Whipped cream is a classic dessert topping that can elevate any sweet treat to the next level. Whether you’re making a pie, cake, or just want to add a dollop to your hot chocolate, homemade whipped cream is a delicious and easy way to take your desserts to the next level.
Not only is it simple to make, but it’s also a versatile ingredient that can be customized to your liking. In this article, we’ll provide you with a step-by-step guide on how to make homemade whipped cream that is sure to impress your guests and satisfy your sweet tooth.
While you can make this without stabilizing it like the recipe and instructions below. If you want your stiff peaks to stay around for a few days, there is a simple secret to make this happen.
This recipe shows you how to make sweetened whipped cream that holds its shape.
How to Make Homemade Whipped Cream that Holds its Shape
Making this topping is actually quite simple and requires only a few ingredients. Here’s how:
- 1 Cup Heavy Cream
- 2 Tablespoons Powdered Sugar, can use Granulated Sugar
- 1 Teaspoon Vanilla Extract, optional
Chill a mixing bowl and whisk attachment in the freezer for at least 10 minutes.
Pour the heavy cream into the chilled mixing bowl.
Add the sugar and vanilla extract (if using) to the cream.
Use an electric mixer to beat the cream on high speed for 2-3 minutes, until soft peaks form. Be careful not to overmix or the cream will become lumpy.
Once the whipped cream has reached the desired consistency, use it immediately or store it in the refrigerator until ready to use.
Be careful not to overbeat it, or it may become grainy and start to separate for turning into butter. Pro Tip. If you like to have rather stiff peaks, add a good pinch of salt. This will help reduce the likelihood of this happening.
You can also customize the flavor of your creamy goodness by adding different extracts, spices, or even cocoa powder. Homemade creamy topping is a delicious addition to desserts like pies, cakes, and hot cocoa. Enjoy!
Secret to Stabilizing Whipped Cream Just Like Cool Whip.
Making stabilized whipped cream is a great way to ensure that your desserts stay fluffy and delicious for longer. Here’s a simple recipe that you can use:
While you can make this with granulated sugar, I find that powdered sugar works better as it incorporates faster.
Then add unflavored gelatin and cold water to a small bowl and mix. Let it sit for 5 minutes to let the gelatin bloom; until the gelatin absorbs the water and becomes soft.
Once the whipping cream starts to thicken, while the electric mixer is still running, slowly pour the liquid gelatin into the thickened mixture. Continue beating the mixture until it reaches your desired consistency.
You can use this right away to top your favorite dessert or beverage. It will keep in the refrigerator well 2-3 days while retaining its shape without separating.
With this recipe, you’ll be able to make whipped cream that holds its shape and stays fluffy even after a few hours or a few days!
Cool Whip VS Whipped Cream?
Cool Whip is a pre-made whipped cream that you can purchase at a grocery store. This product contains artificial sweeteners, water, skim milk, light cream, high fructose corn syrup, hydrogenated vegetable oils, xanthan and guar gums and other preservatives.
Whipped Cream consists of a heavy whipping cream, sugar, and other flavorings of choice. Generally, the heavy whipping cream is purchased at the grocery store and whipped up at home with the sugar and flavorings added.
However, there is a store-bought version that comes in an aerosol can. While the most popular and well-known brand is Reddi-Wip, there are other store brands of canned too.
The aerosol canned whipped cream is a handy time-saver. All you have do is shake the can, point the spout where you want to add your topping and press the spout to the side. A pipped dollop of pre-whipped cream comes out.
They are both used as a sweet and creamy finishing touch on dessert items. It can also be placed on top of drinks like hot chocolate, coffee, and milkshakes.
The texture of Cool Whip is creamy. It comes frozen, so you need to bring it up to room temperature and then stir it to create a creamier texture.
For most people, nothing beats the taste and mouth feel of fresh homemade whipped cream. From-scratch uses just a few simple and fresh ingredients.
Is Cool Whip Keto?
