Fresh whipped cream might seem like second nature to most people, but when I first started making it myself years ago, I was admittedly intimidated. While there’s nothing better than a cream-based pie piled high with clouds of fresh whipped cream, there is certainly a sweet spot when it comes to getting it whipped up perfectly. If you stop too soon, you’ll end up with watery whipped cream, and if you whip it for too long, you’ll end up with butter.
No, seriously. You will make butter. I’ve done it (obviously unintentionally).
Now that fresh whipped cream and I have become friends, I love using it whenever I can. I actually have a number of different recipes on the site (hello coconut cream pie and chocolate cream pie) that use the method below, but I’m always bouncing around trying to find it since I apparently have a bad memory and can never remember how much cream, sugar and vanilla I use!
Whipped cream definitely deserves its own little corner of the Internet, and whether you choose to top a pie, dollop it on a bowl of fruit, or pipe some rosettes on a cake, this recipe will serve you infinitely well.
One year ago: Homemade Buttermilk Ranch Dressing
Two years ago: Salted Mexican Chocolate-Chile Caramels
Three years ago: Crunchy Good-For-You Granola Bars and Chocolate Peanut Butter Cup Ice Cream
Four years ago: Raisin Bran Muffins
Five years ago: Cookies and Cream Cheesecake Brownies
Six years ago: Cheesecake Truffles
How to Make Fresh Homemade Whipped Cream
Yield: 3 cups whipped cream
Prep Time: 10 minutes
Total Time: 10 minutes
An easy tutorial on how to make perfect whipped cream every time!
1½ cups heavy cream (or heavy whipping cream)
4½ teaspoons granulated sugar
1 teaspoon vanilla extract
1. Pour the heavy cream, sugar and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment.
2. Turn the mixer to medium speed and whip. The cream will start to get frothy, and then will begin to thicken (around the 2-3 minute mark).
3. Increase the speed to medium-high and beat for another 30 seconds to 1 minute, or until the cream looks billowy and there are distinct trails left by the whisk in the whipped cream. If you remove the whisk from the mixer and turn it upside down, the whipped cream should remain upright and not droop off.
Top your favorite fruit or pie! The whipped cream can be kept in the refrigerator for up to 1 day.
• While some recipes call for beating at medium-high or high speed, I find that there's not enough time to recognize the different stages of the cream when it's getting close to being done and it can easily be over-mixed, which is why I prefer using medium speed.
• When I first started making my own whipped cream, I found I was much more confident using a hand mixer. A stand mixer is great, but it will whip much faster, which makes it hard to realize when to stop before it's too late.