Jul 2

How To Make Homemade Whipped Cream

Homemade Whipped Cream

I kind of cringe when I think about how many tubs of store bought "whipped cream" I ate growing up... Sure it tastes relatively good -- but have you ever looked at the ingredients in it? Not much going on in the way of good stuff. In fact, light cream checks in at number six on the ingredient list. Really?


As my family has started to reevaluate the foods that we're eating, I decided to try my hand at making homemade whipped cream. I was surprised to find that it's actually very simple and easy to make. In less than five minutes you can have all-natural whipped cream that's full of flavor and much healthier!

My kids actually prefer the taste of homemade whipped cream (as seen with these Red, White and Berry Kabobs to celebrate the 4th of July!), and I feel good about being able to control the ingredients in it. Try skipping the sugar and vanilla and adding fresh, mashed berries to sweeten it instead!

How To Make Whipped Cream

Yield: 2 cups

How To Make Whipped Cream

Ingredients:

  • 1 cup heavy cream (not ultra-pasteurized)
  • 3 tablespoons sugar (granulated or confectioners')
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Add heavy cream, sugar and vanilla to a bowl.
  2. Whip cream using a whisk or an electric mixer on medium speed.
  3. When you can form soft peaks (meaning the peaks bend over at the top when you remove the whisk or beater), the whipped cream is done. Be careful not to over beat or the cream will become grainy as butter granules start to form.

http://unsophisticook.com/how-to-make-homemade-whipped-cream/



Tips for making whipped cream:

  • Chill your bowl and whisk or beaters in the freezer for about two hours before using.
  • Using ultra-pasteurized cream is not recommended -- the heating process makes it much harder to whip.
  • I prefer to use a hand whisk instead of an electric mixer. It takes longer, but you have more control and less chance of over beating it.
  • Leftover whipped cream can be stored in the refrigerator for up to two days. It will lose volume, but you can quickly whip it back up.

What's your favorite treat to top with homemade whipped cream?

by Tara | 29 comments

{ 29 comments… read them below or add one }

JuneC July 3, 2011 at 9:56 am

I stopped making whipped cream years ago, when the cream became “ultra” pasteurized. I will look, but I thing that the ultra is all that is available in my local grocery store

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Dianne September 11, 2013 at 2:06 pm

You can still whip ultra, just freeze everything, I do use a hand mixer and freeze the beaters and even put cream in freezer for a few minutes. So easy and so much better then the can. The only place to get the no ultra would be the places that deliver milk and cream, and probably Whole Foods. But I use whipped cream in a lot of receipes and the ultra pasteurized works fine for me, plus stays longer.

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Candin July 7, 2011 at 7:16 pm

Pavlova! A chocolate meringue disc covered with whipped cream and fresh berries.

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Sommer@ASpicyPerspective July 9, 2011 at 11:43 am

Hey Tara, we make this all the time. It’s gotten to the point where the kids snub store-bought whipped cream, calling it fake fluff! ;)

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Tara July 14, 2011 at 9:42 pm

“Fake fluff” is a great name for it, LOL!

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Sue November 30, 2011 at 11:15 pm

Nice tutorial! Homemade whipped cream is soooo much better than that crap that comes in the tubs! I’ll never go back!

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janice July 12, 2012 at 1:20 pm

I love your site so many great ideas

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SouthCountryMom September 21, 2012 at 4:37 pm

Don’t know why it shows that one entry on my blog… Let’s try this again. LOL
Whipped cream is surprisingly good with no sugar added, as well!

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Jacalyn Margittay October 1, 2012 at 9:05 pm

just a hint – if you use powdered sugar it will dissolve faster and you won’t get that “grainy” texture

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Jacalyn Margittay October 1, 2012 at 9:09 pm

just a hint – try substituting powdered sugar; it dissolves more quickly and doesn’t result in that “grainy” texture.

