How to Make Whipped Cream
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Learn how to make whipped cream at home without any refined sugar! This easy, 3-ingredient recipe is naturally sweetened with agave syrup and pure vanilla extract for a neutral flavour. Whip it up in 10 minutes and use it to top pancakes or pies, to create decadent no-bake desserts, or enjoy it on its own with fresh fruit!
Table of Contents
- Homemade whipped cream in 10 minutes or less
- What ingredients you’ll need for whipped cream
- How to make whipped cream by hand
- How to make whipped cream with a mixer
- How to make whipped cream in a jar
- How to tell the difference between soft, medium, and stiff peaks
- Uses for homemade whipped cream
- How to store whipped cream
- Whipped Cream FAQ
- Tips for making this recipe perfectly
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Homemade whipped cream in 10 minutes or less
If you’ve never made real whipped cream in your life, you are seriously missing out! It’s incredibly easy to make in less than 10 minutes from just three staple ingredients. And it tastes SO much better than the stuff from a can, I promise!
The best part about making whipped cream at home is that you can control the sweetness to suit your taste and it doesn’t contain any hydrogenated oils, preservatives, or artificial flavours. (I’m looking at you, Cool Whip!)
What ingredients you’ll need for whipped cream
- Double cream: Also known as heavy cream or whipping cream in North America, this cream is thick and delightfully rich. You want a cream that contains 30% or higher fat content so that it will be stable once whipped.
- Agave syrup: I love using natural liquid sweeteners to sweeten my whipped cream instead of powdered sugar. Agave is perfect because it’s a very light flavour and doesn’t overpower the cream. You can also use maple syrup or honey for a little boost of flavour!
- Vanilla extract: To add a little bit of flavour to our whipped cream, vanilla works perfectly. Make sure you’re using a high-quality pure extract and not an artificial essence for the best results.
How to make whipped cream by hand
This is my secret trick to making sure I get the right kind of peaks every single time (more on that below): I nearly always whip my cream by hand. It does require a bit of arm endurance, but I always get the result I want – it’s much easier to over whip your cream when you’re using a hand or stand mixer. Here’s how:
- Put your cold cream, sweetener, and vanilla into a cold metal or glass bowl.
- Use a large balloon whisk to whip the cream. It doesn’t matter how you do this, just keep the cream moving.
- Once you feel it start to thicken, slow down the whisking and pay close attention to the texture. When it reaches your desired peak – soft, medium, or stiff – stop whisking immediately.
How to make whipped cream with a mixer
This method is very similar to the hand whipping method, but you’ll use a stand mixer or hand mixer fitted with the whisk attachment. Although this method can save time, you need to be very careful you don’t over whip the cream. Here’s how to do it:
- Put your cold cream, sweetener, and vanilla into a cold metal or glass bowl or the bowl of the stand mixer
- Start whipping your cream on a low speed, gradually increasing the speed to medium. Do not exceed a medium speed.
- Once you see it start to thicken, reduce the speed and pay close attention to the texture. When it reaches your desired peak – soft, medium, or stiff – stop mixing immediately.
How to make whipped cream in a jar
Whipping cream in a jar is a fun method, especially if you have kids! I don’t usually recommend this method as it’s very hard to tell when the cream reaches your desired peak. However, it’s fun to try at least once as a science experiment. Here’s how:
- Put your cold cream, sweetener, and vanilla into a cold mason jar, making sure there’s enough room for the cream to double in size. Tightly fix the lid onto the jar.
- Start shaking the jar up and down and all around until the cream thickens up and stops moving.
How to tell the difference between soft, medium, and stiff peaks
Soft peaks
Soft peaks are the first stage in making whipped cream. The cream will resemble semi melted ice cream and won’t have very many ripples. It will be very soft in texture and look as if it might run off a spoon.
Medium peaks
The second stage of making whipped cream is the medium peak stage. This is when the cream starts to become more stable. It will be pipable and keep its shape well. You should see more noticeable ripples, and the peak of the cream will flop over slightly if you lift and turn over the whisk.
Stiff peaks
AKA hard or firm peaks, stiff peaks are the final, usable stage of whipped cream. The texture will be very rippled and appear quite solid and stable, similar to frosting texture. The peaks of the cream won’t flop at all when you lift the whisk out of the bowl.
NOTE: Do not exceed the stiff peak stage; otherwise, your cream will start to separate and you’ll be on your way to making homemade butter!
