Crazy for Crust

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Jul 23

Perfect Whipped Cream {5 ways}

Whipped cream is probably the easiest thing to make. With these step by step photos and the perfect recipe, you’ll never have to buy canned again.

Plus, did you know how easy it is to make flavored whipped cream? I made 4 other flavors from the base recipe. You need these in your life, trust me.

Wanna know why? One of them is peanut butter whipped cream.

The Perfect Whipped Cream plus 4 flavor variations that are so simple to make!

Making whipped cream is really dangerous, for me anyways. More of it tends to end up in my tummy than on the cake, pie, or cheesecake it’s destined for. I mean, a piping bag is just code for “pipe into mouth” right?

This recipe is so simple, I almost didn’t share it with you. I’ve made it approximately a hundred times for this blog: on cheesecake, on pie, and on cake. Last week I was making some for garnish on a cheesecake (coming soon!) and I decided it was time to devote a whole post to whipped cream.

Then I decided that wasn’t good enough.

So I made 4 more flavors. Aren’t you excited to see what kinds I made? Well, you have to wait. Or, just scroll down past my instructions. Sorry, this is a photo-heavy post.

Let’s start with the anatomy of whipped cream.

Perfect Whipped Cream (1 of 15)

There are only three ingredients in basic whipped cream: heavy whipping cream, sugar, and vanilla.

Let’s start by talking about heavy whipping cream. That’s different from whipping cream. (I know, confusing, right?) Heavy whipping cream has more milk fat which whips better and holds its shape better than plain old whipping cream. In a pinch you can use whipping cream, but that whipped cream will be better suited for topping ice cream or a dollop on a pie. Heavy whipping cream stands up better for trifles and garnishes you want to have be more stable (like the piping on a cheesecake).

When you’re shopping, just go heavy. More fat is better!

The sugar component is easy. You can use granulated or powdered. I prefer powdered because it dissolves faster. And I like how it gets all over all of my counters, me, and my floor whenever I use it.

#not

Let’s talk about vanilla for a minute.

Perfect Whipped Cream (2 of 15)

I like to use vanilla bean paste instead of extract because it packs more of a vanilla punch. Plus it gives your whipped cream all those little black vanilla bean specks. And it’s a more affordable option than real vanilla beans.

But if you like to mortgage your house to buy vanilla beans, go ahead. ;)

Vanilla bean paste is more expensive than extract, but sometimes you can find it at discount stores like Ross or Marshall’s so do some digging next time you shop!

When making whipped cream you can use a stand mixer, a hand mixer, or, if you’re feeling strong, a whisk. Whatever you use, make sure the beaters and the bowl you use are cold before you start. It helps the cream whip faster.

After a few minutes (time depends on what machine you’re using to whip the cream) you’ll get stiff peaks:

Perfect Whipped Cream (3 of 15)

That right there is the perfect consistency for your whipped cream. You can whip it a little less for a softer peak, best for topping ice cream or pavlova. But if you’re going to pipe your whipped cream at all, you want to make sure it can do this:

The Perfect Whipped Cream plus 4 flavor variations that are so simple to make!

It should stand up on it’s own.

Now, beware. Be sure to watch your cream as it’s whipping. If you go to far this happens:

Perfect Whipped Cream (15 of 15)

See how it’s grainy and almost separated? That means it’s over whipped. You know what happens to whipped cream when you whip it too long? It becomes butter.

Did you know I made maple butter this way about 3 years ago? That was the best butter ever!

Anyway, now you have your freshly whipped cream and it’s time to decorate whatever you’re garnishing. I get asked all the time how I make my swirls for cupcakes and pies.

It’s all in the tip.

Perfect Whipped Cream (5 of 15)

The Wilton 1M tip, that is. I have about 100 Wilton tips and I only use this one. I have 3 or 4. Why? Because I tend to forget they are in the sink and they get ground up by the garbage disposal. See that bent tong? That’s what happened to this one, but I re-bent it.

About 1 hour after this photo was taken, this tip went to the cake tip graveyard. There was no saving it this time it got run through the disposal. *weeping*

Moral: don’t just put your cake decorating tips in the sink. Or, if they’re in the bottom of a bowl soaking, remember that they are there.

Anyway, I use a pastry bag or a ziploc bag with the tip cut off and the 1M decorating tip. That’s how I make my swirls.

The Perfect Whipped Cream plus 4 flavor variations!

Okay, onto the flavor variations! It’s so easy to make new flavor whipped cream from the base recipe. By changing the extract or adding some cocoa or other flavors, you get whipped cream that tastes like…

The Perfect Whipped Cream variations: coffee, citrus, chocolate, and peanut butter whipped cream

Coffee whipped cream. Chocolate whipped cream. Peanut Butter whipped cream. LEMON whipped cream (or any citrus flavor).

