Homemade Whipped Cream

Richer, fresher, and tastier Homemade Whipped Cream using just a handful of ingredients in about 5 minutes. You'll be ditching the store-bought and be making this light, stabilized and pipeable homemade one more often than you can imagine. Perfect topping for waffles, pancakes, cupcakes, and more!

Course Dip

Cuisine American

Prep Time 5

Total Time 5

Servings cups

Calories 452kcal

Author Imma

Ingredients

2 cups (476 g) heavy whipping cream (cold)
3-4 tablespoons (24- 32 g) sugar (confectioners, sifted)
1 teaspoon (4.2 g) vanilla extract or other flavorings (almond extract, coconut extract, rum extract)

Stabilize Whipped Cream

1 teaspoon (3.08 g) unflavored gelatin
1 tablespoon (15 ml) water (cold)

Instructions

To start, place medium mixing bowl and beaters in the fridge, until ready to use.
In a small microwave-safe bowl or cup mix together unflavored powdered gelatin and water. Let it sit for about 20-30 seconds.
Microwave the mixture in 5-second increments until the gelatin is dissolved and turns into liquid.
Remove beaters and bowl from the fridge add cream and start mixing the cream on low using beaters - (alternatively these can be made in a stand mixer too). As soon as bubbles form, switch to medium speed.
Add flavoring and sugar and beat until a trail forms. If using gelatin, add it here and continue whipping.
Cream is whipped when soft peaks form. Do not over mix.
Cover and let it sit in the fridge for about 1-2 hours without gelatin and up to 48 hours with gelatin.

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition