Hand-Whipped Cream Recipe

A high-angle shot of whipped cream in a glass bowl with a whisk.

Want delicious whipped cream without the fuss of a mixer? Ditch the canned stuff and learn to make your own by hand! This simple recipe delivers a superior texture and stable peaks, letting you easily customize the flavor. Perfect for topping desserts, drinks, or enjoying on its own. This recipe makes about 1 cup of lightly sweetened, vanilla-flavored whipped cream.

Cuisine American by way of France

Prep Time 2

Total Time 2

Servings cup

Calories 292kcal

Author Jennifer Field

Equipment

OXO Balloon Whisk Round whisk with lots of thin wires for faster whipping
4.5 Quart Glass Bowl preferred for its insulating properties
Stainless Steel Mixing Bowls may be preferred for lighter weight and no risk of breaking

Ingredients

½ cup cold heavy cream at least 36% butterfat. You can use whipping cream, but it may take longer to whip.
1 Tablespoon sugar Use granulated or powdered sugar. You can even use brown sugar if you prefer.
small pinch of salt
¼ teaspoon vanilla extract

Instructions

Place your glass bowl and balloon whisk in the freezer for a good 30 minutes before whipping. If using a metal bowl, freeze for 15-20 minutes.
Place the cold cream--straight from the fridge--into your cold bowl. Use a damp towel to nest your bowl into to keep it from spinning as you whisk.
Add the sugar, salt, and vanilla to the cream.
Using a balloon whisk, whisk rapidly back and forth until the cream thickens to your liking. Use side to side motions rather than circular motions to cut through the cream rather than just stirring it around, making sure the whisk maintains contact with the bottom and sides of the bowl for maximum aeration.
Once the cream begins to thicken and has more body, you can start making "circles." First the cream will begin to "track:" it will leave lines in the cream. Once it begins to leave tracks, it will develop body more quickly, so keep an eye on it and lift your whisk frequently to check the peaks.
With continued whisking, the cream will go from ribbon stage--thick but no peaks, to soft peaks, medium peaks, and eventually to stiff peaks. You can stop whisking when the cream has reached your preferred texture.
With this amount of cream, you should have nicely whipped cream in about 2 minutes. Larger amounts will take a bit longer.

Video

Notes

You can put your glass bowl in the freezer for 30 minutes or so before whipping. (15-20 minutes for a metal bowl). 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 the entire amount of whipped cream. Divide as necessary if the nutritional info is very important to you.

Flavor Variations of Hand-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.

Nutrition