How to Make Perfectly Homemade Whipped Cream (2-Ingredients Only!)

Homemade Whipped Cream is a basic pastry preparation that is made simply by whipping fresh liquid cream with an electric whisk: by gradually incorporating air, in a few minutes the cream will transform into a soft and frothy mixture, to be enjoyed as is or used to garnish fresh fruit cups or to fill and decorate cakes, crepes, ice creams, brioches and desserts of all kinds. It is also the base for semifreddos, mousses and creams such as diplomatic cream or camy cream.

What is Whipped Cream? Origins and a Bit of History

Whipped cream is a classic pastry preparation made by whipping heavy cream, incorporating air until it becomes light, fluffy, and voluminous. It can be sweetened or flavored and is commonly used to garnish desserts, cakes, and fruits. Historically, whipped cream dates back to the Renaissance, with early versions found in Italy and France, referred to as "cream snow" or "neige de lait." It gained popularity due to its delicate texture and versatility in both traditional and modern desserts.

Pro Tips for The Best Homemade Whipped Cream

• In order for it to whip quickly, the cream must be very cold, as well as the tools used, which should be placed in the refrigerator or freezer before starting.
• To keep the temperature of the cream low, then, it would be preferable to use a steel, glass or ceramic bowl.
• Even the way you use the whisk affects the final result: always start at the lowest speed, gradually increasing as the cream begins to take on consistency.
• It is then essential to always follow the same direction of rotation, whether clockwise or anti-clockwise, so as to incorporate all the air necessary to make the mixture fluffy and firm.
• Alternatively, you can use the hand whisk, but in this case you will need more time and energy to achieve the same result.

   

• It is not essential to add sugar to the cream: sweetened whipped cream flavored with vanilla extract or seeds is actually nothing more than Chantilly cream, a cornerstone of French pastry making. If you decide to add it, choose icing sugar, which is incorporated more quickly, and keep in mind that the recommended percentage is 10%, so 25 grams of sugar should be added to 250 ml of whipping cream.

Cool Whip Vs. Whipped Cream

Whipped cream is made by whipping heavy cream, often with sugar, to create a light, airy topping with a rich dairy flavor. It requires refrigeration and is best used fresh.

Cool Whip, on the other hand, is a pre-made, non-dairy whipped topping made with hydrogenated oils, sweeteners, and stabilizers, giving it a longer shelf life and a slightly denser, more stabilized consistency.

Is Whipped Cream the Same as Heavy Cream?

No! Heavy cream, also called heavy whipping cream, is a liquid dairy product with a high fat content (around 36% or more). Whipped cream is created by whipping heavy cream until it becomes light and airy due to the incorporation of air. While heavy cream is an ingredient used in cooking and baking, whipped cream is the finished, fluffy topping commonly used for desserts.

Can I Add Any Flavorings to Whipped Cream?

Of course, you can customize it as you please! Popular options include vanilla extract for a classic touch, cocoa powder or melted chocolate for a rich twist, and citrus zest for a refreshing note. You can also incorporate spices like cinnamon or nutmeg, liqueurs for a boozy flair, or flavored syrups for sweetness. When adding liquid flavorings, use small amounts to avoid deflating the cream while maintaining its airy texture.

How Do I Stabilize Whipped Cream?

You can stabilize whipped cream by adding ingredients that help it hold its shape for longer periods. Common stabilizers include powdered sugar (which contains cornstarch), cornstarch itself, or unflavored gelatin dissolved in water and cooled before mixing in.

Cream of tartar or mascarpone can also be used for a similar effect. These stabilizers help the cream stay firm, preventing it from deflating or weeping, making it ideal for cakes, pies, and long-lasting desserts.

Help! I Over-Whipped My Cream! How Do I Fix This?

To fix over-whipped cream, gently fold in a small amount of unwhipped heavy cream and stir by hand until the mixture returns to a smooth, fluffy consistency. If the cream has turned into butter, however, it's too far gone and cannot be reversed for whipped cream use but can be strained and used as homemade butter instead.

What Can I Use Whipped Cream For?

It’s commonly paired with desserts like cakes, pies, ice cream, and fruit salads, adding a light, airy texture and richness. It can also be piped onto beverages such as hot chocolate, coffee, and milkshakes for a decorative finish. Beyond sweets, whipped cream can be subtly sweetened or flavored for mousse fillings, trifles, or even folded into savory dishes like creamy soups or dips for added fluffiness.

How Long Will Whipped Cream Last For?

Whipped cream typically lasts about 2-3 days when stored in an airtight container in the refrigerator. However, its stability can vary depending on whether it has been stabilized with ingredients like powdered sugar or gelatin. For longer-lasting whipped cream, consider stabilizing it, as it can hold its shape for up to 4-5 days.

Can I Freeze Whipped Cream?

Yes, you can freeze whipped cream, but it needs to be done carefully. For best results, pipe or spoon small dollops onto a baking sheet and freeze them until solid. Once frozen, transfer them into an airtight container or freezer bag. Frozen whipped cream can last for up to 2 months and works well for topping hot drinks or desserts directly from the freezer. However, the texture may be slightly less airy after thawing, making it better for decorative purposes rather than fillings.

How to Make Homemade Whipped Cream

Before starting, make sure your tools are very cold: place the electric whisk and bowl in the fridge for at least 1 hour, or in the freezer for 15 minutes.

To be whipped perfectly, the heavy cream must also be kept in the fridge for at least 3-4 hours before proceeding.

When the cream and the working tools are cold enough, pour the liquid cream into the bowl.

Start whipping the cream by setting the whisks to the lowest speed, then gradually increase during processing, until reaching a medium-high speed. The direction of rotation is fundamental: whether clockwise or counter clockwise, it must always be the same throughout the process.

When the cream starts to swell, frothy and increase in volume, add, if desired, the sifted powdered sugar.

After about 4 minutes, the cream will be semi-whipped, creamy and fluffy. You can use it to make excellent mousses, which require a cream with a frothy and light consistency.

Continuing to whisk without ever stopping the whisks, after a few more minutes, you will obtain a perfectly whipped cream. We used a heavy cream with a 35% fat percentage, and it took about 6 minutes in total.

The whipped cream will be firm, dense, compact and free of lumps, with still peaks: you can use it to decorate and fill any type of dessert.

Enjoy!