I confess. It's true that I have purchased cans of whipped cream, and even tubs of whipped topping. There is, a time and place for everything, but when it comes down to it, homemade whipped cream is truly better. Plus, it's one of the easiest things you can learn how to make. Only 3 ingredients and around 5-10 minutes depending upon the amount, and you have a bowl of delicious fluffy whipped cream to put on top of truly thousands of your favorite treats.
Homemade Whipped Cream
Every home chef needs this recipe in their back pocket. Whipped cream goes on top of and in so many recipes and treats that you have to have an option on hand almost always. This recipe is easy, has step by step pictures, and creates a delicious and tasty treat all by itself or on top of your favorite snacks.
Can I Use Evaporated Milk for Whipped Cream?
While it is unconventional, you can actually make a whipped topping from evaporated milk. This is just plain evaporated milk, not sweetened condensed milk. To make whipped cream from this, you would place the can of milk, your beaters, and bowl into the freezer for 30-minutes first. Then follow the directions below, including the addition of vanilla and sugar.
Can I Make Homemade Whipped Cream with Almond Milk?
Yes! You can actually make a truly vegan whipped cream from almond milk. This is, however, a little more difficult to make and requires different ingredients and steps. In fact, there are three alternative vegan whipped cream options I will share that can be an alternative to traditional dairy cream.
The cookie writer shares an excellent tutorial for almond milk whipped cream. Follow those directions for a tasty option. A second option is this vegan whipped cream uses aquafaba. Aquafaba is the liquid found in canned chickpeas. Shockingly, with sugar added, it turns out delicious. Another popular option is to use coconut milk. Again, the dairy-free whipped cream using coconut has more ingredients and steps, but can be a great substitute if you are vegan or have dairy issues.
Can I Add Flavor to Whipped Cream?
Yes! You can definitely add flavor to whipped cream. Whether it is an extract or a 4th ingredient, this is a perfect way to swap out flavors and make whipped cream extra special. The key to adding flavor is to make sure you aren't adding too much to the mixture to make the cream too thin or runny. I recommend adding 1 teaspoon if using a thin liquid or 2 tablespoons if a thicker item like a sauce. Below are some ideas we really enjoy.
- Flavored extracts - vanilla, pineapple, coconut, rum, root beer, lemon, and orange are favorites.
- Peanut butter or Nutella
- Cocoa powder, chocolate syrup, butterscotch syrup, or caramel syrup
- Fruit jams, jellies, or preserves in any flavor
What Can I Use Whipped Cream On?
The best question is when and how to use your newly made whipped cream! Frankly, straight out of the bowl is my favorite, but you can use it on tons of different recipes and in the mixture for puddings, mousse, and even some cakes. Below are a few of our favorite recipes where this homemade whipped cream definitely works wonderfully!
- On breakfast dishes like fluffy pancakes, Dutch baby pancakes, basic crepes, Belgian waffles, or even a Krispy Kreme bread pudding.
- Top your favorite no bake desserts like this no bake OREO cheesecake, no bake golden OREO lasagna, peanut butter OREO dessert, or no bake S'mores pudding pie.
- In a tasty drink like this caramel apple milkshake, slow cooker white hot chocolate, creamy red velvet hot chocolate, or just on top of a delicious chocolate milkshake.
It works great on any cake, pie, cupcake, and even on cookies!
Will Homemade Whipped Cream Deflate?
It can definitely deflate. Typically, if the cream is under-whipped, it can separate and deflate more quickly. Make sure you reach stiff peaks, but don't go past that stage for best results. If it is deflated, you can try to revive by adding more cream and whipping again, but be careful to not go too far and create butter in the process.
How Long Will Homemade Whipped Cream Hold Up?
Whipped cream is typically good for 3-4 days in the refrigerator before it begins to separate or deflate. Stabilized whipped cream tends to be better for storing past the 2 day mark, but it also lasts no longer than 3-4 days on average.
Can I Freeze Whipped Cream?
You can definitely freeze whipped cream! The best way to do this is to drop or pipe into dollops on a parchment lined sheet and flash freeze for 2-3 hours. Then you can peel off of the parchment and drop into a freezer storage bag that has been dated and labeled. It is best within the first month of making, but can be stored for up to 3 months safely in the freezer. Just pop out and thaw overnight in the refrigerator or drop directly into hot drinks.
How Can I Make This Keto Whipped Cream?
To make this a keto whipped cream, simply substitute the granulated sugar with a keto-friendly sugar substitute. I prefer using monk fruit sweetener since it has little to no aftertaste and is easy to find in grocery stores.
- Heavy cream
- Granulated sugar
- Vanilla extract
How Do You Make Whipped Cream From Scratch?
In a large chilled bowl (preferably stainless steel), pour the heavy cream, and beat with an electric beater or whisk until frothy.
When frothy, but not stiff, add in the granulated sugar and vanilla extract.
Continue beating on medium to high power until thickened.
Whipped cream is ready when stiff peaks form.
How Can I Stabilize Whipped Cream?
Stabilized whipped cream is slightly different than a traditional homemade whipped cream. The inclusion of gelatin helps make sure the whipped cream lasts longer and isn't likely to deflate. It's ideal for icing no bake cakes, or for making ahead of time to use a few days later.
To make stabilized whipped cream, begin by adding 4 teaspoons water and 1 teaspoon unflavored gelatin into a microwave safe bowl. Let the gelatin melt slightly, then microwave for 5-10 seconds until the gelatin is dissolved. Set it aside to cool. Once the whipped cream creates soft peaks, stir in the gelatin mixture and continue beating until stiff peaks form. It lasts 3-4 days in the refrigerator.
- 2 cups heavy whipping cream
- ½ cup granulated sugar
- 1 tsp vanilla extract
- In a large chilled bowl (preferably stainless steel), pour the heavy cream, and beat with an electric beater or whisk until frothy.
- When frothy, but not stiff, add in the granulated sugar and vanilla extract.
- Continue beating on medium to high power until thickened.
- Whipped cream is ready when stiff peaks form.
Homemade whipped cream is good for 3-4 days in the refrigerator.
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Serving Size:¼ cup
Amount Per Serving: Calories: 126Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 8mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 1g