Homemade Whipped Cream

5 from 1 vote

Homemade Whipped Cream

Homemade Whipped Cream is easy to make at home! I'll walk you through everything you need to know to make, stabilize, pipe, and even flavor whipped cream in this in-depth post! It's the perfect, refreshing topping for cheesecakes, pies, cakes, and more.

Prep Time10

Total Time10

Course: Dessert

Cuisine: Dessert

Keyword: Whipped Cream

Servings: to 8 servings

Author: Stephanie Simmons

Ingredients

For the Whipped Cream:

1 cup cold heavy cream 240 grams
1/4 cup powdered sugar Or up to 1/2 cup, depending on your taste (see note below), 29 to 58 grams
1 tbsp vanilla extract or vanilla bean paste for those beautiful vanilla bean flecks! - 15 grams

For Stabilizing:

3/4 tsp plain gelatin
3 tsp water 15 grams

US Customary - Metric

Instructions

Prep: Make sure your heavy cream is very cold, straight from the fridge, and make sure it isn't expired. If you tend to have bad luck with whipped cream, chill your bowl and mixers for 20 minutes before beginning. A chilled bowl can help the cream whip up better.
Make the Whipped Cream: Add all ingredients to a large mixing bowl (larger than you think you'll need - it splatters, and grows!). Begin mixing with an electric mixer on medium high speed, using a kitchen towel to cover the bowl and mixer as it will splatter before it thickens. Beat on medium high to high speed until it begins to thicken. At this point, taste, and see if you want to add a splash more vanilla or a bit more powdered sugar. Keep mixing (you can remove the towel now) until you reach soft peaks or stiff peaks. Soft peak stage is when the mixer, turned off, is lifted straight out of the cream, and droopy peaks are left behind. Stiff peaks are the same, but the peaks remain stiff and upright. Once stiff peaks are reached, do not keep mixing or you may curdle the cream. Scrape down the sides and into the bottom of the bowl to make sure no under whipped bits of cream are hiding down there, as this can happen.
My blog post above tells how to fix this if it does happen, in the FAQs.
1 cup cold heavy cream, 1/4 cup powdered sugar , 1 tbsp vanilla extract
Stabilize Whipped Cream: You'll need to do this if you want to pipe the cream onto a dessert, or have it last on a dessert for a few hours in the fridge before serving.
Add the water to a small bowl, and sprinkle the gelatin on top, swirling a little as needed so the water covers the gelatin. Let sit for 5 minutes. It will be a very thick gelatinous mixture. Then, microwave for 3-5 seconds, or just until it liquifies. Set aside.
Start making your whipped cream. Once the cream just starts to thicken, slowly stream in the liquid gelatin mixture on low speed. Then, keep beating the cream on medium high speed until stiff peaks form. Now it's stable enough to be piped!
3/4 tsp plain gelatin, 3 tsp water
Serve & Store: Once desired consistency is reached, serve immediately with desired dessert. Whipped cream is best when fresh, so don't make it ahead or plan on leftovers. If it's been stabilized and piped onto a dessert, this is different and it will hold up on the leftover dessert in the fridge for a few additional days.
Notes: See blog post above for very detailed directions about other mixing methods for whipped cream (stand mixer, a jar, food processor, etc.) There are also details on stabilizing, piping, dolloping, and flavoring whipped cream.

Nutrition