This homemade whipped cream tastes so much better than store-bought whipped cream, uses three simple FfL-friendly, real food ingredients and takes 5 minutes to make. It’s perfectly sweet and airy and is the BEST addition to desserts of all kinds.
Heavy whipping cream versus whipping cream… what’s the difference?
For your cream to thicken properly, you need a certain amount of milk fat – usually 30% or higher. Heavy whipping cream contains 36% milk fat, while whipping cream (without “heavy” in the title) is a tad lighter, with 30% milk fat. You can use whipping cream with great success, but it will have a lighter, airier texture and won’t hold its peaks for quite as long.
Can I freeze leftovers?
Yes, you can freeze your leftover whipped cream. It may not be quite as fluffy as it was fresh, but it’ll still taste good.
Spoon your leftovers onto a parchment paper lined baking sheet. Freeze until just hardened and transfer portions to a Ziploc bag or other freezer-friendly container. You can store them for up to a month in the freezer. When you’re ready to use them, place the frozen pieces of whipped cream on top of your dessert and let them sit at room temperature for about 15 minutes before serving. You can also top your warm winter drinks with a frozen dollop and watch it melt.
Tips and tricks
- For extra volume, chill your bowl and whisk parts in the freezer for 20 minutes prior to using them.
- Make sure to use cold heavy whipping cream.
- Don’t over-whip your cream… it’ll turn your fluffy cream into butter.
What can I add to my whipped cream?
You can make a variety of flavored recipes by adding a few extra ingredients, such as:
- Peppermint extract in place of vanilla extract
- Lemon/ lime extract or zest (for a summer recipe)
- Cacao powder… hello, chocolate lovers’ whipped cream!
Some of our favorite ways to use homemade whipped cream
- Peppermint Hot Cocoa
- Pumpkin Spice Latte
- Crustless Pumpkin Custard
- Key Lime Pie with Almond Crust
- Apple Pie
- Sandwiched between two Chocolate Chip Cookies