Homemade Whipped Cream is easy to make and tastes way better than store-bought. Follow simple step-by-step instructions to make stabilized whipped cream perfect for pies, tarts, crepes, cakes and so much more.
I once worked in a restaurant that required we whip cream by hand, sometimes more than once a shift. I never understood why the chef was so adamant about hand-whipped cream, but he was. I would whine and complain about it. However, I loved working there and learned so much -including how to make sweet, light, and fluffy whipped cream.
Knowing how to make homemade whipped cream is an incredibly useful skill to have because it’s basically the perfect dessert “condiment.” Flavored with vanilla, this dreamy whipped topping is delightful served with ice cream, pie, cobbler, fresh berries, or simply with a spoon.
If you’re thinking you don’t really need a recipe for whipped cream, think again. I felt the same way until I learned how to stabilize homemade whipped cream so it stays firm, fluffy, and lasts longer. Why didn†™t someone tell me this ages ago? I don’t stabilize every batch of homemade whipped cream, but if I need it to decorate/frost a dessert, stabilized whipped cream is the way to go.
What is stabilized whipped cream?
Stabilized whipped cream is just as sweet and delicious as non-stabilized whipped cream. However, stabilized whipped cream includes a secret ingredient that helps whipped cream last longer and hold its shape.
Stabilizing Whipped Cream Methods //
There are a few different techniques you can use to stabilize whipped cream so it lasts longer and its shape stays cohesive.
Whip-it: Whip-it is a packaged stabilizer. You simply sprinkle it over the cream and then whip, but it can be hard to find sometimes. It’s sometimes in the British/German foods section or available on Amazon. A reader mentioned spotting it at Wal-Mart.
Whipped Cream Stabilizer from King Arthur Flour: This is the stabilizer I’ve been using and it is the best. It doesn†™t clump or have any taste. Instructions are on the package.
Cornstarch: Or you can use the cornstarch method. First, make the whipped cream and then add 1 tablespoon of cornstarch per 1 cup of cream AFTER the cream forms soft peaks.
Gelatin: There is also the gelatin method in which you add 1 teaspoon of “bloomed” gelatin to peaked whipped cream.
Ingredients & Equipment//
Whichever method you choose, the technique is pretty much the same. For this particular recipe, I used the gelatin method. The ingredients are as followed:
- Unflavored Gelatin – is the stabilizing agent that creates density and perfect soft, fluffy peaks.
- Cold Water – is used to “bloom” the gelatin.
- Whipping Cream or Heavy Whipping Cream (cold) – COLD cream will result in the best results. If the cream isn’t cold enough, it can make the whipped cream fall flat.
- Sugar – You can use powdered or granulated. Keep in mind that granulated sugar can make a slightly gritty-texture, especially if you’re making a large batch of whipped cream.
- Vanilla – Using pure vanilla extract in sweet treats is the trick to the best tasting finished recipe. Feel free to mix and match extracts to your liking (almond, maple, orange, lemon, peppermint, etc.).
- Medium/large METAL Bowl – A metal bowl is recommended because it will keep the cream cold, resulting in it fluffing up easily. For the best results, chill the bowl first.
- Electric or Stand Mixer – While you can whip cream by hand, using an electric or stand mixer will save you so much time and energy (trust me).
How to Make Whipped Cream // The Steps
What do you mean by bloomed gelatin? Gelatin needs to be heated to go from the granulated form to the liquid form.
Step 1: Sprinkle the gelatin over cold water.
Step 2: Let the gelatin stand for a minute or so until the gelatin is absorbed by the water.
Step 3: Microwave the gelatin for about 30 seconds at high heat. The gelatin will be clear and melted. Now you can use it to stabilize your whipped cream.
Step 4: In the bowl of a mixer, beat the cream until it gets thick and starts to form peaks. Gradually make your way to high speed otherwise you will be wearing it. And so will your counters, ceiling, floors, you get the idea.
Step 5: Gradually add in your sugar. I used confectioners sugar here, but usually I am too lazy and use plain old granulated sugar.
