How to Make Whipped Cream

Some desserts just aren’t complete without a dollop of whipped cream on top – whether it’s a slice of pie or a bowl of fresh berries.

While many of us turn to cans and tubs for a whipped topping, there’s nothing quite like making it from scratch for fresh flavor and homegrown fluffiness. If a DIY version sounds intimidating, think again. Here’s how you can make whipped cream at home.

If you’re not going to use the whipped cream right away, add a stabilizer like cornstarch, gelatin or cream cheese. Each ingredient builds a unique texture that holds its own depending on how long it will be out and in what temperature.

20min

Prep time

1min

Cook time

Servings

Some desserts just aren’t complete without a dollop of whipped cream on top – whether it’s a slice of pie or a bowl of fresh berries.

20min

Prep time

1min

Cook time

Servings

Ingredients:

Directions:

The key to making whipped cream at home is to make everything – your cream, bowl and whisk – as cold as possible. At least 20 minutes before start making the whipped cream, place your bowl and hand mixer whisk in the freezer.
A note on portion size and tools: One cup of cold heavy whipping cream yields two cups of whipped cream. If you plan to double or triple this recipe, be sure to use a stand mixer instead.

For Light Texture: Cornstarch

Combine powdered sugar and cornstarch in a small saucepan and slowly stir in 1/4 cup of the cream.
Stir the mixture constantly as you bring it to a boil, then simmer for a moment until it’s just thickened.
Scrape into a bowl and allow to cool to room temperature, then stir in the vanilla.
In a chilled mixing bowl, beat the remaining cream until the faintest of beater marks start to show, then add the room temperature cornstarch mixture as you whip. Stop as soon as stiff peaks form.

Note:

These steps are for whipped cream that will be refrigerated until served, and not held at room temperature, use cornstarch. It provides the lightest texture.

For Medium Texture: Gelatin

Combine powdered sugar and gelatin in a small saucepan, then gradually stir in 1/4 cup of the cream. Stir constantly until mixture is just up to a boil and thickening slightly.
Scrape the mixture into a bowl and have it cool to room temperature. Stir in the vanilla.
In the chilled mixing bowl, whip the rest of the cream until only traces of the beater marks start to show. Add the room temperature gelatin mixture as you whip. Stop as soon as stiff peaks form.

Note:

These steps are for whipped cream that will stand for a few hours at a room temperature of no more than 75°F, use gelatin for maximum stability.

For Dense Texture: Cream Cheese

Beat the cream cheese and sugar on medium speed until it fluffs.
Set the stand mixer to a low speed and slowly beat in the cream.
Return to medium speed and whip until the mixture can form small hills when dropped from a spoon.
Add the crème fraîche and beat until stiff peaks form one beater is raised.
Quickly beat in the vanilla.

Note:

These steps are for whipped cream that will be refrigerated until served, and not held at room temperature, add cream cheese. It provides a slightly denser texture, and use a chilled stand mixer.

Make Stiff Peaks

Stiff peaks form when a chilled hand mixer and bowl work on whipping cream for one minute on high speed.

Take care to not over-whip your cream, as it can start turning into butter, like this:

Note:

Now that you have some whipped cream on hand, here are ways to enjoy it.

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How to Make Whipped Cream

Ingredients:

For Light Texture: Cornstarch

For Medium Texture: Gelatin

For Dense Texture: Cream Cheese

Directions:

For Light Texture: Cornstarch

Note:

For Medium Texture: Gelatin

Note:

For Dense Texture: Cream Cheese

Note:

Make Stiff Peaks

Note:

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