Tips and Tricks
Make sure everything is very cold. This includes your metal bowl, metal mixer, and heavy cream. I can’t stress enough how important it is for this recipe to work.Don’t overmix. If you overmix your whipped cream ingredients, lumps will form. If this happens, add a little bit more heavy cream and mix by hand until the lumps disappear. To avoid this problem, stay by your mixer and turn it off once peaks form.
If you make this homemade whipped cream recipe or any of my other recipes, please leave a comment letting me know what you think. I love hearing from you! Heavy whipping cream, or heavy cream, is crucial for creating a whipped cream that holds its shape and has a nice thick and creamy texture. It has a milk fat content of around 36% which gives us nice peaks when whipped. It is also important that your heavy whipping cream is cold, so make sure it is well chilled before you start your recipe. Whipping cream is a different type of cream that has a lower fat content, so it isn’t as ideal as heavy cream for this recipe. Half and half (something we have here in the US that is half cream and half whole milk) will not work in this recipe.
Prepare your attachments. This recipe takes only minutes to make, but it is crucial that you put both your metal bowl and metal attachment for your mixer in the freezer for at least 15 minutes before making. This is the minimum; I prefer 30 minutes or more. It is essential that they are very cold.Combine ingredients. Add the heavy whipping cream to the cold bowl along with the powdered sugar.Whip it. You may need to start your mixer on low to incorporate the powdered sugar for a few seconds, then increase to high and beat the mixture until stiff peaks appear.
One cup of heavy whipping cream will make about one and a half cups of whipped cream once it is prepared. If you want to make a bigger batch, double or triple the ingredients but know it will increase in volume when you are beating it so may not fit in your mixing bowl all at once. If you want to have a frosting that will be stable, and good for piping, you will want to use my Stabilized Whipped Cream recipe. It is also what I recommend for using as a replacement to Cool Whip.
Chocolate whipped cream: I have a separate recipe for chocolate whipped cream that is absolutely perfect.Peppermint whipped cream: Add one teaspoon of peppermint extract when beating the whipped cream. This would be delicious on a mug of hot chocolate.Other flavors: Add lemon extract, vanilla extract, or even almond extract to give your whipped cream additional flavor.
Whipped cream also freezes very well. Store in a freezer-safe bag or container in the freezer for up to three months. Allow to thaw in the refrigerator when ready to use.
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