Indulging in the perfect dessert requires the perfect topping, and what better topping is there than a light and creamy Homemade Whipped Cream? The recipe for this topping has been around for centuries and was once called “milk snow.” However, instead of using a branch to whip the cream, we have modern electronic mixers that do the job with ease.
If you’re feeling adventurous, why not try breaking the record for the tallest dollop of whipped cream on a mug of hot chocolate, which currently stands at 7 1/4 inches tall? It’s worth a shot!
Now, let’s get to the recipe. All you need is two ingredients: heavy whipping cream and confectioners’ sugar. Remember to use cold heavy whipping cream to achieve the best results. Using a lower fat cream or milk will not whip as well, resulting in a less stable form.
When it comes to whipping the cream, don’t aim for stiff peaks. You want the whipped cream to keep its shape and have soft, billowing peaks. If you happen to overbeat the whipped cream, don’t worry. It’s an easy fix – simply add in more fresh heavy whipping cream and whisk by hand.
Add the confectioners’ sugar once peaks start to form. Confectioners sugar is the preferred option, as it dissolves entirely and leaves a smooth texture. If you decide to use granulated sugar, be sure to add it immediately at the beginning and whip it with the cream.
It’s best to use Homemade Whipped Cream immediately, but it can be stored for up to 10 hours if needed. After that, it may start to separate. But, did you know you can freeze whipped cream? Yes, you can! If you have extra whipped cream, simply add dollops of it on a parchment-lined baking sheet and freeze until they’re completely frozen. Then, store them in zipped plastic freezer bags (label and date them!) until you’re ready to use them. You can add them straight into a hot cup of cocoa or let them thaw for 15-20 minutes if you’re adding them to a dessert.
To make this delicious Homemade Whipped Cream, add a pint (454g) of heavy whipping cream to a mixing bowl. Start mixing at the lowest speed and gradually increase speed to medium until the cream starts to get thicker. When the cream thickens, stop the mixer and slowly add in the confectioners’ sugar. Resume mixing again, starting with low speed and increasing to medium speed and eventually moving to high speed. The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. Be sure to watch it closely because the transition from soft to stiff peaks happens quickly.
Now that you have the recipe for Homemade Whipped Cream, the possibilities are endless. Add it to pies, cakes, or any dessert of your choice.
- 1 pint (454g) heavy whipping cream
- 1/4 cup (31g) confectioners’ sugar
- Add the heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase the speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
- When the cream starts to thicken, stop the mixer. Slowly add in the confectioners’ sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed.
- The cream will thicken and start to form peaks. Don’t aim for “stiff peaks” – you want the whipped cream to keep its shape and be soft, billowing peaks. If you overbeat the whipped cream, you can fix it by simply adding in more fresh heavy whipping cream and whisking by hand.
- Wait until peaks start to form before adding in the confectioners’ sugar. I much prefer confectioners sugar in this recipe, as it dissolves entirely and leaves a smooth texture. If you choose to use granulated sugar, be sure to add it immediately at the beginning and whip it with the cream.
- Homemade whipped cream is best used immediately, but it can be stored for up to 10 hours if needed. After that, it may start to separate. If you have any extra whipped cream, you can freeze it by adding dollops of it on a parchment-lined baking sheet. Place the dollops in the freezer until they are completely frozen, then store them in zipped plastic freezer bags (remembering to label and date the bags) until you are ready to use them. They can go right into a hot cup of cocoa, or simply set them on a plate for 15-20 minutes to let thaw if you are adding it to a dessert.