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dab October 3, 2012 at 11:41 pm

You can stabilize whipped cream by adding 1/4 tsp of gelatin to 1 cup of heavy cream before you whip it. It keeps it from dissolving so quickly and is really great for frosting a cake with the whipped cream.

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Tara October 4, 2012 at 8:52 am

Thanks for the tip, Dab!

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conie November 4, 2012 at 10:13 pm

hi..so good . Thanks for the recipe;)

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mindy November 9, 2012 at 7:05 pm

Just made this to go with a recipe for homemade Pumpkin Spice Lattes. All I can say is amazing! Never buying the stuff in a tub or can again! Thank u :)

PS – I used whipping cream from Aldi (Ultra pasteurized) and didn’t seem to have any trouble with it

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Dorita Tolbert November 20, 2012 at 3:59 pm

I used the Ultra Pasturized Heavy Cream with my Kitchen Aide and it worked GREAT! It whipped up just like it was supposed to using a medium to low level and checking it in between. PERFECT. I also supplemented all sugar with the truvia/sugar mix. Next I will try it with Splenda.

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Samantha November 22, 2012 at 6:34 pm

Delicious!!!
I used triple the recipe with ultra pasturised since that’s all I had and whipped it electrically on medium for about five minutes after having the bowl and mixers in the freezer for a bit and it came out amazing!! Thanks so much!!

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jack January 18, 2013 at 8:25 pm

I loved making it and my children loved it too.

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ciny January 30, 2013 at 5:08 pm

i tried this recipe and really like it…..could you add coffee liquor or spearmint extract instead of vanilla? or would it compromise the texture of the whipped cream??

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Tara January 30, 2013 at 7:26 pm

Yes, you could certainly add different flavorings — it’s fun to experiment!

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Tam March 18, 2013 at 11:14 pm

Please help. I’m new at this. I was given a Magic Bullet by my mother in law and the ad shows how to make a yummy whipped cream in seconds using a heavy whipping cream. I’m sorry, but, it doesn’t work. It’s still liquid. What am I doing wrong? I bought Good Value brand heavy whipping cream. Put 1/4 c in the short cup using the flat blade as recommended but it is still liquid. I whipped it for 7 sec., then 2 min., then 5 min., then 7 min. and it is still liquid. It’s not whipping cream at all. It’s stagnant cream. I’m afraid to try anything else, I’m not made out of money. Am I using the wrong stuff? Argh! Any suggestions as to what product I can use in this (non) Magic Bullet contraption so I can make a simple fluffy whipped cream?

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Tara March 18, 2013 at 11:41 pm

I wish I could help, but I’ve never used a Magic Bullet, so I’m not really sure how to troubleshoot your recipe. Hopefully another reader can weigh in!

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Danni April 2, 2013 at 11:37 pm

Tam, there’s two different blades with the magic bullet. Make sure you’re using the “flat” whipping blade. Its not the same as the chopper one that the blades point up.

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Tara April 3, 2013 at 10:42 am

Thanks so much for your assistance, Danni!

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Ellen May 23, 2013 at 5:20 pm

I agree with you,Tara

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Mandi May 24, 2013 at 10:02 pm

I just made this with a whisk, it was really fun and tastes way better that the store bought crud. Even my little brother prefers it to other stuff! My cat just tried to mooch some off me, so I guess it’s a good sign XD

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shelley July 1, 2013 at 6:41 pm

Hi i am so excited to try this, but was wondering anyone know the shelve life if in air tight container in fridge??
Thanks!

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shelley July 1, 2013 at 6:41 pm

Hi i am so excited to try this, but was wondering anyone know the shelve life if in air tight container in fridge??
Thanks!
*hmm.. not sure if i posted this right.. trying again.. sorry

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Tara July 1, 2013 at 11:27 pm

Hi Shelley! It won’t stay whipped and fluffy indefinitely like Cool Whip, but you should be able to fluff it up a bit and finish it off a day after making it.

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Tisha January 3, 2014 at 8:19 pm

I will never ever buy Redi Whip again! That nasty mono crap is in it! homemade is the way to go!

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