Get all the tips and tricks for making perfect whipped cream every time.
I’ll admit that I actually don’t worry too much about whipped cream. I just pour heavy cream into my stand-mixer bowl, attach the whisk, and let it go. But there was that one time that I let it go for too long and ended up with butter. I’ve been a bit more careful about it since then. There are other things you can do to perfect your whipped cream as well so that you have the most amazing desserts.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Tips for Perfect Whipped Cream
- Start with a cold bowl. Put it in the freezer for 20 minutes or so before you start.
- As mentioned, don’t walk away. You don’t want to end up with butter.
- Stop the mixing regularly and check to see if soft peaks are forming. You don’t want stiff peaks. Light and fluffy.
- Add a bit of sugar — confectioners sugar (some people call it powdered sugar or icing sugar). Measure your liquid whipping cream before you start. Beat it until it starts to thicken then add 1-3 tablespoons of powdered sugar per cup of liquid cream. It really depends on how sweet you want it.
- Store your whipped cream in a covered bowl in the fridge for up to a few hours. After that, it can separate and get liquidy. It’s still fine. Drain off the liquid and you’re good to go.
OK, you’ve got the basics down. How can you make it into the perfect whipped cream for pumpkin pie and other desserts?
Sweeten It
- Follow the basic rule for making whipped cream – 1-3 tablespoons of sugar per cup of liquid whipping cream.
- Or, skip the sugar and add maple syrup.
- Swap out powdered sugar for brown sugar to add a caramel flavor.
- Or, get that caramel flavor with some caramel syrup in place of other sweeteners.
Flavor It
- For vanilla whipped cream, add ½ teaspoon vanilla extract per cup of liquid cream when you add your sweetener. (You could also use almond extract for a different flavor.)
- For cinnamon whipped cream, add ¼ teaspoon cinnamon with the sugar and vanilla.
- For bourbon whipped cream, use 1 teaspoon of bourbon instead of vanilla.
Now, want to add the proverbial cherry to the top? Finish your pumpkin pie with your homemade whipped cream and some chopped pralines. Ooooo or sweet and spicy nuts.
Using Homemade Whipped Cream
Your guests are gonna be so impressed with the simple tricks that make this Classic Pumpkin Pie gourmet. That is going to be some fantastic topping on your fantastic pumpkin and apple pies, cakes, or ice cream sundaes.
It’s also amazing for topping homemade hot chocolate or simply topping fresh strawberries or air fryer apples for a simple treat. You can also mix the whipped cream into vanilla bean custard to make diplomat cream.
Print
Homemade Whipped Cream Recipe
This whipped cream recipe can easily be doubled or tripled.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 cups 1x
- Category: Dessert
- Method: Mix
- Cuisine: American
Ingredients
- 1 cup heavy whipping cream
- 2 Tbsp. confectioners sugar (optional)
- 1/2 tsp. vanilla extract (optional)
Instructions
- Add the heavy cream, along with any sweetener and flavorings, to a stand mixer with the whisk attachment (or large mixing bowl to use with a hand mixer), whip the heavy cream on medium-high speed until medium peaks form, about 3–4 minutes.
- Use immediately or cover tightly with plastic wrap and chill in the refrigerator for up to 24 hours.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
This post originally appeared in November 2015 and was revised and republished in November 2024.
I could seriously eat this every day all day!!