Learn how to make fresh homemade whipped cream and never buy whipped cream in a can again! Using either a mixer or a simple whisk, you can enjoy delicious whipped cream in no time, without the excessive sugar and propellant!
There’s something really satisfying about making homemade whipped cream.
No need to buy whipped cream that sprays out of a can.
No need to buy frozen whipped “topping”, which, if you haven’t already figured it out and the name didn’t give it away, isn’t actually cream.
All you need is an electric mixer or just a good ol’ whisk and some elbow grease, and you can enjoy delicious whipped cream in no time. Learn how with step-by-step photo instructions below!
Regardless of whether you use an electric mixer or whisk by hand, your tools need to be COLD. The best way to accomplish this is to put your mixing bowl and beaters or whisk in the freezer for at least 10 minutes.
Your whipping cream should also be nice and cold from the fridge. Use heavy whipping cream, or cream that contains 35% fat. You can use whipping cream that has less fat, but it won’t whip up as nice and creamy.
Add the honey, vanilla, and cream to the cold bowl and it’s time to start whipping!
Whipping the “Old-Fashioned” Way
This method can take anywhere from 5-10 minutes, depending on how fast you’re whisking.
Move the whisk rapidly in a back and forth motion. The cream will be thin at this starting stage and get really bubbly.
As you continue to whisk, you’ll notice the cream getting a bit thicker and the bubbles getting smaller. The bubble will eventually disappear and the cream will start to look really smooth.
Eventually, you’re going to notice that your whisk is leaving tracks in the cream, but the tracks disappear after a couple seconds. You’ll also notice that the cream is starting to coat the sides of the bowl. You’re almost there!
After a bit more whipping, you’ll see that the tracks left from your whisk are starting to hold their shape more. Now this is when I stop and check to see if I have peaks that keep their shape when I hold the whisk up.
Does the cream collapse when you hold the whisk up? Does it slide off? Does the peak “bend over”? Then it’s not quite ready…but it’s super close!
At this point, it’s good to SLOW DOWN as the threshold between smooth whipped cream and creating butter is very fine. I whisk for maybe two seconds and STOP again to check the peaks. Still drooping or sliding off? Whisk again for just 1-2 seconds and STOP to check again. It’s literally all it takes to make all the difference, and there is nothing wrong with slowing down to check frequently to make sure you don’t go too far.
Once you are able to hold up the whisk and the whipped cream holds its shape while still looking soft and creamy, you are DONE. Put the whisk down and step away from the bowl. 🙂
Whipping the Power Mixer Way
As you can imagine, using an electric mixer is faster and I find this can take about 5 minutes or less, depending on the speed of the beaters…so about half the time of whipping with a whisk.
You start out the same with a cold bowl and beaters. Use the wire beater attachments if you have them, but if not (like me), regular beater attachments work just as well.
Start beating the whipping cream and again, the cream will be thin and there will a lot of bubbles.
The cream will start to thicken and the bubbles will become smaller.
The beaters will start to leave tracks in the cream, but they will disappear quickly. You’re almost there!
Once the tracks the beaters start keeping their shape, STOP and check the beaters to see if the cream falls, “bends over”, slides off, etc.
If it does, turn the mixer back on for a second and check again. The beaters are so fast in whipping in air that you really can’t go more than a second before checking.
Before you know it, you’ll have stiff creamy peaks that won’t slide off the beaters and you are DONE!
Congratulations! You have made homemade whipped cream!
It’s now ready for topping ripe fruit or your favorite baked desserts like brownies or pies. Top a cup of hot chocolate or a cup of coffee! I love scooping a dollop on top of my Almond Apple Crumble or Creamy Cheesecake Square with Nut Crust!
One of the best things about making homemade whipped cream is that you can adjust how sweet you want it. And now you can see how easy it is…it is simply three ingredients and nothing else!
We rarely eat an entire recipe of whipped cream in one sitting. So I store leftover in a sealed container in the fridge for a couple of days. I might give it a quick whisk for a second before serving it if it looks like it’s deflating, but for the most part, I have found that that isn’t necessary.
So go buy some heavy whipping cream and whip up a batch of smooth and pillowy whipped cream! I’m sure you have some fresh fruit or dessert or a cup of coffee that is just screaming for some. 😉
How To Make Homemade Whipped Cream
- Place your mixing bowl and beaters or metal whisk in the freezer for at least 10 minutes.
- Add whipping cream, honey, and vanilla to the cold mixing bowl.
- Beat whipping cream until the beaters/whisk start starts to leave "trails" that do not melt back into the cream.
- If whisking by hand, whisk the whipping cream using a quick back and forth motion until you get stiff peaks on the whisk that do not collapse.
- If using an electric mixer, turn on for a second at a time, testing the peaks after each second.
- Be careful not to over-beat/over-whisk so that you end up with butter.
- Store in a sealed container in the fridge until ready to use.
- I use honey, but use whatever sweetener you prefer (i.e. sugar, maple syrup, stevia, etc.).
- The vanilla is optional, but I find it gives the whipped cream a nice flavor.
- Store any unused whipped cream in a sealed container in the fridge for 2-3 days.
- If the whipped cream seems a bit flat when taking it out of the fridge, run through it with a whisk a couple of times.
- Dollop on to fresh fruit, brownies, apple crumble, hot chocolate, etc.
- If you happen to whip the cream too far and it starts to look lumpy, pour in some more whipping cream and fold it through with a rubber spatula.