Homemade Whipped Cream Recipe

Put down that spray can! Making homemade whipped cream is inexpensive, delicious, and easy.

Whipped cream is a must-have for topping pies and other decadent holiday desserts. Before you reach for the aerosol can at the grocery store, though, try making your own homemade whipped cream. Not only will it save you money, it’s also delicious and extremely easy to make. All you need is cream and sugar, a mixing bowl, and a whisk or electric mixer.

Each cup of heavy cream you use will make approximately two cups of whipped cream. Use two tablespoons of granulated sugar for every cup of cream.

For best results, place your mixing bowl in the freezer for several minutes before adding the ingredients. Pour the cream and sugar into the bowl and, using a whisk or electric mixer, beat the mixture until the it thickens into firm peaks.

Whipped cream in a bowl with two electric beaters.

Don’t worry if your whipped cream loses volume after a few hours. That’s perfectly normal and doesn’t mean it’s ruined. Just fluff it back up with your whisk and it will be as good as new. You can safely store homemade whipped cream in the refrigerator for a few days, as long as you place it in a sealed container.

Once you’ve got the basic recipe down, you can begin experimenting with special flavors.

One of the simplest, and most delicious, variations is chocolate whipped cream. Just substitute the two tablespoons of sugar for 1/4 cup chocolate syrup.

For mint whipped cream, simply add 1/2 teaspoon of mint extract to the basic whipped cream recipe. Using fresh mint leaves as a garnish adds a nice, colorful touch.

For fruit-flavored whipped cream, halve the sugar, and add a tablespoon of your favorite fruit jam.

This article was published by the staff at Farmers' Almanac. Do you have a question or an idea for an article? Contact us!

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