My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Homemade Whipped Cream – Effortlessly Transform Food From Simple to Spectacular!

16 Comments

Have I ever told you that I have a weakness for cream?  Cream sauces, AH!  To die for.  Of course, I’m an equal opportunity cream eater, so I also love whipped cream on the tops of pies, cookies, brownies, ice cream, or anything else that will support its weight (which is just about anything).  For years, whenever I wanted whipped cream on any dish, I had to choose between aerosol whipped cream, which tastes good, but goes flat almost instantly and Cool Whip, which holds its shape just fine, but doesn’t taste as good.  Yeah, it’s a first world problem, so it’s not something I spent a lot of time stressing over.

 

However, a few years ago, I needed whipped cream for something and didn’t feel like running to the store.  (Yes, I know, another first world problem.)  I had some heavy whipping cream in my fridge and decided to try and make my own.  Do you know what I discovered?  Making homemade whipped cream is super easy!  Not only does it taste better than frozen whipped topping and hold its shape better than canned whipped cream, it makes everything look like I spent HOURS making it.  Not that I want to portray myself as someone who slaves for hours in the kitchen, but…

 

I’m going to let you in on my little secret.  You, too, can look like a cooking expert with only a 5 minute time investment.  Remember that rice krispie treat commercial with the mom sitting in the kitchen eating her freshly made rice krispie treats, reading a book, and telling her family the rice krispie treats were almost done?  This is even easier than rice krispie treats (or my favorite, chex crispy treats,recipe here).

 

Homemade Whipped Cream

 

Heavy Whipping Cream

Sugar – 1 tablespoon for each cup of whipping cream, use more or less to taste

 

Mix sugar and whipping cream together.  Beat until stiff peaks form which do not go away.  Serve.  When I am topping a particularly sweet dessert (like my son’s favorite cookie pie, recipe here), I put in less sugar.  I put in a rounded tablespoon for 1 1/2 cups of cream.)

 

That’s it.  Really!  Here’s my photo step-by-step so you can make this lovely whipped cream at home.

 

Here are my ingredients.  Make sure your whipping cream is cold and that your bowl is not hot fresh from the dishwasher.  Mine was, so I rinsed it in cool water, dried it, and stuck it in the freezer for a couple of minutes to bring it to room temperature.

Here are my ingredients. Make sure your whipping cream is cold and that your bowl is not hot fresh from the dishwasher. Mine was, so I rinsed it in cool water, dried it, and stuck it in the freezer for a couple of minutes to bring it to room temperature.

 

Add sugar to your whipping cream (1 tablespoon of sugar for each cup of whipping cream).  I was making this whipped cream for my son's birthday cookie pie (recipe here), and it is SUPER sweet, so I added less sugar (1 rounded tablespoon for 1 1/2 cups of cream).

Add sugar to your whipping cream (1 tablespoon of sugar for each cup of whipping cream). I was making this whipped cream for my son’s birthday cookie pie (recipe here), and it is SUPER sweet, so I added less sugar (1 rounded tablespoon for 1 1/2 cups of cream).

 

Mix the sugar and cream together.  I use a hand mixer, because it's so much easier.  My Kitchenaid stand mixer is even faster.  I've made it by hand, too, with a whisk.  It takes about 10 minutes, but it's still worth it!

Mix the sugar and cream together. I use a hand mixer, because it’s so much easier. My Kitchenaid stand mixer is even faster. I’ve made it by hand, too, with a whisk. It takes about 10 minutes, but it’s still worth it!

 

Turn your mixer on high or, when beating by hand, beat quickly with your whisk.  The mixture will begin to thicken very quickly.

Turn your mixer on high or, when beating by hand, beat quickly with your whisk. The mixture will begin to thicken very quickly.  This is about 20 seconds into mixing.

 

After about a minute, my cream thickened up quite a bit more.

After about a minute, my cream thickened up quite a bit more.

 

After another minute or so, the whipped cream was getting really thick.  You can tell it's ready when you lift the beaters or whisk out of the cream and the "peaks" hold their shape.

After another minute or so, the whipped cream was getting really thick. You can tell it’s ready when you lift the beaters or whisk out of the cream and the “peaks” hold their shape.

 

It's ready to use!  You can store this in the refrigerator to use later as well.

It’s ready to use! You can store this in the refrigerator to use later as well.

 

I used it to top my son's Delicious Birthday Cookie Pie (recipe here)!

I used it to top my son’s Delicious Birthday Cookie Pie (recipe here)!

 

 

Advertisements

Author: Laurie Nguyen

I am a happily married, stay at home mom with four sons, ages 24, 22, 18, and 14. I'm not a professional blogger, and I'm certainly not a foodie or a chef. But I like food, so I think I'm qualified to write about my own life experience with food. Want to be a little more prepared for the unexpected? Check out my Food Storage Blog, http://forayintofoodstorage.com. Have a question about Food Storage? Email me: forayintofoodstorage@gmail.com.

16 thoughts on “Homemade Whipped Cream – Effortlessly Transform Food From Simple to Spectacular!

  1. I love fresh whipped cream, I’m an odd one and actually like it unsweetened. But here it’s popular to add vanilla sugar to the cream which I have to admit does taste good. You can buy it in the States too or simply make your own.

    Like

  2. If you accidentally whip too much, you have butter and buttermilk!

    Like

  3. So yummy… just dip your fresh fruit in it!

    Like

  4. Yes, incredibly easy and it’s a shame more people don’t do this. I have never liked whipped topping (cool whip) or whipped cream from a can. It takes so little time to make the real thing, and you can sweeten it to taste, so you have the option to put in less sugar. I also use local dairy cream, which you cannot get in a can.

    I’m happy to know you found delight in the real thing!

    (I’m a bit of a snob when it comes to whipped cream and baked goods – homemade whenever I can.)

    Like

  5. I take canned whipped cream and fill a coffee mug with it and eat it with a spoon! LOL I admit homemade is much better!

    Like

  6. I learned this trick a few years ago and will not go back. Thanks for sharing!

    Like

  7. I definitely think it’s important to indulge occasionally! My not-so-guilty pleasures are cheesecake and chocolate peanut butter pie, probably the most fattening desserts you could find. But a few times a year, it’s no big deal. The cookie pie looks delicious.

    Like

  8. Reblogged this on healthsmartmomma and commented:
    Mmmmmm!

    Like

  9. Another trick I learned is to add gelatin, holds it shape for days if kept it the fridge 🙂

    Like

  10. I just did this recently for my sister’s birthday, to make her a home-made Tiramisu. She loved it, and I was amazed at how easy it was to make the whipped cream. Although at first, I was like, “hmmm….this doesn’t seem right”, after a bit, I saw the cream start to stiffen up, and viola!

    Like

  11. Homemade is the way to go! I use powdered sugar since it is less grainy when whipped with cold cream. I will also frequently add vanilla. Other flavors are yummy too depending what you’re serving it with, add cinnamon or cocoa powder, s many other possibilities too. My favorite might be cinnamon whipped cream over hot apple pie.

    Like

  12. I love homemade whipped cream too. I use a little powdered sugar since it is less grainy when whipped with cold cream. I also frequently add a splash of vanilla. Another favorite is cinnamon whipped cream over hot apple pie!

    Like

  13. We just did a post and video on whipped cream too! Must be something in the spring air, or maybe your sweet tooth is aching like ours! Have you tried adding a teaspoon of Grand Marnier? It adds a nice and subtle flavor.

    Like

  14. 😀 will be trying this for my mother’s day cake.:D

    Like

  15. This is life changing. Ha.

    Like

Question? Comment? Please share with me!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s