Homemade Whipped Cream
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Learn how to make the best homemade whipped cream that is soft and fluffy with a hint of sweetness. Perfect way to top pies, ice cream, fresh fruit, or cake. Or just eat it will a spoon.
I interrupt you from the healthy kale salads and healthy smoothies to give your this delicious and creamy homemade whipped cream.
We love love love making this at our house and you will find us making it quite frequently just to eat it with a spoon.
It is super quick and easy to make and we sweeten it with a little bit of honey or maple syrup to make a yummy dessert without refined sugar. See below where I share a few different sweetener options.
Top some fresh berries, cake, pumpkin pie, or even a milkshake or smoothie with this easy recipe and you are in for a delicious treat.
I shared awhile back our favorite chocolate version and this one is not that different. Ridiculously easy and tasty.
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Tips For Making Homemade Whipped Cream
- You can easily half this recipe if you only need a little bit.
- Fresh whipped cream easily stored in the refrigerator for 1-2 days in a covered dish.
- If you are using maple syrup or honey to sweeten it, I like to add it after the cream has started getting a little fluffy. This helps it combine better so it is not just sitting at the bottom of the bowl while the cream whips.
- Make sure to watch the whipped cream closely as it whips. If it mixes too long, the milk solids will start to separate from the whey you will start to get butter rather than whipped fresh cream.
- You want to whip the cream until you get medium peaks. You can tell this if you pick up the whisk attachment and the cream stands up in a peak and then softly droops.
- Add a scoop collagen peptides to give it a protein boost and for a stiffer whipped cream.
Is heavy whipping cream the same as heavy cream?
Heavy whipping cream and heavy cream are actually the same product with just a different name. They both contain at least 36% fat.
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Whipping cream without the “heavy” added actually has less fat (around 30-35%) than heavy whipping cream. Either will work to make homemade whipped cream, but heavy whipping creamwill give you stiffer peaks while whipping cream will have soft peaks.
Heavy whipping cream will always be my first choice. Honestly, even brands can make a difference. I find that Organic Valley brand gives stiffer peaks compared to Trader Joe’s. Both work great, but just something you should be aware of.
You will need:
Electric mixer: hand mixer or stand mixer. I have this one.
Measuring cup and spoons
Bowl
Whipped Cream Ingredients:
Heavy whipping cream
Sweetener – honey, maple syrup, or sugar or powdered will work.
Vanilla extract – adds such a lovely hint of vanilla, but if you find yourself without any this recipe will still work.
How To Make Homemade Whipped Cream
- In a stand mixer (or a bowl if using a hand mixer) with a whisk attachment, add heavy whipping cream and vanilla. If you adding sugar, you can add it now.
- Start the mixer on low speed and work up to medium speed. If you are using honey or maple syrup to sweeten this recipe, add it while the mixer is whisking and it is starting to get fluffy.
- Scrape the sides at least one time, especially if using honey or maple syrup.
- Allow the cream to whip until medium peeks. You can tell this if you pick up the whisk attachment and the cream stands up in a peak and then softly droops.
- Top your delicious creation on pies, cakes, or ice cream.
More delicious desserts:
- Creamy Custard Pie: Easy Dessert Recipe
- Homemade Eggnog Recipe – Naturally Sweetened
- How To Make Sweetened Condensed Milk
- Brownie Batter Hummus Recipe
The Best Fresh Whipped Cream Recipe
If you try this recipe and love it, I would love if you could come back, and give it 5 stars! Please and thank you.
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Equipment
- Stand mixer or hand mixer
- Measuring cups and spoons
Ingredients
- 1 cup heavy whipping cream
- 1-2 tbs maple syrup honey or powdered sugar
- 1/2 tsp vanilla extract
Instructions
- In a stand mixer (or a bowl if using a hand mixer) with a whisk attachment, add heavy whipping cream and vanilla. If you adding sugar, you can add it now.
- Start the mixer on low speed and work up to medium speed. If you are using honey or maple syrup to sweeten this recipe, add it while the mixer is whisking and it is starting to get fluffy.
- Scrape the sides at least one time.
- Allow the cream to whip until medium peeks. You can tell this if you pick up the whisk attachment and the cream stands up in a peak and then softly droops.
- Top your delicious creation on pies, cakes, or ice cream.
Notes
- You can easily half this recipe if you only need a little bit.
- Stores well in the refrigerator for 1-2 days in a covered dish.
- Make sure to watch the whipped cream closely as it whips. If it mixes too long, the milk solids will start to separate from the whey you will start to get butter rather than whipped fresh cream.
- You want to whip the cream until you get medium peaks. You can tell this if you pick up the whisk attachment and the cream stands up in a peak and then softly droops.
- Add a scoop collagen peptides to give it a protein boost and for a stiffer whipped cream.
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