Throw away the blue and white tub of imitation and make your own! It's unbelievably easy and fast! In fact, it's ready in 7 minutes...literally, folks...7 minutes! I use this recipe for my No-Bake Coconut Cream pie.
Why this recipe rocks:
First of all, it's all natural. There's no additives, preservatives or ingredients you can't pronounce.
Second, it's quick and easy. Requires only 3 ingredients.
Finally...it's deliciously dreamy and can be stored for later consumption on your favorite pie!
You only need 3 ingredients
Sugar, Cream, Vanilla extract - that's it!
Here's how you make it:
It's not hard to make, but it is very important to use cold utensils and cold cream.
Place metal mixing bowl and whisk attachment in freezer for 15 - 20 minutes. After the bowl and whisk are really cold, remove from freezer
- Add sugar, vanilla and cold cream to mixing bowl
- Turn mixer to the low setting and gradually go to the high setting; set a stopwatch and keep an eye on it
- Mix on high for 6 minutes, stirring constantly
- At the 6-7-minute mark, test for stiff peaks; if not quite stiff enough, whisk a minute more but do not overwhisk!
- When it's fluffy and will form a stiff peak, it's done!
What kind of cream do I use?
This is the #1 question I hear from beginner-level cooks. And it's not a stupid question at all! You see, there's a lot of different types out there.
The different types you find in the grocery store are combinations of milkfat solids and milk. The name of the "cream" depends upon the percentage of milkfat in the product.
The higher the percentage of milkfat, the quicker and fluffier it turns out.
Ideally, you want to buy "heavy cream" or "heavy whipping cream" which has 38-40% fat; "light whipping cream" (30% fat) will work, it will just take longer to reach the stiff peak stage.
If you want to speed up the whipping process, use heavy whipping cream and add 1 teaspoon of lemon juice per cup of whipped cream.
Now, let's consider sugar options.
Do I use granulated or powdered sugar?
You can use either granulated or powdered sugar. The sugar adds sweetness to the homemade whipped cream and serves as a stabilizing agent which is necessary in order to create stiff peaks.
Powdered sugar, also known as icing or 10X sugar, is pulverized granualted sugar with a little cornstarch.
Once granulated sugar has been whipped into a powder, cornstarch is added to the sugar serve as a stabilizing agent.
Granulated sugar by itself is already a stabilizing agent. So, you can use either one interchangeably in this recipe.
What is a "stiff peak"?
Whether you're making homemade whipped cream or making a meringue from egg whites, you need to know how to identify when your mixture has reached the "stiff peak" stage.
A stiff peak is when the air has been whipped out and the mixture becomes more dense; dense enough to stand on its own.
A stiff peak will stick straight-out from the whisk, without bending or drooping.
How long can I store it?
Homemade whipped cream will last about one week in the fridge. Just be sure to cover it well.
One of the best things about making your own is: no high fructose corn syrup, hydrogenated vegetable oil, corn syrup, xantham gum or polysorbate! It's all-natural.
Use a big dollop of this on your favorite pie or cobbler...you might like these:
If something homemade can be this good, why would you ever buy imitation again?
If you make this dish, please leave a comment and give the recipe a star rating!
Homemade Whipped Cream
- Metal mixing bowl
- Wire whisk
- Electric mixer
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Place mixing bowl and wire whisk in freezer for 15-20 minutes
Make the Whipped Cream
- Add sugar, vanilla and cold cream to cold mixing bowl
- Start mixer on low speed and increase to high
- Move whisk in circles to incorporate all of the cream and whisk on high for 6 minutes
- After whisking for 6-7 minutes, check for stiff peaks; if not quite stiff, resume whisking one more minute (See Recipe Notes)
- After about 3 minutes, you'll begin to see the cream forming ribbons...keep mixing
- At the 5-6 minute mark, the volume will noticeably increase...keep mixing
- At 7 minutes, check for stiff peaks; if peaks aren't quite stiff, whip another minute
- Do not whip cream more than 8 minutes or you run the risk of it clumping
- If you double the recipe, you will have to whisk the cream a little longer, but usually no more than 10 minutes
- Whisk on high the turn mixer to off, leaving whisk in the whipped cream
- Pull the mixing whisk straight up out of the cream
- If the cream stands at a point (a stiff peak) it's done; if not, whisk another minute or so and check again