Homemade Classic Whipped Cream

by Howard Land

I’m sharing with you all the tips and tricks to whip cream perfectly, plus if you make a mistake on how to fix it when it’s been over whipped. Dollop it over your favorite dessert or use it to make the perfect mousse, the options are endless.

SHUTTERSTOCK / BRENT HOFACKER

How to Make Whipped Cream:

You’ll need a medium to a large-sized mixing bowl, and the cream is going to almost double in volume, so you want to have room to whip it without any overflow. Start with cream straight out of the fridge. The colder it is, the faster it is to whip and pour it into the bowl. Depending on what you are using your cream for you may want to skip this next step, it’s up to you.

I’m adding about a teaspoon of icing sugar or powdered sugar, and they are the same thing, just different names and the seeds from a vanilla pod. This adds some sweetness and flavor to the cream, which works well if you are dolloping it over a dessert.

You can also use other flavorings like zest from lemon or orange, spices like cinnamon or nutmeg, or leave it plain. So I can’t tell you exactly how long it will take to whip your cream, but I can teach you how to tell when it perfectly whipped.

The time depends on the amount, plus how fast you are whipping it.

Generally, it takes about 3 to 5 minutes, but it doesn’t be surprised if yours takes less or more time.

Start to whip the cream, gently at first, or it will splatter everywhere, increasing the speed as it starts to thicken.

You can whip the cream by hand using a whisk, with a hand mixer or with a stand mixer. All options work; neither are better than the other, but using a machine does save some elbow grease.

I’m whipping mine by hand today because I’m just using about a cup of cream, so it shouldn’t take too long, but if I had a larger amount, I would usually use a hand mixer.

After a few minutes of whipping, you’ll notice your cream is a lot more viscous or thicker. It changes suddenly at this point, so if you are using a mixer, make sure to turn the speed to the lowest setting.

It won’t be stiff, but as you lift the whisk up and out of the bowl, the cream will leave a pattern for a few seconds before falling back in.

it is known as the semi whipped or lightly whipped stage. It doesn’t hold it’s shaping, but it’s perfect for using to drizzle over desserts or when you’re making a cheesecake or mousse as you’ll continue to whip as you mix it with other ingredients.

Continue whipping the cream, stopping every twenty seconds or so to check how whipped it is.

Image by Sam via Sugarspunrun.com

Tips and Tricks:

One common mistake with whipping cream is using the wrong type of cream. There are many different types and names, heavy cream, double cream, thickened cream, so that it can be confusing. To whip cream, you need at least 35% fat. Anything under and it won’t work too well.

Take a look at the packaging or do a quick google search to make sure you’ve got the right type.

His next stage, soft peaks, is probably the most popular or desired way to serve cream. It has a light, smooth, and silky appearance, and when you scoop it up with a spoon, it holds its shape, making it perfect for dolloping over desserts.

Use it for topping a pavlova, piping onto cupcakes or cakes, or again it can be used in a recipe as it won’t be over whipped if you continue to mix with other ingredients.

If you continue to mix for a few more seconds, you’ll get the next stage, stiff peaks. The cream completely holds it’s shape when you pull the whisk out of the bowl, and the cream sticks up in stiff peaks.

That again can be used for desserts, topping cakes, or piping but any mixing, and you risk over whipping it. You don’t want to mix it anymore past this stage.

So as careful as you maybe it is very easy to go past this stage to over whipped accidentally. The cream starts to separate out and has a kind of lumpy texture.

It’s wasteful not to use the cream, so there is an easy way to fix it.

Put the whisk down and pour in a small amount of leftover cream. Use a spoon to gently fold the creams together until you are back at the soft peak stage.

It’s not perfect, but it is a good way to save the cream that may have otherwise been wasted. I hope you found these tips and tricks helpful, and you’ll try making perfectly whipped cream.

EQUIPMENT FOR THIS RECIPE:

Homemade Classic Whipped Cream
Prep Time
5 mins
Total Time
5 mins
 

Homemade Whipped Cream is dreamy, light, and delicious. Make it with these steps and tips! Whipped cream is great to use in recipes like cakes, cupcakes, cheesecakes, trifles, and so much more!

Course: Dessert
Cuisine: American, French
Keyword: homemade whipped cream, How to Fix Over Whipped Cream, How to Whip Cream, stabilized whipped cream
Ingredients
  • 1 cup (250 ml) whipping cream or heavy cream
Instructions
  1. Pour the cream into a large mixing bowl.

  2. Use a blender, hand blender or food processor to beat the cream.

  3. After a few minutes, the cream should have thickened, turn the setting to low.

  4. Check the cream every twenty seconds, when it just starts to hold its shape it is whipped.

Recipe Notes

Use the cream directly from the refrigerator as it beats faster than at room temperature.

For more sweetness and taste add 1 teaspoon powdered sugar and a little vanilla essence.

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Homemade Classic Whipped Cream

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