The recipe below includes the ingredients for how to make each of these. And the possibilities are endless! Mint, Nutella, coconut, you name it, you can make it.

Put the coffee whipped cream on top of chocolate cupcakes. The peanut butter or chocolate would be perfect on top of Twix Pie. Lemon would go fabulous on top of lemon pound cake.

See? Endless possibilities with homemade whipped cream!

The Perfect Whipped Cream 5 ways!

It’s so easy you’ll never buy the can again. What flavor will be your favorite?

Perfect Whipped Cream {5 variations}

Yield: About 2 cups prepared

Perfect Whipped Cream {5 variations}

Fresh whipped cream is so easy to make and it's so easy to adapt for your recipe. Add simple flavorings to your whipped cream for endless variations!

Ingredients

  • 1 cup heavy whipping cream, cold
  • 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
  • 2 tablespoons powdered sugar

Instructions

  1. It is important to start with cold bowls and whisks. This recipe can be made with a stand mixer using the whisk attachment or a hand mixer using regular beaters. Place your bowl and whisk/beaters in the refrigerator for at least 10 minutes before making whipped cream.
  2. Place cold heavy whipping cream in the cold bowl. Attach your whisk attachment (or beaters) and beat on high speed (6 or 8 with a stand mixer) until the mixture thickens. Slowly add the powdered sugar and vanilla.
  3. Continue mixing on high until stiff peaks form. You may want to stop part way through and wipe down the sides of the bowl with a spatula. If you’re using a stand mixer it will take just a few minutes to get to stiff peaks. The whipped cream should be able to stay in its position when you turn the whisk attachment upside down.
  4. Store in a sealed container for up to one day. This is best used the same day it’s made.
  5. For Chocolate Whipped Cream:
  6. Add 1 tablespoon of unsweetened cocoa powder with the powdered sugar and vanilla.
  7. For Lemon or Lime Whipped Cream:
  8. Fold in 3 tablespoons of room temperature lemon or lime curd after the whipped cream is made.
  9. For Coffee Whipped Cream:
  10. Fold in 1 tablespoon of cold brewed coffee after the whipped cream is made. Tip: make mocha whipped cream by combining chocolate and coffee!
  11. For Peanut Butter Whipped Cream:
  12. Add 1 tablespoon of creamy peanut butter with the powdered sugar and vanilla.
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Strawberry Shortcake Pies

Mini Strawberry Shortcake Pies (3 of 5)w

Peanut Butter Cookie Dough Cheesecake Pie

Peanut Butter Cookie Dough Cheesecake Pie (5 of 5)w

Mint Chip Milkshake Cupcakes

mint-chocolate-milkshake-cupcakes (3 of 7)w

Sweets from friends:
The Perfect Chocolate Cake by i am baker
The Best Cutout Sugar Cookies by In Katrina’s Kitchen
Vanilla Bean Buttercream by Something Swanky

 

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44 Responses to “Perfect Whipped Cream {5 ways}”

  1. Averie @ Averie Cooks posted on July 23, 2014 at 3:15 am (#)

    Just what I need….peanut butter whipped cream :) I heard it’s fat-free! LOL

    Love this post, love your jokes, the powdered sugar/#not one..so true, it flies everywhere! And yes, the 1M is the only game in town for me if I ever break out a piping bag.

    Pinned! Love the opening image, too!

    • Dorothy Kern replied on July 23rd, 2014 at 11:31 am

      Thanks Averie!!! Totally fat-free. :)

  2. Danielle @ Chits and Chats and Chocolate posted on July 23, 2014 at 3:17 am (#)

    This is perfect for sundaes! The peanut butter whipped cream would be divine on moose tracks!

  3. Taylor @ Food Faith Fitness posted on July 23, 2014 at 3:19 am (#)

    PEANUT BUTTER WHIPPED CREAM? Oh mylanta I need it!
    This is such a great post Dorothy! Whipped cream is something so easy to make, but so many people just buy it. I always wondered how to get the black specks in mine! Pinned !

  4. Mir posted on July 23, 2014 at 4:04 am (#)

    So, confession: I’m not always the biggest whipped cream person. But peanut butter flavored?! Heck yeah! This tutorial is great, Dorothy!

    • Dorothy Kern replied on July 23rd, 2014 at 11:30 am

      Thanks Mir!

  5. Gayle @ Pumpkin 'N Spice posted on July 23, 2014 at 4:41 am (#)

    Whipped cream is so dangerous for me too, Dorothy! I usually end up eating half the bowl with m trusty ‘ole spoon, it’s just so hard not too! I make whipped cream the same way as you, except I’ve never tried vanilla bean paste and have always done the extract. I will definitely have to try that! Beautiful pictures, too. I’m definitely going to invest in some cake decorating tips!

