Have you ever made homemade whipped cream before, or do you always go the store-bought route? Not that the store-bought kind isn’t good…I used to eat it with a spoon growing up! But when I made it for the first time, I never bought it from the store again. Keep reading to find out why I prefer making homemade whipped cream, the secret ingredient I use, and how you can make it as well.
Why make homemade whipped cream?
- It doesn’t melt! The store-bought kind turns into a gooey mess and will melt all over your dessert. This is particularly problematic if you are presenting it on top of something. When making homemade whipped cream, I add unflavored liquid gelatin to the mix. When refrigerating your whipped cream, it helps it set, which helps it keep shape for a long time! I like to pipe it on top of pies, cookies, cakes, etc, and it will keep a nice design.
- It’s ever-so-creamyyy. The taste alone will make you want to keep making it again and again because it’s so fresh, light, creamy, and just the perfect amount of sweetness.
- It takes literally 5 minutes to make. I’m not even kidding! All you need is a stand mixer with whisk attachment (hand mixer works as well), heavy cream, gelatin packet, cold water, and powdered sugar.
- Freeze your mixing bowl and whisk attachment ahead of time for at least 10 minutes. This keeps everything cold as you’re mixing and helps to set your whip cream properly.
- High speed! After you’ve incorporated your ingredients, don’t be afraid to crank the mixer to high speed so it forms those nice stiff peaks in the whipped cream.
- But careful not to over-mix. Once your whipped cream has stiff peaks, go ahead and turn off the mixer. If you mix it too long afterwards, it will break your set whipped cream, causing it to turn back into a liquid state. If that does happen, turn the mixer on to low speed, and add more heavy cream a little at a time until it forms and regains its texture.
- Storing- This whipped cream recipe will keep in the fridge up to 4 days (1 day if you don’t stabilize it with the gelatin) and a month in the freezer. When freezing, spoon or pipe mounds of it onto a parchment paper-lined baking sheet and freeze overnight. Then transfer them into an airtight container or freezer safe Ziploc bags.
How to make homemade whipped cream
You only need 4 ingredients!
- 1 cup cold heavy whipping cream
- 1 tsp powdered unflavored gelatin
- 4 tsp cold water
- 1/4 cup powdered sugar
- Mix 1 tsp and 4 tsp cold water in a small bowl, combine together with fork, then let it “bloom”. The gelatin mixture will turn jelly-like. Then microwave for about 5-10 seconds to bring it to a liquid state. Set aside.
- In a stand mixer with whisk attachment (or hand mixer), add the heavy whipping cream and beat on medium until it reaches soft peaks. Then add the sugar and liquid gelatin at med-low speed. Once incorporated, switch to med-high speed and beat until the cream reaches stiff peaks.
- Pipe onto dessert, or chill in the refrigerator until using.
Homemade Whipped Cream
- Stand or hand mixer
- 1 Cup heavy whipping cream cold
- 1 Tsp gelatin powder
- 4 Tsp cold water
- 1/4 Cup powdered sugar granulated sugar ok too
- Mix 1 tsp gelatin and 4 tsp cold water in a small bowl, combine together with fork, then let it "bloom"
- Place in the microwave for 5-10 seconds to bring the gelatin to a liquid state. Set aside
- In a stand mixer with whisk attachment (or hand mixer), add the heavy whipping cream and beat on medium until soft peaks form.
- At med-low speed, add in the sugar and liquid gelatin. Once incorporated, bring up to med-high speed and beat until the cream reaches stiff peaks.
- Pipe directly onto dessert or chill in the refrigerator until using.
- Chill the mixing bowl and whisk attachment in freezer for at least 10 minutes before using to help the whipped cream to set.
- This whipped cream will keep in the refrigerator for 4 days and in the freezer about a month. It tastes best right after making though!
- You can use granulated sugar instead of powdered sugar if you’d like. You will slightly be able to taste the granules, however.