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Uses for homemade whipped cream
There are so many uses for whipped cream, I couldn’t possibly list them all! Here are a few classic ways to use it:
- Make chocolate mousse
- Pimp your pancakes, baked oatmeal, or french toast bake
- Add a creamy topping to your lattes
- Drop a dollop on your fruit pies or warm crumbles
- Fold it into a no-bake cheesecake
- Pair it with some biscuits or fruity scones for a fun dessert
- Top it with some fresh fruit
- Freeze it in an ice cube tray for hot chocolate
How to store whipped cream
I recommend homemade whipped cream be used the same day you make it for optimal texture. However, you can keep it sealed in an airtight container in the fridge for up to 4 days or you can freeze it for up to 1 month.
Whipped Cream FAQ
Have a question about whipping up cream? Let’s get you some answers! If your question isn’t answered here, feel free to leave a comment below.
Can I make whipped cream ahead of time?
I would recommend using whipped cream the day you make it. However, if you need to make it ahead of time, you can keep it in the fridge in an airtight container for up to 4 days. Bring it to room temperature before serving.
TIP: If it starts to “weep” or separate, try gently mixing it up with a spatula or metal spoon. You can also try and whip it up again with a whisk.
What speed should I whip the cream on?
If you’re using the mixer method, always start slow and then increase your speed to medium. Starting out slow ensures you don’t splash cream everywhere and not exceeding medium speed allows you more control over the texture.
Which kind of cream should I use for whipping?
Always use double cream or heavy cream for homemade whipped cream. You want cream with a 30% or higher fat content so that it will remain stable once whipped.
How can I fix over whipped cream?
Over whipped cream is the worst! And it happens so easily because cream goes from soft peaks to butter in about 20 seconds. You’ll know your cream is over whipped if it starts to look grainy and like it’s falling apart or separating.
FIX IT: Try stirring in a couple more tablespoons of cream with a spatula or metal spoon to loosen it. If that doesn’t work, just start again and make your over whipped cream into homemade butter!
Tips for making this recipe perfectly
- Chill everything. You want your ingredients (especially the cream), bowls, whisks, beaters, jar, whatever you’re using, to be cold before trying to whip the cream. This will make the process faster. Ideally use a metal or glass bowl over plastic to help retain the temperature as you whip.
- Pay really close attention once it starts to thicken. The whipped cream will go very quickly from soft peaks to butter if you don’t pay attention. Once you feel or see it start to thicken, slow down the whisking and watch for the texture signs (listed above).
- It doubles in size. 300ml cream will give you 600ml of whipped cream, so keep that in mind when it comes to portioning.
- Switch up the sweetener! For a fun flavour twist, why not try using maple syrup or honey instead of agave?
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If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this refined sugar free whipped cream recipe and tutorial by leaving a comment and rating below!
How to Make Whipped Cream
Learn how to make whipped cream at home without any refined sugar! This easy, 3-ingredient recipe is naturally sweetened with agave syrup and pure vanilla extract for a neutral flavour. Whip it up in 10 minutes and use it to top pancakes or pies, to create decadent no-bake desserts, or enjoy it on its own with fresh fruit!
Ingredients
- 300 ml cold double cream
- 2 tbsp agave syrup
- ½ tsp pure vanilla extract
Method
- Pour the cream, agave, and vanilla into a large bowl. Grab a balloon whisk or hand mixer and start whipping. It doesn’t really matter how, just keep everything moving. If you’re using a mixer, be sure not to exceed a medium speed.
- As the cream begins to double in size and thicken, start paying close attention and slow your movements or speed of the mixer.
To achieve soft peaks, whip just until the cream reaches a melted ice cream texture. For medium peaks, keep whipping until the cream starts to very gently ripple. If you lift up the whisk, the cream should hold a peak that flops over slightly when turned over. For stiff peaks, keep whipping until the cream achieves tight ripples and resembles the texture of frosting. If you lift the whisk up, the cream should hold a straight peak when turned over. Stop whipping at this point.
- Use your whipped cream as directed in the recipe or to top anything you desire.
Notes
- It’s best to use whipped cream on the day it is made for optimum texture; however, it will keep sealed in an airtight container in the fridge for up to 4 days. Bring to room temperature before using and stir gently with a spatula or metal spoon if it starts to weep.
- This recipe will easily serve 6 people.
- Honey or maple syrup can be substituted for the agave for a flavour twist!
