Homemade sweet whipped cream recipe full#

Keep a close eye on it – it’s always done before you think it is, and it goes from perfectly smooth and billowy to grainy and curdled in a few seconds. (This is not absolutely necessary but it helps to give the whipped cream more volume.) In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer), beat the cream on medium speed (or medium-high speed if using a hand mixer) until it starts to thicken, about 2 minutes.Īdd the confectioners’ sugar and continue beating on medium speed until soft peaks form, 1 to 2 minutes more. If you have time, stick the bowl and whisk in the fridge or freezer for 10 to 15 minutes prior to making the whipped cream. If you need more whipped cream for a larger dessert, keep in mind that whipping will approximately double the volume of cream, so if you need 3 cups of whipped cream, start with 1-1/2 cups of heavy cream and 3 tablespoons of confectioners’ sugar. One cup of cream makes about eight 1/4-cup servings. Additionally, the cornstarch in confectioners’ sugar helps stabilize the whipped cream, allowing it to hold its shape for longer. Note that organic heavy cream will give your whipped cream an off-white/yellowish hue, while regular cream will make bright white whipped cream.Ĭonfectioners’ Sugar: While you can use granulated sugar (or any sweetener) to sweeten whipped cream, confectioners’ sugar (or powdered sugar) is ideal because it dissolves easily. For the fluffiest whipped cream, it’s important that the cream is very cold, so keep it in the fridge right up until you’re ready to use it. What you’ll need to make whipped creamĬold Heavy Cream: You’ll need heavy whipping cream (30% to 35% fat) or heavy cream (minimum of 36% fat) – these two creams are interchangeable in recipes. Dollop it on pies ( apple, pumpkin, sweet potato), cobblers ( peach, apple, blueberry), fruit crisps ( peach, strawberry rhubarb, pear, apple), fresh berries, and more. Homemade whipped cream makes almost any dessert better. To avoid over whipping, keep a close eye on it the whole time, and when it’s close to done, remove the bowl from the mixer and finish whipping by hand. You’re aiming for soft to medium peaks when the whisk is lifted out of the bowl.

However, like most super-simple recipes, it’s easy to mess up! The key is to avoid over whipping it whipped cream can go from perfectly silky and voluminous to grainy and curdled in an instant. With only two ingredients, it takes just 5 minutes to make, and it’s so much better than the imitation non-dairy whipped topping from the store. Whipped cream, or Chantilly cream, is a mixture of heavy cream and sugar whipped in a mixer (or by hand) until it’s soft, billowy, and doubled in volume.

Homemade sweet whipped cream recipe full#

Read my full disclosure policy.Ī dollop of homemade whipped cream makes every dessert special, and it takes just 5 minutes to make.