Simple Whipped Cream. Light as air, fluffy as clouds, and always perfectly melt-in-your-mouth luscious! This homemade, all-purpose topping made with just 2 ingredients is an essential kitchen know how and here you’ll learn all the tips to success.
It’s the crowing finish to all the best desserts. Keep reading to see some of my favorite ways to use it!
Whipped Cream How To Recipe
I’ve probably made whipped cream 7,902 times or something like that, it’s honestly one of my favorite foods. I’ve been making it as long as I can remember, you know back when you had to stand on a barstool to reach the counter and bowl?
My mom never bought frozen whipped topping and was a firm believer in homemade whipped cream so that’s what was always served and now that’s what I always serve too. It’s worlds better then frozen whipped topping, once you go this route you’ll never look back!
Many of you have likely already been going this route so feel free to just scroll on down for different recipes you can use it in.
It’s super easy to make and hard to mess up if you follow a few simple steps as listed in the recipe. And the ways you can use it are endless. One of my favorite ways is simply pairing it with lightly sweetened fresh fruit (mangos, strawberries and raspberries are what is pictured below. Peaches are a great option too when in season).
Then also shown it’s served with angel food cake and fresh fruit (half the strawberries I like to puree in a food processor for a sauce).
Whipped cream is a super versatile topping that is the perfect finishing touch to countless desserts. I’ve listed a handful of ways to use it but trust me this list could go on and on.
Ten Recipes to Use Homemade Whipped Cream:
- Strawberry Shortcake
- Angel Food Cake
- Key Lime Pie
- Tres Leches Cake
- Blueberry Trifles (with cream cheese added!)
- Pineapple Upside Down Cake/Cupcakes
- Coconut Cream Pie
- Chocolate Mousse Pie
- Lemon Cheesecake Mousse
- Oreo Cheesecake
Ingredients and Equipment Needed for Whipped Cream
- Heavy Cream
- Granulated sugar or powdered sugar
- Vanilla (optional)
- Electric hand mixer
How to Make Real Whipped Cream
- Chill a mixing bowl and beater blades of a hand mixer in the freezer for 5 minutes or the fridge for 15 minutes.
- Pour cream into chilled bowl, add sugar and vanilla if using.
- Whip mixture on medium-low speed until thickened slightly, about 1 minute
- Keep mixing until you get those nice stiff peaks. If you are using it for piping it should just start to loose that wet sheen (If you are using it to mix into a pie filling or something that needs a lot of structure I actually will mix it even a little further for a nice sturdy base).
Can I Use Whipping Cream Instead of Heavy Cream?
No. Whipping cream doesn’t have as much fat as heavy cream and therefor doesn’t whip up or hold up the same.
Can I Use a Stand Mixer or Wire Whisk?
Yes and yes. I prefer the electric hand mixer and here’s why: you get more control and it’s faster than mixing by hand. The stand mixer whisk attachment doesn’t quite reach to the bottom of the bowl so you’re left with some cream that isn’t whipped in as well, if you go that route stop once or twice and fold mixture from bottom and sides in.
Granulated Sugar or Powdered Sugar to Sweeten?
Powdered sugar produces lightly more stabilized whipped cream but the one thing I don’t like is the added cornstarch in powdered sugar, if you aren’t using much you can’t really taste it but anything over a couple of tablespoons and it will become more noticeable (dip your finger in powdered sugar and taste it then dip it in granulated sugar and taste it, you’ll see what I mean).
Granulated sugar works great as long as you add it at the beginning of mixing, that way there’s enough time for the granules to dissolve. It’s a myth that cream won’t whip up the same if the sugar is added at the beginning.
Did you know even maple syrup or runny honey will work to sweeten whipped cream?
To Add Vanilla or Not to Add Vanilla?
Really this just comes down to personal preference. I’ve always just loved the flavor of whipped cream on it’s own without the vanilla so I don’t add it very often. Probably because that’s how my mom always made it. If you want the added flavor by all means add some but I don’t recommend adding more than 1/2 tsp or it will be overwhelming. You can even use a vanilla bean/or vanilla bean paste.
Can I Double or Halve the Recipe?
Yes. I often make half, double or even triple the amount just depending on how much I need. Mixing just may take a little less or a little more time to whip up depending on the volume used.
What to Serve with Leftover Whipped Cream?
- Add it to your morning oatmeal along with fresh peaches or strawberries.
- Freeze it for hot chocolate.
- Use it as a dip for fresh fruit.
- Serve it over pancakes or waffles the next morning with homemade blueberry syrup (one of my all time favorite ways to use it!).
What are the Best Piping Tips for Whipped Cream?
Okay maybe only avid bakers care about this one but my favorite tips for piping whipped cream are the Ateco 826 or 827 (what was used to pipe in that top photo) then for a smaller option the Wilton 1M and for a frilly look the Wilton 2D. I eat too much whipped cream, can you tell?
Tips for the Best Whipped Cream Every Time:
- Don’t use whipping cream. It won’t whip as stiff since it doesn’t have the same fat content as heavy cream.
- Use well chilled heavy cream. This comes down to the science, according to Bon Appetit the fat globules emulsify faster and stay emulsified longer when cold.
- Use a cold bowl and beater blades too. I’m guilty of not doing this every time in a rush but it really does help especially on a warm day.
- Don’t add too much sugar. If too much sugar is added you may not get stiff enough peaks and once you pair it with a dessert it may taste too sweet.
- Keep it cold in the fridge and try to use it within a couple of hours while it’s still nice and fluffy.
How to Make Stabilized Whipped Cream
- 1 tsp unflavored powdered gelatine
- 4 tsp cold water
- 1 cup heavy cream
- 3 Tbsp powdered sugar
- Add water to a small bowl, sprinkle gelatin evenly over. Let stand 5 minutes.
- Heat in microwave 10 seconds, remove and whisk to fully dissolve. Let cool slightly about 2 minutes (don’t let it rest too long or it will set!).
- Whip the heavy cream and powdered sugar (and 1/4 tsp vanilla if using) in a large mixing bowl using an electric hand mixer set on medium-low speed until slightly thickened.
- While mixing slowly pour in gelatin mixture in a slow stead stream. Continue to whip on high speed until stiff peaks form.
FOLLOW COOKING CLASSY
- Increase to high speed and continue to mix. Here below you’ll get to medium peaks which will work okay for dolloping over desserts, it droops and doesn’t hold it’s form super well.