This 2-ingredient, Easy Homemade Whipped Cream definitely lives up to its name! Sometimes the only part that isn't easy about this delicious and velvety whip is sharing it!
Mom always said there's nothing better than homemade, and there's no arguing here when it comes to this delicious and easy whipped cream! The taste is absolutely incredible and is far superior to anything you will buy at the store.
With minimal effort and only two ingredients, it's hard to resist making this wonderfully fluffy, velvety smooth, luscious and enjoyable treat--especially when you're looking for a little bit of sweetness in your life (or just in your desserts, like Chocolate Peanut Butter Pie and Stovetop Blueberry Grunt).
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👪Why you'll love it
| Super easy recipe- If you have a hand mixer and about 10 minutes to spare, you can do this! That's all there is to it! Elevates any dessert- This whip is a great topper for Strawberry Pretzel Delight and Chocolate Raspberry Cheesecake. It's also wonderful on pies and of course, fresh fruit. |
🥘Ingredients
- heavy whipping cream- find this in the dairy section
- white granulated sugar- sweetens the whip and acts as a stabilizer
Watch the instructional video the Kitchen Ready Betty YouTube channel here:
🔪Instructions
- Pour the heavy cream into a large mixing bowl. Using your hand mixer on its highest setting, whip the cream until it thickens.
- Next, add 4-6 T. of white sugar (choose your sweetness). Use the mixer again on its highest setting until the whip thickens.
- Scoop out some whipped cream for berries, use as a garnish for desserts, or decorate your next cake with it!
🍽Equipment
- large mixing bowl
- hand mixer
- measuring cup
- measuring spoon
- scraping spatula
🍶Storage
Store in an airtight container and keep it in the coldest part of your refrigerator. This is best enjoyed within 1 day, but will keep for up to 3 days.
💭Top tip
The longer whipped cream sits, the less "fluffy" it will be. You may choose to use 1-2 tablespoons of confectioner's sugar instead of the white granulated sugar when making this, which will help to stabilize it for up to 48 hours.
🗨️FAQ
Whip the heavy cream until soft peaks form; then add the sugar. Keep the whip chilled as much as possible (the longer it sits out, the faster it deflates).
The colder the cream is, the easier it will whip and form soft peaks because the fat is more solidified, so yes.
🥄Related
Looking for other easy dessert recipes? Try these:
🍴Pairing
These are some of my favorite desserts to serve with Easy Homemade Whipped Cream:
📋Recipe
Easy Homemade Whipped Cream
Ingredients
- 1 pint (2 cups) cups heavy whipping cream
- 4-6 tablespoons white granulated sugar
Instructions
- Pour the heavy cream into a large mixing bowl. Using your hand mixer on its highest setting, whip the cream until it thickens and soft peaks form.
- Next, add 4-6 T. of white sugar (choose your sweetness). Use the mixer again on its highest setting until the whip thickens.
- Scoop out some whipped cream for berries, use as a garnish for desserts, or decorate your next cake with it!
- Store in an airtight container and keep it in the coldest part of your refrigerator.
Nellie T. says
Thanks for all the great tips about how to make and store this whipped cream. Just wondering, have you ever made it with light cream?
Kitchen Ready Betty says
Great question! I don't recommend using light cream for making whip, It doesn't have enough fat to "whip it up" into soft peaks that will stabilize.