4 Ingredients for Light and Fluffy Homemade Whipped Cream

Craving something sweet? Learn how to make airy and flavorful homemade whipped cream with just four common kitchen staples — no complicated recipe needed!

If you’re looking for a sweet treat, homemade whipped cream is the perfect solution. With just four simple ingredients, you can easily create an airy and flavorful topping that will take any dessert to the next level!

Heavy Cream

Heavy cream is the must-have ingredient for making whipped cream. It contains the perfect fat content to help create a fluffy, light texture when whipped. Look for heavy cream marked as ‘heavy whipping cream’ or ‘whipping cream’. If you can’t find heavy cream, then you may use a mixture of regular milk and butter instead.

Best Quality Powdered Sugar

Powdered sugar is used to sweeten the whipped cream, and it’s important to use a good quality one for the best texture. Choose powdered sugar that has a fine consistency — look for a brand marked as ‘extra fine’ or ‘icing sugar.’ Avoid regular granulated sugar, as it won’t create the light, airy texture you need.
Try to keep the temperature of your ingredients cold, as this helps speed up and stabilize the whipping process. Place both your cream and bowl in the refrigerator for 20 minutes before starting. Cold cream that is free from any ice crystals will also make a thicker, fluffier whipped cream. As you whip the cream, gradually increase the speed as it thickens until medium-stiff peaks form when you lift out the whisk or beaters; don’t overmix! If you notice lumps in your finished product, strain them out before serving.

Vanilla Extract or Powder

Vanilla extract or powder can be added to give whipped cream a delightful sweetness and aroma. The vanilla will also go a long way in masking any funny tastes from the cream that you’ve used. Add 1/4 teaspoon of extract or sprinkle with 1/2 teaspoon of vanilla powder for the best flavor. If you’re using extract, be sure it is pure — imitation vanilla won’t produce the same flavor.
You will want to add your vanilla extract or powder to the mixing bowl as you’re whipping the cream. If you’ve included unsalted butter, you should wait until the butter is whipped in before adding the vanilla. This will help ensure that you get a more even sense of flavor when it comes time for tasting the completed product. Adding too much vanilla can have negative consequences, such as excessive sweetness and sharpness, so be sure to keep measurements fairly consistent when trying this addition.

Cream of Tartar (Optional)

Cream of Tartar is not required when making homemade whipped cream, but it can be added as an optional ingredient to create a lightweight, fluffy texture. Adding one teaspoon of cream of tartar to the ingredients will help preserve the peak shape and volume of your cream.
Whipped cream consists of just cream, sugar and a pinch of vanilla or other flavouring. Cream of tartar increases the volume and helps keep the whipped cream in peak form for a longer time without any slumping. When using freshly made whipped cream in desserts such as trifles, parfaits, pies and mousses, adding cream of tartar will guarantee that your fluffy peaks will last at least an extra hour or two before softening. Adding one teaspoon of cream of tartar per cup heavy/whipping cream will help you achieve perfect results everytime!

Whisk and Electric Mixer for Optimal Results

To make the lightest, fluffiest whipped cream possible, you’ll want to use a whisk or an electric mixer with a balloon whisk attachment. If using an electric mixer, start on lowest setting and slowly increase the speed until soft peaks form (approximately 2 minutes). For best results, stop as soon as this happens so you don’t overmix your cream and create butter.
If you don’t have an electric mixer, you can use a hand-held whisk. This option is more time consuming and requires more attention than an electric mixer, as the cream has to be adequately beaten for the right amount of time. Start with slow circles, then increase in speed once the cream starts to thicken, stopping when soft peaks form (approximately 8 minutes). It’s also important to keep your bowl and whisk clean and free of any fat while you whip your cream so it whips properly.