Whipped Cream

5 from 2 votes

Homemade Whipped Cream is easier to make from scratch than you think and tastes so much better than store-bought!

Prep Time3

Cook Time0

Total Time3

Course: Dessert

Cuisine: American

Servings:

Place a metal mixing bowl and whisk into the freezer for 10 minutes.
Add heavy cream to the bowl and start the mixer at low speed, then increase speed to medium-high and beat until soft peaks form, about 1 minute.
Pause the mixer and add sugar and flavorings if using.
Start the mixer again and beat at medium-high speed for about 2–3 minutes until medium-stiff peaks form.

I recommend using heavy cream because it has a higher milk-fat content!
Chill the mixing bowl and beaters in the freezer for 10 minutes before starting
A stand mixer works best for this recipe, but you could also use a hand mixer.
Always keep an eye on the cream while beating it so you don't over-beat it.
Over-beating results in the separation of the cream into butter and liquid.
Fresh whipped cream is best served the day it is made – it’s not meant to keep for longer-term storage.
Add more or less sugar, depending on the dish the sweetened cream is for. Using two to four tablespoons of sugar per cup of whipping cream adds a perfect sweetness that is not overpowering.
Keep in mind that whipped cream will melt if you put it on a warm or hot dessert