How To Make Homemade Whipped Cream
Skip the stores and make your own whipped cream at home instead. Three ingredients and 10 minutes are all you need to make the perfect batch.
For quicker results, place mixing bowl (either sturdy glass like Pyrex or stainless steel) and beaters (if using a hand mixer or stand mixer) in the freezer to chill for at least 15 minutes, or overnight.
Combine the chilled cream, sweetener, and vanilla extract in the bowl. Start blending at low speed and increase to medium-high.
Continue blending until the cream increases by nearly double.
Continue blending until the mixture resembles melted ice cream and retains light swirl marks when the mixer is lifted. For medium peaks, continue blending until the mixture retains more significant, closer-together swirl marks and mostly retains those swirl marks when scooped onto a spoon. For stiff peaks, continue blending until the mixture has tight swirl marks and resembles Cool Whip.
Use whipped cream as desired.
Whipped cream will keep well in the refrigerator, covered, for up to 5 days. If the mixture has separated a bit, gently stir it back together with a spoon.
Homemade whipped cream loses some volume over time, so you may need to lightly whip it again to achieve the original texture.
- Calories: 442.60kcal
- Fat: 44.04g
- Saturated Fat: 27.41g
- Monounsaturated Fat: 12.72g
- Polyunsaturated Fat: 1.64g
- Carbohydrates: 10.29g
- Sugar: 9.63g
- Protein: 2.44g
- Cholesterol: 163.03mg
- Sodium: 46.61mg
- Calcium: 87.78mg
- Potassium: 113.56mg
- Iron: 0.05mg
- Vitamin A: 489.09µg
- Vitamin C: 0.71mg
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