Frequently asked questions
If you’re learning how to make real homemade whipped cream from scratch for the first time, don’t stress. Alex and I have used this homemade whipped cream recipe for over a decade. It’s our tried and true topping desserts, perfect for piling on strawberry shortcake or a tall glass of raspberries and cream.
Heavy cream Powdered sugar Vanilla extract
Can you make whipped cream with half and half or milk? Do not even attempt it! Both half and half and milk don’t have enough fat content to thicken when they are whipped.
Whip back and forth. You want to whisk the cream back and forth, kind of like you’re cutting through it (not around and around). Chill the bowl and cream before starting. This makes it whip up faster, which your forearms will thank you for later. Whip until you reach the desired consistency. You can go with a looser cream, which is a nice for topping a shortcake or a chocolate cake. Or whip more to get to firm peaks: this will have a fluffier texture. Just don’t whip too long, or it will turn to butter! Add more or less powdered sugar to suit your tastes. We like our whipped cream lightly sweetened, especially if we’re enjoying it with sweet, in-season fruit. If you’d like a sweeter whipped cream recipe, add half a tablespoon of powdered sugar in at a time.
Can you freeze whipped cream? You actually can! Place small dollops onto a parchment lined baking sheet and freeze them, then peel them off and place them in a sealed container.
Berries and Yogurt Whipped Cream uses Greek yogurt to make for a tangy, lightly sweet cream that has a boost of health. Simple Raspberries and Cream is favorite way to eat this whipped cream recipe: simply with ripe summer berries! Strawberry Shortcakes are perfect when it’s the season! We like ours topped with crunchy turbinado sugar. Bananas Foster is delicious with a dollop of whipped cream instead of ice cream.
5 from 1 review
