Homemade Whipped Cream Recipe

Turns out it’s super simple and worth making for a creamy, rich, sweet flavor and smooth texture. It’s way, way more delicious than the store-bought spray can or frozen container versions.

There is one thing: some recipes say you can use whipping cream. Also sometimes called “heavy whipping cream.” I’ve always been so confused by the million different types of dairy, especially the ones in the tiny, cute milk cartons. And the others, whole milk, reduced-fat, low-fat, skim, no fat, cream, lactose-free, organic, raw, unpasteurized, not homogenized, oh my.

The internet cleared things up a bit and told me the difference between heavy cream and whipping cream basically is the difference in fat. Heavy cream is richer at about 36% fat, so it whips up sturdier, holds peaks longer, and is better for creamy sauces because it’s less likely to separate. Whipping cream is lighter, 30% fat. It still whips, just softer and less stable. And here’s a fun fact: Cool Whip isn’t even milk; it’s a frozen, vegetable oil-based sweet topping.

And Reddi-wip will forever remind me of the 2023 Beach 91st Street Community Garden Pie Party—the year it absolutely poured, and I had to move the whole fundraiser at the last minute to my house. It was still a great event, and we sold a ton of pies.

One of the “fun” activities I’d planned was pie-in-the-face… which is really just a pie tin filled with Reddi-wip. I was kinda fascinated that people weren’t into it. I guess getting something thrown in your face is actually pretty aggressive and a sticky dairy assault. I ended up with ten cans of  Reddi-wip in my fridge, and I (not slowly) ate it straight from the can with the fridge door open. Ah, memories.

Homemade Whipped Cream

What you need:
Hand-held or stand mixer with whisk attachment
Mixing bowl
1 cup cold heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract

Directions: In a large bowl, use a handheld mixer with a whisk to whip the heavy cream, sugar, and vanilla on medium-high until you get medium peaks, about 3,4 minutes  (Medium peaks stand up at attention). If you go a little too far and it starts looking curdled and heavy, don’t worry, add a small amount of heavy cream and gently fold it in by hand with a spatula until it smooths back out. Use right away, or cover tightly and refrigerate for up to 24 hours.

Homemade whipped cream is perf for desserts, ice cream, fruit, and the best box brownies— it makes everything taste like you tried and will elevate all!

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Source: sallysbakingaddiction.com/homemade-whipped-cream