How To Make Homemade Whipped Cream

So before we get to the recipe, I have a couple bits of news for you!

1. Google Reader is almost gone! That’s right – it’s going away on JULY 1! So if that’s how you keep up with all the sugar flying around here, make sure you follow me on Bloglovin! Bloglovin’ is super awesome and all the cool kids are joining. If you want more info, here’s a couple good links.

How to Move Your Google Reader RSS Feed to Bloglovin’
A Bloglovin’ Tutorial

2. I joined instagram! I’m still figuring it out a bit, but if you want to follow along, come join me. There’s not much yet, but there is a super cute picture of Jessie (our black lab) watching me cook. And she is basically the cutest thing ever, so you’ll want to check that out. 🙂

Ok now that we are past that, let’s move on to the real reason for this post – the homemade whipped cream!

Now you know I love me some Cool Whip. I’ve only used it in like a ton of recipes. I eat it with a spoon regularly.

But it’s recently been brought to my attention (particularly in regards to the Snickers Peanut Butter Brownie Ice Cream Cake) that a number of you either aren’t fans of Cool Whip or don’t have access to it. I most certainly do not want that to stop anyone from making some seriously awesome desserts.

I’ve been asked a number of times if real whipped cream could substitute for the Cool Whip. And while I thought that it would be fine, I wanted to test it in an ice cream cake to know sure.

But that meant I had to make it myself. Eek!

The thought of making homemade whipped cream scared me. Seriously. I’ve avoided it for some time now. But now that I’ve made it, I can tell you that there is nothing to be afraid of. It is so easy, takes less than 10 minutes to make, has a seriously short list of ingredients and is cheap to make. Rock on.

All you need is a metal bowl (I’ve also read that glass should be ok, but not plastic), a whisk, a cup of heavy whipping cream, 2 tablespoons of powdered sugar and 1 tsp of vanilla extract. You could actually just use the whipping cream if you want, but I like a touch of added sweetness and flavor.

The full recipe is below. It is seriously delicious and works perfectly as a substitute for Cool Whip in a number of my recipes, including but not limited to:

Snickers Peanut Butter Brownie Ice Cream Cake
Rainbow Ice Cream Cake with Fresh Fruit
Copycat Birthday Cake Remix Ice Cream
Chocolate Chip Cookie Dough Ice Cream Pie
Baileys Hot Chocolate Ice Cream Pie
Funfetti Cake Batter Ice Cream Cake with Rainbow Chip Icing
Funfetti Cake Batter Ice Cream Pie

Homemade Whipped Cream

1 cup heavy whipping cream
2 tbsp powdered sugar, sifted
1 tsp vanilla extract

1. Freeze bowl and whisk for 15-20 minutes to get them good and cold.
2. Remove bowl from freezer and add whipping cream and powdered sugar.
3. Whip on medium speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
4. As the cream starts to thicken, add the vanilla extract.
5. Whip until soft peaks form, for a total whipping time of about 5-7 minutes. When you remove the whisk and get little peaks that barely tip over, you are done. Make sure not to over mix! It quickly goes from smooth whipped cream to curdled whipped cream, so watch it closely.

Enjoy!

You might also like: