Detailed instructions on how to make homemade whipped cream using only three ingredients. Once you see how easy it is to make your own, you’ll never go back to store bought!
I admit I have always bought the store available stuff. You know what I’m talking about… the whipped cream in a can or a container. It was easy. It tastes good. Why change that?
Guys, it is SO EASY to make your own. I am never going back. Here’s why homemade whipped cream is my new favorite.
- Heavy whipping cream in itself lasts for DAYSSSSSSSS. I don’t really get why it has a longer shelf life in the refrigerator than regular ol’ milk. But after adding homemade whipped cream on everything, the heavy whipping cream stayed in my refrigerator for weeks and never got close to the sell by date.
- It’s fully customizable. Add more powdered sugar or less. Add more vanilla or less. Make it your own. This base recipe I’m sharing today tastes just like cool whip in my opinion – because I like the stuff. However, you can adapt it to your own tastes.
- It’s not full of junk. The other stuff tastes grand. But I like being able to pronounce ingredients in things I’m eating.
Why did I decide to try making whipped cream? While working my way through an antique cookbook I was inspired by all the simple things they used to make that now I feel like I need to buy. And why is that? So, I dove into making my own whipped cream.
Have I convinced you yet?
How to Make Homemade Whipped Cream
Step one. Chill your mixing bowl for at least 10 minutes in the refrigerator. You can also refrigerate your beater(s) as well. Is this step mandatory? No. I didn’t do it the first time and everything turned out fine. However, with a chilled bowl you’ll get faster results.
Step two. Add powdered sugar and vanilla.
Step three. Beat on high speed until you get the desired fluffiness of your whipped cream. I like it a little less firm on my cherry dump cake but enjoy a thicker whipped cream on my strawberry angel food cake. It’s up to you.
How Long Does Homemade Whipped Cream Last?
Store in an airtight container in the refrigerator for up to 3 days.
Can I use this as a substitute for cool whip in recipes?
Absolutely! Make your homemade whipped cream and use it in any recipe that calls for it. This recipe uses one cup of heavy whipping cream which will yield approximately two cups of whipped cream. A typical 8 oz container of cool whip contains a little over 3 cups of whipped cream.
What’s the difference between heaving whipping cream, whipping cream and milk?
It’s all about the fat content. The more fat content in the milk (cream) the more structure the whipped cream will have. Heavy whipping cream has 36% fat content to whipping cream’s 30% fat content. The heavier the fat content, the longer the whipped cream will hold it’s shape, therefore I suggest heavy whipping cream for this recipe.
I hope you are inspired to make your own whipped cream now that I’ve shown you how easy it is! Let me know how it goes for you and your favorite recipe to include it in – or top it with! Enjoy!
Recipes To Use Homemade Whipped Cream With
- Mandarin Orange Salad
- Strawberry Pretzel Salad Recipe
- Lemon Dessert (aka Lemon Lush)
- Frozen Fruit Salad
How to Make Homemade Whipped Cream
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 1x
Print Recipe
Pin RecipeDescription
Step by step instructions on how to make homemade whipped cream using only three ingredients.
Ingredients
- 1 cup heaving whipping cream, chilled
- 3 Tablespoons powdered sugar
- 1/2 tsp vanilla
Instructions
- Chill your mixing bowl and beaters for at least 10 minutes in the refrigerator.
- Add whipping cream, powdered sugar and vanilla to mixing bowl. Beat on high until soft peaks form and your whipping cream is as thick as your like it.
- Store in an airtight container in the refrigerator for up to three days or use in your favorite recipes.
- Category: Dessert
- Method: Mixer
- Cuisine: American
Keywords: how to make homemade whipped cream, making whipped cream, heavy whipping cream recipe, how to whip cream
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