How To Make Homemade Whipped Cream
Homemade whipped cream is incredibly easy to make and tastes far superior to the store-bought variety. Give it a try and enjoy the delicious results!
Whipped cream. The fluffy, airy topping that elevates desserts from good to divine. Whether you’re topping a pie, swirling it onto hot chocolate, or simply enjoying it straight from the bowl, homemade whipped cream is a game-changer. It is a game changer because it is so simple and easy to whip up (pun intended). I highly recommend this recipe over the sugar packed store bought stuff. You’ll be surprised at how just a fraction of the sugar can satisfy your sweet tooth.
We’ve made a conscious effort to limit processed treats in our home. This means that all of our meals, treats, and snacks are made from scratch in my kitchen. This means that my kitchen looks very different then it did back when I bought alot of these items. If you would like to learn more about building your own “from Scratch” Kitchen check out my blog post here. However, on occasion they will find their way into our home (usually by a grandma haha) and we will graciously enjoy them. Life is about balance right? Another thing we dont make a habit every night is dessert. But it is nice sometimes to have a sweet treat after dinner. I love to find simple desserts that aren’t jam packed with sugar and perhaps have some benefit for you.
This is why I love a simple whipped cream treat. It is light and airy, deliciously creamy, and just slightly sweet. It comes together in about 5 mins, is an easy clean up, and is incredibly customizable.
Why Use Heavy Cream
Heavy cream contains vitamins and minerals like vitamins A, D, E, and K as well as choline and phosphorus. I also like using heavy cream because it doesn’t spike my blood sugar when used in things like coffee and tea. I know this fact about myself because I test my blood sugar with KetoMojo. Keep in mind, anytime you add sugar into whatever concoction you are making then you are going to inevitably spike your blood sugar.
What About Saturated Fat?
Saturated fat has long been demonized as the cause for things like heart disease. However there is emerging research that shows that saturated fat can potentially help to protect against heart disease. Additionally, since heavy cream contains many fat soluble vitamins ( A, D, E, and K) the high fat content helps your body absorb, store, and use these key nutrients. Lastly, it is becoming increasingly apparent that highly refined oils are wreaking havoc on our bodies, increasing obesity, as well as inflammation. A deadly combination that leads to chronic disease. Heavy cream is a whole food that is not refined, and i’ll take that over heavily refined products any day. Please, do your own research on this subject.
Tips for the Best Whipped Cream
Keep Everything cold. For the best results you can put your bowl in the freezer for 10 minutes before whipping. Make sure the cream is very cold as well. Whipped cream made with cream that is too warm won’t be whipped up to the volume you want, and it will deflate much faster. If you dont have time to put the bowl in the freezer, fear not, I have made whipped cream with a room temp bowl many times – just make sure the cream is cold.
Don’t over whip. It might be tempting to keep whipping, but trust me just dont. Overwhipping will turn your cream into butter, and before the butter stage overwhipping will cream a dry crumbly texture rather than a soft whipped texture. Just whip until you see stiff peaks form. You can check this by turning your whisk attachment upside down, if the whipped cream stands tall in a peak then its ready!
Add sugar gradually: This helps to prevent the sugar from clumping. I like to use powdered sugar, it provides the best texture to the whipped cream.
Get creative with flavors: Experiment with different flavorings like cocoa powder, lemon zest, or coffee. I love adding cinnamon when I am topping things like pumpkin or apple pie.
Make it ahead: Whip the cream a few hours in advance and store it in the refrigerator. This gives in a chance to set, and provides you some convenience.
What Are Stiff Peaks vs Soft Peaks
Soft peaks in whipped cream indicate an early stage of whipping. When you lift the beaters, the cream will form soft, drooping peaks that quickly fall back into the bowl. This stage is ideal for applications like folding into frostings or using as a simple topping.
Stiff peaks, on the other hand, signify that the cream has been whipped to a firmer consistency. When the beaters are lifted, the cream will form stiff, upright peaks that hold their shape well. Stiff peaks are perfect for piping, frosting cakes, or creating decorative swirls. Overwhipping can lead to a grainy texture and separation of the cream, so it’s important to stop whipping once the desired peak stage is reached.
How To Stabilize Homemade Whipped Cream
Gelatin method: Use a 1:3 ratio of gelatin to water. Sprinkle gelatin over top cool water and allow it to bloom for a few minutes. You can heat over the stove or in 5 second bursts in the microwave. Be sure to stir well until smooth and melted. Allow to cool slightly and then add to your whipped cream after you have whipped it to soft peaks. Add slowly while whipping.
The cheese method: Cream cheese or mascarpone can be used in place of gelatin to provide stability to your whipped cream. To do this, use a 1:4 ratio (about ½ cup cheese to 2 cups cream) of fully softened cream cheese or mascarpone to a bowl, add your powdered sugar and mix to combine. Add the cold cream and whip.
How To Store Homemade Whipped Cream
Store in an airtight container in the fridge. It should keep for a few days, if you find the whipped cream has started to melt you can always re-whip it and it will be as good as new!
Equipment
Ingredients
- Organic Grass Fed Heavy cream: This is the key ingredient. Look for heavy cream with a high fat content (around 36%) for the best results.
- Sugar (optional): Add sweetness to taste. Powdered sugar dissolves more easily than granulated.
- Vanilla extract (optional): Adds a touch of warmth and flavor.
Step-by-step Instructions
- Chill your bowl and beaters: Cold temperatures help the cream whip up faster and more easily. Place your mixing bowl and beaters in the freezer for at least 15 minutes before you start. This step is reccomended but optional – I skip this step all the time and it still works out just fine.
- Pour in the cream: Add the heavy cream to the chilled bowl.
- Begin whipping: Start on low speed and gradually increase to medium-high.
- Watch for thickening: As you whip, the cream will start to thicken. You’ll notice soft peaks forming, then medium peaks, and finally stiff peaks.
- Add sugar and vanilla (if using): Once the cream starts to thicken, gradually add sugar and vanilla extract, if desired. Continue whipping until stiff peaks form.
- Use immediately or store: Enjoy your whipped cream immediately, or store it in an airtight container in the refrigerator for up to 24 hours.
Homemade Whipped Cream
Equipment
- 1 Stand mixer or hand mixer or a simple whisk
- 1 Cold Bowl
Ingredients
- 1 cup Organic Grass Fed Heavy cream
- 1 tbsp Sugar optional
- 1 tsp Vanilla extract optional
Instructions
- Chill your bowl and beaters (optional): Cold temperatures help the cream whip up faster and more easily. Place your mixing bowl and beaters in the freezer for at least 15 minutes before you start. (if you are in a pinch, then dont worry about this step)
- Pour in the cream: Add the heavy cream to the chilled bowl.
- Begin whipping: Start on low speed and gradually increase to medium-high.
- Watch for thickening: As you whip, the cream will start to thicken. You'll notice soft peaks forming, then medium peaks, and finally stiff peaks.
- Add sugar and vanilla (if using): Once the cream starts to thicken, gradually add sugar and vanilla extract, if desired. Continue whipping until stiff peaks form.
- Use immediately or store: Enjoy your whipped cream immediately, or store it in an airtight container in the refrigerator for up to 24 hours.
Notes
