See how easy it is to make homemade whipped cream. With a few tips and simple ingredients, you can conjure up delicious, fluffy and fluffy whipped cream in no time. Skip to the recipe for whipped cream
I know bottled whipped cream seems easier, but trust me when I tell you that fresh homemade whipped cream is worth it. It’s outrageously creamy, light, soft and perfect for serving with fruit, tarts, cakes, cupcakes, pancakes, hot chocolate, coffee and more.
How to whip cream
Whipping cream at home is easy and only requires two steps:
Chill your cream before whipping. The colder the cream, the better it whips up. That’s why I like to keep my cream in the coldest part of my fridge (usually the back). Some bakers also recommend refrigerating the bowl you plan to whip the cream in, but I usually skip this step unless my kitchen is warm.
whip cream with a hand mixer on medium-high speed or with a stand mixer. For a sweetened cream, add vanilla and sugar. Whipping cream takes two to three minutes.
Three levels of whipped cream
There are three tiers of whipped cream to look for. Depending on how you want to enjoy them, you might want one or the other.
Soft tips: The cream is thickened but doesn’t hold much of a spike or shape. As you pull your whisks out of the bowl, the cream will slowly fall back into the bowl and disappear back into the cream. Whip your cream to soft peaks if you plan to lift the cream into another mixture.
Medium tips: I love my whipped cream at this stage. The cream holds its shape fairly well but is still soft. Hold the tips as you lift the beaters out of the bowl, but slowly lean forward.
Fixed tips: The photo below is an excellent example of solid tips. Lifting the whisks out of the bowl will help the cream stand up and not fall back on itself. This stage is perfect for dipping, spreading on cakes and squirting.
What happens when you skim the cream, and how to fix it?
Too much whipping means your pillowy and creamy whipped cream will turn into a lumpy and curd-like mess. It’s not pretty and can be quite defeating. Don’t worry. I’m here to tell you that you can fix too much whipped cream!
How to fix broken whipped cream:
- Turn off your blender.
- Take the package of whipped cream out of the fridge.
- With blender on LOW speed, pour a small amount unwhipped cream in the bowl.
- Gradually add cream until the whipped cream becomes light and fluffy again. Depending on how heavily whipped your cream is, you may need a few tablespoons or more (25% or 50% of the amount of cream you originally used).
Is there a difference between whipped, heavy and double cream?
The cream section of the grocery store is admittedly confusing. Here in America we often see “half and half“, “heavy cream,” and “fat whipped cream.” In other countries like England you may see “single cream” or “double cream.“
The difference in all of these is the fat content. Whipping cream needs cream with at least 30% fat content. So whipped cream, whipped cream, double cream, and double cream all work well. Milk, half and half, and cream are all much lower in fat so they don’t whip up.
Tip: For the firmest whipped cream that keeps its shape, use whipped cream, whipped cream, or whipped cream. These all have a fat content of 36% or more.
How long does whipped cream keep? Can it be done in advance?
Fresh whipped cream keeps overnight (in the fridge). Many bakers recommend making it the day you want to use it, but I’ve made whipped cream countless times a day in advance with no problems.
I say that with one caveat: heat is whipped cream’s nemesis. So if your cooking is warm or the whipping cream has been left out for a while, it may not hold up as well.
Keep your fresh whipped cream cold and you should be fine. Worst case, if it’s drained, you can whip it up with a whisk or hand mixer before serving.
Perfect whipped cream
We love making whipped cream at home. It’s light, fluffy, and way tastier than what you can buy at the store. With a few tips and simple ingredients, you can conjure up delicious, fluffy and fluffy whipped cream in no time.
Makes 2 cups
you will need
1 cup (240 ml) cold heavy cream or whipping cream
1 to 2 tablespoons honey, maple syrup, granulated sugar, or powdered sugar, optional
1 teaspoon pure vanilla extract, optional
Pinch of fine salt, optional
directions
Cream whips best when very cold. If your cream isn’t cold, chill it in the fridge.
Pour the heavy cream into a large mixing bowl and add optional ingredients (sweetener, vanilla, and salt).
Using a hand mixer, start beating the cream on low speed, then increase the speed to medium-high when it begins to foam and bubble. Starting at a lower speed will prevent the cream from splashing out of the bowl.
Beat on medium-high speed until desired thickness is achieved, 2 to 3 minutes. Check out our article to learn more about the three stages of whipped cream and how to use them.
If you’ve whipped the cream too much and it turns into a lumpy mess, you can fix the broken whipped cream. Add more with mixer on low speed unwhipped cream from the carton, tablespoon by tablespoon, until it becomes fluffy again.
Store covered in the refrigerator for 24 hours. When the cream has drained, use a whisk or hand mixer to whip again.
Advice from Adam and Joanne
- Whipped cream is best when made from cream that is at least 30% fat. So whipped cream, whipped cream, double cream, and double cream all work well. Milk, single cream, and cream are all much lower in fat, so they don’t whip up.
- Nutritional Information: The nutritional information below is an estimate. We used the USDA database to calculate approximate values.
If you make this recipe, take a picture and tag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition per serving: serving size 1/4 cup / calories 111 / total fat 10.7g / Saturated Fatty Acids 6.9g / cholesterol 33.6mg / sodium 27.6mg / carbohydrate 3g / fiber 0g / total sugar 3.1g / protein 0.9g