Homemade Whipped Cream
Beautiful toppings add soul to the desserts with their luxuriousness and charm. Made with just 4 ingredients, this recipe of homemade whipped cream has a velvety texture with perfect creaminess and flavor that helps create the most stunning artistry on your cakes and pies, bringing them to life!
It can turn any dessert into deliciously beautiful masterpieces!
Better than the best store-bought whipped creams that use artificial ingredients, this recipe is undoubtedly the easiest and the purest homemade whipped cream you can prepare at home.
Use it to top cakes, cupcakes, trifles, pies and tarts, and even refreshing summer drinks, and you'll discover how versatile this whipped cream can be.
What is whipped cream?
Whipped cream is heavy whipping cream with more than 35% fat content. It is beaten with a whisk or a stand mixer until it retains its shape.
It is the most beautiful addition to your cakes, cupcakes, pies, tarts, and cool summer drinks.
You can use this light, fluffy and decadent cream as a topping for your desserts to beautify them and taste just gorgeous. Flavored with sugar and vanilla essence, this whipped cream recipe is super indulgent and smooth as silk.
Whether it's a freshly whipped glass of cold coffee or a cake just out of the oven, a dollop of whipped cream on the top makes all the difference.
Reasons You’ll ♡ Homemade Whipped cream
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.
Ingredients required to Make Whipping Cream for cakes
This is my go-to recipe for whipped cream, and it turns out perfectly every time. 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 —
Cream — Heavy whipping cream create THE best, smooth, and silliest whipped cream. It peaks well and also stays fluffy for a longer time. For a creamy, melt-in-your-mouth taste and texture, always use heavy whipping cream with a 35% or higher fat content.
Sugar — This homemade whipped cream recipe uses powdered sugar as it helps to stabilize and sweeten the whipped cream frosting.
Cornstarch — This is what will thicken our whipped cream while retaining its creamy and smooth finish. It acts as a stabilizing agent.
Vanilla essence — Adds a lovely hint of vanilla flavor and an exciting aroma to our delicious homemade whipped cream recipe.
That's all you need to whip up your very own whipped cream for cakes. It's so fun to watch heavy cream transform into something so light, pillowy, soft, and airy.
How to make stabilized whipped cream for cakes?
Chill the mixing bowl — Chill the bowl and the blades in the refrigerator for 30 minutes, as this helps the cream to whip up faster.
Whisk cream — Add heavy whipping cream to the chilled bowl. Beat the beat cream on low speed for 1-2 minutes. When the cream starts to thicken slightly, add powdered sugar to it. Add cornstarch to the cream and gradually increase speed to high.
Assemble — Prepare your piping bag and attach a frosting tip to the bag. Fill the piping bag with homemade whipped cream. Frost your 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 cake cream with cream of tartar-
Use 2 cups heavy whipping cream, ⅔ cup powdered sugar, ½ teaspoon 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 of 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
Use heavy cream — Heavy whipping cream with a fat content of at least 35% or more is best suited for making the most luxurious whipped cream. More the fat content better is the peak formation.
Chilled cream for the best peaks — Cold whipping cream always works great for making the best homemade whipped cream recipe. Chill the whipping cream in the refrigerator overnight as it will whip up quickly and also create the best peaks.
To hold shape — Whipped cream frosting needs to be stabilized to maintain its shape better. For this, you need to add either agar-agar or cornstarch to the cream while whipping. Skipping a stabilizing agent will let the cream lose its shape soon.
For an easy whip — To prepare a cake-cream where you need stiff peaks of whipped cream, I recommend using an electric mixer. You can whip it up with a whisk, but that is a way too laborious task.
Variation in whipping time — The beating time mentioned in this recipe is for a stand mixer. It varies for a hand blender and also for a manual whisk, which takes more time.
Increase the blender's speed gradually —Starting with the lowest speed level, gradually increasing to higher levels; otherwise, the liquid cream will splash all over the counter. It is best to level up the speed once the cream has thickened.
Keep under cool temperatures — Whipped cream left in a hot environment for long will soften and lose its texture. It is best to store it in the refrigerator when not in use.
Do not overbeat the cream — Over-whipped cream turns into butter, so beat it just until thick. We need it to be thick and stiff and not transformed into butter.
Stores for 2- 3 days in the fridge — The homemade whipped cream for cakes keeps well for 2 to 3 days under refrigeration. Keep it in an airtight container for the best storage.
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.
Let Me Know What You Think!
This gorgeous whipped cream is ideal for decking up your cakes, cupcakes, pies, tarts, etc.
Creativity has no end, and with luscious vanilla-flavored whipped cream like this, there is no limit to exploring!
So, shall we begin with our dreamy creamy expedition?
Should you make this homemade rich, creamy, and luscious 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.
CRAVING FOR MORE, TRY MY OTHER WHIPPED CREAM DELICACIES –
Homemade Whipped Cream
EQUIPMENT
INGREDIENTS
- 2 cups Heavy cream
- ⅔ cup Sugar
- 2 tablespoons Cornstarch/Cornflour ( a stabilizing agent)
- Few drops of Vanilla essence (optional)
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
RECIPE 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.
Hi ma'am,
Can we use icing sugar to make whipped cream frosting?
Regards,
Spoorthi
Hello Spoorthi,
You sure can!
