Basic Whipped Cream Recipe
This basic whipped cream recipe produces a slightly sweet and light and airy dessert topping or filling. Homemade whipped cream is made with as little as two ingredients, but can also be flavored with various extracts. Pin it for Later »
Whipped Cream Recipe Overview
Skill Level: Beginner
Basic whipped cream, also known as creme chantilly or chantilly cream, is a slightly sweet and fluffy dessert topping or filling. Basic whipped cream is made from only two ingredients: heavy cream and powdered sugar.
This basic homemade whipped cream recipe can also be used as the base for other flavor variations. Extracts such as vanilla, almond, lemon, mint, or anise extract can be added to create other whipped cream variations.
How to Make Whipped Cream
The process of making homemade whipped cream is incredibly easy. Heavy cream is beaten together with powdered sugar until it becomes thickened. However, there are a few things to know to make the best whipped cream.
Many pastry chefs make what is called “stabilized whipped cream” by adding gelatin or various other stabilizers to create a whipped cream that is more sturdy. However, traditional whipped cream can be made in a way that is very stable by utilizing the following tips.
Fat Content for Whipped Cream
Whipped cream must be made with whipping cream, heavy cream, or double cream. All of these products have at least 30% butterfat content, which is the minimum amount needed to make whipped cream. When air is beaten into the cream, the fat crystallizes around the air bubbles which stabilizes the whipped cream. If there is not enough fat present, there won’t be enough crystals to thicken the cream.
Temperature of Cream & Utensils
The cream must be cold in order for it to whip properly. If the cream is not cold enough, the crystals cannot form properly around the air bubbles.
For the best results, chill the bowl and the beaters that the cold cream will be whipped in. This will help form a more stable whipped cream.
Stainless Steel Bowl
While whipped cream can be made in virtually any mixing bowl, a chilled stainless steel bowl will produce the most stable whipped cream. Stainless steel facilitates heat transfer which promotes the formation of the fat crystals.
Tips, Tricks, & Techniques
- For the best texture and results, make the whipped cream as close to when it will be served as possible.
- If at all possible, wait to top your dessert with the whipped cream until right before serving.
- Whipped cream can be whipped too far and will actually turn into butter. Pay close attention as you are whipping the cream and stop when it is thickened properly.
- Whipped cream can be kept in the refrigerator for up to 1-2 days. Give it a quick re-whip if it starts to weep after being stored.
- If you’d like to make the whipped cream in advance, I recommend making a stabilized version that contains gelatin. My recipe for stabilized whipped cream can be made up to 4 days in advance without risk of weeping.
Whipped Cream Ingredients Functions
- Whipping cream, heavy cream, or double cream is the main structure of the whipped cream. These creams have at least 30% butterfat content which is the minimum amount required to form a foam with the fat globules and the air whipped into the cream.
- Powdered sugar, confectioners sugar, or icing sugar sweetens the whipped cream. These finely ground sugars are used so that they are absorbed into the cream fully, and do not result in graininess.
The links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Baker Bettie!
- 1 pint (2 cups, 16 fl oz, 473 ml) heavy cream, whipping cream, or double cream, cold
- 2/3 cup (2.75 oz, 77 gr) powdered, confectioners, or icing sugar
- Prep: Put the bowl, preferably stainless steel, and the beaters in the freezer for 10 minutes before whipping your cream. Your cream will be the most stable if using cold equipment and a stainless steel bowl.
- Whip: Combine the cream and the sugar in the bowl. Whisk gently until combined. Turn the mixer on to full speed and whip the cream to stiff peaks. Pay close attention and stop the mixer as soon as stiff peaks are formed.
- Use or Store: For best results, use immediately. Otherwise, store in an airtight container in the refrigerator for up to 1-2 days. If the whipped cream begins sagging, it can be re-whipped briefly before serving.
- Vanilla Whipped Cream: Add 2 tsp vanilla extract in with the cream and sugar.
- Almond Whipped Cream: Add 1 tsp almond extract in with the cream and sugar.
- Cinnamon Whipped Cream: Add 2 tsp ground cinnamon in with the cream and sugar.
- Espresso Whipped Cream: Add 2 tsp instant espresso powder in with the cream and sugar.