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!Print
- 1 cup heavy cream (not ultra-pasteurized)
- 3 tablespoons sugar (granulated or confectioners’)
- 1 teaspoon pure vanilla extract
- Add heavy cream, sugar and vanilla to a bowl.
- Whip cream using a whisk or an electric mixer on medium speed.
- 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.
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?