Best Homemade Whipped Cream Recipe
Best Homemade Whipped Cream Recipe
By Jennifer Garza, iSaveA2Z.com,
There’s nothing quite like the taste of the best homemade whipped cream! Here’s a recipe that is super easy to do and it’s fast too! You can whip this up in less than 5 minutes! You will never want to buy the store bought stuff every again once you’ve tried the best homemade whipped cream recipe!
Ingredients:
– 1 cup Heavy Cream (cold)
– 2 tablespoons of Sugar (or Powdered Sugar)
– Optional: 1/2 teaspoon of Pure Vanilla (clear for pure white color)
Double the recipe for big batches
2 cups Heavy Cream (cold)
4 tablespoons of Sugar (or Powdered Sugar)
Prep Time: 5 minutes
Cook time: 0 minutes
Yield: 8 Servings
Instructions for the Best Homemade Whipped Cream:
I usually put my mixer bowl and whisk attachment in the refrigerator to get it cold before I start but this is not necessary.
Add all the ingredients in a mixer.
Start on a low speed to incorporate all the ingredients together then whip on high until you have peaks.
Keep checking the stiffness of your whipped cream because you can get it to different levels. Voila! That’s it!
Note: Stop at soft peeks if you are using it for just a topping of a dessert. Make it a stiffer if you are going to use it on a cake. I used a really stiff whipped cream for my No Bake Watermelon Cake Recipe seen here.
This whole process takes less than 5 minutes from start to finish to make! Easy and delicious! I bet you NEVER buy store bought whipped cream again.
Tips:
Some people can use the small recipe in a magic bullet or even use a hand blender too. If you use the hand blender just make sure your cup or bowl is big enough so it doesn’t splash all over the place.
If you are in a hurry, I suggest using powdered sugar. It dissolves faster.
If you want to make it ahead of time: Refrigerate overnight with a plastic cover. If the cream separates just add it to the mixer to whip it together again.
How about a Whipped Cream Frosting Recipe?!!!
There’s only one extra step to the recipe above to make a stabilized whipped cream frosting recipe. All you need is Wilton’s Piping Gel. Yup! That’s it. And… I am happy to report my whipped cream frosting recipe held up at room temperature for an hour and a half! After the party I put the cake back in the refrigerator.
Ingredients for Whipped Cream Frosting:
-
1/2 pint (1 cup) heavy whipping cream
-
2 tablespoons confectioners’ sugar (I like it a bit sweeter so I used 4 tablespoons of sugar)
-
1/2 teaspoon clear vanilla extract
Directions for Whipped Cream Frosting:
Whipped Cream frosting takes a bit longer to make but it’s delicious, light and worth the extra effort! The gelatin stiffens the whipped cream and makes the texture fuller and firm which holds up nicely on pies and cakes. Very professional end result!
- Combine whipping cream and sugar in large bowl. (Chilled bowls) Beat with electric mixer until soft peaks form. Add piping gel and vanilla, then continue to whip until stiff peaks form. Do not overbeat. If you overbeat it, it will become chunky.
Note: The only downfall about this recipe is the fact you have to refrigerate your desserts but the taste is worth it!
Hi, I shared your watermelon cake – I love the idea. I printed the recipe for it as well as you recipe for whipped cream. Did it have trouble sticking to the watermelon? Do you think Cool Whip (I hope that doesn’t offend you)?
I love your blog and your website – it is awesome.
Val
I used the 2 cup whipping cream to frost a 10 inch round 2 layer cake with plenty left over.
Can you tell me if this icing is thick enough to hold up for floral decorations? I wasn’t sure of the consistency. Thanks!
No, I don’t think it would hold that. S=
I substitute 1-2 tspn of agave nectar for the sugar and turns out perfectly! Can also use stevia in very small amounts, as a sugar substitute but the flavor is slightly different with stevia.
You mentioned Coconut Whipped Cream…you have that recipe?
n i refrigerate the homemade whipping cream?
Thank you for sharing this awesome recipe, I am making my son a birthday cake this weekend, we don’t like butter cream frosting and every recipe I have found for whipped is cool whipped based and requires instant pudding, I love that with this recipe I can flavor it myself as the theme this weekend is bubblegum! Just one suggestion: it would be helpful to know just how big a cake this will frost.
I made this for a family event, and it was a huge hit. Everyone loved it. Thanks for the step by step instructions.
Thanks for sharing Heather! So glad everyone enjoyed it!!!