whipped Cream Per Person?

For the best pie, cake, and other dessert toppings, skip the canned stuff and make your own sweetened whipped cream from scratch. I make it so frequently in my kitchen that it’s instinctive, but many of you have told me that creating the ideal whipped cream is a bit of a mystery. I’m here to spill all of my secrets, from getting the ingredient ratio just right to how long to beat the whipped cream!

Before making whipping cream, many sources advise chilling the bowl and whisk/beaters, but I’ve never followed this advice. But if your kitchen is unusually warm, it is something to take into account. You might have also heard that the only way to get smooth whipped cream is with powdered sugar, but I haven’t found that to be true either. Although I almost always use granulated sugar, it’s okay if you prefer powdered.

This fundamental ratio can be increased or decreased to suit your requirements. One cup of heavy cream will make approximately two cups of whipped cream because heavy cream will double once it is whipped.

Beat at a medium-to-high speed if you’re using an electric mixer (I use my KitchenAid stand mixer’s speed setting 6). This will result in fewer air bubbles dispersed throughout the cream as it whips, producing a foam that is more stable. When making whipped cream, it’s common to turn the mixer up super high and whip it quickly, but doing so will result in big, unstable bubbles that will gradually deflate. Additionally, moving a little more slowly will give you more control, preventing you from overbeating the cream.

The length of time you beat the cream for will depend entirely on how thick you like your whipped cream to be. And to determine when the cream is finished, I watch it rather than the time.

Since I prefer the softer, more cloudlike texture and appearance, I typically aim for the softer side of medium peaks (as seen in this post).

We’ve all experienced it: we step away from the mixer for a brief period of time, and when we return, the mixture is lumpy. You can save it by hand-folding a few tablespoons of heavy whipping cream into the whipped cream as long as you haven’t gone as far as to make butter. The whipped cream should become more pliable and silky as a result. Depending on how much whipped cream you’re making and how much over-whipping you do, you’ll need a certain amount of heavy whipping cream. Start with a little and add more as needed.

Although whipped cream is best used right away, it can also be kept in the refrigerator for later use. When ready to use, give the whipped cream a gentle stir to re-loosen it. There may be a need to add a little heavy whipping cream if the cream had been whipped to stiff peaks. Refrigerated whipped cream should be used as soon as possible.

How to Make Stabilized Whipped Cream

For stabilized whipped cream to keep longer in the refrigerator, you will need to add an additional ingredient. When I know I’ll be making my cream of tartar well in advance of serving, I like to use it. Although it tastes best when served right away, you can extend its shelf life in the refrigerator by adding a little cream of tartar to your heavy whipping cream.

When whipping one cup of heavy whipping cream, add one-fourth teaspoon of cream of tartar and confectioner’s sugar.

Can Homemade Whipped Cream Replace Cool Whip?

Yes! Absolutely. In recipes, this homemade whipped cream is an easy substitute for frozen whipped topping (also known as Cool Whip). You will use the same quantity of whipped cream as the recipe calls for Cool Whip.

Keep in mind that the volume of the heavy whipping cream you use will double. As a result, you will use 1 cup of heavy whipping cream to make 2 cups of whipped cream.

How to Test for Soft Peaks

Take the whisk out of the bowl and turn it upright to check for soft peaks. At the stage of “soft peaks,” the peak will gradually collapse.

My best advice, coming from someone who frequently overshoots the soft peaks stage, is to slow down close to the finish.

I learned a great trick from America’s Test Kitchen: use the hand mixer without the whisk attachment and whisk the last bit by hand.

I typically aim for a medium-soft stage where the whisk’s swirls are more apparent. Although still light and pillowy, the whipped cream holds its shape a little bit better.

It works well for topping these Mini Cakes for Two or dipping Mini Sweet Potato Hand Pies in it.

Continue beating the cream an additional 30 to 60 seconds to form stiff peaks for a firmer whipped cream that’s perfect for frosting cakes.

You want the peak to stand upright like the summit of a mountain to check for stiff peaks. Take your time; rushing it can result in clumpy cream that is about to become butter.

Don’t worry too much about getting it perfect unless you need a specific kind of peak stage to add to another recipe. The “right” one is the texture you prefer.

Freshly made homemade whipped cream is preferable, but any leftovers can be stored in the refrigerator for one or two days in a sealed container.

Our favorite addition to our morning coffees is the chocolate variety; the recipe is in the notes. A quick dollop instantly transforms your ordinary Folgers into something very upscale.

Additionally, if you have any leftover cream, see this recipe for Toaster Oven Biscuits for Two. This recipe yields two tender, light biscuits that are ideal for strawberry shortcake.

FAQ

How much whipped cream does a cup of heavy cream make?

Whipping cream doubles in volume when it’s whipped. Thus, two cups of whipped cream can be made from one cup of whipping cream. 4 cups of whipped cream can be made from 1 pint of whipping cream and 2 cups, etc.

How many grams is a serving of whipped cream?

120 grams of liquid cream equals one cup of whipped cream, so one half-cup has (10): 408 calories. Protein: 3 grams. Fat: 43 grams.

How do you calculate whipped cream overrun?

The overrun was calculated (16) by weighing a volume of unwhipped cream with a volume of foam after 30 seconds of whipping, using the formula: overrun percentage = (weight of unwhipped cream – weight of whipped cream 100)/weight of whipped cream.

How many cups is 300 grams of whipping cream?