Nothing like homemade whipped cream. Only three ingredients and you can make any dessert better!
I have so many recipes here on the vintage recipe tin that require fresh homemade whipped cream, like my sour cream lemon pie and my homemade pumpkin pie. Very easy to make and you’ll want to make it
How to make homemade whipped cream:
You will need:
- 16 oz. heavy whipping cream (whipping cream works too, but heavy cream works best)
- 1/4 cup granulated sugar
- 1 tsp. vanilla
- Chilled bowl: If you have time place your bowl in the freezer for 15 minutes before starting.
- Use heavy whipping cream if possible, makes a creamier whipped cream.
- Use pure vanilla extract rather than imitation.
- Add the heavy cream, sugar and vanilla to the mixer or a large bowl.
- You can use a stand mixer or a hand held mixer. If you are using a stand mixer be sure to use the whisk attatchment(s).
How long do I whip cream to make whipped cream?
- It depends on the device you are using. Never walk away from a stand mixer, for it can turn to butter quickly.
- Turn the mixer on medium to high speed.
- Whip until you can see the lines from the beaters in the whipped cream and not much longer. This is called stiff peaks.
- If you whip too long, you will have the consistency of butter, and it will be oily on the roof of your mouth when eaten.
Can I use powdered sugar instead of granulated sugar?
Yes, you can. Some prefer to use powdered sugar instead of granulated. I like use granulated sugar for that’s what we used when I worked in a pie shop, the sugar dissolves during the whipping process.
What icing tip is best for decorating desserts and pies?
- I use a Wilton 1M Open Star Piping Tip. This tip is much larger than small cake decorating tips and makes a great design for topping desserts and pies. You can find this tip at stores such as Hobby Lobby or Michael’s.
- I like to keep disposable piping bags on hand for easy clean-up.
How long does it last?
2-3 days in the fridge. Any longer than that the whipped cream can start to taste like whatever else you have in the fridge.
Homemade Whipped Cream
- mixer – hand beater or stand mixer
- 16 oz. heavy cream
- 1/4 cup sugar
- 1 tsp. pure vanilla extract
- If you have time, place the bowl you will be whipping the cream in into the freezer.
- You can use a hand held mixer or a stand mixer, use the whisk attatchment(s) if using a stand mixer.
- Place the cream, sugar and vanilla into your bowl.
- Beat on medium-high to high speed until stiff peaks form. Do not walk away from the mixer if you are using a stand mixer, over mixing can happen quickly.
- Stiff peaks are when you can start seeing the lines of the beaters in the whipped cream and the some of whipped cream stays on the beaters. DO NOT over beat, it will turn into a butter consistency quickly. When that happens the whipped cream is oily and sticks to the roof of your mouth.
- Use on your favorite desserts or place in fridge for later use (use within 2-3 days).
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.