Step 6: Add in your stabilizing agent of choice. (If you are using Whip-it though, that goes in first.)
Step 7: Flavor it however you want. I am loving vanilla bean paste right now so I am using it in everything. You use the same amount of paste as you would extract. I love seeing vanilla bean specks in everything. There is something so extravagant about vanilla beans. Maybe because they are just so expensive?
Step 8: Look at all of those gorgeous vanilla bean flecks. Oh my. When the cream holds peaks it is done. Do not over whip or it will start to curdle.
Step 9: From this point, you can either just dollop it on things, or you can be fancy and put it in a pastry bag and pipe it on things. When you stabilize the whipped cream, you get more time out of it before it starts to get watery.
Seriously, why didn’t anyone tell me about this years ago?
Tips & Tricks
- The beauty of making whipped cream from scratch is you can keep it simple and sweet or you can flavor it up. Add citrus juice or extract, warming spices like cinnamon and nutmeg, cocoa powder, flavored liqueur, etc.
- Do not over-whip cream. As soon as the soft, fluffy peaks form, stop whipping and promptly add a stabilizer (if you’re using Whip-it, it should be added before whipping).
- A reader mentioned using a little bit of instant vanilla pudding powder to stabilize whipped cream. I have not personally tested that method, but I do not see why it wouldn’t work.
- Keep everything cold. Make sure the cream is as cold as possible before whipping. If you have the extra time, chill your mixing bowl first. Whipped toppings tend to stabilize longer when the cream is kept as cold as possible before, during, and after whipping.
Why is Whipped Cream So Good?
- Learn how to make homemade whipped cream that lasts. By using a stabilizing agent, whipped cream will not get watery and will hold up for at least 24 hours to up to 2 days in the fridge.
- Making whipped cream from scratch only seems fancy. It’s actually super quick and easy!
- Rich, fluffy, and perfectly sweetened, this stuff rivals any store brand.
- This stabilized whipped cream has the perfect amount of density to be used as frosting and topping on delicious baked goods.
Serving Suggestions //
A dollop of whipped cream is the perfect companion to many baked goods and desserts. Check out the following serving ideas:
- The best apple pie with cinnamon and whipped cream? Yes please.
- Cherry almond cobbler with a spoonful of whipped cream? Oh yeah.
- Served alongside a warm piece of blueberry crisp? Bring it on.
- Let’s not forget served sundae style with a scoop of vanilla bean ice cream and the best chocolate sauce.
How to Store //
Storing: Stabilized whipped cream won’t last more than a few hours at room temperature but it will hold up 1 to 2 days stored in an airtight container in the fridge.
Make-Ahead and Freezer Options //
Freezing: is not recommended because of the dairy.
You have soft peaks when the cream has thickened enough so that soft, fluffy “peak” shapes cling to the whisk when it’s lifted before falling back into the bowl.
Whipping the cream past the point when the soft peaks form can result in a watery, curdled mess and you certainly do not want that.
You can try to fix it by adding more cream a little bit of time while whipping until the desired consistency is reached.
Not quite. Heavy cream has slightly more fat than whipping cream and will hold its shape longer. However, heavy whipping cream makes an aerated, softer texture. It is truly a matter of preference.
More Dessert Recipes //
Stabilized Whipped Cream
- 1 teaspoon unflavored gelatin
- 1 Tablespoon cold water
- 1 cup cold heavy or whipping cream
- 3 Tablespoons sugar
- 1 teaspoon vanilla
- In the bowl of a mixer, beat the cream until it gets thick and starts to form peaks. Gradually make your way to high speed otherwise you will be wearing it. And so will your counters, ceiling, floors, you get the idea.
- Gradually add in your sugar. I used confectioners sugar here, but usually I am too lazy and use plain old granulated sugar.
- Add in your stabilizing agent of choice. (If you are using Whip-it though, that goes in first.)
- Flavor it however you want. I am loving vanilla bean paste right now so I am using it in everything.