Homemade Whipped Cream

Homemade whipped cream is SO easy to make! With only 3 ingredients and in less than 5 minutes, you’ll ditch the store-bought stuff for good once you try it!

Spring is here, yet it feels like summer in Miami. Currently 84 degrees on a Sunday afternoon. And while fruit all on its own is great, add a dollop of whipped cream and I must say it’s even better! If you’ve never made homemade whipped cream, I challenge you to do so. You will not be disappointed and won’t believe just how easy it is!

A few years back I started the journey of making things all ‘homemade’. Understandable if that’s not your thing in making things homemade. However, as a dietitian, I’ll always challenge you to find a few things that you’re able to make homemade. Enter homemade whipped cream. A store bought version of ‘whipped cream’ has all these ingredients: Water, Corn Syrup, High Fructose Corn Syrup, Hydrogenated Vegetable Oil (Coconut and Palm Kernel Oils), Skim Milk, Contains Less than 2% of Líght Cream, Sodium Caseinate (from Milk), Natural and Artificial Flavor, Xanthan and Guar Gums, Modified Food Starch, Polysorbate 60, Sorbitan Monostearate, Sodium Polyphosphate, Beta Carotene (Color). Not here to demonize foods, but this is one that if you can make homemade, do so.

Ingredients: Homemade Whipped Cream

• Heavy Whipping Cream: For the best version of whipped cream, use either heavy cream or heavy whipping cream that is COLD (straight out of the fridge) for the best results. Does the cream have saturated fat? Absolutely as the fat is what helps provide the flavor. Using this for special occasions and/or desserts, this would be my recommendation (and of course, watch the portion size).
• Confectioner’s Sugar: I sometimes leave the sugar out – it really tastes great without, especially if your dessert is already sweet enough. Using 1/2 the amount most people use, this adds some sweetness but not too much.
• Vanilla Extract: Use pure vanilla extract, not the imitation is the key to a delicious final product. You can also substitute other flavors for a flavored whipped cream, i.e., almond, peppermint, lemon, orange.

Types of Cream

Admittedly the ‘dairy’ aisle in the grocery store can be quite confusing. Here are a few things to help when buying cream to make this whipped cream recipe. 

1. Heavy Cream or Heavy Whipping Cream are one in the same. Both contain 36% milk fat. The higher fat content makes creamier (more flavorful) whipped cream and additionally whip easily and hold their shape.
2. Light Whipping Cream has a lower fat content as the name suggests. The lower fat content is between 30-35% milk fat. While you can still use this regular whipping cream to make whipped cream, however, it is more likely to go back to it’s ‘liquid state’ if it’s stored in the refrigerator too long. Make, serve immediately with your dessert and/or a warm/cold coffee.

How To Make Homemade Whipped Cream

1. Chill the mixing bowl. About 15-30 minutes prior to making the whipped cream, place your mixing bowl and wire whisk attachment into the refrigerator to chill (or the freezer since it’s so hot here in Miami!) Whipped cream tends to whip better when everything is cold!
2. Add all the ingredients into the chilled mixing bowl and then beat the mixture. Aim to minimize the amount of time it takes to make the recipe, so it stays cold the whole time!
3. Mix on a low speed to incorporate the powdered sugar with the whipping cream. Then gradually increase the speed to high as the mixture starts to form soft peaks – this takes just between 60 seconds to 90 seconds. Pause halfway, scrape down the sides, and continue whipping.
4. Beat until still peaks form. You’ll want to be careful not to mix/beat too long or else you’ll have butter. Do not walk away!
5. Serve and enjoy! Use this in place of ‘cool whip’ for desserts. I’ve listed a few below that’ll pair well.

Desserts With Whipped Cream

• Olive Oil Cake
• Blueberry Crostata
• Apple Crumble (for Two)
• Mini Cheesecakes

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