How to Make Organic Whipped Cream
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There’s nothing better than light and fluffy Homemade Whipped Cream. It’s so easy to make your own organic whipped cream at home with just 3 ingredients!
If you’re looking for ways to enjoy Homemade Whipped Cream, try adding it on top of Malted Milk Waffles, Homemade Buttermilk Pancakes, or Chai Tea Hot Chocolate.
Table of Contents
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 organic whipped cream is so much better for you. 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.
Why You’ll Love This Recipe
3 Ingredients: This easy recipe for Homemade Whipped Cream only requires 3 ingredients! Heavy whipping cream, cane sugar, and vanilla extract are all you need!
Homemade: 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.
Ingredients
Heavy Whipping Cream: Organic Valley is my favorite!
Cane Sugar: I used Wholesome in this recipe.
Vanilla Extract: My favorite is Simply Organic, I think it has the best true vanilla flavor.
Tools Needed
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Step by Step Instructions
Step 1
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.
Step 2
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!
Step 3
Store in the fridge for up to 7 days, though it's best to use within the first couple days!
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.
Flavor Additions
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 () Dutch cocoa powder.
- Lemon: Add 2 teaspoons lemon flavor.
- Orange: Add 2 teaspoons orange flavor.
- Peppermint: Add 1 teaspoon peppermint extract.
How to Use Homemade Whipped Cream
- Top cakes like my Strawberry Shortcake.
- Add on top of custard or pudding like From Scratch Banana Pudding.
- Add into hot chocolate, like my Easy Peppermint Hot Chocolate.
- Use as a topper for pies and tarts.
- Add on top of ice cream.
- Dip strawberries or other fresh fruit into it!
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.
Craving More?
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!
Notes
Nutrition
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