Homemade whipped cream is the most luscious and velvety topping ever! With only 4 essential ingredients and about 10 minutes of hands-on time, you will end up with a creamy and fluffy frosting that is perfect for piping and decorating.
The perfect topping to any dessert!
Did you know you can make your own whipped cream at home, and it’s way way better than the store-bought whipped cream?
And the best part, homemade whipped cream will hold its shape for days without using all the artificial ingredients.
Why this recipe works
1. Adaptable – You can customize this homemade whipping cream to the availability of ingredients. Play around with the combination that I have shared below and see what works for you.
2. It’s made with all-natural ingredients – no commercial stabilizers or gelatin used. Homemade Whipped Cream
3. It’s fresh and creamy– in fact, more delicious than the store-bought ones.
4. It will hold its shape for days – the below-mentioned ingredients will stabilize the whipped cream pretty well. The cream will not lose its shape or fall flat.
What is whipped cream?
Whipped cream is the richest and thickest form of heavy whipping cream (liquid). It is made with a cream that contains a fat content of at least 35% or higher. Homemade Whipped Cream
This light and fluffy cream is the perfect topping for pies, cakes, winter drinks, cupcakes, and so much more!
Whether it be a cold coffee or a warm cake right out of the oven, I love a dollop of whipped cream on top.
Ingredients required to Make Whipping Cream for cakes
This is my go-to recipe for whipped cream, and it turns out perfectly every time. Homemade Whipped Cream
Once you make your own whipped cream at home, you will never go back to buying it from the local markets. Making whipped cream at home is extremely simple.
All you need is just four basic ingredients –
- Heavy whipping cream – the star ingredient.
- Confectioner’s sugar or powdered sugar – to sweeten things up.
- Cornstarch – stabilizing agent.
- Vanilla essence – for flavor.
That’s all you need to whip up your very own whipped cream for cakes.
It’s so much fun to watch heavy cream getting transformed into something so light, pillowy soft, and airy.
How to make stabilized whipped cream for cakes?
1. Before you begin with the recipe, chill the mixing bowl and whisk in the refrigerator for 30 minutes. Or you can place it in the freezer for at least 10 minutes to chill.
2. Once the bowl has chilled, remove it from the fridge/freezer and add heavy cream to it. Homemade Whipped Cream
3. Beat the beat cream on low speed for 1-2 minutes.
4. When the cream starts to thicken slightly, add powdered sugar to it. Do not add all at once. Add spoon by spoon and wait for the first batch to blend thoroughly.
5. Once all the sugar has been added, the cream will have a smooth finish.
6. Add cornstarch to the cream and gradually increasing speed to high. Medium speed 4 to 6 on KitchenAid and Cuisinart stand mixer.
7. Beat until stiff peaks form. Remove the attachment. Homemade Whipped Cream
8. Cream, at this point, will be very light and fluffy.
9. Homemade whipped cream for cakes is ready for frosting. Remember, until you are ready to frost, store the fresh whipped cream in the refrigerator.
10. Prepare your piping bag. Attach Wilton 2D tip to the piping bag.
11. Fill the piping bag with homemade whipped cream.
12. Before you begin frosting, squeeze a little whipped cream back into the bowl to get rid of any air pockets.
Frost you cupcakes or cakes with this homemade whipped cream.
For perfect rosettes, remember to apply even pressure the whole time while you are frosting.
Other stabilizing agents to make homemade whipped cream
I have tried making whipped cream with-
- Cornstarch – recipe listed below.
- Cream of tartar
- Gelatin Homemade Whipped Cream
- Agar-agar + powdered milk (my go-to method)
How to stabilize homemade whipped cream with cream of tartar-
Use 2 cups heavy whipping cream, 2/3 cup powdered sugar, 1/2 tsp cream of tartar, and vanilla extract.
- Combine sugar and cream of tartar in a bowl. Set aside.
- Start whisking the cream until soft peaks form.
- Slowly start to add this sugar-tartar mix to the whipping cream.
- Beat until firm peaks are formed.
How to stabilize whipped cream with gelatin-
- Dissolve 1 teaspoon of unflavored gelatin in 1 tablespoon cold water.
- Let it rest for 5 minutes until it blooms.
- Once bloomed, microwave the gelatin for 5 seconds or until it melts. Don’t overheat the gelatin.
- Follow the recipe below till stage 5. Now, add 1 tablespoon of whipped cream to the heated gelatin mixture.
- Fold it gently. Homemade Whipped Cream
- Now, add this mix to the whipped cream and start mixing it until firm peaks are formed.
- Remember, do not over whip the cream.
