How to Make Perfect Whipped Cream
Super simple instructions on How to Make Perfect Whipped Cream every single time! This perfectly sweetened whip cream recipe uses only 3 basic ingredients (4 if you want to make it stable; instructions below) and has all the tips + tricks for light and creamy homemade whipped cream. It’s the easiest way to level up your pavlovas, cakes, pudding, cheesecakes, tarts and more. I’ve included my favorite trick for stabilized whipped cream so you can make it ahead of time and it will still hold beautiful shape!
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Servings: 3 Cups
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.
Notes
Storage
Use immediately or store in an airtight container until ready to use. If you’re going to be storing it longer than several hours, opt for the Stabilized Whipped Cream (see below).Stabilized Whipped Cream
To make it stable you'll just need one extra step (that's super easy!). Add 1 teaspoon of unflavored gelatin to 1 tablespoon of cold water to a microwave-safe small bowl. Let sit for about 3 to 5 minutes until it’s very thick and gelatinous and then place in the microwave for 5 to 10 seconds or until the gelatin has melted (you can also use a double boiler). You want it liquid, but not hot. After you’ve added the confectioners’ sugar and returned the whipped cream to medium-soft peaks. Slowly stream in the liquid gelatin while constantly whisking. Whisk until you get that medium-soft peak consistency again.Mixer vs Whisk
Whipped cream is a cinch to make with just a whisk and a bowl, no need for a mixer. The above instructions are for an electric-stand mixer and you can alternatively use a hand-held electric mixer (hand mixer) which I used in the photos.Heavy Whipping Cream
This recipe calls for heavy whipping cream as it will whip up perfectly. Avoid using regular cream. Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo