Most store-bought whipped cream starts with water as its main ingredient and is packed with preservatives, high-fructose corn syrup, and less than 2% cream.
Why settle for the can or container when making whipped cream at home is so simple? Homemade whipped cream is 100% pure, with a flavor that’s unmatched — guaranteed to delight with every bite.
Here are two simple ways to make fresh whipped cream, plus a clever way to use leftover whipped cream to help you make dinner.
Heavy whipping cream
Organic sugar or maple syrup
Vanilla or other extract, optional
Orange water, optional
Using your stand mixer to make whipped cream is almost effortless. Put the ingredients in the mixing bowl, turn it on, and let the machine do the work while you handle something else in the kitchen. You can also use a handled mixer or an immersion blender.
Fit a stand mixer with the whisk attachment.
Pour heavy whipping cream into the mixing bowl — about a 1/2 cup to 1 cup, depending on how much you want to make.
Add about a teaspoon of vanilla extract per cup of cream, or as much as you like. You can also use other extracts such as almond, mint, or orange.
Add the desired amount of sugar. I use about one teaspoon for a cup of cream, and sometimes I skip the sugar altogether. Kids rave about how good homemade whipped cream is, even without sugar.
Whip on high until cream is firm and fluffy. It takes about 3-4 minutes.
If you have a small milk frother for your coffee drinks, it’s perfect for making small amounts of whipped cream. This method is fun for kids to do, and it can keep them occupied while you are busy preparing dinner. If you don’t have a small frother, Rösle is an excellent and sturdy brand.
Place a small amount of cream in a cup. The whipped cream will increase 7-10 times in volume.
Add a bit of sugar and vanilla or other extract — if you are using extract.
Whip the cream for about 3-5 minutes, until it is firm and creamy.
You can whip the cream without adding any flavoring, then separate some to use later. Sweeten or flavor the portion you need and save the rest. Then, you can use the plain whipped cream in a variety of dishes — it's just whipped cream. For example, leftover guacamole mixed with whipped cream is excellent for an aperitif with shrimp. I mix about 2/3 guacamole to 1/3 cream.
Guacamole Cream and shrimp
Endive salad, guacamole cream with shrimp, and cherries for a dinner of leftovers
Guacamole cream with parsley
Use leftover salmon, chicken, pork, or lamb and warm with some leftover whipped cream to create a delightful pasta sauce. The cream will also help rehydrate leftovers.
Leftover salmon, lemon, and cream with pasta
Leftover pork, cream, and pasta.
Pasta maresciallo — with tomato sauce and cream
Serve fresh whipped cream with berries for an easy third course
On French crêpes or waffles — with or without fruit soup
Waffles with banana and whipped cream
Use your unflavored leftover whipped cream anywhere you would use cream!
Pasta with leftover lamb, marsala wine, rosemary, and cream
