Homemade whipped cream leaves the canned, and god forbid, bucket stuff in the dust (being actually whipped and cream), and takes less than five minutes to make. The trick: a cold bowl, clean beaters, and a ratio of about 1 cup of heavy or whipping cream to 1 tablespoon of powdered sugar, beaten until it holds soft peaks. Start low, so you don’t splash yourself when it is still liquid. Add a splash of flavoring (vanilla, almond or a liqueur) at the end for extra awesomeness.
Tips
I just made this today, my first time making whipped cream and it was delicious! Really so much better than any store bought item. It really did take just 5 minutes and I added vanilla extract to mine to go with shortbread and cookies. yum!
Does it have to be heavy whipping cream? Can it be light cream? Would there be much difference in flavor?
Rachel – light cream doesn’t have the fat content required to form peaks, so it would stay a liquid and is therefore not an option for whipped cream.
Here is an interesting explanation of why you need higher fat cream to whip: http://www.seriouseats.com/2014/10/the-science-of-whipped-cream-butter-creme-fraiche.html
Just make this to put on strawberries and used chambord liqueur as the flavoring at the end. Fantastic!
Is it possible to make whipped cream with a hand held mixer? That’s all I have. Even though I was on the lowest setting, I still ended up with cream all over the wall, counter, everything on the counter, clothes, face, shoes and floor. It was a mess! I can’t afford a Kitchen Aid mixer. Any tips or am I resigned to Redi-Whip?
I think you need a high setting for whipping cream / egg whites.
I have handwhipped many bowls of whipped cream with a whisk and pure arm power. I kid myself to think that I am working off the calories that I will eventually consume – but you know… sometimes you need whipped cream and don’t want to get out the heavy equipment. A cold bowl – and a good wire whip work well.
I’ve never done it with a whisk, but I use old-fashioned “egg-beaters” like these (www.amazon.com/Danesco-12-Inch-Rotary-Egg-Beater/dp/B003OA48QU/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1496622485&sr=1-5&keywords=egg+beater) and it may take longer, or *burn more calories* than using plug-in power, but it doesn’t take strength: just patience. For 1 Cup of cream, maybe 4 min? And yes, it does splatter all over. Use a high sided bowl or drape a towel around the edges. Or just clean up (with your finger??) later.
We always whipped things (and did all mixing with a hand held mixer) with the bowl in the kitchen sink. Saves a world of mess. And of course always use a bowl that has high sides. Thanks Mom. :)
lara – Use a taller bowl. Wide bowls are bad because they have lots of surface to make splashes but, for the volume, not much side to stop the splashes. Feel free to tip the bowl a little if you need to to move the beaters around; bringing the side of the bowl up higher will help catch any splashes (just be careful not to simply pour your cream all over the counter).
Will this recipe hold if made ahead and kept in the fridge? I am hoping to whip this up to serve alongside a dessert I am bringing to a party but I dont want try if it will lead to serving subpar whipped cream.
Cut a 12″ square of waxed paper, then cut from the edge to the center. Put your beaters into the center of the cut. This makes a cover for your bowl, to keep the cream from splashing all over. And as suggested above, a deep bowl or quart-size glass measuring cup works better than a squatty bowl.
Lara: I’ve also read and tried the
excellent tip to place your tallest cold
bowl down into your kitchen sink, before
you beat. If there is any splatter, it
ends up on the sides of your sink, which
just calls for an easy cleanup job. Just rinse it!
How much whipping cream to make 2 cups of whipped cream?
The links/functions at the top aren’t working for me from the tips pages. For the words I just have a pointer mouse cursor, and when I click the magnifying glass it takes me to another tip.
Thank you — now fixed.
This is an old post, but I just wanted to mention for anyone who may have dug it out of the archives that you CAN make whipped cream in a food processor and oh, it is delightfully easy and wonderful. I use my $45 Ninja blender, pop in the heavy cream and process for about two minutes, and it magically turns into thick, stiff, whipped cream. I even use the chopping blades – if I have a food processor with mixing blades, I would use those, but the Ninja is fairly low-tech in that regard – and it still works great. I will try adding powdered sugar next time – I’ve used honey in the past, but I’m curious if that might improve the consistency a bit.
very useful post. Thanks, admin.
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