Perfect whipped cream recipe is one of those essential recipes you need. This recipe gives all the steps you need to make perfect whipped cream every time.
I can’t even begin to tell you how many times a year I make whipped cream. It is really one of those recipes that I turn to time and again and could practically make with my eyes closed. A basic recipe, it only takes a few minutes and three ingredients to make and yet there is one essential step for getting the perfect whipped cream recipe every single time. Start cold. Go high.
That’s it. That’s the trick.
You begin by putting your mixing bowl and whisk, (yes, even those to your electric mixer) in the freezer for about 20 minutes to get as cold as possible. You’ll also want to make sure that your heavy whipping cream is as cold as possible, too.
Then, you pour all of your ingredients into your super chilled mixing bowl and whisk together on high speed for about a minute until stiff peaks form. And, you are done!
No fussing about with it, no testing. You’re done!
If you’d like to add another flavor to your whipped cream recipe, you can switch it out with the vanilla extract, taste it and add a bit more if you think it is needed. Coconut rum and bourbon immediately come to mind as substitutes that people frequently use.
You can also use honey or maple syrup in place of the granulated sugar which also adds their own flavor where you may decide that you don’t need to add anything else to your whipped cream. Believe me, it tastes out of this world with both of those exchanges.
If you do add more liquid to the recipe, you may need to whip your whipped cream a bit longer than one minute to reach the stiff peak stage. However, take care to not overbeat your whipped cream as it can quickly become butter. Which, isn’t a bad thing, it just doesn’t have the taste or appearance you are going for in a whipped cream. Ha!
Here’s my Perfect Whipped Cream recipe. I hope you love it! It’s great on fresh fruit or so many other dishes!
- 1 cup cold heavy whipping cream
- 2 tablespoons sugar, honey, or maple syrup
- ½ teaspoon vanilla or other flavorings or liquors
- Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
- Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
- Do not over beat.
Enjoy!
Robyn xo
This is my go to recipe for homemade whipped cream (you would think after using it more than half a dozen times, I would just remember it…)!!!! It turns out great every time, and the vanilla is by no means overpowering (we’re not big fans of vanilla).
Can this be whipped by hand? My stand mixture attachments are not made of metal. Is it necessary that the attachments be metal?
I’ve mixed this by hand before.
yes.
how long will this last on a strawberry pie? Does it have to be eaten right away?
Hi Caramie,
It is best if eaten within a day. It’s delicious – I hope you enjoy it! Thanks!
Just made this and it was perfect! I served it with fruit, so added a pinch of pulverized lemon rind that complemented the other flavors nicely.
I am so glad you liked it! I make it all summer long to serve with fruit it seems – and I bet the lemon flavor was amazing! Thanks!
Thanks, always looking for easy recipes with natural ingredients instead of all the additives.
Oh wonderful, Dixie! I like to use fresh ingredients too. I hope you enjoy this as well as my other recipes. Thanks! xo
I have always been told to use powdered sugar as opposed to granulated sugar to avoid the gritty texture, why do you choose to use granulated?
It is best to use powdered sugar because the granulated sugar gives it a grainy texture. Not like real whipped cream. I love this recipe, but I would recomend less vanilla because it is a little overpowering.
Hello Mikaya,
Either sugar can be used – and like I mention in the recipe and the blog post, you can even use honey or maple syrup if you wish. You can use more or less vanilla to suit particular tastes – or even use other flavors if you want.
I am glad you enjoyed it! Thanks!
Hi Christiana,
You can use either one you wish. I also give other options in my recipe if you are interested in those. I hope you enjoy it! Thanks!
do you have to use a metal bowl?? I have a glass one I have in the freezer now getting cold.
Hi Kathy,
You do not have to use a metal bowl. It is fine to use a glass bowl if you wish, but just make sure it is freezer safe. Enjoy! Thanks!
Is it necassary to chill ur bowl and whisk?
This recipe was wonderful! My whip cream came out perfectly! I used granulated sugar and it’s not grainy at all.
Thanks so much, JaWanda! I am so happy you are enjoying it! There’s nothing like homemade whipped cream is there?! xo
Can I make this ahead of time, keep it in a plastic container with a lid, then make my layered “Eton Mess” a few hours later, or will the cream liquefy?