1. Chill Your Tools
- Place your mixing bowl and whisk/beaters in the fridge for 10–15 minutes. Cold equipment helps the cream whip faster.
2. Whip the Cream
- Pour the chilled cream into the cold bowl.
- Begin whipping on medium speed with a hand mixer or stand mixer (or by hand with a whisk if you’re up for it).
3. Add Sweetener and Flavor
- Once the cream starts to thicken, add powdered sugar and vanilla extract.
4. Watch for Peaks
- Continue whipping until soft peaks form (when you lift the whisk, the cream gently holds its shape).
- For firmer whipped cream, whip until stiff peaks form — but be careful not to overwhip, or it will turn into butter.
Tips for Success
- Use heavy cream or heavy whipping cream with at least 36% fat content for best results.
- If making ahead, stabilize whipped cream with 1 tablespoon of cornstarch, instant pudding mix, or mascarpone to keep it from deflating.
- Sweeten to taste — some desserts pair better with lightly sweetened cream, while others call for more.
Serving Ideas
- Spoon over fresh fruit or fruit salad.
- Top pies, cakes, pancakes, or waffles.
- Swirl into hot chocolate, milkshakes, or coffee.
- Use as filling for cream puffs, trifles, or layered desserts.
Final Thoughts
Homemade Whipped Cream is light, fluffy, and endlessly versatile — the kind of recipe every home cook should master. With just a few minutes of effort, you’ll have a topping that makes everything it touches more delicious. Once you start making it from scratch, you’ll never want to go back to store-bought cans again.