We used to love the store-bought whipped cream, especially the stuff that comes in a can.
Who wouldn’t love the sweet taste, airy consistency, smooth texture, and the convenience of just picking up a can or two at the store?
That is, until, we actually took the time to look at the ingredients and realized that most store-bought whipped cream is pretty much just processed sugar in a can.
We thought, “why not make our own whipped cream at home?”
So we rolled up our sleeves and did exactly that. And here’s what we learned.
It just tastes BETTER
Compared to store-bought whipped cream, our homemade whipped cream tasted richer, creamier, and fresher.
It had a smoother consistency and a nicer mouthfeel, and it just had more body compared to the store-bought stuff.
Plus, since we controlled the amount of sugar we put into the mix, the sweetness level was just right.
Chill out
In making this recipe, we discovered that the final whipped cream come out better in taste and consistency when we used cold ingredients and cold tools!
Don’t skip the part where you chill your metal bowl before using it. You can also use a glass bowl, but metal bowls chill a lot faster.
If possible, use a copper metal bowl for this recipe!
Copper makes all the difference to produce that “stiff peak” stage that you want, especially if you’re going to use this whipped cream for topping cakes, pastries, and other baked goods. It holds it shape better and longer.
Use the Right Tools
Aside from chilling the tools, make sure that you’re using the right ones as well! For this recipe, we used an electric mixer for whipping the cream.
You could use a hand-held mixer or even a whisk, but you’re going to spend a whole lot more time whipping the cream to get the right consistency. It’s going to be one memorable arm workout!
Start Slow
When you’re starting to whip the cream, make sure to use the “slow” setting then gradually increase the speed as the cream starts to thicken.
If you start the setting on “fast”, you’re going to end up with whipped cream splatters everywhere!
Use the Right Ingredients
If you want to end up with whipped cream that will beat the pants off any store-bought brand, use powdered sugar instead of granulated sugar, and use heavy cream instead of whipping cream.
The powdered sugar blends better into the recipe and you end up with a smooth cream. Granulated sugar might not melt completely into the recipe (remember, it’s cold!), so you might get a somewhat gritty whipped cream.
We also found that whipped cream made from heavy cream holds its shape better and is creamer compared to whipped cream made from whipping cream.
Quick and Easy Home-Made Whipped Cream
Use this amazing and quick recipe to make your own batch of whipped cream from scratch! The ingredients are simple and easy to find.
You might even have them in your fridge and pantry right now! This great recipe goes well as a topping for cakes, pies, and beverages.
Quick and Easy Home-Made Whipped Cream
Learn how to make whipped cream. Use this amazing and quick recipe to make your own batch of whipped cream from scratch! The ingredients are simple and easy to find.
Ingredients
- 1 ½ cups heavy cream, cold
heavy cream
- ½ cup powdered sugar or confectioner’s sugar
powdered sugar
- 1 t. vanilla extract
Instructions
- Place your metal bowl into freezer for 10 minutes to chill.
- After the bowl has chilled, remove from freezer.
- Add heavy cream, powdered sugar, and vanilla extract into chilled bowl.
- Using an electric mixer, beat the ingredients well. Begin on low speed, gradually increasing the speed as the cream thickens.
- Continue whipping cream until you reach desired consistency. For this recipe, we continued beating until the “stiff peak” stage, but if you want your whipped cream to be a bit more liquid, you can stop when it has reached a thick and billowy consistency (similar to Cool Whip).
- Use immediately, or store in the fridge in an airtight container.
How Long Does Homemade Whipped Cream Last?
When we made this recipe, we were pleasantly surprised to find that it lasted for 3 days in the fridge! We were able to finish it without any trouble.
However, for best results, store this homemade whipped cream for a maximum of 5 days only.
What if I don’t have Vanilla Extract?
If you don’t have vanilla extract at home, there are other ingredients that you can use as a substitute!
We loved making this recipe, and ever since we did, we’ve never picked up another can or jar of whipped cream from the store. We’re pretty sure you’re going to love it as much as we do!