Classic whipped cream, also known as Creme Chantilly, is heavy whipping cream that has been whipped until it is light and airy and is flavored with sugar and vanilla. Homemade whipped cream is the perfect finishing touch for many desserts and drinks. And, while store-bought whipped cream is a good substitute when you’re short on time, there is nothing quite like homemade whipped cream.
Classic Whipped Cream
With just three ingredients, and a little know-how, you may never buy canned whipped cream again. There is a distinct magic in watching liquid cream transform into voluminous, velvety peaks right in your own kitchen. Best of all, making it yourself allows you to control the sweetness and purity of the flavor, ensuring a perfectly fresh topping for any dessert.
Ingredients You’ll Need (and Why)
Heavy Whipping Cream: use heavy whipping cream with at least 36% milk fat for optimal whipping.
Powdered Sugar: sifted powdered sugar dissolves best in whipped cream and does not leave a grainy texture.
Vanilla Extract: vanilla extract adds flavor.
Helpful Baking Tools
Measuring Cups and Spoons: both measuring cups and measuring spoons are used to measure ingredients.
Mixer: either a hand mixer or stand mixer with whisk attachment is needed.
Mixing Bowl: use a metal mixing bowl if making without a mixer or if using a hand mixer.
Spatula and/or Whisk: use a silicone spatula for scraping down the sides of the bowl or a whisk if you choose to make whipped cream without a mixer.
Pastry Bag and Tip: if piping onto a dessert, use a pastry bag fitted with a large star tip. Or, a large freezer bag can be used; just cut the corner out for piping.
Whipping Up Solutions: Tips and Troubleshooting
Making whipped cream is easy, but sometimes things go wrong. Maybe the cream won’t thicken up, or you over whipped and ended up with curdled cream. No worries! Here are some tips to help things go a bit more smoothly before (or after) issues arise.
- Keep everything cold. Make sure the temperatures of the whipped cream, bowl and whisk attachment are cold. Chill everything beforehand. If the whipping cream or bowl are too warm, the whipped cream will not thicken.
- Fat content matters. For the most stable whipped cream, use heavy whipping cream that has at least 36% milk fat content. This higher fat content whips more easily and holds its shape better than heavy cream with a lower fat content.
- Watch your speed. Start mixing your heavy cream on low speed and gradually increase the mixer to medium speed and don’t go higher. Mixing at a higher speed can result in curdling the cream. Whipping at medium speed helps achieve that perfect fluffy texture.
- Salvaging curdled cream. If your whipped cream cream curdles and separates, you can salvage a slightly over-whipped batch. If your cream starts to curdle or separates, stop whipping immediately. Try gently folding in a tablespoon or two of cold heavy cream (or even cold milk) by hand. This can sometimes help to re-emulsify the fat and smooth out the texture. Just be sure not to overmix this extra addition of cream or milk.
Whipping Up Perfection
Mixed properly, one cup of heavy whipping cream will double into approximately two cups of whipped cream. Chilling the bowl and heavy cream is key for achieving that volume needed in making whipped cream. So, be sure to use a metal bowl and chill it, along with the whisk attachment, for at least 15 minutes by placing both items in the freezer before whipping.
Folding in Whipped Cream
Not all desserts call for stiff peaks. If using homemade whipped cream as a folded layer in a dessert, like a mousse, aim for soft peaks versus stiff peaks. Soft peaks hold their shape when you lift the whisk, but droop slightly at the tips. This lighter consistency makes it easier to incorporate the whipped cream into other ingredients without losing its airiness.
Whipped Cream as a Frosting?
Whipped cream is a great topping choice for many desserts, but can it be used as a frosting? While traditionally used in a dessert for its light and airy texture, whipped cream can be a lighter alternative to heavier frostings, but in certain situations.
