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!
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
How to stabilize whipped cream to keep it from melting as fast
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.