Homemade Whipped Cream is rich, silky and utterly delicious. It’s the perfect topping to just about every dessert. It is really a kitchen staple. This simple recipe with 11 custom flavor creations and tips on how to keep it longer in the fridge, you are sure to find what you are looking for!
Perfect for topping fruit, coffee, making frosting and so much more.
I can only recall a few times growing up that we bought premade whipped cream. It was always homemade, and I absolutely love the taste and texture of homemade whipped cream. You can use it for so many things, like these old fashioned cream puffs or my layered oreo dessert.
Homemade Whipped Cream
The one issue that I used to struggle with was after sitting for a while the whipped cream would deflate. Well, I figured out the trick to stabilize it and help it stay fluffy for days in the fridge.
Custom Flavors – Add powders at the same time that you add the sugar. Add liquids once the cream is thick enough to see a trail follow the beater. All flavors are to taste, add more if it is not strong enough.
Chocolate Whipped Cream – Add 2 tablespoons cocoa powder.
Vanilla Almond Whipped Cream (my favorite) – Add 1 teaspoon vanilla extract and 1 teaspoon almond extract.
Vanilla Bean Whipped Cream – Add 1 tablespoon vanilla bean paste. Chocolate Whipped Cream – Add 2 tablespoons unsweetened cocoa powder at the time you add the sugar.
Hot Chocolate Whipped Cream – Add 2 tablespoons unprepared hot chocolate mix.
Peppermint Whipped Cream – Add 1 teaspoon peppermint extract and 7-10 drops red food coloring.
Strawberry Whipped Cream – Add 1 tablespoon strawberry jam (at the time you add liquids).
Lemon Fluff Whipped Cream – Add 1 teaspoons lemon extract and 1/2 tablespoon lemon zest.
Peanut Butter Whipped Cream – Add 1 tablespoon creamy peanut butter.
Pumpkin Spice Whipped Cream – Add 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg, 1/4 teaspoon ginger.
Praline Whipped Cream – Add 2 tablespoons crushed praline topping folded into the stiff-peaked whipped cream.
Marshmallow Whipped Cream – Add 2-3 tablespoons of marshmallow fluff once soft peaks form. Continue whipping until cream reaches medium or firm peaks. This is a stabilized whip cream.
Stabilizing whipped cream with dry pudding mix – Add 2 tablespoons dry instant pudding mix. I love flavoring this way too. I prefer Jell-O Instant French Vanilla pudding. It helps the whipped cream stay fluffy longer.
With love, from our simple kitchen to yours.
Homemade Whipped Cream
- 3-4 tablespoons powdered sugar
- 1 cup heavy cream, cold
- 1 pinch salt
- Add sugar and salt to a tall bowl. I use my 8-cup measuring cup. Pour cream into the bowl. Whip with an electric mixer (or stand mixer), with the whisk attachment. Beat mixture, beginning on low speed and increasing slowly to prevent any cream from splashing.
- Increase speed as much as you can without splashing out of the bowl. As the cream is whipped, you will start to notice a trail from the mixer through the cream. If I am adding any extracts, I like to add them at this point.
- Continue to beat, lower the speed as it thickens. Once you have soft peaks (when you lift the mixer out of the whipped cream, some cream stays on the whisk and barely holds it shape). If you want less fluffy whipped cream, reduce speed to low so you can watch the stages carefully. Otherwise, you may go too far too fast and end up with butter.
- For medium peaks continue beating until the cream is firm enough to hold its shape, but the tip flops over. If you are looking for whipped cream thick enough to pipe, you will want to go to firm peaks. At this stage, when you lift the beaters out of the whipped cream the cream will hold its shape and stand up on the end of the beater when flipped upside down.
When adding liquids, I like to add them once the cream is thick enough to see a trail as the mixer moves around.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2016.
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