How To Make Whipped Cream

Heavy cream, has more than 30% fat so it’s the best choice for making whipped cream. It will stand up in peaks and hold up for several hours without melting,and losing it’s shape when piped.

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Dessert
  • Method: Whipped


  • 1 cup chilled heavy cream
  • 1 tablespoon maple syrup or honey or powdered sugar
  • 1 teaspoon vanilla extract


  • For better and fast results,put your mixing bowl and beaters in the freezer to chill for about 15 minutes,or even overnight.
  • Put the chilled cream, sweetener(honey,maple syrup,or powdered sugar) and vanilla extract into your mixing bowl,and blend at low speed,then it increase to medium-high.
  • Continue to blend until the cream increases nearly twice it’s previous size.Your whipped cream will progress fairly quickly through 3 stages,as you can see below.
  • Soft peaks:continue blending until the mixture looks like melted ice-cream and has light swirl marks when you lift the mixer> Medium peaks:continue blending until the mixture has a medium swirl marks,that when you lift the mixer it still retains those swirl marks,even when you scoop it onto a spoon >Stiff peaks, continue blending until the mixture has thick swirl marks that looks like a cool Whip (you could ice a cake with this texture).Stop blending as soon as you achieve this consistency,else your cream will start turning into butter.
The Three Stages Of Peaks
  • Now you can use your whipped cream as desired. The whipped cream can be stored in a refrigerator in an a tight container for up to 5 days. If the mixture has separated a bit, gently stir it back together with a spoon.
  • Homemade whipped cream tend to loose some volume over time, so lightly whip it again to achieve the original texture after taking it out of the refrigerator.
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