It’s time for summer desserts like pies, berries, and milkshakes! Save some party day stress by whipping up a batch of easy make ahead whipped cream!
I know it may be shocking to people who have seen my healthier recipes, but I love whipped cream.
I’m not talking about that funny stuff from a can or the whipped vegetable oil in a tub – I mean real whipped cream that transforms even the simplest dessert of plain strawberries into a decadent treat.
Making your own whipped cream is remarkably easy, and can actually cost less than purchasing pre-made whipped topping.
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Oh, and it won’t deflate and shrivel up after you plate your dessert. Excited yet? Check out this easy whipped cream recipe!
It may sound weird, but ‘heavy cream’ actually whips up far better than cream marketed as ‘whipping cream.’ It has a higher fat content, which is part of why it whips up so nicely.
The other key to reliable whipped cream is chilling your bowl and whisk for at least 10 minutes ahead of time in the freezer- the colder the better.
This whipped cream can be made ahead of time and stored in the fridge for a couple of days.
Make sure there is as little air space as possible in the container to prevent unnecessary dehydration and don’t just put an uncovered bowl of whipped cream in the fridge or it will end up tasting like fridge!
If it needs a quick revitalization, you can whisk it a little bit after taking it out of the fridge, just don’t whisk it forever or it will begin to collapse.
I know those whipped cream cans come with a hand decorative nozzle, but you can easily make a pastry/icing bag with a ziplock bag.
Simple spoon the whipped cream in, cut off the corner, and decoratively plate until you’re heart’s content! Or you can fit a piping bag with a large, open star tip.
As mentioned above, homemade whipped cream does not deflate like canned whipped cream. Hooray!
Easy Whipped Cream Recipe
Here’s the ingredient list: water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skim milk, light cream, sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene.
You know what’s in homemade whipped cream? Cream, sugar, and whatever else you choose to add.
Speaking of things you can add to whipped cream, you can easily customize this recipe by adding more sugar a little something extra (how about some brandied whipped cream for that special dessert? Or creating a Bailey’s whipped cream for the Irish coffee?).
If you like whipped cream, you may also enjoy these strawberry shortcake cupcakes with whipped cream frosting!
What’s your favorite way to use whipped cream? Have you made it for yourself before? Ready to try now?
You’re so cute. A recipe for whipped cream 🙂 Ah bless.
I’ve realized that a lot of people I know don’t actually realize you can make it at home! It seems so straight forward, but a lot of my fellow 20-somethings are pretty clueless. I even talked to someone once who didn’t realize that you can make ramen noodles on the stove because he’d only ever used a microwave!
oh my goodness, I LOVE real whipped cream. I can’t stand Cool Whip, ick :(. I can’t wait have a HUGE helping on my pumpkin pie 🙂
Cool Whip and margarine can go sit in a corner by themselves! They’re both fake foods and totally ick. I agree that real whipped cream is the only way to go. =) Thanks for stopping in!