    • Dorothy Kern replied on July 23rd, 2014 at 11:30 am

      Thank you Gayle! Yes, the paste is SO good and makes a huge difference!

  6. Christine at Cook the Story posted on July 23, 2014 at 6:34 am (#)

    Peanut butter whipped cream? How fabulous!

  7. Chelsea @chelseasmessyapron posted on July 23, 2014 at 6:39 am (#)

    What a great post Dorothy! And so much fun that you included the different flavors to try – that peanut butter one is totally calling my name!! Pinned :)

  8. Amanda posted on July 23, 2014 at 6:54 am (#)

    PB whipped cream, yep I need to make that ASAP :)

  9. Mary Frances posted on July 23, 2014 at 7:29 am (#)

    Fantastic post Dorothy! I’m going to have to invest in some vanilla bean paste. And that Wilton tip! Whoa, I knew you could make butter but didn’t realize it was overwhipped cream. I kind of want to try that now :)
    And that PB whipped cream … you are evil. But I love it :)

    • Dorothy Kern replied on July 23rd, 2014 at 11:30 am

      Yes, the vanilla bean paste makes all the difference!!

  10. Jen @ Yummy Healthy Easy posted on July 23, 2014 at 7:38 am (#)

    You are amazing. I just drooled. I need to try all 5 of these!! Pinned!

    • Dorothy Kern replied on July 23rd, 2014 at 11:30 am

      Thanks for the pin!

  11. Beth @ bethcakes posted on July 23, 2014 at 9:39 am (#)

    I love making whipped cream at home! And I love your tips too. I made some peanut butter whipped cream recently, and oh my word. That stuff is goood. :) Love all the flavors you went with here!

    • Dorothy Kern replied on July 23rd, 2014 at 11:29 am

      It’s the best isn’t it???!!! Crazy good. :)

  12. Shannon @ Bake.Frost.Repeat. posted on July 23, 2014 at 11:15 am (#)

    Love, love, love this post!!! You had my eyes bulging out of my head when I read “peanut butter whipped cream”!!!!! I can’t wait to start making all these different flavors. My MIL is the “whipped cream queen” so I can’t wait to show off these new flavors!!!! :)

    • Dorothy Kern replied on July 23rd, 2014 at 11:29 am

      Thanks Shannon!

  13. Hayley @ The Domestic Rebel posted on July 23, 2014 at 12:43 pm (#)

    Um, I could eat this by the bowl! Love me some freshly whipped cream, and the flavors are so fun!

  14. Amy @ Amy's Healthy Baking posted on July 23, 2014 at 1:36 pm (#)

    Dorothy, this is incredible!! I tried to pick a favorite flavor out of the 4 variations you made, and well… I just couldn’t. Food blogger flavor problems! ;) I finally broke down and bought a few more piping tips other than my single 1M one. But I still haven’t used them yet — I just love the classy look of the 1M! Love all of your tips too, and how to salvage over-whipped whipped cream? Brilliant!

  15. Jessica @ Sweet Menu posted on July 23, 2014 at 2:58 pm (#)

    Beautiful post! Such a helpful tutorial – thank you Dorothy!

  16. Lindsey @ American Heritage Cooking posted on July 23, 2014 at 3:45 pm (#)

    I LOVE whipped cream! Whipped cream is not safe around me! I never thought to make peanut butter whipped cream, but, of course, you did! These look awesome! Each and every one!

  17. Bnnie posted on July 23, 2014 at 4:41 pm (#)

    This post was very informative. The info about the vanilla paste was great. I never knew it existed. I now have to go find some.

  18. Anna posted on July 23, 2014 at 5:04 pm (#)

    This looks SO delicious and dangerous! :) I’m thinking I’ll have to try that mocha idea you suggested! Yum!

  19. Pat posted on July 23, 2014 at 5:37 pm (#)

    The only time I use the canned stuff is during the winter for hot cocoa or other drinks, IF I don’t have the real thing. The canned stuff is full of chemicals that we don’t need. I make whipped cream like you do, however, I haven’t tried the paste vs extract. I will now!! Thanks so much for sharing!

    xo
    Pat
    P.S. The other flavors I would try would be coffee and citrus. :)

    • Dorothy Kern replied on July 23rd, 2014 at 6:31 pm

      The paste will rock your world!!! :) Thanks Pat!

  20. Laurie F. posted on July 23, 2014 at 5:57 pm (#)

    Dorothy, I love all these “make it from scratch” recipes you have. It’s really a trend these days, one I like. My daughter likes to make it with a whisk when she has time (she adds a little too much sugar for my taste, though). I’ll give her your proportions (I was taught the “a little of this, a little of that” method).

