Making the perfect homemade whipped cream is so easy, just three ingredients, and perfect to accompany so many recipes! 

I should start off by saying I don’t actually like cream, so I am forever searching for cream alternatives! But I can tell you I love baking, and so often the perfect whipped cream sets off the recipes so so well. 

Making whipped cream is so easy with electric hand mixers or a food mixer, but when I was growing up it was the hand held egg beaters that did the trick! I will share a few tips here to create the perfect whipped cream for lathering sponges, serving with dessert, or to go into recipes such as my 3 Ingredient Easy Chocolate Mousse, topping Lamingtons or for my Eton Mess.

There are a few good tips to know before you make whipped cream. And I know for many who have been making it for years this seems too easy, but for some a recipe and a few tips will be great info to know going forward so bare with me! You can perhaps tell from my photos it was a hot day when I shot this, ideally your room is cool or room temperature and work quickly – but then you do not need to photograph yours in stages like me so you will be fine! 

Tips for Making Home Made Whipped Cream 

Use Cold Cream  – this might seem like a basic step, but sometimes when we are busy we can leave things out of the fridge longer than is ideal. In this case you want your cream to be completely chilled. The colder the cream the lighter the whip! 

Watch The Whipping – Cream can so easily overwhip and next minute you have a grainy mess. This can be fixed with a little fresh cream if you catch it quick enough. However, watching between soft peaks and medium peaks is important. You want medium peaks for this whipped cream. Beat on a medium high setting which brings in lots of air, but not too high where it will whip so quickly you go to far. 

Peaks – You will hear a lot of talk about peaks with both whipped cream and meringues when baking. This refers to the shape the cream holds as it is whipped. You want medium peaks ideally. A medium peak is when you lift the beaters it forms a peak which lightly curls over, but does not collapse. I stop and check the beaters a few times to check this, as you can easily go past it. Once you think you are close you can simply beat for 20 seconds and check again as needed.

I like to flavour my whipped cream with a little icing sugar and vanilla. You can get creative with your whipped cream and add other essences and even food colouring. You only need small amounts so that it does not change the consistency of the cream too much. I have made a gorgeous raspberry whipped cream which is simply a little raspberry essence and a few drops of pink or red food colouring.

You can also make a simple addition to your whipped cream which will allow it to be more stable at room temperature as I do for my Gingernut Log and Chocolate Chippie Log, and that is by adding some vanilla instant pudding. Strange but true! This will mean that once chilled the cream is a little stiffer, this could also be useful if you wish to pipe your whipped cream, it will hold its shape well. 

I hope you enjoy this simple recipe for Whipped cream, I will also include a few different flavours for you to try

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Whipped Cream Recipe

Yield: 2 Cups

Prep Time: 10 minutes

Total Time: 10 minutes

Easy Whipped Cream recipe using just 3 ingredients, and great tips for perfect peaks every time

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Ingredients

• 1 Cup Cream, 250mls, Cold
• 2 Tablespoons Icing Sugar
• 1/2 teaspoon Vanilla, or more to taste
• (Optional Flavours)
• Raspberry Cream ~ replace vanilla with 1/4 teaspoon Raspberry Essence & 2-3 drops red food colouring
• Firm Whipped Cream ~ add an additional 1 Tablespoon Vanilla Instant Pudding per 300mls Cream - see notes below

Instructions

1. In a large cold glass or metal bowl pour in the cream, icing sugar and vanilla essence
2. Using the whisk attachment of the food mixer or hand held beaters whip the cream for 3-4 minutes until you achieve medium peaks.
3. I tend to check once it begins to thicken to the soft peak stage, and then whip in brief increments until medium peaks. Medium peaks are when the whisk lifts off the cream and a peak forms and gently folds a little at the top.
4. Use immediately or you can store covered in the fridge for up to 24 hours before using.

Notes

*If you would like to try the vanilla instant pudding version simply begin to whip up 250mls of cream gently. While you are doing this add the remaining 50mls of cream to a small bowl. Stir into this the 1 Tablespoon of vanilla instant pudding, then the essence and icing sugar, once the cream begins to leave a trail add this instant pudding mixture to it and combine as normal until firm peaks appear.

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It is that easy! You can now easily fill this delicious and oh so simple sponge recipe like a pro – you can check out that recipe here also 

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Happy Baking

Anna