Whipped cream is one of my favorite things to eat! It tastes so light, refreshing and perfectly sweet you would thinks it’s as healthy as a glass of skim milk, if only… This easy to make recipe uses only three ingredients, takes less than 3 minutes to make, and can be flavored in so many ways!
How to make Whipped cream
- Pour the heavy whipping cream into the bowl of your stand mixer fitted with a whisk attachment. Or a large bowl if you’re making with a hand mixer.
- Add powdered sugar and vanilla or whichever flavoring you’ve chosen.
- Whip on high for a few minutes. Do not walk away! The cream whips quickly and if over-whipped will become curdled and lose it’s silky texture.
- You’ll know the cream is done when soft peaks are formed by as the whisk/beater is raised.
If you love homemade whipped cream then try some of these recipes out!
How to stabilize whipped cream
- Use powdered sugar instead of granulated sugar. Confectioners sugar has a bit of corn starch and that helps to strengthen the whipped cream just a bit.
How long does whipped cream last?
Homemade whipped cream will last for 2 days in the fridge but is best when freshly made. Whipped cream will retain it’s taste and hold it’s shape but will yellow and lose consistency after a day.
Favorite flavors for whipped cream
- Vanilla extract or bean paste
- Rose water
- Orange blossom water
- Grand Marnier or Cointreau
- espresso powder
- cocoa powder
Pro Tips for Making this Whipped Cream Recipe
- Use COLD cream! And for the very best result use a cold metal bowl.
- Whip on high, and remember to cover that stand mixer so you don’t get splattered.
- Don’t over-whip that cream! Keep a close eye on it and stop just before you think it’s done. You can always whip a bit more later.
If you’ve tried this whipped cream recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Whipped Cream Recipe
This dreamy light and delicious whipped cream recipe is an easy topping that compliments almost every dessert! I've included my tips and tricks to make a stabilized version for cake decorating too!
Servings 1 batch
Calories 1783kcal
Ingredients
- 2 cups heavy cream 480mL, cold
- 1/4 cup powdered sugar 30g
- 2 tsp vanilla extract 10mL
Instructions
- Pour the heavy whipping cream into the bowl of your stand mixer fitted with a whisk attachment. Or into a large bowl if you're making with a hand mixer.
- Add powdered sugar and vanilla or whichever flavoring you've chosen. Whip on high for a few minutes. Do not walk away! The cream whips quickly and if over-whipped will become curdled and lose it's silky texture.
- You'll know the cream is done when soft peaks are formed by as the whisk/beater is raised.
Video
Notes
- Use COLD cream! And for the very best result use a cold metal bowl.
- Whip on high, and remember to cover that stand mixer so you don't get splattered.
- Don't over-whip that cream! Keep a close eye on it and stop just before you think it's done. You can always whip a bit more later.
- If you want to use the whipped (Chantilly) cream to make a layer cake then try folding in 8oz of room temp mascarpone. The resulting frosting will be much more stable and have the slightest hint of cheesecake to it.
- Like your Chantilly cream sweeter? Add a few more tablespoons of sugar!
Nutrition
Serving: 1batch | Calories: 1783kcal | Carbohydrates: 44g | Protein: 9g | Fat: 176g | Saturated Fat: 109g | Cholesterol: 652mg | Sodium: 182mg | Potassium: 357mg | Sugar: 30g | Vitamin A: 6995IU | Vitamin C: 2.9mg | Calcium: 309mg
*Nutrition Disclaimer Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
Thank you! I made it twice so far and will be making lots more. Absolutely delicious!
it’s very good with candied ginger added – especially for pumpkin pie .
Hi! I am making an 8 inch 4 layer cake and need stable whipped cream and enough? Will this whipped cream hold up and how many batches do you think I would need?
hi jhon . I’m your fan from indonesia , your recipe is very fantastic
Hi John, I am big fan of Preppy’s kitchen. Your swiss meringue buttercream is my default choice. Your tips works well too. I had tried many times whipped cream without stabilizers and the time has come to go for a stabilized whipped cream.
Can you please upload a video of using Gelatin for stabilizing the whipped cream .
Much Thank you from Vidya
Thanks Vidya, I’ll add it to my calendar!
Thank you very much. I made your apple pie recipe with this whipped cream. I used the juice the apples cooked in to sweeten this whipped cream more.
I don’t know what John does to stabilize his whipped whipping cream but here’s what I do. I use 2 chips not ultra pasteurized whipping cream (ultra pasteurized cream takes like 7 times longer to whip!). Then I add 1/3 cup regular sugar and 2 to 3 oz. of regular cream cheese. It lasts for several days and tastes delicious.
John you are a revelation! As a fellow Virgo I appreciate your attention to detail and clear explanatory notes.
We have a public open day at the Almshouses where I live. My dear little flat has a dear little oven so a 19×13 tin will not fit. Any suggestions for an alternative?
I have decided to use you as my go-to baking source because the vids are so well done.
Love & squeeziedoodles
Vicky
Hi Vicky, Is this comment for the recipe? there’s no baking tin mentioned.
Perfect
Hi John! Was just wondering what your favorite vanilla and vanilla paste is? I want to make sure I’m using that good quality in my cupcakes so they are perfect!! Thanks for your recipes!!