Yes, the Original Cool Whip is considered keto-friendly. A serving size of 2 tablespoons contain 1.5 grams of fat and 3 grams of sugar.
How to Store Cool Whip?
Cool Whip should be stored in the refrigerator if you are going to use it within two weeks. However, if you have just stocking up on the creamy goodness, then you can freeze it right in the container for up to four months. It will be ready when you need it for your next sweet treat.
How Long Does Cool Whip Last in the Fridge?
Cool Whip kept in the refrigerator can last up to two weeks. However, you can help it last longer if you place it in the freezer. It will last up to four months.
To use, just set out at room temperature until thawed. Generally, 1 hour. You can also plan ahead and place the container in the refrigerator to thaw. This method will take half a day to one day.
How Long Does Whipped Cream Last?
Heavy Cream that has not been opened will last a few weeks in the refrigerator. The container should have a use by date on it to help you know when to start looking for signs of spoilage. It is best to use it by that date. However, once it has been made into whipped cream, even with the ingredients added for stabilizing, it should be used within 4 or 5 days.
Can You Freeze Cool Whip?
Yes, Cool Whip freezes well. Just place the plastic tub container that it comes in right I the freezer. It will stay fresh up to 4 months. When you are ready to use, just thaw and give it a stir to get that creamy texture back before adding a dollop on your sweet confection.
Why Is My Whipping Cream Not Thickening?
When you make your own whipped cream, it is important to start with cool ingredients, a cold bowl and cold beaters.
Get the cream thick before starting to add the sugars and flavoring. If you add it right away, this will inhibit the ability to achieve thick creamy peaks.
Use an electric mixer to help get the air into the mixture enough to thicken it. Give it enough time to thicken. Generally, it takes about 7-8 minutes for the firm peaks to take shape when whisking the heavy whipping cream.
What Are Stiff Peaks?
Generally the term stiff peaks refers to the thickness and the look of egg whites or whipping cream as you whip air into them. Stiff peaks can be soft or firm.
Soft Peaks. When looking for soft peaks, as you remove the whisk from the mixture, peaks will form but they will only stay for a short while.
Firm Peaks. Look for peaks that hold when the whisk is removed. You might see the peaks sort of fold back on themselves, but they will still be considered stiff peaks.
Can Whipped Cream by Frozen?
Yes, whipped cream can be frozen, but it’s not recommended as it changes the texture and consistency of the cream once it thaws. The water content in the cream can separate and cause it to become grainy or clumpy.
If you do need to freeze whipped cream, it’s best to use it as a topping for frozen desserts like ice cream or frozen yogurt. To freeze, simply place it in an airtight container or freezer bag and store it in the freezer for up to two months.
When ready to use, thaw it in the refrigerator for several hours before serving. It may not be as smooth and creamy as freshly whipped cream, but it will still taste delicious.
Easy Homemade Whipped Cream That Holds its Shape
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- 1 Cup Heavy Cream Dairy Whipping Cream
- 4 Tablespoons Powdered Sugar
- 1 Teaspoon Vanilla Extract or other flavoring
- 1 Teaspoon Unflavored Gelatin
- 1 Teaspoon Cold Water
- In a small bowl, mix the unflavored gelatin and cold water. Let it sit for 5 minutes until the gelatin absorbs the water and becomes soft.
- If you have the time, place your bowl and the utensils in the freezer for 15 minutes before mixing. This will help the whipping cream mix into stiff peaks.
- In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat the mixture using a hand mixer or a stand mixer until it starts to thicken.
- Microwave the gelatin mixture for 5-10 seconds until it turns into a liquid.
- While the mixer is still running, slowly pour the liquid gelatin into the whipped cream mixture.
- Continue beating the mixture until it reaches your desired consistency. Be careful not to overbeat it, or it may become grainy and start to separate for turning into butter. Pro Tip. If you like to have rather stiff peaks, add a good pinch of salt. This will help reduce the likelihood of this happening.
- Use the stabilized whipped cream immediately or store it in the fridge for up to 2-3 days.