How to Make Homemade Organic Whipped Cream
There’s nothing better than light and fluffy whipped cream, especially when it's homemade! Learn how to make homemade organic whipped cream with this easy tutorial and never buy it again!
If you’re looking for ways to enjoy homemade organic whipped cream, try adding it on top of Malted Milk Waffles, Homemade Buttermilk Pancakes, or Caramel Hot Cocoa.
A Quick Look At The Recipe
- Recipe Name: Homemade Organic Whipped Cream
- Ready In: 5 minutes
- Makes: 8 servings
- Main Ingredients: heavy whipping cream, cane sugar, vanilla extract
- Flavor Profile: creamy, light, fluffy with a hint of vanilla
- Dietary Info: eggless, no seed oils, gluten free
- Difficulty: Easy!
- Why You’ll Love It: whipped cream that’s free of stabilizers, artificial junk, and questionable additives
Summarize & Save This Content On
Why You’ll Love This Recipe
- 3 Ingredients: Heavy whipping cream, cane sugar, and vanilla extract are all you need to make homemade whipped cream!
- Homemade Whipped Cream: I love whipped cream, but the store bought varieties contain all kinds of stabilizers and things you really don’t need to eat. So, when you make your own you can use only simple organic ingredients!
- Many Uses: You can use homemade organic whipped cream on so many things. Top your waffles, pancakes, or French toast. Add on top of ice cream, cakes, or brownies. And of course, add to hot chocolate, coffee, and milkshakes. Try it on top of Chai Tea Hot Chocolate, Boozy Pumpkin Spice Hot Chocolate, or on top of Bone Broth Chocolate Milkshake.
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- What is whipped cream?
- Why make your own whipped cream?
- Organic Whipped Cream Vs. Store Bought
- Ingredients
- Flavor Variations
- Baker’s Tips
- How to Make Homemade Organic Whipped Cream
- How to Use Homemade Organic Whipped Cream
- Recipe FAQ’s
- More Whipped Cream Recipes
- How to Make Homemade Organic Whipped Cream
- The Bake Shop
What is whipped cream?
Whipped cream is a beautiful mixture of heavy whipping cream, sugar, and vanilla extract. This delightful topping is made by whisking these three ingredients together until stiff peaks form. Whipped cream is light, fluffy, and makes a perfect topping for cakes, pies, ice cream and so much more!
Why make your own whipped cream?
Store bought whipped cream can have corn syrup, artificial flavors, natural flavors, stabilizers, artificial colors, seed oils and more. These ingredients like carrageenan, palm oil, artificial colors, flavors and more are not necessary at all to make whipped cream! This is why making your own homemade organic whipped cream is so much better! When you make your own homemade whipped cream, you'll feel good about indulging in this light and fluffy treat because it's made with just 3 simple ingredients. If you want to make organic whipped cream for your dog, try our Dog Friendly Whipped Cream!
Organic Whipped Cream Vs. Store Bought
While you may be tempted to pick up a can of whipped cream from the store, making your own homemade organic whipped cream is so much better. Here's why:
- No Stabilizers: Most store bought whipped cream will have stabilizers like carrageenan, maltodextrin or other things so it doesn't collapse.
- No Artificial Flavors: While store bought cans can contain artificial flavors, you don't need them for real tasting whipped cream! Just a little high quality vanilla extract is all you need.
- Minimal Ingredients: When you make your own organic whipped cream at home, you can use just 3 ingredients versus store bought cans can have 9 or more!
Ingredients
- Heavy Whipping Cream: Organic Valley is my favorite!
- Cane Sugar: I use a little bit of organic cane sugar for sweetener. You can also use honey or maple syrup if you want refined sugar free.
- Vanilla Extract: My favorite is Simply Organic, I think it has the best true vanilla flavor.
*For a full list of ingredients and measurements, visit the recipe card below.
Flavor Variations
Make flavored whipped cream with these easy additions!
- Almond: Add 1 teaspoon almond extract.
- Chocolate: Add 71 grams (1/2 cup) powdered sugar sugar and 21 grams (1/4 cup) Dutch cocoa powder.
- Lemon: Add 2 teaspoons lemon flavor.
- Orange: Add 2 teaspoons orange flavor.
- Peppermint: Add 1 teaspoon peppermint extract.
Baker's Tips
- You can use a stand mixer or hand mixer for this, whichever you prefer!
- Make sure to store homemade whipped cream whipped cream in an airtight container in the fridge.
- If you prefer soft peaks, you can stop whipping the whipped cream when it is thick but still falls off the whisk. I personally don’t like to eat whipped cream at soft peak stage, but to each their own.
How to Make Homemade Organic Whipped Cream
- Using a stand mixer with whisk attachment or a hand mixer, whisk heavy whipping cream, sugar, and vanilla. Start on slow speed at first to avoid splattering. As cream thickens, gradually increase speed until you are at full speed.
- The consistency will thicken quickly, forming fluffy, soft peaks. Continue to whisk until stiff peaks form and the whipped cream doesn’t droop or fall off the whisk. Do not over-whip or you’ll make butter!
- Store in the fridge for up to 7 days, though it's best to use within the first couple days!
How to Use Homemade Organic Whipped Cream
- Top cakes like my Eggless Strawberry Shortcake.
- Add into hot chocolate like Healthy Gingerbread Hot Cocoa with Bone Broth or Coconut Hot Chocolate.
- Use as a topper for pies and tarts. Try it on top of Brown Sugar Honey Apple Pie or Chocolate Pumpkin Pie Without Eggs.
- Add on top of ice cream like Raspberry Chocolate Chip Ice Cream Without Eggs or Salted Caramel No Churn Ice Cream to make it into a sundae!
- Dip strawberries or other fresh fruit into it!
Recipe FAQ's
Traditional whipped cream is whipped until stiff peaks form. Whipped cream that is whipped until stiff peaks form will hold its shape. But some prefer a softer more runny whipped cream that doesn’t hold its shape as much, and that is soft peaks. If you want soft peaks you just stop whipping sooner.
You can replace the cane sugar with coconut sugar, powdered sugar, honey, or even maple syrup if you prefer. You just need a little sweetener, so feel free to use your preferred sugar.
Homemade whipped cream is best stored in an airtight container in the fridge.
It will start to deflate as soon as it’s made because there are no stabilizers, so it’s best to enjoy it sooner than later. It will last for about 5 days in an airtight container in the fridge.
More Whipped Cream Recipes
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How to Make Homemade Organic Whipped Cream
Equipment
- Stand Mixer (or hand mixer)
Ingredients
- 2 cups heavy whipping cream
- 1 tablespoon cane sugar
- 1 teaspoon vanilla extract
Instructions
- Using a stand mixer with whisk attachment or a hand mixer, whisk heavy whipping cream, sugar, and vanilla. Start on slow speed at first to avoid splattering. As cream thickens, gradually increase speed until you are at full speed.
- The consistency will thicken quickly, forming fluffy, soft peaks. Continue to whisk until stiff peaks form and the whipped cream doesn’t droop or fall off the whisk. Do not over-whip or you’ll make butter!
- Store in the fridge for up to 7 days, though it's best to use within the first couple days!
Video
Notes
- You can use a stand mixer or hand mixer for this, whichever you prefer!
- Make sure to store homemade whipped cream whipped cream in an airtight container in the fridge.
- If you prefer soft peaks, you can stop whipping the whipped cream when it is thick but still falls off the whisk. I personally don’t like to eat whipped cream at soft peak stage, but to each their own.
Nutrition
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This is the best recipe for whipped cream! I use this for cakes, ice cream, drinks and more!