- Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
- Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours.
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.
Equipment
Types of Whipping Cream and Cream
I’ll admit that the grocery store’s “cream” aisle can be challenging. So let me try to help you understand a few things about purchasing cream for this whipped cream recipe.
What Is the Difference Between Heavy Cream and Whipping Cream?
They differ in the amount of milk fat, which can be very confusing. Whipping cream (without “heavy” in the title) is a little lighter, with 30% milk fat, compared to heavy cream and heavy whipping cream, which both contain 36% milk fat.
While they can all be used interchangeably in most recipes, heavy cream/heavy whipping cream will hold its shape longer when making whipped cream. They are ideal for homemade whipped cream.
FAQ
How is whipped cream made from scratch?
- Whip the heavy cream, sugar, and vanilla extract on medium-high speed for 3–4 minutes, or use a hand mixer or stand mixer with a whisk attachment.
- Use right away, or tightly cover and chill in the fridge for up to 24 hours.
What is homemade whipped cream made of?
Heavy cream and sugar are combined to make whipped cream, also known as Chantilly cream, which is then whipped with an electric mixer or by hand until it has doubled in volume. It only requires two ingredients, can be prepared in five minutes, and is far superior to store-bought imitation non-dairy whipped topping.
How do you make whipped cream fast?
- Choose a really big bowl. …
- Make sure both cream and bowl are thoroughly cold. …
- Whisk side to side. …
- Use your sink. …
- Dishes for Dolloping.
What are the 3 stages of whipped cream?
…
Homemade Whipped Cream Stages
- No Peaks. …
- Soft Peaks. …
- Stiff Peaks. …
- Over Whipped.
