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Homemade Whipped Cream: So Simple, So Delicious

There’s nothing like fresh, homemade whipped cream—it’s miles above store-bought alternatives! The best part? It’s incredibly easy to make. The secret is to start with an ice-cold bowl and whisk; I pop mine in the freezer for about 30 minutes beforehand. This ensures your whipped cream stays light and fluffy as you beat it.

Tips for Perfect Whipped Cream

Be careful not to overbeat—it can go from fluffy to curdled quickly! Once the cream starts to thicken, add powdered sugar and beat for just a minute until you see those beautiful soft peaks form. And voilà! Creamy, airy whipped cream, perfect for topping pumpkin pie, any dessert, or even fresh berries.

Once you try homemade, you’ll never go back!

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Whipped Cream

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By: Cindy Lam Lorimer
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 8
Light, airy, and deliciously creamy, homemade whipped cream is the perfect topping for pies, desserts, and fresh fruit—simple to make and far better than store-bought!

Ingredients 

  • 1 cup heavy whipping cream
  • 1 Tbsp confectioner's sugar

Instructions

  • Place bowl and whisk in the freezer for at least 30 minutes.
  • Add heavy whipping cream to cold bowl and beat on medium speed for one minute until it thickens. If using a hand held mixer, do it on medium high speed.
  • Add sugar and beat on medium speed for one minute until soft peaks form. It should be nice, smooth and fluffy.
  • Avoid over beating as it will curdle and turn lumpy. If so, discard and start over.

Nutrition

Serving: 0.25cup | Calories: 101kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 8mg | Potassium: 28mg | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.03mg

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