Super excited to share my favorite recipe for perfect whipped cream every single time! Whipped cream is the perfect topping for almost all of your favorite desserts. It’s perfect on top of pie, pavlovas, puddings, hot chocolate, cream puffs, cakes, with a bowl of fresh berries…
Name the dessert and it will probably be better with whipped cream! I even have a recipe in The Cake Book where you fold blood orange curd into the whipped cream and it’s so good (more on variations below!).
I love this particular recipe so much because it’s perfectly sweetened, the texture is light and refreshing and I include my favorite way to stabilize whipped cream which means it will last for several days in the fridge (I love to make ahead stuff!)
Step-by-Step Instructions for Perfect Whipped Cream
Below are step-by-step photos (with captions) to make Perfect Whipped Cream every time! My biggest tips are:
- Make sure everything is cold. You don’t want your cream at room temperature. You have to start with cold cream. This will allow your whipped cream to whip to the highest heights. I like to place my whisk and bowl in the freezer while I gather my ingredients to make sure it’s nice and cold. You want to make sure your mixing bowl is as cold as your cream.
- Don’t get impatient. It’s tempting to crank up your mixer to whip it fast, but you run the risk of making it grainy or worse-case scenario, actually making butter. 🫠
- Go easy on flavor. I like my whipped cream lightly sweetened. Usually, whatever it is paired with (cakes, puddings, pies, meringues) are often quite sweet. I like the cool, refreshing, tempering effect that it has on sweets.
Perfect Whipped Cream Q&A
What if I overbeat my whipped cream?
If you overwhip your cream and it starts to look stiff and grainy, add a tablespoon or two of heavy whipping cream and stir it into the mixture. It should loosen it up enough to make it usable again.
What are medium-soft peaks?
Soft peaks are soft, relaxed and their peaks don’t hold much shape. Stiff peaks, on the other hand, hold their shape and when you swirl a whisk into the mixture and then invert it, the tip of the whipped cream will point straight up or slightly off to the side.
We’re looking for peaks that are somewhere in between; neither too soft nor too stiff. I like my whipped cream leaning closer to soft peaks than stiff, if that makes sense. I like when whipped cream is soft and billowy. I don’t want to see any hard angles.
Do I need a mixer to make whipped cream?
Absolutely not! You can use a cold bowl and whisk and you’re less likely to over-whip your heavy whipping cream if you make it this way. For best results, make sure you’re starting with a very cold bowl, whisk and that your heavy whipping cream is chilled (I put it in the freezer for about 5 to 10 minutes beforehand).
Is this homemade cool whip?
Yep, it’s exactly like cool whip (but better!)!
How to Make Easy Stabilized Whipped Cream (Recipe)
What is stabilized whipped cream, you ask? Stable whipped cream will last for several days in an airtight container in the fridge. I honestly make stabilized whipped cream most of the time so I don’t have to think about making it the day I’m serving dessert.
All you need to make whipped cream stable is one extra ingredient: unflavored gelatin.
To make it stable, I add 1 teaspoon of unflavored gelatin to 1 tablespoon of cold water in a small, microwave-safe bowl. Let sit for about 3 to 5 minutes until the melted gelatin is very thick and gelatinous (and ‘bloomed’) and then place in the microwave for 5 to 10 seconds or until the gelatin has melted. You want it liquid, but not hot. Stir frequently as it cools.
You’ll add the bloomed gelatin after you’ve added the confectioners’ sugar and returned the whipped cream to medium-soft peaks. Slowly stream in the still-liquid gelatin while constantly whisking. Whisk until you get that medium-soft peak consistency again.
Whip Cream Variations
(Additional Flavors)
Sugar for Whipped Cream
Sugar is the easiest way to make changes to your whipped cream. I like to use confectioners’ sugar (also known as powdered sugar and 10x) because it dissolves readily and offers some stability and shelf-life to your whipped cream.
In a pinch, you can use baker’s sugar or granulated sugar. Whip at a low speed, for longer, to give the sugar crystals time to dissolve so that your whipped cream isn’t gritty.
Brown sugar, dark or light, is an awesome way to add some flavor to your whipped cream. I would start with just 1 to 2 tablespoons and whip slowly, giving it time to dissolve into your whipped cream. This goes great with fall and winter desserts (pairs well with apples, pears, pecans and molasses flavors).
Add Some Spice
Think cinnamon, nutmeg, chai spices or five-spice powder. Start with ¼ to ½ teaspoon, tasting and adjusting as needed. Nutmeg whipped cream with banana cake sounds bonkers delicious.
Not a spice, but espresso powder would also be an amazing addition!
Extracts
Vanilla is a classic with whipped cream, using either real vanilla scraped from the pod, extract or vanilla bean paste. The French call this Chantilly Cream (Crème Chantilly). A touch of almond extract would be great with an apple cake like this one or coconut extract to pair with refreshing coconut cake.
Gimme all the Curds
Curd is a gorgeous way to add flavor to whipped cream. As I mentioned above, I have a delicious Blood Orange Curd in The Cake Book. Lemon Curd Whipped Cream on Angel Food or Pound Cake would be DELICIOUS.
Perfect Whipped Cream Serving Ideas
Whipped cream and berries is the perfect combo and no place is it better than on this Chocolate Berry Pavlova (most of the photos on this page are of that pavlova!). This dreamy Chocolate Brownie Meringue Cake is begging for some whipped cream.
From my older recipes (but still delicious!), you could use this prefect whipped cream recipe for the Affogato Ice Cream Cake or with this Strawberry Scone Cakes. *Some of the older recipes need weights added, please leave a comment on whatever post you’d like weights added and I’ll get to it asap!
It would also be amazing on this Lemon Tart or these French Meringues.
Best Baking Tools Homemade Whipped Cram
These are the tools I use to make perfect whipped cream:
Electric Stand Mixer (I prefer the Artisan to the Professional)
Or Breville Handheld Mixer, this one has a bunch of speeds, dough hooks, whisks. I was never a fan of handhelds until I got this one!
A whisk and/or a spatula the former if you want to whisk by hand and the latter to scoop out of the bowl.
My trusty scale for precision.
These glass bowls for chilling and whisking your cream.
For more fun shopping, check out my Shop (aka my favorite things!).
Below I include options for regular whipped cream or stable whipped cream, you decide (they taste exactly the same!). Enjoy with all of your favorite recipes!
Let’s make some perfect whipped cream!
How to Make Perfect Whipped Cream
Ingredients
- 1 1⁄2 cups (360 g) heavy whipping cream, cold
- 4 1⁄2 tablespoons (32 g) confectioners’ sugar
- 1 teaspoon real vanilla extract or paste
Instructions
- To start, place the bowl, whisk and heavy whipping cream in the freezer for 5 to 10 minutes. This is *optional* but I love to do this while I'm getting out the sugar and extract. It will give you a head start.
- Place the cold, heavy whipping cream in the bowl of an electric-stand mixer fitted with the whisk attachment. Whisk on medium speed until medium-soft peaks form. This should take just 2 to 3 minutes. The whipped cream will be soft, smooth and barely hold its shape. Sprinkle confectioners’ sugar over the top and whisk on medium until medium-soft peaks return, taking care not to over whip the cream. This should take about 1 minute more.
- If making stable whipped cream (see note below) stream the liquid gelatin mixture in while whisking on low. Add in the vanilla extract, stirring with a spatula to combine.
- Place the whipped cream in an air-tight container and stash in the fridge until ready to use.
Wonderful tips! Everyone needs to know!
Thank you!! xx