What if I told you that you could make homemade whipped cream that was super fast AND tastes 100 times better than anything that you buy in a container at the grocery store?
Hard to believe?
Well, it’s TRUE!
A few years ago I decided to try making homemade whipped cream from scratch for a barbecue we were having at our house.
It turned out so good that it is now one of the most requested items whenever we have a party.
One of my friends says that she can just have a bowl of the whipped cream as dessert and that’s it!
This is also a really fun, fast, and easy recipe to make with the kids!
How To Make Whipped Cream From Scratch
A homemade whipped cream recipe is really only two main ingredients:
- Heavy whipping cream
- Powdered sugar (or regular granulated sugar)
I like to use powdered sugar instead of regular white sugar because sometimes it can take time for the regular sugar granules to dissolve, which makes for a crunchy (yucky) whipped cream if you can’t get them to dissolve before peak stiffness is reached.
Sometimes, I also add vanilla (if we’re pairing it up with something that I want a little richer taste). But, you can definitely get an amazing, light whipped cream just by using those two ingredients.
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Homemade Whipped Cream Secret Ingredient
I’m going to share with you a secret ingredient that I add to our homemade whipped cream to take it from “Oh wow! This is amazing!” to “OMGosh! THIS IS THE BEST DESSERT THING EVER!”
Are you ready?
The secret ingredient is. . .
I add a little lemon juice and lemon zest to our whipped cream!
If you’re making whipped cream to use with fruit or fruit pies, DEFINITELY add the lemon! It makes a huge difference in the flavor! (I even zest some of the lemon right on top of the whipped cream before I serve it.)
WARNING: The acid in the lemon can break down the cream, so I only squeeze a little fresh lemon in the cream at the beginning of the mixing process. Then, I also add fresh lemon zest while it’s mixing and also right before serving.
PS? Zesting can be so much fun for a kid! My kid is addicted and a couple of years ago even asked for her own zester for Christmas! (You can get a cut-resistant glove to protect little hands, if you want!)
Whipping Cream vs Heavy Cream: What’s The Difference?
You may be wondering what’s the difference between whipping cream and heavy cream? They are both creams found in the refrigerated section near the milk, but these creams have different fat content. Heavy cream has a little more fat and will hold its shape longer. Whipping cream has less fat and is lighter. (It is even sometimes labeled “Light” Whipping Cream.) You may also see heavy cream and heavy whipping cream, which are basically the same thing. For our homemade whipped cream recipe, we use heavy whipping cream.
How long does homemade whipped cream last?
If you have leftover homemade whipped cream (I can’t imagine, but OK . . .), it will store in the refrigerator for 2-3 days. However, it will start to loose some of its height and “stiffness” as the days go on, but it will still taste the same. Just use a hand whisk and whisk the whipped cream after it’s been in the refrigerator. Sometimes, you can bring the refrigerated whipped cream back to life by just giving it a quick whisk. (We love these stainless steel bowls with lids!) You can also store homemade whipped cream in an airtight, freezer-proof container for up 3 months, but honestly, that fresh, fluffy texture is one of the reasons to make homemade whipped cream!
TIPS FOR MAKING HOMEMADE WHIPPED CREAM
IMPORTANT WHIPPED CREAM TIP #1: Just . . . Chill
A successful homemade whipped cream relies a lot on chilling your metal mixing bowl and also the mixer beaters/whisks.
I just pop mine in the freezer for 15 minutes or so before I make the whipped cream.
Also, be sure to keep your heavy whipping cream in the refrigerator and chilled until right before you use it.
Keeping everything chilled helps keep the fat in the cream from melting. The fat helps trap air bubbles, which makes the whipped cream lighter and fluffier.
If the fat in the cream warms up quickly, you will have a hard time creating a light, fluffy whipped cream.
IMPORTANT WHIPPED CREAM TIP #2: Don’t Over-Whip
You do not want to over-whip the cream.
There is a point where your whipped cream will go from beautiful peaks into deflated cream where the fat has broken down.
(It will still taste fine, but it just won’t look as pretty.)
So, as soon as you start to see stiff peaks form, you should stop mixing.
Remove one of the beaters from the mixer and if the whipped cream stays stiff on the beater, then it’s good.
IMPORTANT WHIPPED CREAM TIP #3: Start Slow
Start the mixer on low so that the cream doesn’t splatter everywhere.
Once it starts to get a little stiff, move the speed up to medium and start to slowly add the powdered sugar.
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Homemade Whipped Cream Recipe
Fast and Easy Homemade Whipped Cream
- Chilled mixing bowl and chilled beaters (15 minutes in freezer right before)
- 2 Cups Heavy whipping cream
- 1/4-1/2 Cup Confectioners (Powdered) sugar
- 1 Teaspoon Vanilla (optional)
- 1 Lemon (optional)
- Pour heavy cream into a chilled metal mixing bowl.
- Add vanilla (optional) and a couple of squeezes of juice from a lemon (optional).
- Begin mixing on slow until bubbles and a few peaks start to form. Then, turn mixer speed to medium.
- While mixing on medium, add in confectioner's sugar a little at a time until stiff peaks begin to form—about 6-8 minutes. (You may not use all of the sugar OR feel free to use a little more, if needed.) DO NOT OVER MIX! If you can take the beaters out of the mixer and the whipped cream stays on the beater in a stiff peak, it's ready!
- To add a little zing, zest some lemon onto the top of the whipped cream before serving. (It's especially good that way with fresh strawberries!)
- Nutrition information is estimated. Changes to the recipe and use of different brands may cause changes to the nutritional information to vary slightly from the ones provided here.