Homemade Whipped Cream

Before you freak out and think “I’ll just buy a can, it’s way easier” read this post.

Whipped cream is 2 ingredients… TWO! And making it yourself is not only cheaper, but it tastes SO good. Not comparable to the can, holds up without melting, and worth every bite.

1 Quart Heavy Whipping Cream
1/2 cup Sugar (a little more if you like it sweeter)

I have done whipped cream by hand for years. And it wasn’t until this Christmas when I got a mixer that I started using the machine. You do not need a stand mixer! I repeat, you do not need a stand mixer. All you need is a bowl, a whisk, and your arm.

To start, pour about a 1/3 of your cream into the mixer and turn it on medium low. If you are doing this by hand, start beating. Beat until you see the cream start to froth up.

Once the cream begins to thicken, add 1/3 more of the liquid heavy cream and continue beating. Once the cream begins to get thick again, add the last 1/3  of the liquid cream and the sugar. Beat until creamy and thick. The test is to take a spatula or spoon, scoop up some cream, and hold the instrument sideways. If the cream does not slide off the spoon/spatula, the mixture is done.

If using the mixer, it is oh k to adjust between medium low at first, to medium high. Make sure you do not over beat to where it gets chunky. You want a creamy silky texture. If you want the cream sweeter, add a little more sugar and fold it into the whipped cream. It’s better to start minimal and then add sugar depending on your sweet level.

I made this batch of whipped cream to top my strawberry shortcake… YUM! Perfect 4th of July treat.


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