Homemade Whip Cream Recipe

Chill a medium sized bowl in the freezer for at least 10 minutes.

Homemade whip cream recipe. Pour cream into the chilled bowl and beat with an electric mixer until frothy. Place the sugar into the mixing bowl and add the whipping cream. In a large bowl whip cream until stiff peaks are just about to form.

Your whipping cream will whip up better in the cold bowl. Amp up the flavor with a little fresh mint lime zest and rum extract. Beat ingredients together with an electric mixer on high speed until cream is thick and billowy and stiff peaks form.

Notes change it up. Include the vanilla extract but also add a splash of hazelnut liqueur. Simply blend the cream and vanilla in a bowl beating until foamy.

It is really one of those recipes that i turn to time and again and could practically make with my eyes closed. Beat in vanilla and sugar until peaks form. This speed is perfect for whipped cream which will whip air into the cream at a medium pace.

Homemade whipped cream loses some volume over time so you may need to lightly whip it again to achieve the original texture. Combine cold heavy cream powdered sugar and vanilla extract in chilled bowl. I find that high speed easily over whips cream and low speed under whips cream.

Make sure not to over beat cream will then become lumpy and butter like. Whisk just until the cream reaches stiff peaks. This homemade whipped cream makes easy work out of decorating small cakes such as mini confetti cakes.