How to Make Whipped Cream
And make sure it lasts in the fridge.
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Homemade whipped cream is a welcome and versatile addition to almost any dessert and thankfully, it's easy to make at home from scratch with just whipping cream and confectioners' sugar.
Ingredients for Making Whipped Cream
Heavy Cream
Heavy cream and heavy whipping cream can be used interchangeably to make whipped cream. (For more info on the differences between the two, check out our story Heavy Whipping Cream vs. Heavy Cream: Is There a Difference?). Try to use cream without added stabilizers that might compromise the flavor of the finished product.
Confectioners’ Sugar
Confectioners' sugar has a bit of cornstarch in it, which helps stabilize whipped cream. Don't use granulated sugar: It doesn't dissolve and can deflate the foam.
Tools for Making Whipped Cream
- Hand mixer, stand mixer or whisk
- Bowl
How to Make Whipped Cream
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved
1. Start with Cold Whipped Cream and Tools
Whipped cream is easy enough for anyone to make, with just two ingredients (heavy cream and sugar) and basic equipment (a bowl and a whisk or an electric mixer) required. You’ll want to freeze the bowl and whisk or mixer attachment for 15 minutes before starting, and use very cold cream straight from the fridge for perfect results. It's crucial to use cold cream and cold utensils, otherwise the fat content will begin to melt and the whipped cream will collapse.
2. Add the Ingredients to the Bowl
Once the utensils are cold, combine one cup of heavy cream and two tablespoons of confectioners' sugar in the bowl.
3. Whipped Cream Flavors
It’s easy to change the flavor of your whipped cream. Simply add flavoring to the bowl along with the heavy cream and sugar. If you like, add a half-teaspoon of vanilla, almond extract, bourbon or a warm spice (think: apple pie spice or cinnamon) for a delightfully different taste. Or consider creative flavors like citrus zest.
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved
4. Whisk Until Soft Peaks Form
If you’re whisking by hand, use big, looping strokes — not smaller circles — to incorporate lots of air into the cream, and switch directions periodically.
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved
5. Stop to Check Consistency
Watch the cream closely and stop often to check the consistency. To test for soft peaks, lift your whisk or beaters: The peak of cream should curl over slightly in the bowl. When it just starts to hold soft peaks, stop whisking or risk turning your homemade whipped cream into (very sweet) homemade butter!
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved
6. Serve with Cake, Fruit or Just a Spoon
Once your whipped cream has reached a light and airy consistency, try spooning it on a piece of warm pie, sandwich it between cake layers, or use it as a topping for a bowl of ice cream or fresh berries. Of course, there's always eating it with a spoon straight from the bowl – and we won't tell if you do.
How to Store Whipped Cream
Refrigerate leftover whipped cream and use within 24 hours. You can gently re-whip it, if necessary.
How to Stabilize Whipped Cream
Looking to make whipped cream that lasts in the fridge? Good news, the technique we described above already makes stabilized whipped cream that holds its peaks for 12 hours in the fridge – because confectioners’ sugar contains cornstarch. However, if you want the whipped cream to last even longer, whip in 1 tablespoon of cornstarch. Or, for a creative solution, add 1 tablespoon of marshmallow fluff (the gelatin stabilizes the whipped cream).
Whipped Cream Recipes
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