How to Make Homemade Whipped Cream

I am of the opinion that most desserts can be made that much better with the addition of a dollop of homemade whipped cream.  Heavy cream, lightly sweetened with sugar, and whipped until pillowy peaks form is the perfect addition to pies, cakes, and ice cream.

You may be wondering – with so many ready made options available in tubs, cans and powders in the grocery store, is it worth it to make my own whipped cream?  My answer is a resounding YES!  The creamy flavour of fresh cream really can’t be beat.  I think once you try it, you won’t turn back.

The process of whipping cream at home is not overly complicated, but there are a few things you will want to remember to set yourself up for success.

Here’s what you’ll need:

– large bowl, preferably stainless steel

– electric mixer (or a handheld whisk if you prefer)

– 35% heavy cream (whipping cream)

– sugar (granulated or powdered)

I find for the best results, only whip 1 – 2 cups of heavy cream at a time. 

I always recommend starting with a cold bowl.  Pop your bowl into the freezer for 10 -15 minutes before you start whipping.   

Bring the bowl out of the freezer.  At this point, if you are using granulated sugar, add it now.  Adding it to the cream when it is in a liquid state will allow some of the granules to dissolve before you begin whipping.  If you are planning to add powdered sugar instead, hold off on adding it until soft peaks start to form.

With an electric mixer, (either a stand mixer using the wire whip or a handheld mixer), turn the power on low to start.  You want to start out slowly to avoid being drenched in a heavy cream shower!  (Although, that wouldn’t be TOO terrible.). After 30 seconds or so, turn the power up to medium-high. (I use a level 7 on my stand mixer). 

Now just let the mixer do the work!  Keep an eye on the cream because it can very quickly separate and turn into butter.  I know from experience!  In total, you’ll probably be whipping for 5 – 10 minutes.

I like to stop whipping once the cream holds medium-soft peaks.  You can go a bit longer depending on the consistency you are going for.  If you are using powdered sugar, now is the time to gently fold it in with a rubber spatula, being careful not to knock out any of the air you have added to the cream.

Voila!  Your homemade whipped cream is ready to be served.

Julianne’s Notes

How can I store whipped cream? Can I freeze it?

It will keep fresh in the refrigerator for several hours.

If you have any whipped cream leftover that you’d like to keep, you can put it into an airtight container and pop it into the freezer.  You can store it for up to 3 months this way.

What sweetener should I use for my whipped cream?

Either granulated sugar or powdered sugar make great sweeteners for whipped cream.  If you are using granulated sugar, add it to the cream before whipping so that the sugar granules have time to start dissolving.  This will help to reduce the risk of a grainy finished cream.

If you are using powdered sugar, make sure you sift it before adding it the cream to avoid lumps.  Gently fold the sifted powdered sugar into the cream once it has reached the soft peak stage.  You want to make sure that you don’t deflate the air you’ve already incorporated into the cream.

Can I flavour my whipped cream?

Sure!  A popular addition is vanilla extract. Adding vanilla extract to the cream turns it into ‘Chantilly Cream’. You could also add lemon zest, peppermint extract, cinnamon, chocolate, maple syrup and anything else you can dream up. Have fun and experiment!

My whipped cream looks chunky and watery at the same time.  Can I fix it?

I’m afraid you’ve overwhipped your cream.  Once your cream starts to look curdled, there is no bringing it back from the brink.  At this point, it’s best to just cut your losses and start again.  Sorry!

My whipped cream went past the medium soft peak stage and is looking a bit stiff.  Can I save it?

Yes!  You can revive your cream if you’ve whipped it past the point you intended, (but before the curdled stage).  Simply add a tablespoon or two of additional cream to the mix and stir gently with a rubber spatula to help thin the cream out a bit.

My whipped cream keeps melting.  How can I get it to hold its shape?

Whipped cream will melt if you add it to warm desserts.  It can also melt if the weather is warm outside.  You can help to boost the structure of your cream by ‘stabilizing’ it.  Stabilizing means adding something additional to the whipped cream which will help to hold up the structure so it keeps its shape better. 

Examples of stabilizers include:  powdered sugar, cornstarch, gelatin powder, and pudding mix.  You’ll want to add a teaspoon or so of the stabilizer for every 1 cup of cream at the beginning.  Make sure if you are using gelatin powder that you bloom the powder in 4 tablespoons of water first.

Stabilized whipped cream will hold its shape better and will be easier to pipe onto desserts.

I don’t have an electric mixer, can I make whipped cream by hand?

If you are making a small batch, then you can certainly whip it by hand.  You will need a hand whisk.  It will probably take you 5 – 10 minutes of constant whisking before you reach the soft peak stage.  Needless to say, this method is a good workout for your arm!

I’ve also had success with pouring cream into a clean mason jar, screwing the lid on tight and shaking vigorously for 5 minutes or so.  This method is a good way to get out any aggression!

Some fantastic uses for homemade whipped cream:

What’s your favourite dessert to to serve with whipped cream?