Housemade Whipped Cream Recipe
Make Housemade Whipped Cream Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Whipped Cream Base
Method
Whipped Cream Base
Chill equipment
Place the mixing bowl and whisk or beaters in the refrigerator for at least 15 minutes (or 5–10 minutes in the freezer) so they are very cold. Cold equipment helps the cream whip faster and hold structure.
Prepare ingredients
Measure out the 2 cups of heavy cream and keep it in the refrigerator until the bowl is cold. Sift or lightly break up the confectioners' sugar to remove any lumps. Have the vanilla and salt ready.
Start whipping
Pour the chilled heavy cream into the chilled mixing bowl. Using an electric mixer on medium speed (or a whisk if doing by hand), begin whipping the cream. Whisk in a steady motion to incorporate air.
Add sugar and flavor
When the cream reaches soft peaks (when a peak forms but then falls over slightly), add the confectioners' sugar, vanilla extract, and the pinch of salt if using. Continue whipping.
Finish to desired peaks
Whip until medium to firm peaks form depending on desired use: medium peaks (holds shape but still a bit soft) for dolloping; firm peaks (holds a sharp peak) for piping or longer hold. Avoid overwhipping; if the cream starts to look grainy, stop immediately.
Storage and use
Use immediately, or transfer to an airtight container and chill up to 24 hours. If it softens, re-whisk briefly on low speed to restore texture. If overwhipped and beginning to turn to butter, gently fold in 1–2 tablespoons of cold cream to loosen.