Homemade Whipped Cream
Homemade whipped cream is quick and easy to make, and can be whipped up (see what we did there) in about 10 minutes. Use to accompany desserts, breakfast foods or in recipes that call for cool whip.
This recipe calls for heavy whipping cream or heavy cream. They are the same thing; what you are looking for is a milk product with 36 percent milk fat.
Using the balloon whisk attachment on a standing mixer, beat 1 C of heavy whipping cream on medium high speed for about 6 minutes, until the mixture stiffens and soft peaks form when you lift the whisk. Continue to beat while you slowly add 4 tbsp of sugar. Taste, and then add more sugar, 1 tbsp at a time, until you reach the desired level of sweetness. You can also use a hand mixer, just note that it might take more time.
1 C whipping cream usually makes about 2½ C whipped cream.
Homemade whipped cream is flexible– you can stir in a teaspoon or two of different extracts, fruit zest, or liquor to change the flavor. We use our own whipped cream in the recipe for ’90s X-Files Funfetti Dip and served it with our pumpkin spice Locked Tomb Pikelets.
Homemade Whipped Cream
Equipment
- Standing mixer with balloon whisk attachment or an electric hand mixer
Ingredients
- 1 C heavy whipping cream also just called heavy cream
- 5 – 10 tbsp sugar
Instructions
- Pour 1 C very cold whipping cream into a mixer. Using the balloon whisk, beat on medium high speed until soft peaks begin to form, about 6 minutes.
- Add 4 tbsp of sugar and continue to beat on medium high speed. Taste, and add sugar 1 tbsp at a time until desired sweetness is reached.
- 1 C whipping cream usually whips up to about 2½ C whipped cream.
Notes
Use Your Homemade Whipped Cream With:
