This homemade whipped cream recipe is so simple and delicious that you’ll never want to buy it from the store again.
I don’t think most people realize how delicious homemade whipped cream is. Cool whip just doesn’t even come close to the flavor of homemade.
But even more surprising is just how easy it is to make. If you have a stand mixer, like a Kitchen Aid, it takes just a few minutes and is almost entirely hands-off. If you don’t have a stand mixer, you can use an electric mixer. While this process is more hands on, it is still ridiculously simple.
Some recipes we love that homemade whipped cream are Strawberry Brownie Trifle, Pina Colada Poke Cake, Chocolate Chip Cookie Dough Ice Cream Cake with Brownie Crust, and even Frog Eye Salad.
Tips for making the best homemade whipped cream:
- Make sure your beaters, heavy cream, and bowl are cold. Pop them in the fridge until right up to when you’re going to make your homemade whipped cream. Having these items cold will help the whipped cream to form peaks better.
- Make your whipped cream within a day of using it. Cool whip has ingredients added to stabilize the whipped cream, but homemade whipped cream doesn’t have these ingredients. Because of this, the homemade version will begin to get kind of droopy after a while. In order to keep this from happening, you’ll not want to make it too far ahead of time. We recommend making whipped cream the day you want to use it for best results.
- Don’t under or over whip your cream. Under whipped cream will result in a droopy concoction that is somewhat difficult to use. Over whipped cream will cause the cream to start to set up. In fact, if you continue beating it past the stiff peak stage, you will start to make butter (albeit sweetened butter). And while we love homemade butter, we aren’t big fans of it on top of our desserts.
- Pay attention to your whipped cream. In order to prevent over whipping the cream, keep an eye on it. You will see the texture change from a liquid to a more pudding-ish texture. After that, it will quickly come to the perfect consistency. The stage you want to get to is soft peak stage. This means exactly what it sounds like. Peaks will start to form, and they’ll stay in their peak formations, rather than falling back into the mixture.
- 2 Tablespoons Granulated Sugar
- 1 Cup Heavy Whipping Cream
- 1 teaspoon Vanilla Extract (optional)
- Place all ingredients in a stand mixer. If using electric beaters, place ingredients in a large mixing bowl.
- Beat on high speed until soft peaks form.
Don’t forget to pin!