You’ll know your whipped cream is done once stiff peaks form. Ok, but maybe you have a few questions … What does it mean to form “stiff peaks”? I like to add my whipped cream to a reusable pastry bag outfitted with an open star pastry tip for adding perfectly swirled whipped cream to milkshakes or pies! Continue whisking until stiff peaks form. Simply add all of the ingredients to your KitchenAid stand mixer bowl or a mixing bowl and start mixing on medium high. KitchenAid Stand Mixer with whisk attachment, or.You probably already have sugar and vanilla extract on hand … so it’s probably just the heavy whipping cream that you might need to get from the grocery store. The full, printable recipe is below, but here are the needed ingredients. I make my own homemade whipped cream using my KitchenAid Stand Mixer with the whisk attachment, but you can also use a hand mixer or, if you’re really optimistic and you’ve been working out, you can whip it yourself using a whisk and 5-10 minutes of human super power! I am not exaggerating at all when I say that it will be a wrist workout! I love making my own homemade whipped cream for all of my milkshakes, pies, desserts, and hot chocolate! I think homemade whipped cream just tastes better and it “holds up” longer than whipped cream in a canister – meaning it doesn’t melt as fast and can literally hold up toppings, such as sprinkles, on top of the whipped cream without sinking. It can also be used as a filling or mixed into certain batters for volume and fluffiness.This Homemade Whipped Cream Recipe is both simple and delicious! You just need heavy whipping cream, granulated sugar, and vanilla extract to make delicious whipped cream at home and either a stand mixer, a hand mixer, or really, really strong biceps and some stamina! Whipped cream is a wonderful topping for all types of treats. Chocolate Whipped Cream: Combine about 1/3 cup of natural cocoa powder with the sugar and use vanilla extract instead of vanilla bean paste.Coconut Whipped Cream: Infuse your whipped cream with tropical flavor by substituting the vanilla bean paste for coconut extract.Maple Cinnamon Whipped Cream: Swap out the sugar for maple syrup and add about half a teaspoon of cinnamon to the mixture.Keep in mind that liquid-based flavorings will give the mixture a slightly thinner texture, but you’ll still end up with top-notch whipped cream. This will cause it to curdle, or take on a lumpy texture.Ĭraving a different kind of whipped cream? The vanilla bean paste can be substituted for another flavoring of your choice. Don’t Over-Beat: Never beat whipped cream past stiff peaks.Why? The cold surfaces will make the cream whip much more easily. Chill Your Mixing Bowl: It’s super helpful to chill the mixing bowl and whisk attachment in the fridge for 20-30 minutes before you use them.
Just be sure to avoid anything without the word “heavy” – this means that the product doesn’t contain enough milk fat to work well for whipped cream. Use the Right Kind of Cream: Products labeled “heavy cream” and “heavy whipping cream” are interchangeable, so you can reach for either kind.Read through the helpful tips below before you start on your homemade whipped cream. That’s how you know your whipped cream is good to go! Tips for Success Basically, this means that the whipped cream will stick to the whisk attachment when you lift it up, forming a point that doesn’t curl over as much (you could also whip it to stiff peaks where the tip doesn’t curl at all). Once all of the ingredients are beaten together, those peaks will start to stiffen. How Can I Tell When My Whipped Cream is Done?īefore the sugar and vanilla bean paste are added to the beaten cream, the mixture should raise a bit and curl when you lift out the beater.