Homemade Whipped Cream 4 Methods

Place the bowl of your stand mixer and the whisk attachment in the fridge for 7 to 10 mins to chill. (optional) Pro tip - chilling the bowl is a great way to speed up the whipping process especially in warm weather.

Pour the whipping cream into the chilled bowl. Start whipping the fresh cream using the whisk attachment.

After 30 seconds of whipping gradually add in the sugar (or powdered sugar). Whip another minute or two until you have nice thick and fluffy whipped cream. Pro tip - over-whipping cream will result in separating the whey from the fat to make butter. So, once it is fluffy with firm peaks, stop whipping.

Finally, add the vanilla extract (or other flavorings) and combine well.

Place ice in a large bowl with a little water. Place a smaller bowl over the ice. Pro-tip - the water in the ice will help stabilize the top bowl preventing it from moving too much.

Pour cream into the smaller bowl. Beat with a hand mixerPro tip - If you chill the smaller bowl, the cream will whip faster.

Gradually add the sugar and continue to whip until you have light and fluffy firm peaks.

Place ice in a large bowl with a little water. Place a smaller bowl over the ice. Pro-tip - the water in the ice will help stabilize the top bowl preventing it from moving too much

Pour cream into the smaller bowl. Beat with a whisk. Hold the bowl at an angle over a towel so it won't slip.Pro tip - If you chill the smaller bowl, the cream will whip faster.

Gradually add the sugar and continue to whip until you have light and fluffy firm peaks.

Pour cold whipping cream into a chilled glass or stainless steel jar. Shake it until it thickens. This can take from 5 to 7 minutes until you have thick whipped cream. Pro tip- this works best when the whipping cream and jar are both well chilled.

This is a great process to have fun with kids. It may not give you a piping consistency of light and foamy firm peaks but it is perfect to pour over drinks, dip strawberries, and make fruit salads.