When you learn how to make homemade whipped cream, you can transform breakfasts and desserts into gourmet dishes with a dollop of delicate, fluffy goodness. Whipped cream is a versatile, adjustable recipe that you can make to your liking with your favorite sweetener.
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As you get older, you learn better ways of doing things.
For example, when I was younger, my family used to make fruit salad with store-bought tubs of Cool Whip. It was a staple at everything from Sunday brunch to our holiday gatherings.
But now, I have come to love making things homemade, especially whipped cream.
So now our whipped cream fruit salad has all the nostalgia of our family time but with the even better, fluffier, creamier addition of homemade whipped cream.
How to make homemade whipped cream
Homemade whipped cream is incredibly easy.
Here are ingredients you’ll need to make any homemade whipped cream:
- Heavy cream or whipping cream: This is key. Milk or half-and-half don’t contain enough fat to make whipped cream.
- A sweetener: Pick your choice of sugar, honey or sugar substitute. (More on this below.)
- Vanilla extract: An optional addition that adds a bit of flavor depth.
And that’s it!
If you use a whisk or a hand mixer, you will also want to use a big bowl. I use the biggest from my set of mixing bowls.
This is mainly to catch splatters, but also keep in mind that cream typically doubles in size when you whip it. If you start with 1 cup, you will wind up with around 2 cups.
How to make homemade whipped cream fluffier
The trick to making fluffy whipped cream is paying attention.
If you don’t whip it long enough, you’ll have runny whipped cream that doesn’t hold its shape.
If you whip it too long, you’ll wind up with a crumbly texture that resembles butter. (Actually, it really can become butter.)
The fluffiest whipped cream needs you to keep a close eye on it. As it begins to thicken up, you’ll want to turn the mixer off every 15 seconds or so.
Pull the beaters out of the mixture. Pay attention to the spot where they were. If you begin to see little raised areas in the whipped cream, you’re getting warmer.
Your whipped cream will be done when you pull the beaters out and there are stiff peaks left behind.
After this point, don’t be tempted to whisk more fluff into it, or you risk winding up with butter.
Sweeteners for homemade whipped cream
There are many options for sweetening your homemade whipped cream.
- Granulated sugar
- Confectioner’s sugar
- Brown sugar
- Agave nectar
- Maple syrup
- Sugar substitute such as Stevia or Truvia
I tend to make my homemade whipped cream recipe with honey instead of sugar. I prefer a natural sweetener, especially in a recipe that is fruit-based like my Christmas fruit salad.
If you are sensitive to sweetness, you can start with ½ tablespoon of your preferred sweetener.
Give it a taste once the sugar is dissolved, after about 30 seconds or so of whisking. If it needs more, add a tablespoon at a time.
How to use homemade whipped cream
Whipped cream is amazing on just about everything. We love it at breakfast on top of a stack of blueberry pancakes.
What will you use your homemade whipped cream for? I’d love it if you shared in the comments!
- 1 cup of whipping cream
- 2 tablespoons honey, sugar, or sugar substitute
- 1 teaspoon vanilla extract, optional
- In a stand mixer fitted with the whisk attachment or with a hand mixer, whip whipping cream on high speed until peaks begin to form.
- Once the cream is whipped, add in your sweetener and vanilla and mix for another minute. Taste test and add more sweetener if you prefer.
- The whipped cream is done when stiff peaks form.
- Store in an airtight container. Fluff with a fork if the whipped cream settles.
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Nutrition Information:Yield: 8 Serving Size: ¼ cup
Amount Per Serving: Calories: 123Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 8mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 1g