Homemade Whipped Cream

How to stabilize Whipped cream in a glass

4.82 from 16 votes

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.

Prep: 10

Total: 10

Course: Dessert

Cuisine: American, Indian

Servings:

Calories: 185kcal

Author: Ruchi

Ingredients

2 cups Heavy cream
⅔ cup Sugar
2 tablespoons Cornstarch/Cornflour ( a stabilizing agent)
Few drops of Vanilla essence (optional)

US Customary - Metric

Instructions

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.
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)

Video

Notes

Frequently Asked Questions

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 it to bloom, and then add it to the cream. Whisk until light and fluffy.

Nutrition