Perfect Whipped Cream
- PREP 10min
- TOTAL 10min
This is my favorite recipe for whipped cream. I use it for so many of the dessert recipes on Inspired Taste! It’s light, fluffy, and so much more delicious than what you can buy at the store. If you accidentally over-whip your cream, see my tips below the recipe for how to fix it! For a dairy-free option, see my coconut whipped cream that calls for coconut cream instead of heavy cream (it’s delicious).
You Will Need
1 cup (240ml) cold heavy cream or heavy whipping cream
1 to 2 tablespoons powdered sugar, maple syrup, or honey
1 teaspoon pure vanilla extract, optional
Small pinch fine salt, optional
Directions
Cream whips best when it is very cold. If your cream is not cold, chill it in the refrigerator before using it in this recipe.
Pour the cold cream into a large mixing bowl (or the bowl of a stand mixer) and add optional ingredients, such as sweetener, vanilla, and salt, as desired.
Use an electric hand mixer or a stand mixer to beat the cream at a low speed until it starts to foam and bubble, then increase the speed to medium-high. Starting at a lower speed prevents the cream from splattering out of the bowl.
Beat at medium-high speed until your desired consistency, 2 to 3 minutes (see our article for the three stages of whipped cream and their uses).
Adam and Joanne's Tips
- Fix over-whipped cream: If your cream breaks and looks clumpy and curd-like, it is over-whipped. To fix it, turn off your mixer and grab the carton of whipping cream from the fridge. With the mixer on LOW speed, pour a small amount of unwhipped cream into the bowl. Continue adding cream, a little at a time, until the over-whipped cream becomes light and fluffy again. You may need a couple of tablespoons or more (sometimes 25% to 50% of the cream you already used).
- Storing: Keep homemade whipped cream covered in the refrigerator for 24 hours. If the cream deflates, use a whisk or hand mixer to whip it again.
- The nutrition facts provided below are estimates.