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How to Make Whipped Cream

How to Make Whipped Cream

Homemade whipped cream is a simple and delightful way to transform an ordinary dessert into something special.  Just a few minutes of work will impress your friends and make your taste buds very very happy:)  Making whipped cream is super easy, the only trick is knowing when to stop.  If you overbeat the cream, it turns heavy and clumpy (it’s actually turning into butter!).  Stop beating once the cream can hold its shape in peaks but is still light and fluffy.  A good frame of reference is the cream will now be roughly twice its original volume.  Eat up!

Whipped Cream

Yields 2 cups


  • 1 cup Heavy/whipping cream (less than 35% milk fat won’t set right)
  • 1-2 Tablespoons powdered sugar


  • Pour the cream into a mixing bowl that’s at least twice the volume of the cream but isn’t too wide – the deeper the cream is, the easier it is to puff up with air.
  •  Beat with a hand mixer or a stand mixture on medium speed.  Beat until fluffy peaks form, our machine usually takes about 3 minutes or so.
  • Add the sugar – 1 T for slightly sweet cream, 2 T for normal sweetness.  Beat briefly until peaks form again, then stop – resist the temptation to overbeat!
  • Homemade whipped cream is best used within a few hours or it starts to separate.  Store leftovers in an airtight container in the fridge and whisk it for a few seconds before using.


  • Cream whips faster when it’s cold.  To speed the process, use very cold cream and put the mixing bowl in the freezer for 10 minutes or so before you use it.
  • If you don’t have powdered sugar on hand, regular sugar will work in a pinch.  Or you can use this simple recipe to make powdered sugar of your own!

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