The Best Homemade Whipped Cream Recipe (2024)

FAQs

What is the secret to whipping cream? ›

Chill the cream, mixing bowl, and whisk or beaters from your kitchen mixer until they're very cold. For a quick chill, put all the hardware in the freezer for 10 minutes, and keep the chilled cream refrigerated until you're ready to use it. The colder the cream, the faster it will whip up.

Besides the fact that homemade whipped cream truly tastes BETTER, is THICKER and CREAMIER, it will also stay FRESH for up to 2 weeks refrigerated.

A Note on the Sugar: Some bakers swear by granulated sugar in whipped cream; others swear by confectioners' sugar. If you're only working with a couple Tablespoons, it doesn't really make a difference. But if you're working in larger batches, you may begin to taste the granules of granulated sugar.

Ingredients. HEAVY CREAM, CONTAINS LESS THAN 1% OF: CARRAGEENAN, MONO AND DIGLYCERIDES, POLYSORBATE 80. CONTAINS: MILK.

Don't over-whip it!

That means that when you remove your beaters or whisk and hold them upright, the cream's peaks will remain firm and not soften immediately. This can take up to seven or eight minutes of whipping, so stick with it! If you whip it much past this stage, you'll end up with butter!

If you're using a stand mixer or hand mixer, keep an eye on your speed. It's tempting to go fast, but keeping the speed between medium and medium-high helps make sure you don't overshoot that perfect soft billowy stage and start going grainy.

You can indeed use half-and-half to make whipped cream. But you won't really get the best results by using it. If your need for whipped cream is insatiable and half-an-half is all you've got, then you'll need to thoroughly chill it in the fridge before moving it to the freezer.

The whole process takes 2 to 3 minutes! Depending on how you plan to enjoy it, there are three stages of whipped cream to look for: Soft peaks are when the cream is thick but doesn't hold much of a shape. Soft peaks are ideal for folding the whipped cream into another mixture, like a mousse or batter.

To make homemade heavy whipping cream, melt 1/3 cup of unsalted butter. Let it cool slightly, then blend it with 2/3 cup of whole milk on high for 1-2 minutes until well combined. Refrigerate the mixture for 30 minutes before using. This creates a substitute with a similar fat content to heavy whipping cream.

According to the labeling standards of the Food and Drug Administration, heavy cream is a cream with no less than 36% milk fat. It may also be called heavy whipping cream (1). In contrast, whipping cream has a slightly lower milk fat content, 30–36%. It may also be called light whipping cream (2).

Can I use evaporated milk instead of heavy cream? ›

One cup of heavy cream can be replaced with one cup of evaporated milk, or three-quarters of a cup of milk plus one-third of a cup of butter. Editor's note: Evaporated milk lends a slightly toasty, caramel taste, so keep that in mind when adding it to recipes.

According to the FDA, half-and-half contains between 10.5 percent to 18 percent milk fat, while heavy cream contains between 36 percent and 40 percent milk fat. Because heavy cream contains more fat, it is thicker and has a richer taste and a creamier mouthfeel than half-and-half.

Add 1 tablespoon confectioners' sugar to 1 cup whipping cream or heavy cream before whipping. For extra stability, whisk together 1 tablespoon confectioners' sugar and 1 tablespoon cornstarch before adding to 1 cup whipping or heavy cream.

TIPS: Use chilled cream. Warm cream will NOT whip no matter how hard you whisk!

Pour the cream into a large bowl, because the cream tends to splatter when you start beating. Always start with a low setting, moving on to a medium setting. As you reach the stiff peak stage, drop the speed to low again to avoid over whipping.

You don't actually “thicken” whipping cream; you whip air into the cream, creating the thickened, more solid “whipped” cream. Egg whites work the same way. You add flavors by mixing them in after the cream has just started to whip into soft peaks.