    • Dorothy Kern replied on July 23rd, 2014 at 6:31 pm

      With a whisk! She’s my hero. I’ll put her to work the next time she’s at our house. :)

  21. Sandi posted on July 23, 2014 at 6:47 pm (#)

    Hey Shelly,

    I have a couple things.

    First of all, I love, love, love your writing style! Your blog always makes me smile.

    Secondly, I bought the vanilla paste you use. It is yummy, although I was expecting more of a paste. I told my mom I felt like I had been duped! Not by you, but by whoever decided to call it paste.

    This one is a little out there. Have you ever made a meringue-whipped cream hybrid? The thought crossed my mind as I was reading your blog. My daughter and I love meringue as a sweet yet not horrible for you snack. Brown sugar meringue with vanilla paste is the bomb!

    Thanks for putting your crazy self out there!
    Sandi

  22. Kristi @ My SF Kitchen posted on July 23, 2014 at 7:41 pm (#)

    I definitely need to try FLAVORED whipped cream! That sounds soo good!!

  23. Wendy posted on July 23, 2014 at 8:40 pm (#)

    With whipped cream flavors like these, who really needs a cake or pie to put them on?! Just the whipped cream and a spoon would be enough! :) Though I have made whipped cream before, I learned so much from your post; the difference between using heavy or regular whipping cream, the perfect tip for whipped cream swirls, how to make PEANUT BUTTER whipped cream(!). Thanks, Dorothy!

    • Dorothy Kern replied on July 24th, 2014 at 7:45 am

      EXACTLY. A spoon!!

  24. Deedra posted on July 23, 2014 at 8:48 pm (#)

    O my goodness. I have to try and make whipped cream the next time I make strawberry short cake.

    • Dorothy Kern replied on July 24th, 2014 at 7:44 am

      Totally!! It’s so much better! I mean, I love me some Cool Whip but fresh whipped is so good!

  25. JP posted on July 23, 2014 at 10:59 pm (#)

    I like to over whip it into butter once in a while when entertaining @ an overnighter. I’ll pull off my desired whipped topping and continue to convert the rest of it……just roll it up and chill it so I can slice it on waffles or P-cakes @ breakfast. I just bought a dozen vanilla beans from Cape Town last week. Two per glass tube @ $4.00 a tube! What a bargin…RIGHT? I paid $25.00 for 5 of them when I was in St. Kitts a few years ago. Peanutbutter whipped cream sounds like my next adventure….I’ll prepare some this afternoon and surprise my crew. I made some “Nilla Wafers” yesterday and was going to make some Banana pudding….Now, I’m going to make a bananna split pudding with the peanut butter whipped cream (I have plenty of peanutbutter, but no crushed peanuts for a banana split topping) . Thanks for the inspiration Dorothy….Again!!!!

    • Dorothy Kern replied on July 24th, 2014 at 7:44 am

      Oh my gosh. 1. Overwhip the PB whipped cream to make peanut butter butter. <3 And 2. I need to go to Cape Town! :)

      Your guys must be so fat and happy! Talk about not needing to complain about the food! Thanks JP!

  26. Jocelyn (Grandbaby Cakes) posted on July 24, 2014 at 12:49 pm (#)

    I’m in love! I seriously could eat homemade whipped cream in a bowl with nothing else. I have a problem.

  27. Maan posted on July 24, 2014 at 1:39 pm (#)

    Hi..
    I am a sweet lover n love to try new sweets. But just now I moved to Copenhagen n am unaware of products.. U can say language problem … Though I m tying a lot n I hv found many things which go great with my kitchen but still I nerd help and if Danish here is present I will really appreciate ur help. I am unable to find heavy whipped cream or any thick cream :( so help me out fellows
    Thnx in advance

  28. Ashton posted on July 25, 2014 at 2:16 pm (#)

    This is soooooooo dangerous!! I mean…. peanut butter whipped cream? Just whenever I want?! My hips will never hear the end of this.

    PS- I totally hear ya on the 1M tips! I always leave them in the pastry bag and toss the whole thing in the sink so that I won’t run it in the disposal. Chris totally resents me for this (because— ICK, soggy frosting bag?!— but, er, it gets the job done! ;) )

    Pinned :)

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  30. Kristyn posted on August 7, 2014 at 1:27 pm (#)

    YES – it does look perfect! YUMMY!!

  31. Lauren Sticca posted on August 17, 2014 at 10:41 am (#)

    Just and FYI…..just bought 10 huge vanilla beans online for $6.49 with free shipping. They are normally super expensive which is why I was so excited to find them at that price. When they arrived, they were huge!!

    • Dorothy Kern replied on August 17th, 2014 at 1:41 pm

      OOOOH, details please!!!! :)

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