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You are here: Home / Recipes / Frosting and Fillings / Homemade Whipped Cream

Homemade Whipped Cream

04/24/2020 by Melissa Leave a Comment

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This fluffy homemade whipped cream can be used with so many desserts and breakfast treats! You can substitute this homemade whipped cream for any store-bought whipped topping at a 1:1 ratio.

Supplies

  • Measuring cups, spoons, and measuring scale
  • Stand mixer or handheld mixer
  • Large bowl
  • Rubber spatula

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    Instructions on How to Make Homemade whipped Cream

    Chill your mixing bowl in the freezer for about 10-15 minutes.

    Add cold heavy whipping cream, sugar and vanilla to the mixing bowl and beat on medium-high speed.

    Continue to mix until soft peaks form. This should take about 3-4 minutes. When you remove the beater, the whipped cream will have formed soft, billowy mounds, and can be easily shaped into soft peaks. The peaks may droop but should mostly keep its shape.

    Be sure not to over-mix the mixture by beating for too long. You will know if you over-mixed the cream if it looks curdled and looks grainy.

    You can make up to 24 hours ahead of time, and store refrigerated in an airtight container. You may need to whisk it again if it doesn’t maintain it’s fluffiness.

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      Homemade Whipped Cream


      • Author: Melissa
      Print Recipe
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      Description

      This fluffy homemade whipped cream can be used with so many desserts and breakfast treats! You can substitute this homemade whipped cream for any store-bought whipped topping at a 1:1 ratio.


      Scale

      Ingredients

      • 1 cup heavy whipping cream
      • 2 tablespoons granulated sugar
      • 1/4 teaspoon vanilla

      Instructions

      1. Chill your mixing bowl in the freezer for about 10-15 minutes.
      2. Add cold heavy whipping cream, sugar, and vanilla to the mixing bowl and beat on medium-high speed.
      3. Continue to mix until soft peaks form. This should take about 3-4 minutes. When you remove the beater, the whipped cream will have formed soft, billowy mounds, and can be easily shaped into soft peaks. The peaks may droop but should mostly keep its shape.
      4. Be sure not to over-mix the mixture by beating for too long. You will know if you over-mixed the cream if it looks curdled and looks grainy.

      Notes

      You can make up to 24 hours ahead of time, and store refrigerated in an airtight container. You may need to whisk it again if it doesn’t maintain it’s fluffiness.

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        Filed Under: Frosting and Fillings, General, Recipes, Recipes and Tips

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