I admit to being a bit fanatical about whipped cream. There’s just no way I’d make a gorgeous homemade pie or any other dessert and then top it with whipped cream from a can, especially since doing so is so simple and produces such superior results.
Whipping cream is unique in that it can transform quickly from a pool of milk to a bowl of billowy, sweet-tasting clouds. It’s the cream’s milkfat content that makes this possible. The fat molecules in the milk begin to bind together as you whisk it, creating pockets of air that eventually solidify into whipped cream. (And if you whip it for too long, the fat will actually break down once more and turn into butter.)
The milkfat content of products marketed as “whipping cream” in stores typically ranges from 30% to 35%. Since heavy cream has a slightly higher milkfat content than regular cream (about 36%), you can also make whipped cream with it. However, you shouldn’t attempt to make whipped cream using any other types of milk because their milkfat content is insufficient for whipping into whipped cream. Unfortunately for those of us who adore it, low-fat whipped cream doesn’t exist in the real world.
Is heavy cream the same as heavy whipping cream?
Since both heavy cream and heavy whipping cream contain at least 36% fat, they are essentially the same. Whipping cream, on the other hand, is not the same thing as what you might see. Unlike heavy cream or heavy whipping cream, which thickens, whipping cream typically contains 30–35% milk fat.
By adding powdered gelatin diluted with warm water, you can stabilize it. You can find a comprehensive post and tutorial on how to make stabilized whipped cream here.
Why You Will Love This Recipe
So this post is for you if you’ve ever felt intimidated about making your own whipped cream. Once you learn how to make your own, I guarantee you’ll want to stop using store-bought goods!
Three straightforward ingredients—heavy whipping cream, powdered sugar, and pure vanilla extract—are required to make this simple whipped cream recipe. Let’s break down each ingredient:
It’s time to make the whipped cream once you’ve gathered your ingredients. Make sure your bowl and beaters are chilled before you begin. This will facilitate the cream’s quick thickening and increase its volume. I frequently freeze the bowl and whisk attachment of my stand mixer for five to ten minutes.
Next, add the vanilla extract, powdered sugar, and heavy whipping cream to your chilled mixing bowl. Then, you’ll start mixing on low speed. If you don’t start out slow, you might end up throwing heavy whipping cream everywhere.
You can increase the speed of your mixer to medium-high once the mixture begins to slightly increase in volume and continue mixing until the mixture reaches stiff peaks. In other words, the whipped cream stands upright and doesn’t collapse when you remove the beaters from the bowl.
The whipped cream can then be consumed, used as a dessert topping, or refrigerated for two to three hours until you’re ready to use it.
Kitchen Tools You Need to Make Whipped Cream
With a whisk and a bowl, you can make whipped cream by hand, in a stand mixer, or with a hand mixer. So that the cream is as cold as possible when you’re ready to whip it, keep it in the refrigerator until then. Cooling your bowl and whisk on a hot day also helps
Watch your speed when utilizing a stand mixer or hand mixer. Although it may be tempting to move quickly, maintaining a speed between medium and medium-high ensures that you don’t pass the ideal soft billowy stage and begin to move slowly. With my whipped cream, I typically strive for “firm peaks,” which are formed when the cream maintains its peaks but the tips are slightly softened. Beyond this point, I find the cream to start getting too stiff and grainy.
FAQ
How many cups is one pint of heavy cream?
If we recall, 8 ounces equals 1 cup, 2 cups equals 1 pint (or 16 ounces equals 1 pint), etc.
How much does cream increase when whipped?
Use a very large bowl because cream tends to splash a lot while being whipped up to at least three times its volume (i.e., 1 cup cream will yield about 3 cups whipped cream).
How many ounces is a pint of whipped cream?
Lucerne Whipping Cream 1 Pint – 16 Fl. Oz. – Albertsons.
How many ounces is a half pint of whipping cream?
8 fluid ounces (1 cup) or 16 tablespoons, or half a pint 2 liter).