Hi Ruchi, the recipie looks good, however, I am repeatedly getting not a very stable whipping cream and hence I am not able to make rosettes. Can you please suggest how do I stabilize using agar agar and milk powder? Also, I stay in mumbai and the weather here is quite hot, do you recommend any better stabilizer so that my cream may hold shape for atleast an hour outside the refrigerator?
Pallavi, this recipe explains the process of making whipped cream with agar-agar and milk powder. https://stage.ruchiskitchen.com/rasmalai-mousse-phyllo-cups/
Just skip the Rasmalai powder ingredients, and the rest remains the same. Agar-agar and milk powder will stabilize the cream beautifully. Do reach out to me if you have any further questions.
Looks so delicious, my kids loved it, I will definitely try it your way, looks seem easy-made, hope so :D. Thanks so much for this guide. Looking forward to seeing more from you. I'll be back.
Thank you, Monica!
Hi, can this be colored with gel or liquid food coloring? Thanks so much
You most certainly can!
Hi Ruchi ji,
Can I use cream of tartar instead of cornflour? If yes please specify the quantities for all!
Of course, you can use cream of tartar as a stabilizing agent. Here is the ingredient list-
INGREDIENTS-
2 cups heavy whipping cream
2/3 cup powdered sugar
1/2 tsp cream of tartar
Vanilla extract
Asma, do share your feedback once you give it a try.
Hello Ruchi ma'am,
I have two questions to ask:
1. If Amul fresh cream is used to make the whipped cream and then with that the cake is frosted, so will the frosting remain as it is or it will collapse?
2. Can corn flour be used instead of cornstarch for stabilizing the whipped cream?
Thank you
Regards
Hello Gurneet,
Cornstarch will stabilize the whipped cream. Once whipped, store the cream in the refrigerator.
Though in some countries, cornflour and cornstarch are the same. Just make sure that the cornflour/cornstarch you are using is finely milled, smooth, like a white powder. On the other hand, if the packet says cornflour and the flour is gritty, that’s cornmeal, a.k.a. Makkai ka atta – please do not use. I hope that helps!!
Thank you ma'am.. I'll definitely try the recipe and let you know how it came out
Awesome! Sure, do keep me posted.
Thank you for the recipe, I tried it but you can clearly taste the corn starch in the icing... is that how it’s suppose to be?
Gugu, cornstarch is a tasteless powder that is hardly noticed in the icing. And if there is an aftertaste that is usually masked with essence. What brand of cornstarch did you use? Maybe that has a more pronounced taste.
Inspite of following all ure rules of using cold whisks n ice cubes n so on my cream isn’t getting doubled I dint use the cornstarch so can I use it now as I hv kept the cream in the deep freezer so can I use use the cornstarch now it .. vanilla n sugar r already in it but somehow the cream isn’t getting its volume
Sofia, beating cream after it is frozen, has never worked for me. Therefore, I would not recommend adding cornstarch at this point.
You see, the cream is frozen at this point, and the fat in the cream usually separates and settles to the bottom when the cream freezes. Once you thaw the cream, you can emulsify the fat by shaking the container you have stored in, but you cannot beat it again to the same volume because of the ice crystals that are formed during the freezing process.
Hi ruchi Mam .. I have tired Amul cream many times but I am unable to make whipped cream .So can u suggest some other brand which is easily available in the mkt or we can use fresh cream.
Hello Shradha, many of my users have shared that Amul whipping cream and Amul fresh cream (that comes in tetra packs of 200ml) are the best for making whipping cream.
Have you tried these?
Mam, can u please tell me which cream to use for making this whipped cream..? In india, as u must already know, we do not find any heavy cream readily in the market. Please help.
Anshu, I have used Land O Lakes Heavy Whipping Cream. My users have shared that the closest match to this one in India is the Amul whipping cream and Amul fresh cream (that comes in tetra packs of 200ml).
Try any one of the suggested for this recipe.
can i use chocolates to give it a chocolate flavour??
Sure you can!
Add 1/4 cup of cocoa powder + extra 2 tablespoons of powdered sugar.
Rest of the recipe remains the same.
thank you so much.
we will be pleased if you suggest some other flavouring options like butter Scotch and so on.
Will surely do a post on that. 🙂
Thanks, Dipa!
What brand that electric mixture u have used
It's Kitchen Aid stand mixer.
Hi, I have amul whipping cream and electric mixer also but no cornstarch.... Can I make it without cornstarch?
Please do not skip cornstarch. It stabilizes whipped cream.
You can use tapioca starch, arrowroot as a substitute.
Hi ma'am
For 200 ml Amul pack how much cream we get means for how many cakes it is useful
Sravs, you will get appx. 2 cups of whipped cream from a 200ml pack. 2 cups should be sufficient for a small 6-inch cake, but again it depends on how big the cakes are, and if it a layered cake, you may need more.
From amul cream how can I make whipping cream.. plz guide me....I hv tried once bt failed....can I use mixer grinder for whisking if not den tell me by manual whisking how can get whipping cream...plz
Yes you can use Fresh Amul cream.
Please use a electric beater for great results. You can do it manually too. Chill the bowl and whisk in the refrigerator, then follow the recipe. Beat the cream with the whisk until soft peaks begin to form. Hand whisking will take 8-10 minutes.
Hi Mam,
Can we use a hand whisk to make whipped cream?
Sure you can but it will take much longer than the time listed.
Great explaination...!!will give it a try. Thanks
Thank you!