Who doesn’t love whipped cream? From rich chocolate and pumpkin pies to your light and airy mousses, this sinfully delicious ingredient is used everywhere.
Though it may be on the heavier side when it comes to counting calories, the sheer satisfaction that a mere spoonful of this heavenly delight provides, more than makes up for those extra sessions at the gym.
While the norm these days is to buy a can of whipped cream from the supermarket, making your own whipped cream at home is a much better option as it helps eliminate artificial preservatives and flavoring agents found in the commercial varieties.
So, what are you waiting for? Just get down to it and follow the instructions below to make a homemade whipped cream.
Things you’ll need:
- Heavy cream – 1 cup
- Granulated sugar – 1 to 2 tablespoons
- Hand Mixer
- Measuring cup and spoons
Follow these basic procedures to achieve the best fluffy whipping cream!
Preparation to be done in advance:
- Place your heavy cream, whisk or beaters from your hand mixer into your bowl and place them in the freezer for about 10-15 minutes until they’re chilled.
- Once chilled, keep the chilled cream refrigerated until you’re ready to use it. The colder the cream, the faster it is to whip it up into a fluffy consistency. For the best results use a stand mixer or hand mixer to make homemade whipped cream.
- Make sure that your mixing bowl is deep and large enough to let the whipped cream expand as you whip it. It helps to keep it from splashing out of the bowl.
- Keep in mind that 1 cup of heavy cream will make 2 cups of whipped cream.
Step 1. Whip the cream
- Whip the cream in wide circles until it thickens and or starts to leave visible peaks.
- As you continue to whip it; depending on how sweet you want the final product; gradually add 1 to 2 tablespoons of sugar for every cup of cream.
- Whip it until soft peaks begin to form. At this stage, you can add vanilla extract or liqueur for added flavor, and beat it for about 30 seconds so that it gets distributed evenly. Adding vanilla extract or liqueur is optional and depends on individual taste and preference.
Step 2. Whip till you achieve the desired consistency
- If you prefer to have a stiffer peak; whip it for a couple of extra minutes but make sure not to make it too stiff. Because what you want to achieve, is a light, airy texture.
- Soft peaks fold over when trying to lift the whisk out of the cream not leaving a definite peak.
- Medium peaks are more formed, keeping their shape when you lift out the whisk. Overall the cream is still soft.
- Stiff peaks have the most formed and firmest texture, something you would want for piping.
- Apart from vanilla extract and liqueur, you can also experiment with other flavors. You can use rum, whiskey or coffee, almond, banana, maple, cherry and even coconut extracts to make fresh homemade whipped cream for your desserts.
- If you want to go sugar-free, then you can use 2 teaspoons of honey for 1 cup of cream or use sugar substitutes like Splenda.
- Another seriously cool way to make whipped cream at home is by using a cocktail shaker! If you love awing your friends and family with your mixology skills, serving them fancy cocktails and mocktails, then you can put those skills to making whipped cream as well.
- You can simply mix in some fresh fruits and berries with it to make a no-effort creamy strawberry kiwi dessert for parties. Just spoon the mix of whipped cream and fresh fruits into small dessert bowls and chill in the refrigerator. You now just have to pop them out after dinner and serve, and just like that your dessert course is done!
Sounds great! To make this even more perfect, use a vanilla extract that is “PURE” not imitation and try and find one that is clear. Most extracts are dark brown. Also to sweeten, I use confectioner’s sugar, that’s the super fine almost blow away product, if using the granular variety you may risk the misfortune of having annoying residual of granules in the cream (not good). Not that there ever would be left over, but just in case. you can pull out a stretch of aluminum foil and place dollops of whipped cream on the foil, then freeze it–when frozen solid either cover it with another sheet of foil and sort of crimp the edges, OR place the now-frozen cream in a plastic storage container and you’ll have cream ready to serve, think Irish coffee, rice pudding.
Thank you for your input.
You can add pure vanilla extract or liqueur to whipped cream. We have tried putting up a basic recipe for it. Depending on the purpose of the cream you can alter your recipe and add vanilla extract or liqueur.
Buy a pint of whipping cream get your electric beater out and make whipping cream, if you want you can put some vanilla in it… I do not put any kind of sugar in it!
Thank you for your comment. Your version of the recipe sounds great too.