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!