How to make whipped cream by hand. Whipping cream by hand will give you a whipped cream that is more stable than the canned kind and that you can flavor however you want. As written, this recipe is for my basic whipped cream that I usually flavor with vanilla and a pinch of salt.It is easy to whip up to about a cup of cream by hand. You can whip larger amounts, but your arm may end up getting tired. For amounts larger than 1 cup, I generally pull out my stand mixer.
Using a balloon whisk, whisk rapidly back and forth until the cream thickens to your liking.
With this amount of cream, you should have nicely whipped cream in about 2 minutes. Larger amounts will take a bit longer.
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Notes
You can put your metal bowl in the freezer for 3o minutes or so before whipping. If your whisk has a metal handle, I wouldn't put it in the freezer because your hand will get really cold and the cream will whip up just fine with a room temperature whisk.If your whisk has an insulated handle, feel free to put it in the freezer along with the bowl.
Nutritional Information
Nutritional Information is based on 4 1/4 cup servings of whipped cream.
How to Change the Flavor of Your Homemade Whipped Cream
An easy way to make chocolate whipped cream is to use squeeze in a little Hershey's syrup once your cream is partially whipped. You may have to adjust the amount of sugar you use since chocolate syrup is sweetened.
You can also melt some chocolate chips into cream and chill until cold. Then whip that mixture up along with a tiny bit of salt and vanilla. Try 1 Tablespoon chips per 1/2 cup cream.
Add ground spices such as cinnamon, ginger, cardamom, etc.
Zest in a bit of orange or lemon zest.
Add different extracts like almond or peppermint.
Steep herbs in cold cream overnight. Strain them out before whipping.
Steep tea or coffee beans in your cream overnight before whipping.