Homemade Whipped Cream Recipe (2024)

FAQs

How do you know if whipped cream is enough? ›

Watch for firm peaks (7 to 8 minutes).

If you take your whisk out of the cream, the peaks in the whipped cream will hold firmly but have slightly softened tips. This is typically the best stage to stop whipping and serve the cream.

It is also for this reason that you only want to use confectioner's sugar to sweeten the cream. Granulated sugar will not be touched by the whisk attachment, and will sit at the bottom of the bowl, undissolved. As with the hand mixer, try to use lower speeds with the stand mixer, so you get a more even whip.

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).

Start with a cold bowl and beaters (or a cold balloon whisk, if you're whipping by hand). It's the fat in cream that helps trap the air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes.

Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.

The next thing you've got a bowl of overwhipped cream. The good news is that you can rescue it with our handy tip. Simply add a tablespoon or two of cold milk to the cream and whisk again to return the cream to the perfect texture.

Whip the cream alone to soft peaks: the point at which when you raise your beater, the peaks flop over. That's when you should add the sugar and the vanilla. If you add ingredients too early, the cream won't whip enough and if you add them too late, you will over-whip in order to add them in.

You certainly can whip sugar into it, but it's not “needed”. It will whip perfectly well without sugar. If you do use sugar, make sure it's not granulated, which is too coarse. Use caster or icing sugar.

It of course also adds sweetness. Because of the sugar, this recipe could also be considered “chantilly cream” (and can be used on a Chantilly cake!). Vanilla Extract. This adds a simple but necessary flavor that takes the cream to the next level.

Whisk cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar and vanilla; continuing to beat until soft peaks form.

How much does 1 cup of heavy whipping cream make? ›

Whipping cream doubles in volume when it's whipped. So 1 cup of whipping cream will make two cups of whipped cream. 2 cups of whipping cream (1 pint) will make 4 cups of whipped cream, etc.

According to the labeling standards of the Food and Drug Administration, heavy cream is a cream with no less than 36% milk fat. It may also be called heavy whipping cream (1). In contrast, whipping cream has a slightly lower milk fat content, 30–36%. It may also be called light whipping cream (2).

The cream will start turning to frothy bubbles and then to a thick liquid. When you can make trails of cream on the surface that don't sink in immediately, you'll know you are nearly there. Keep whisking until the cream forms peaks that flop over (soft peaks).

Soft peaks don't hold their shape and have a softened texture. Medium peaks is the next whipping stage. They hold their shape fairly well, but the tip of the peaks still curl slightly when the beaters are lifted. Stiff peaks refers to cream that's been whipped for longer and has a very sturdy appearance.

When you lift out the whisk, peaks will form but they will bend over at the end. This is when the peaks stand proud and don't fall over when the whisk is lifted. You need firm, but not too firm peaks for piping, as firm-peak cream is liable to split when it warms up a little in the icing bag.

A Foolproof Recipe for Whipped Cream

We're ditching the store-bought, chemical-laden, poor excuses for whipped cream and we're making it at home, from scratch. And you're never going to look back. All you need is 3 ingredients (heavy cream, powdered sugar, vanilla extract) an electric mixer, and just 5 minutes.