You can use this homemade whipped cream for cozy mugs of hot cocoa, pumpkin pies, and other delectable desserts. Homemade whipped cream requires only three ingredients and takes only 5 minutes to make. See how to make homemade whipped cream in this post of Apronese.
Whipping Cream Vs Heavy Whipping Cream Vs Heavy Cream
These are not the same thing, so if you choose the wrong one, it can impact your results.
Whipping cream is 30-35% milk fat. Heavy whipping cream and heavy cream, two names for the same product, is a minimum 36% milk fat.
The higher fat heavy whipping cream or heavy cream is the best for making homemade whipped cream. It will whip up faster and easier, and you’ll be able to create stiffer peaks.
So, look for heavy on the label of your cream instead of looking for whipping.
Can I Use a Mixer to Make Homemade Whipped Cream?
Yes! You can easily make your whipped cream with nothing more than a bowl and a whisk. But it’ll be a lot easier if you have a hand mixer or stand mixer.
It takes me about five minutes to whisk heavy cream into whipped cream by hand, but only about 2-2.5 minutes to do it using a hand mixer.
How Long Does Homemade Whipped Cream Last?
Homemade whipped cream is best when whipped fresh just before serving. If you don’t use it right away, you can refrigerate it for a day or so, but it will slowly deflate over that time.
There are ways to stabilize your homemade whipped cream and make it last longer, usually by adding additional ingredients.
Can You Freeze Homemade Whipped Cream?
Yes, another option for saving the leftover is to freeze it. Just add dollops of your whipped cream to a parchment lined baking sheet, freeze until solid, then transfer to a freezer bag for long-term storage.
You can store the frozen whipped cream dollops for about three months in the freezer.
To thaw the frozen whipped cream, add the dollop directly to the top of a hot mug of coffee or cocoa, or let it sit at room temperature for about 10 minutes.
Should I Make Soft Peaks or Stiff Peaks?
Making soft peaks or stiff peaks depends on your personal preference.
When you whip the heavy cream, it will first achieve soft peaks, then stiff peaks, and then if you keep going, the fat molecules will begin to clump and separate from the water and you’ll create butter.
Soft peak stage is when you pull the beater out of the bowl of whipped cream and it forms a peak that slumps over to the side.
Stiff peaks will stand straight up at attention when you pull out the beater. Never keep beating past stiff peak stage, unless you are trying to make butter.
How to Make Homemade Whipped Cream
Homemade whipped cream is far creamier and dreamier than whipped cream from a can or tub.
Prep Time: 5 mins / Total Time: 5 mins
Servings: 12 (1/4 cup each)
- 2 tbsp granulated sugar ($0.04)
- 1 tsp vanilla extract ($0.30)
- 1 cup cold heavy cream or heavy whipping cream ($0.78)
- Add the sugar, vanilla, and heavy cream to a glass or metal bowl. Use a hand mixer or stand mixer to whip the cream on high until soft or stiff peaks form (depending on your preference, about 2-3 minutes). Stop the mixer occasionally to test the stiffness of the peaks, to avoid over whipping.
Calories: 70.93 kcal ・ Carbohydrates: 1.28 g ・ Protein: 0.57 g ・ Fat: 7.16 g ・ Sodium: 5.39 mg ・ Fiber: 0 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
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Homemade whipped cream goes perfectly on a mug of homemade hot chocolate.
How to Make Homemade Whipped Cream – Step-by-step Photos
Step 1: Add 2 tbsp granulated sugar, 1 tsp vanilla extract, and 1 cup cold heavy cream to a bowl.
If you’re going to be whipping by hand, pre-chilling the bowl in the freezer will make the task a lot easier.
Step 2: Use a hand mixer or stand mixer to whip the cream on high for about 2-3 minutes, or until soft or stiff peaks form.
Whether you want the whipped cream to be soft or stiff, it depends on your preference.
Step 3: As you whip the cream, occasionally lift the whisk or beaters out of the cream to see how stiff the peaks are.
If they slump over, they are soft peaks, if they stand straight up, they are stiff peaks.
Do not whip past stiff peaks or the cream will separate and you’ll make butter.
Step 4: If you want to freeze your leftover whipped cream, line a baking sheet with parchment paper, then drop dollops of the whipped cream on top (about the size that you’d use for serving).
Freeze the whipped cream on the baking sheet until the little mounds are solid.
Step 5: Once frozen solid, transfer them to a freezer bag for air-tight long term storage. You can keep them in your freezer for about three months.
It’s so easy and fast to make your homemade whipped cream, isn’t it? With just a few steps, you can have something to serve with your hot chocolate or any of your favorite desserts. Come back to Apronese for more recipes!