Around here we adore whipped cream. Fluffy pillows of heavenly delight. Although I create light & healthy recipes, I use dollops of slightly sweetened whipped cream often. A little goes a long way. We add it to our oatmeal in the morning. We enjoy it on our pies, parfaits, cakes, shakes and cupcakes. We are not scared of real fat, that is what satisfies our bellies, minds and tastebuds. When enjoyed with mindful portion control there is no reason why real cream can’t be a skinny food.
One confession: I did not like whipped cream at all as a kid. Despised it. That is not the case with my kids…
*You can also see my recipe for Vegan Coconut Whipped Cream: Vanilla, Mocha, Coffee, Chocolate
They love it more than anything. They would bathe in it if they could. Basically they do bathe in it when they lick the whisk.
Another confession: Back before I started this blog. Before I had kids I did not know how to make homemade whipped cream. Quite frankly it scared me. That is scary that it scared me isn’t it?
I was fearful of the kitchen way back when. I hardly even cooked. Now all I do is cook. And style food. And photograph it…
A lot of you might be wondering “Why is Marla posting how to make whipped cream?” “Don’t we all know how to dump a bottle of heavy cream into a KitchenAid mixer and let it whisk until the liquid turns into a whip?” I really did not always know how to do this. Odd I know. Thank goodness my kitchen skills have improved over the years, otherwise this blog would not exist.
I bet a handful of you might have Googled “How to make homemade whipped cream” and you ended up here. That is great! Now you have no excuses at all.
I like to whip our cream for a while. Until it is almost butter. This way I can put the cream in a piping bag and the cream holds its shape when I decorate cakes and stuff.
If you whip it for a shorter burst then your cream is more silky and floppy. Just a preference really. Do what you like best. Just keep a good eye when whipping, once those fat globules get a lot of action your smooth cream turns to butter quickly! For dipping fruit you might like it lighter and fluffier (less whipping time.)
Some creams have more butter fat (the fatty portion of milk) than others. For instance this Cream Top Whipping Cream by Straus Family Creamery is one of our favorites. It has a richer flavor and higher butterfat content then some other heavy creams. It also has a slightly yellow/buttery color. Those cows must graze some beautiful pastures!
Just so you know the folks at the Creamery have no idea I am talking about them. They have no idea their cream is my muse here….
Always be sure your use heavy cream for homemade whipped cream. You need at least 30% butterfat to make sure the fat combines with the air from the whisk. This is what turns the liquid into the cream. Half and half won’t work. So don’t try to whip that OK?
Not only do I share basic vanilla whipped cream here, but also strawberry and chocolate so everyone is happy. Neapolitan whipped cream!
Just do me one favor…adjust ingredients according to your own tastes.
If you are sugar free like me go vanilla stevia drops to sweeten.
For chocolate cream: use cocoa powder or melted chocolate to taste. Your choice whether dark, milk or white chocolate.
For the strawberry I mashed up hot strawberries, let ’em cool and mixed them into the cream. You could use any fruity preserves too. Flavor your cream with flavored extracts if you wish.
Just have fun.
Don’t over think it. Fake whipped cream in squirt bottles is not nearly as fun…
Let’s whip it shall we?
Are you a whipped cream purist? Do you like to add unique flavorings to yours? If so what are they?
Whipped Cream Recipe Links
- Candy Cane Whipped Cream Domestic Fits
- Financiers with Raspberry Whipped Cream Sprinkle Bakes
- Flavored Whipped Cream Sips Etc.
- Fluffy Lime Cupcakes with Lime Whipped Cream The Culinary Chronicles
- Homemade Whipped Cream The Girl Who Ate Everything
- Oreo Cupcakes with Whipped Cream Frosting Sips and Spoonfuls