Homemade Whipped Cream Recipe (2024)

FAQs

Is powdered sugar or granulated sugar better for whipped cream? ›

It is also for this reason that you only want to use confectioner's sugar to sweeten the cream. Granulated sugar will not be touched by the whisk attachment, and will sit at the bottom of the bowl, undissolved. As with the hand mixer, try to use lower speeds with the stand mixer, so you get a more even whip.

To make homemade heavy whipping cream, melt 1/3 cup of unsalted butter. Let it cool slightly, then blend it with 2/3 cup of whole milk on high for 1-2 minutes until well combined. Refrigerate the mixture for 30 minutes before using.

Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts.

Whipped cream will hold for 2 to 3 hours in most cases, although this time is shortened in warmer weather. The point is that unless you are making your topping more than a couple of hours ahead, you don't need to worry about your whipped cream deflating.

Half-and-half is equal parts cream and milk, giving it a thinner consistency. While you can whip half-and-half, it's not going to sit in those lovely, fluffy peaks that we associate with a good whipped cream. Also, its runny nature means that it'll try to revert to liquid form as soon as you take your eye off it.

Evaporated milk can be used as a substitute in recipes in which heavy cream is used as a liquid ingredient, such as in baked goods, but it doesn't whip well. Substitute the heavy cream in your recipes with an equal amount of evaporated milk.

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.

Whether it's dairy cream, coconut cream, or coffee cream, we always keep it real. Always have, and always will. While other whipped toppings are made with hydrogenated oils, we make real cream a top priority. That's why a whoosh of creamy Reddi-wip is all it takes to transform the everyday into something extraordinary.

You're not chilling your cream. Using room temperature cream is the cardinal sin of whipped creamery and the number one reason for whipped cream not thickening. If it reaches above 10°C, the fat inside the cream will not emulsify, meaning it can't hold the air particles which allow it to maintain fluffy peaks.

To prevent a structural disaster and avoid a soupy, unstable mess, though, you can stabilize it by adding Instant ClearJel, cornstarch, or another dairy ingredient like mascarpone or crème fraîche. To keep whipped cream light and fluffy for longer, you can stabilize it.

Does powdered sugar stabilize whipped cream? ›

Confectioners Sugar.

I use confectioners sugar instead of granulated sugar because the cornstarch in confectioners helps to stabilize the homemade whipped cream, helping it to last longer and keep its shape better. It of course also adds sweetness.

You can also use powdered sugar to replace up to 2 cups of granulated sugar, using 1 3/4 cup unsifted powdered sugar for each cup of sugar. This substitution is best for moist quick breads and muffins. Avoid powdered sugar, if possible, for recipes that require creaming together the butter and sugar.

In whipped creams, a shorter optimum whipping time (top), higher fat coalescence degree, higher firmness and higher stability were detected as sugar concentration increased.

Powdered sugar dissolves in water faster than granulated sugar because of its higher surface area, which leads to more solvent collisions and quicker dissolution. This process can be further expedited by agitation and increased temperature.