Homemade Whipped Cream

There is nothing like the creamy, rich flavor of Homemade Whipped Cream to top any dessert.  You spend time making delicious apple crisp or a silky pumpkin mousse, take the time to make this recipe for whipped cream. The texture is airy, smooth and the flavor is slightly sweet with a hint of vanilla.  This recipe for Homemade Whipped Cream could not be easier, and yet it can be a huge game-changer for your desserts.

Ingredients for Homemade Whipped Cream

1. Heavy whipped cream (cold)

2. Confectioner sugar

3. Vanilla extract

Chill Out

An important tip is making sure that your heavy whipping cream and your metal bowl are icy.  If you are using a stand mixer, pop the metal bowl and whisk attachment into the freezer for about 30 mins. Starting with cold tools helps whip up the cream easier, creating an airy and smooth finish.

Add your cold heavy whipping cream to your cold freezer bowl and sift in your confectioner sugar and vanilla.  Begin whipping on low speed and increase to medium.  After one minute, stop and check to see if you have formed medium peaks.  Medium peaks hold their shape but have a soft texture.  If not quite there, whip for another 10-15 seconds.  It is important not to overbeat because you will result in a curdled, grainy texture. If you are not sure after whipping for a minute, switch to a whisk. You will have more control, and you will feel the consistency more easily by hand.

Fixing the Texture of Homemade Whipped Cream

If you find that your whipped cream has become a bit separated and grainy, you can fix this. Add more heavy whipping cream and give it a quick mix. By adding more heavy whipping cream, you will smooth out the texture.

Once all whipped up, your ready to serve immediately on top of any dessert or eat with a spoon right out of the bowl. You can store in an airtight container in the refrigerator for up to 1 week.