To stabilize cream with agar-agar and powdered milk-
Agar-agar and powdered milk are the secret ingredients to a perfect homemade whipped cream. Powdered milk provides enough stability to the cream and prevents it from losing its shape.
Follow this recipe here for a step by step visual instructions.
Tips to consider while making cream for cakes
» I recommend using heavy cream for this recipe. I prefer to use heavy cream that contains a fat content of at least 35% or higher.
» Always work with cold cream, the one that has been chilled in the refrigerator overnight. Chilled cream whips up quickly.
» Chilling the bowl and blades also helps the cream to whip up faster.
» To hold its shape, whipped cream frosting needs to be stabilized with either agar-agar or cornstarch. Without a stabilizing agent, whipped cream will not hold its shape.
» For cake-cream, I definitely recommend using an electric mixer. I mean, you can make stiff peaks of whipped cream with a whisk, but it too labor-intensive.
»The time mentioned in the recipe is for a stand mixer. Beating time will vary for a hand blender and much longer for a manual whisk.
» Please start at low speed, to begin with; otherwise, the liquid cream will splash over your counters. Once the cream begins to thicken, gradually increase it to a high speed.
» Do not leave the whipped cream in the hot climate for long. The hot environment will soften the cream and it will lose its texture.
» Whip until thick. Do not overbeat the cream. If overwhipped, the cream will turn into butter.
» This homemade whipped cream for cakes keeps well for up to 2-3 days in the refrigerator in an airtight container.
How to check if the whipped cream has the right consistency –
- The blade will form blade marks or circles in the cream as it gets thicker.
- The cream will double up in volume and become dense.
- Last and the most important one – remove the whisk/blender from the mixer/base. Hold it upside down, and if the whipped cream maintains its soft peak firmly without falling off the blade- it’s ready to use and is perfect.
Which brand is best to make whipping cream for cakes?
I have used Land O’Lakes® Heavy Whipping Cream for my recipe. But any brand of cream heavy cream that contains a fat content of at least 35% or higher works the best for making whipping cream.
For my Indian audience, please use Amul whipping cream or Amul fresh cream (that comes in tetra packs of 200ml).
What is the substitute for Cornstarch?
The closest alternative is gelatin or agar-agar (vegetarian option). For agar-agar, you will need 1.5 teaspoons of agar-agar dissolved in 6 teaspoons of water. Allow to bloom, and then add it to the cream. Whisk until light and fluffy.
Can I use regular sugar to whip the cream?
I would not recommend that. Powdered sugar thickens the cream and dissolves faster than regular sugar. And for that creamy and velvety texture that you enjoy in whipped cream – please use powdered sugar.
What to do with an over whipped cream?
First of all, stop immediately! To revive an over whipped cream, try this-
- Take 2 tablespoons of over whipped cream in a bowl.
- Mix it with 3-4 tablespoons of fresh cream.
- Fold the two gently.
- If the grainy texture disappears, you are good to go. Try doing this trick with the whole over whipped batch.
- But if the cream separates into lumps, then I am sorry the cream has turned into butter. You have to start all over again.
I encourage you to give this recipe a try and share your feedback! If you have questions related to this recipe, send me an email, and I would be happy to answer them. We’d love to hear from you.
Let Me Know What You Think!
Should you make homemade whipped cream or any variation of it, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
Homemade Whipped Cream
- Before you begin with the recipe, chill the mixing bowl and whisk in the refrigerator for 30 minutes. Or you can place it in the freezer for at least 10 minutes to chill. (see pics above)
- Once the bowl has chilled, remove from the fridge/freezer and add heavy cream to it.
- Beat the beat cream on low speed for 1-2 minutes.
- When the cream starts to thicken slightly, add powdered sugar to it. Do not add all at once. Add spoon by spoon and wait for the first batch to blend thoroughly.
- Once all the sugar has been added, the cream will have a smooth finish.
- Add cornstarch to the cream and gradually increasing speed to high. Medium speed 4 to 6 on KitchenAid and Cuisinart stand mixer.
- Beat until stiff peaks form. Remove the attachment. Cream, at this point, will be very light and fluffy.
- Homemade whipped cream for cakes is ready for frosting. Remember until you are ready to frost, store the fresh whipped cream in the refrigerator.
- Prepare your piping bag. Attach Wilton 2D tip to the piping bag.
- Fill the piping bag with homemade whipped cream.
- Before you begin frosting, squeeze a little whipped cream back into the bowl to get rid of any air pockets.
- Frost you cupcakes or cakes with this homemade whipped cream. For perfect rosettes, remember to apply even pressure the whole time while you are frosting. (see pics above)