How to Make Real Whipped Cream
Here’s how to whip whipped cream from scratch. Don’t be intimidated, it’s quicker and easier than you think to whip your own, homemade, real whipped cream. Here’s a step by step guide to making perfect whipped cream every time.
Also Read: How to Flavour Real Whipped Cream, How to Recover from Overwhipped Cream, Strawberry Shortcake
I’m always surprised when people tell me they’re afraid to whip whipped cream. They’re worried it’s too difficult, too time consuming or that they’ll make butter. The fact is, making whipped cream is quick and easy. Sure, if you overbeat cream for a super long time, you could make butter – but you’d really have to work at it.
I highly recommend you give it a try. You’ll be surprised and fall in love with homemade whipped cream. Â
How to Whip Whipped Cream
The transformation from liquid cream to fluffy whipped cream happens very quickly – about three minutes. Throughout the process, you’ll see the cream go through different stages. The smooth yet stiff stage we want for whipped cream, happens within two to three minutes depending on your blender. If you continue to beat it, at some point, it will begin to separate into liquid and fat (buttermilk and butter).
For silky smooth whipped cream, stop whipping at the stiff peak stage as shown in this photo. The cream is smooth and there are stiff peaks.
At this stage, your beaters will leave a clear trail in the cream. When you lift the beaters, the peaks that form at the end will point straight out and will not flop or fold over, even if you hold the beaters straight up. The cream should be stiff with a velvety smooth appearance. If you keep beating after this it will start getting bumpy looking, not smooth.
You may think to yourself, “That can’t be it, that was too easy, I must have to whip it more.” No. Don’t do it. Just stop. When it looks and feels like the way you want it, stop.
What Kind of Cream to Buy
In this post, I am referring to whipped cream made from dairy cream. It is rich and luscious. In the dairy aisle, look for cartons that say Whipping Cream or Heavy Cream. It should have somewhere between 33 to 38% milk fat.
Recipe to Whip Whipped Cream
Real Whipped Cream
Equipment
- 1 electric mixer chilled
- 1 glass or stainless steel bowl chilled
Ingredients
- 1 cup heavy whipping cream 33-38% MF, milk fat
- 1 Tbsp sugar
- 1 tsp vanilla extract
Instructions
- Keep cream cold until ready to beat. Use a chilled glass or stainless steel bowl and hand held beaters for best results.
- Pour 1 cup whipping cream into a deep bowl (to prevent splattering).
- Begin beating the cream on low, then turn to high. After about 1 minute you’ll notice the cream get a little thicker, but it will still drip off the end of the beater, this is when to add sugar and vanilla.
- Continue to beat the cream for another 45 seconds. Check the tips of the beater and observe the peaks – are they drooping (soft peaks that flop down) or standing straight up (stiff peaks that hold their shape).
- Continue to beat and stop every 20 seconds to check the cream. The cream can go from smooth and stiff to grainy very quickly. Don’t be tempted to go any further once you have smooth stiff peaks. Stop whipping. You are done.
- Keep refrigerated until ready to use. Store in an airtight container for 2 days.
Notes
Nutrition Facts (per serving)
If you do happen to go a little too far, click on this post on How to Recover from Over-Whipped Cream.
NOTE: The times indicated are only approximate and will change depending on room temperature, freshness of the cream, temperature of utensils, strength of your blender and so on. I’ve listed them here just to give you an indication of how fast this process really is.
NOTE: Whipping cream commonly sold in most grocery stores today contains carrageenan – a compound extracted from red seaweed used as a thickener, stabilizer and emulsifier. It helps keep the whipped cream thick and stable. I find that I do not have to add extra stabilizers like cornstarch, gelatin, pudding powder, etc. to keep it stiff.
How to Use Whipped Cream
I doubt you need too much inspiration. Using up whipped cream is never an issue at my house. But in case you do, here are a few of my favourite ways to enjoy whipped cream. Just about any cake, pie, dessert, fruit or breakfast tastes better with a little whipped cream! And of course, following my German heritage – Black Forest Cake and other tortes absolutely need whipped cream!
Flavoured Whipped Cream
Read more here for 7 Ways to Flavor Whip Cream.
More Tips for Making Whipped Cream
- 1 cup of liquid cream makes 2 to 3 cups of whipped cream
- Whipped cream with sugar and vanilla is called Chantilly Cream.
- Confectioners’ sugar or icing sugar will dissolve more quickly than granulated sugar, but both will work.
- Stabilizers can be added at the same time as the sugar, in fact sugar is also a good stabilizer. Stabilizers help prevent the whipped cream from seeping and losing its shape. Stabilizers can include cream of tartar, dry milk powder, corn starch, vanilla pudding powder, gelatin, cream cheese or mascarpone cheese. Note: Most cream sold in regular grocery stores contains carrageenan, a preservative that also stabilizes cream.
- You can change the flavour of whipped cream by replacing the vanilla with other ingredients such as liqueur, espresso, chocolate, lemon curd, almond extract, cinnamon, maple syrup, etc. See 7 Ways to Flavor Whipped Cream.
- Infuse cream with your favourite herbs or tea flavours before whipping to create unique taste experience. Simply add your essences to the liquid cream, let soak in the fridge overnight then whip the cream as usual.
- Try it without sugar or flavouring and just enjoy the velvety smooth taste!
Read more about adding flavours to whipped cream and how to recover from over-whipped cream.
Show me your whipped cream and your favourite way of using it. Take a photo, post it on Instagram and tag #getgettys so I can see it and like it!
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I love whipped cream and absolutely from scratch. I actually bring it to the table in a small deep bowl and I have this very cool whisk from Austria (it was my mother’s) that we use. Everyone (party guests) at the table gets a little turn if they like to help and believe it or not…it’s a fun and a unifying experience. I’d love to send you a photo of this tool as I have not found it in the US. I do not add sugar but I have added dehydrated powdered raspberries which gives a subtle and lovely flavor. If I use it on or in cakes I like to add a little commercial instant pudding. This stabilizes the whipping cream so it does not break down so quickly. It also add a nice flavor. Mocha whipping cream anyone? Lol.
Sounds like fun, especially if anyone hasn’t tried whipping whip cream by hand! Love the dried fruit powder idea. And yes, pudding, yogurt, lemon curd or cream cheese make great flavor and stabilizing additions. Did you see my flavored whipped cream post? Mocha tort for the win!