Perfect Whipped Cream at Home 

While there is no shame in buying a can or tub, making whipped cream at home is incredibly easy. Long gone are those times when you had to worry about giving the best to your guests; from now on, you will know how to hit that nitro cold brew with a lovely peak of cream. They will love it! Therefore, this guide teaches you how to prepare whipped cream at home in only five minutes and with just three ingredients. Stay tuned to learn the best homemade whipped cream recipe!

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How to Make the Perfect Whipped Cream at Home

Since the early 16th century, whipped cream has been the favorite of many food lovers around the globe to top up desserts, cakes, or whatever sweet passes through your mind. Its popularity increases every day thanks to advancements in culinary technology or, more specifically, molecular gastronomy. As it amazes many palates, whipped cream’s making processes do not stop evolving. 

However, we will keep it basic in this guide and stick to the authentic way to prepare whipped cream, adding some fun and tips.

Let’s start!

Homemade Whipped Cream Recipe Step-by-step 

We already told you that preparing Whipped Cream is very easy, and we were not lying. Nevertheless, there are a few critical instructions we want to offer you to ensure you make the best out of it! 

1. Use heavy cream whipping cream. Since light cream doesn’t have enough fat to create great peaks, we recommend you use heavy cream with over 35% of fat content. High-fat content is essential because it allows the cream to get stiff.
2. Ensure all utensils are cold – When the cream is too warm, the fat loses its ability to stabilize with the air you’re whipping into it. To prevent it from deflating quickly after being beaten, put the bowl, whisk, and cream in the freezer for 20 minutes before you want to start. 
3. Use the proper bowl: Heavy whipping cream splatters a bit while whisking it. The bowl needs to be large enough to accommodate the increase in size.
4. Add the sugar when the cream is thickened, just before the soft peak stage. Preferably powdered sugar for a better end.  
5. Watch your whipping! – Speed is essential when you need to whip a bowl full of liquid cream. Start on low speed and gradually increase the intensity as it gets thicker. Whipped cream goes from soft peaks to firm peaks in the blink of an eye. We don’t want to overdo the work.
6. Stay nearby and instead use an electric hand mixer. Many would prefer a stand mixer rather than a hand mixer. Understandable. But if you do not want your mix to turn into butter, you better whisk by hand.
7. Do you need your whipped cream to be long-lasting at room temperature? Then it would be best if you used a stabilizer such as unflavored liquified gelatin, cream cheese, or mascarpone cheese. Add any of the previous to the heavy cream after you whip it. 

• If using gelatin, use a 1:3 ratio of granulated gelatin. Place three teaspoons of cold water in a small bowl. Add the gelatin to the water and let it sit for five minutes. Stir to combine and microwave in 10-second bursts, stirring each time, until the gelatin has dissolved. Let it cool, but not set. Pour this mix into the heaving just before you finish whisking. 
• If using cream cheese or mascarpone, replace the gelatin with 1/2 cup of either cheese.

Now that you know a series of tips that come in handy before you get your hands dirty and will definitely ease the work, you might be wondering, “what is whipped cream made of!?” well, without further ado, we bring you the list:

Ingredients: 

• 1 cup heavy whipping cream (cold)
• Three tablespoons of powdered sugar 
• 1/2 teaspoon vanilla extract (optional)

Good to know: Adding powdered sugar means it can be eaten straight from the mixer and has the perfect amount of sweetness. 

Extra tip: Suppose you want to make whipped cream with different flavors, substitute vanilla for your favorite extracts! Some suggestions are almond, peppermint, lemon, orange, etc. Read in this blog How to Make Flavored Whipped Cream.

Tools: 

• Bowl (Don’t forget to put it before in the freezer as instructed above)
• Whisk (or hand mixer)
• Vanilla extract

Directions:

Before you begin, make sure that your beater (if a whisk) and bowl are chilled. Well-chilled tools will help the cream beat up more quickly. You can chill them by popping them in the fridge or freezer for 20 minutes before you start. 10 to 15 minutes is also possible.

Step 1: Add the heavy cream to the bowl and start beating until it thickens. Don’t look for peaks in this phase; you want to give your cream some structure.

Step 2: Add the powdered sugar and the 1/2 teaspoon vanilla extract once the cream thickens enough.

Step 3: Continue beating till soft peaks form. When we say soft peaks, we mean when you lift the beaters, the cream will cling, but the heights of the cream will not stand up straight.

Step 4: At this point, it is time to slow down with beating. Remember our advice about not over-beating!

Step 5: Is your batch ready? Serve the whipped cream! 

How to Store Homemade Whipped Cream?

If you don’t use all your whipped cream mix, store it in an airtight container in the refrigerator; you might need to re-whip slightly before serving. Keep it a full three days. 

Stand Mixer to Make Whipped Cream 

At the beginning of this guide, we recommended you use a hand mixer better to whip your cream; in this way, you would have more control over the peaks. The truth is, you can also use a stand mixer. The only difference between these two ways is the automation process. You save yourself some tiring beating by using a stand mixer.

For this method, you can follow all previous directions. Add only a towel to the utensils you can use. It helps to avoid the cream splattering all over the countertop. 

Please remember that speed is managed differently in a stand mixer, so don’t go away while the machine is functioning! Remain cautious! Check constantly on your whipped cream and increase speed gradually.

Making Whipped Cream with a Cream Siphon like Fastgas 

An excellent and faster method to make Whipped Cream is using nitrous oxide and a cream siphon like Fastgas. The outcome is spectacular!

Start by pouring a cup of whipping cream and two tablespoons of sugar into the dispenser. Simultaneously, you can add some vanilla extract to the cream-sugar mix. Then, screw on the siphon’s lid tightly and shake gently the dispenser 15 to 20 times. The shaking will allow all the ingredients to mix well.

Next, insert a whip cream charger into the charger holder, and screw it tightly onto the dispenser. Turn it upside down, and press the lever. If done the right way, the mixture will form super-fluffy whipped cream, which you can use for various culinary purposes.

Click here for a more detailed guide on How do Whipping Siphons Work.

We hope this guide has been helpful to you! It is time to make a little mess in the kitchen and get some practice to become a master of preparing the perfect whipped cream.

May you be interested in buying nitrous oxide in bulk for food purposes? We hear you! Fill in the form to become a distributor, and a sales representative will get back to you as soon as possible.