For example, whipped cream offers a lighter and airier texture compared to a traditional buttercream frosting. And while whipped cream can be used to pipe a decoration on a cupcake or cake, its cloud-like nature may not hold a shape as well as a thicker frosting.
This difference is mainly due to the type of ingredients used to make each: whipped cream relies solely on whipped heavy cream for structure, while frostings often use butter and/or cream cheese for increased body and stability, even when it is at room temperature.
Whipped Cream for Every Dessert
Now that you’ve mastered making homemade whipped cream, it is time to unleash its sweet potential. Remember, whipped cream is best used on desserts that are served chilled or enjoyed immediately. Here are a few ways to incorporate this light and airy sweetness into your desserts and drinks.
- Fresh Fruit: turn fresh fruit into a dessert with homemade whipped cream, like in these fruit parfaits.
- Desserts & Pastries: add a touch of sweetness by placing a dollop of whipped cream on top pies, crumbles or cobblers. Try adding a bit to your next dessert, like these apple pie bars or pumpkin pie; it’s the perfect companion! Or, pipe whipped cream onto pastries like éclairs or cream puffs for added sweetness.
- Frozen Treats: take your ice cream or sundae to the next level with a generous portion of homemade whipped cream, along with your favorite toppings.
- Hot or Cold Drinks: transform a mug of hot chocolate into a decadent treat with a swirl of whipped cream, a drizzle of chocolate sauce and sprinkles. Try a dollop with your morning coffee, latte or cappuccino for extra richness. Or, add to iced coffee or whipped coffee on warmer days.
Storing Homemade Whipped Cream
The best way to store homemade whipped cream is in an airtight container in the coldest part of your refrigerator (usually the back of the middle shelf). While it is always best served fresh, here are a few ways to keep it stable for as long as possible.
- In the fridge. When stored properly, homemade whipped cream will generally hold its texture for up to 24 hours. After that, it may start to lose its volume. If this happens, you can usually fix it with a few quick whisks by hand to bring back those soft peaks.
- In the freezer. While it is not recommended to store whipped cream in the freezer since it can become grainy once thawed, you can store “dollops” of extra whipped cream for hot drinks. Just pipe small mounds of extra whipped cream onto a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen mounds to a freezer bag; they are great toppers for a hot cup of coffee or cocoa.
Ready to Serve
Once you have your whipped cream whipped to perfection, the possibilities are endless. Homemade whipped cream is the ideal companion for everything from fruit parfaits and pumpkin pie to a steaming mug of homemade hot chocolate. Happy whisking and enjoy the fresh, homemade difference.
Homemade Whipped Cream
Equipment
- 1 metal bowl (if using a hand mixer) OR
- 1 stand mixer with whisk attachment
Ingredients
- 1 cup heaving whipping cream (at least 36% milk fat)
- 2 tbsp powdered sugar
- 1 tsp vanilla
Instructions
- Before beginning, make sure everything is cold. The colder the heavy whipping cream is, the easier it will whip. Also place your metal mixing bowl and the whisk attachment (or whisk if making by hand) in the freezer for at least 15 minutes before whipping.
- Measure out the heavy cream (1 cup yields about 2 cups of whipped cream).
- Pour the cold heavy cream into the chilled bowl. Start whipping on low speed, gradually increasing the speed to medium as the cream begins to thicken. Don’t walk away – over-whipping is a common mistake.
- As the cream thickens, watch for soft peaks to form. Soft peaks hold their shape when you lift the whisk, but droop slightly at the tips.
- Once soft peaks form, gradually add the powdered sugar one tablespoon at a time.
- Add one teaspoon of vanilla extract and whip until just incorporated (be sure not to over whip).
- Stop whipping once stiff peaks form. Stiff peaks hold their shape straight up when you lift the whisk. Over-whipped cream will become curdled and lose its smooth texture.
- Use immediately or refrigerate. Homemade whipped cream can be stored in an airtight container in the refrigerator for up to 24 hours. However, the texture may soften slightly.
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