We love making whipped cream at home. It’s light, fluffy, and much more delicious than what you can buy at the store. With a few tips and simple ingredients, you can make delicious, light, and fluffy whipped cream in no time.
1 cup (240ml) cold heavy cream or heavy whipping cream
1 to 2 tablespoons honey, maple syrup, granulated sugar, or confectioners’ sugar, optional
1 teaspoon pure vanilla extract, optional
Pinch fine salt, optional
Cream whips best when it is very cold. If your cream is not cold, chill it in the refrigerator.
Pour the cream into a large mixing bowl and add optional ingredients (sweetener, vanilla, and salt).
Begin to beat the cream with a hand mixer on low speed, and then increase the speed to medium-high as it starts to foam and bubble. Starting at a lower speed prevents the cream from splattering out of the bowl.
Beat at medium-high speed until your desired thickness, 2 to 3 minutes. See our article for the three stages of whipped cream and their uses.
If you happen to over-beat the cream and it turns into a clumpy mess, you can fix the broken whipped cream. With the mixer on low speed, add more unwhipped cream from the carton, a tablespoon at a time, until it becomes fluffy again.
Store covered in the refrigerator for 24 hours. If the cream deflates, use a whisk or hand mixer to whip it again.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste