Homemade Whipped Cream (2 ways)

Whipped cream is so easy to make, and I make it two different ways. The regular way and the stabilized way. Either way, they are both delicious, and I use either one depending on what I am using it for in my recipes.

If I am topping a recipe with whipped cream, then I make just plain ole whipped cream. If I am adding it in a cake for a layer or for a more stable whipped cream, I stabilize it. For instance, in my bucket cake recipe, I use stabilized whipped cream because it holds up better and lasts longer in the layers of this cake. I also use this style for cold cake frostings as well.

Let me show you how to make whipped cream in 2 different ways.

REGULAR WHIPPED CREAM:

INGREDIENTS:

2 C. Cold Heavy Cream – Fresh or store-bought
1/4 C. Sifted Powdered Sugar
1 Tsp. Vanilla

DIRECTIONS:

1. In a large clean bowl, whisk or beat the cream to medium peaks. You can do this by hand, with a handheld beater, or a stand mixer. This should take about 3 to 5 minutes.
2. Slowly add the vanilla and powdered sugar while whisking. Continue to whisk to stiff peaks. Do not overmix this, or you will get butter. So, as soon as the cream holds a peak that holds its shape when held upside down, you are done.
3. Use immediately or as desired.

STABILIZED WHIPPED CREAM:

INGREDIENTS:

1 Tsp. Unflavored Gelatin
1 Tbsp. Cold water
2 C. Cold Heavy Cream – fresh or store-bought
1/4 C. Sifted Powdered Sugar
1 Tsp. Vanilla

DIRECTIONS:

1. To a small bowl, add the water and sprinkle over the gelatine. Stir and set aside for 5 minutes.
2. Gently warm in a saucepan or in the microwave until just warm. Stir until the gelatin is dissolved. I do this in the microwave for about 20 to 30 seconds. Your microwave may be on a different power setting. Warm for 10 seconds and stir. Do this until the gelatin is dissolved. You do not want the mixture to get hot – just warm. Let it cool.
3. Add the cold heavy cream to a large bowl or stand mixer and whisk to medium peaks. Slowly add the vanilla and powdered sugar while whisking until medium stiff peaks begin to form. About 1 to 2 minutes.
4. Slowly add in the room-temperature gelatin while whisking. Whisk to stiff peaks.
5. Use immediately or as desired.

NOTES:

• I lean more toward the stabilized whipped cream for things like cake layers, cake decorations for cold cakes, toppings for cheesecakes, or anything that needs a more stable whipped cream that holds up and lasts longer than normal whipped cream.
• I lean more toward the normal whipped cream for things like ice cream toppings, cold coffee drinks, or anything that doesn’t require it to last for days in a recipe.
• If you add food coloring to the stabilized whipped cream, I would recommend using either gel food coloring or powdered food coloring. I typically opt for gel food coloring. I use regular food coloring, but if you use vegan, just make sure it is a vegan gel food coloring.
• You can adjust the powdered sugar to however sweet you want it. This tends to be sweet enough for us.
• This recipe makes 4 cups of whipped cream. About 2 layers in my bucket cake. If you have any left over, you can add some to your morning coffee.
• You can add about 2 to 3 tbsp of cream cheese or even mascarpone to the regular cream cheese and whisk to stiff peaks for recipes as well. I tend to do this for things like Tiramisu. Depending on the Tiramisu recipe, I typically add more cream cheese or mascarpone to the cream. Adding 2 or 3 tbsp to the whipped cream will also help stabilize it slightly so it holds up a bit longer. I do this only when I want that flavor profile in my recipe, which is why I tend to lean more toward this way for Tiramisu. I have a ton of Tiramisu recipes that are absolutely delicious.
• You can also add in any other extracts to get the flavor you want. Ex. Lemon extract, coffee extract, almond extract, etc.
• You can also add in mini chocolate chips, chocolate shavings, chopped chocolate, or the berry glaze recipe to make a swirl effect for a light dessert. I would do this with the whipped cream, with the cream cheese or mascarpone cheese whipped in. It would make a delicious and light dessert for the summertime.
• No picture noted.