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Whipped cream makes everything better. I love a dollop on my hot chocolate or piece of pie or the list is endless. 😉 Normally, I usually use Reddi-Whip or Cool Whip but I decide to try making homemade whipped cream for Thanksgiving a couple of years ago. And oh. my. goodness. homemade whipped cream is the BOMB!
I love how super simple it is to make and tastes like 1000 times better than store bought! We are hooked on and possibly addicted to homemade whipped cream.
Homemade Whipped Cream
- 2 cups heavy whipping cream
- 6-8 TBSP powdered sugar
- 3 TBSP vanilla
- Freeze bowl and beaters for at least 30 minutes.
- Pour cream into chilled bowl and beat on medium-high until soft peaks form about 2 minutes or so.
- Add in powdered sugar and vanilla.
- Continue beating on medium-high until stiff peaks form about 3 to 4 minutes longer.
- Chill in fridge until ready to use.
- The main thing to keep in mind when making whipped cream is to freeze the bowl and beaters you are using. They need to freeze for at least 30 minutes but I find that 45-60 minutes works much better.
- Homemade whipped cream lasts a few days in the fridge but is best used all within a couple of days.
- I like to store the whipped cream in a zip top bag. I simply snip of the end of a corner and pipe the whipped cream onto the desserts. If I have any remaining whipped cream, I close the corner with a clip and put the whole bag into another bag.
Homemade whipped cream tastes so much better, add more richness and flavor to everything, and is so easy to whip up. I have used homemade whipped cream to make homemade ambrosia salad, as a topping on my deep dish pumpkin pie, and to dip fresh berries into which is our favorite summertime treat.
What’s your favorite way to use homemade whipped cream?
Have a blessed day!
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Looking for more tasty desserts? Then you need to check out my Recipes: Desserts broad on Pinterest!