How to make heavy whipping cream from scratch

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Table of Contents Show

Whipped Cream Video Tutorial
What You Need
How to Make Homemade Whipped Cream
Can Whipped Cream Replace Cool Whip?
What is the Difference Between Heavy Cream and Whipping Cream?
What to Serve with Homemade Whipped Cream
Description
How can you make heavy whipping cream?
What can I use if I don't have heavy whipping cream?
Is there a way to make heavy cream from milk?
How long does whipping cream take to make heavy cream?

Learn how to make fresh sweetened homemade whipped cream with only 3 simple ingredients. With its light and billowy texture, whipped cream is the perfect topping for pies, cakes, cupcakes, crepes, cheesecake, trifles, and so much more!

After years of buying frozen whipped topping and cans of store-bought whipped cream filled with who-the-heck-knows-what, I can say with confidence that HOMEMADE whipped cream tastes 100% better in both the texture and flavor departments. Fresh whipped cream is made with just 3 simple ingredients and comes together in only a few minutes. It’s so creamy, so light, and so so so delicious.

Whipped Cream Video Tutorial

What You Need

Electric mixer – hand-held or stand mixer with whisk attachment
Mixing bowl
Cold heavy cream or heavy whipping cream
Sugar to sweeten
Vanilla extract

A note on the sugar: some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with a couple Tablespoons of the stuff, it doesn’t really make a difference. But if you’re working in larger batches, you may begin to taste the granules of granulated sugar. I include this in the notes below to remind you.

Did you know? Since we’re flavoring the whipped cream with vanilla extract, this is called Crème Chantilly in French. 🙂

How to Make Homemade Whipped Cream

Start with cold heavy cream. The colder the cream, the easier and more successful it will whip. Cold cream also creates the lightest whipped cream! Slightly warm or room temperature cream does not equate to whipped cream. If you’re ambitious, you could even chill the mixing bowl in the refrigerator for 30 minutes or the freezer for 15 minutes.
Whip the heavy cream, sugar, and vanilla together on medium-high speed. This speed is perfect for whipped cream, which will whip air into the cream at a medium pace. I find that high speed easily over-whips cream and low speed under-whips cream.
Don’t walk away! Whipped cream only takes a couple minutes, but it’s only a few seconds between soft whipped cream and over-mixed whipped cream. Over-mixed whipped cream is curdled and grainy. Soft whipped cream, the ideal sweet spot, has a billowy and smooth texture. Stand by your mixer so you know when it’s ready.
Look for medium peaks. What are medium whipped cream peaks? When you lift the beaters or whisk out from the bowl, a slightly sturdy peak should form on them. The peak will slightly droop down, but not lose its shape entirely. It won’t be too soft and liquid-y, it won’t be heavy and curdled. Don’t be afraid to stop the mixer and check the consistency of the whipped cream as you go.

Looking for flavored whipped cream? Try adding tequila and lime like we do for these mini margarita cheesecakes. For more ideas, check out all these flavors!

Can Whipped Cream Replace Cool Whip?

Yes. This homemade whipped cream can replace Cool Whip (store-bought frozen whipped topping) in recipes. Use the same amount.

What is the Difference Between Heavy Cream and Whipping Cream?

This can definitely be confusing! Their difference is in the percentage of milk fat. Heavy cream and heavy whipping cream contain 36% milk fat and whipping cream (without “heavy” in the title!) is a little lighter with 30% milk fat.

They can all be used interchangeably in most recipes, but when it comes to whipped cream– heavy cream/heavy whipping cream will hold its shape longer. They are ideal for homemade whipped cream.

For a sturdier whipped cream that you could use as a stable frosting for layered cakes, try our whipped frosting. It’s exactly what we used for this cookies and cream cake, but we added Oreos!

What to Serve with Homemade Whipped Cream

There are so many options!

Pavlova, of course!
Lemon Berry Trifle
Angel Food Cupcakes
Strawberry Shortcake
Banana Cream Pie
Dark Chocolate Bread Pudding
Cheesecake or Cheesecake Pie
Cream Puffs
Lemon Cake
Pumpkin Pie or Sweet Potato Pie (or really any of your Thanksgiving pies!)
Pumpkin Pie Bars or Pumpkin Cheesecake
Crepes or on Tiramisu Crepe Cake
Slow Cooker Hot Chocolate
Pecan Pie or Dark Chocolate Pecan Pie
Flourless Chocolate Cake
Chocolate Lava Cakes or Peanut Butter Lava Cakes
Strawberry Cream Cheese Pie
Pecan Pie Cheesecake

And on ice cream, milkshakes, crepes, waffles, pancakes, and so much more!

Description

Learn how to make fresh sweetened homemade whipped cream with only 3 simple ingredients. With its light and billowy texture, it’s the perfect topping for pies, cakes, cupcakes, cheesecakes, trifles, and so much more!

1 cup (240ml) cold heavy cream or heavy whipping cream
2 Tablespoons confectioners’ sugar or granulated sugar*
1/2 teaspoon pure vanilla extract

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works.

Notes

Make Ahead Instructions: Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works.
Double Batch: This recipe can easily be doubled or tripled.
Sugar: some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with a couple Tablespoons of sugar as listed in the recipe above, it doesn’t really make a difference. But if you’re working in larger batches, you may begin to taste the granules of granulated sugar and confectioners’ sugar is the way to go.

Keywords: whipped cream

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How can you make heavy whipping cream?

If you have butter and milk (whole milk or even half-and-half work best), you can make your own heavy cream substitute. To make 1 cup of heavy cream, melt 1/4 cup of butter and slowly whisk in 3/4 cup milk. This works for most baking or cooking recipes that require heavy cream, but it will not whisk into stiff peaks.

What can I use if I don't have heavy whipping cream?

The 10 Best Substitutes for Heavy Cream.

Milk and butter. Combining milk and butter is an easy, foolproof substitution for heavy cream that'll work for most recipes. ... .

Soy milk and olive oil. ... .

Milk and cornstarch. ... .

Half-and-half and butter. ... .

Silken tofu and soy milk. ... .

Greek yogurt and milk. ... .

Evaporated milk. ... .

Cottage cheese and milk..

Is there a way to make heavy cream from milk?

Milk and Butter Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream.

How long does whipping cream take to make heavy cream?

Watch for firm peaks (8 to 9 minutes). If you continue whipping, the cream will stiffen even more and you might notice it taking on a grainy texture. If you take your whisk out of the cream, the peaks will be completely stiff. If you whip much more beyond this stage, you'll make butter.