Perfect Whipped Cream
- PREP 10min
- TOTAL 10min
This is my go-to recipe for whipped cream. I use it for so many of the dessert recipes on Inspired Taste! It’s light, fluffy, and so much more delicious than what you can buy at the store. If you accidentally over-whip your cream, see my tips below the recipe for how to fix it! For a dairy-free option, see my coconut whipped cream that calls for coconut cream instead of heavy cream it’s delicious).
You Will Need
1 cup cold heavy cream or heavy whipping cream (240ml)
1 to 2 tablespoons powdered sugar, maple syrup, or honey
1 teaspoon pure vanilla extract, optional
Small pinch fine salt, optional
Directions
1Chill the cream: Cream whips best when it is very cold. If your cream is not cold, chill it in the refrigerator before using it in this recipe.
2Begin to beat the cream: Use an electric hand mixer and large mixing bowl or a stand mixer to beat the cream at a low speed until it starts to foam and bubble, then increase the speed to medium-high. Starting at a lower speed prevents the cream from splattering out of the bowl.
3Add remaining ingredients: Add the optional ingredients, such as sweetener, vanilla, and salt, and continue to beat the cream, increasing to high speed until your desired consistency. Stay close, as the cream will whip quickly. (See our article for the three stages of whipped cream and their uses.)
Adam and Joanne's Tips
- Storing: Keep homemade whipped cream covered in the refrigerator for 24 hours. If the cream deflates, use a whisk or hand mixer to whip it again.
- How to fix over-whipped cream: If your cream breaks and looks clumpy and curd-like, it is over-whipped. To fix it, turn off your mixer and grab the carton of whipping cream from the fridge. With the mixer on LOW speed, pour a small amount of cream into the bowl. Continue adding cream, a little at a time, until the over-whipped cream becomes light and fluffy again. You may need a couple of tablespoons or more (sometimes 25% to 50% of the cream you already used).
- Stabilized whipped cream: I use powdered sugar for my sweetener, which contains a bit of cornstarch, adding stability to the cream. For even longer-lasting, stabilized whipped cream, add ¼ cup crème fraîche or sour cream to the mixture when whipping the cream. It adds a slight tang, which I really like, but you can bump up the sweetener a little to account for it.
- UK & Australia home cooks: Use “double cream” or “thickened cream” with at least 35% fat content.
- The nutrition facts provided below are estimates.