Anyone else out there like a little bit of pie with their whipping cream? Personally, I’m of the belief that Homemade Whipping Cream is one of the most delicious, dessert-elevating tricks out there. The best part is it’s really simple to make! Most of the time I just make it to dollop on pies and desserts. However, there is a simple trick you can do while mixing it, if you need it to be stabilized, so it can last longer and be used as an icing or to top a layered pudding dessert or an ice cream cake.
You’re going to feel like a pro and be so surprised at how easy it is to make delicious homemade whipping cream. You’ll also be amazed at how easy it is to make stabilized whipped cream if you need it for more than just dolloping.
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Step-by-Step Photos for How to Make Homemade Whipping Cream
Frequently Asked Questions & Tips for Making Homemade Whipping Cream
What speed on the mixer should I use?
Medium-high speed is the sweet spot for making whipped cream. If you mix it at high speed, there’s a chance you will overwhip the cream. On the other hand, if you whip it at a slow speed, the cream will be under-whipped.
How do I know when the whipping cream is ready?
The mixture will look thick (see step-by-step photos), and when you pull the beaters out, they will leave a peak that slightly droops down. As you’re mixing, it’s okay to stop the mixer and check to see if it forms a peak when you pull the beaters out. If a peak does not form, continue mixing and checking until it does.
Where do I find unflavored Knox gelatin in the store?
Knox gelatin is usually found in the baking aisle by the Jello.
How long does homemade whipping cream last?
If you’re not using it immediately, cover it and place it in the refrigerator for up to 24 hours.
What’s the difference between using granulated sugar and powdered sugar in this recipe?
For this recipe, you can use 1/2 cup powdered sugar or 1/3 cup granulated sugar, so it’s not a 1:1 ratio. If you like really sweet cream and want to add more sugar, it’s best to use powdered sugar because you’re likely to taste the granules from the granulated sugar.
- Remember, if you mix it too long, it will not be smooth and creamy. The whipping cream will have a slightly whipped butter consistency. It is always better to err on the side of not quite thick enough instead of taking it too far and ruining it.
- If you’re using a stand mixer, stand by your mixer and don’t walk away to do something else. The whipped cream can easily go from soft whipping cream to overmixed whipping cream in seconds.
- 2 cups heavy whipping cream
- ½ cup powdered sugar or ⅓ cup granulated sugar
- 1 tsp vanilla
- FOR STABILIZING
- 1 tbsp + 1 tsp cold water
- 1 tsp unflavored Knox gelatin
- To make regular whipping cream, add the heavy cream, sugar of choice, and vanilla to a medium-sized mixing bowl. Using a hand mixer, beat the mixture until it thickens and leaves a peak when you turn off the mixer and pull the beaters out.
- Serve and Enjoy!
- Cover any leftovers and keep in the fridge.
- FOR STABILIZED WHIPPED CREAM:
- First, combine the water and Knox gelatin in a very small, microwave-safe bowl. Stir it, and let it sit there for a couple of minutes while you pour the heavy cream, sugar of choice, and vanilla into a separate medium-sized bowl.
- After a few minutes, the gelatin will start to thicken. At this point, put it in the microwave for 10-12 seconds.
- Next, with a hand mixer, start mixing the heavy-cream mixture. When it looks like it is starting to get a little thick, pour in the melted gelatin mixture and continue to beat until it gets stiffer as described above. Once it is the consistency you want, you are ready to use it as icing or in any way you want to use it.
- *Remember, if you mix it too long, it will not be smooth and creamy. It will have a slightly whipped butter consistency. It is always better to err on the side of not quite thick enough instead of taking it too far and ruining it, especially if you don't have backup whipped cream in the house.
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