I kind of cringe when I think about how many tubs of store bought "whip 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 whip cream, 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!
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.
Printable Recipe ↓
How To Make Whipped Cream
Ingredients
- 1 cup heavy cream
- 3 tablespoon confectioners sugar
- 1 teaspoon pure vanilla extract
Instructions
- 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.
More Dessert Recipes
This homemade whipped cream recipe is the perfect topping for these delicious dessert recipes:
Did you make this recipe?
I'd love to see how your homemade whipped cream turns out... Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
Cindi says
As far as the Bullet, I never tried that but I do know every utensil you use has to be scrupulously clean. Any oily residue on mixers, bowls, etc. will keep cream from whipping up.
Tisha says
I will never ever buy Redi Whip again! That nasty mono crap is in it! homemade is the way to go!
shelley says
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
Tara @ Unsophisticook says
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.
shelley says
Hi i am so excited to try this, but was wondering anyone know the shelve life if in air tight container in fridge??
Thanks!
Mandi says
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
Ellen says
I agree with you,Tara
Danni says
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.
Tara @ Unsophisticook says
Thanks so much for your assistance, Danni!
Tam says
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?
Tara @ Unsophisticook says
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!