How to Make Whipped Cream

While there are many whipped cream substitutes on the market, there is nothing quite as good as the real thing. Real whipped cream is not only tastier than artificial substitutes; it is 100% natural and free of chemical additives. Whipped cream substitutes are so common that many people don’t even know how to make whipped cream, but it is neither difficult nor expensive. All you need are a few kitchen staples, a glass or stainless steel bowl, and a mixer.

To start with, the mixer parts, be it electric mixer attachments or a hand whisk, and the bowl both need to be very cold. Chilling them in the freezer for 15-20 minutes beforehand will make the cream whip faster and hold its shape better. The cream itself, as well, should be chilled in the refrigerator. While extra color and flavor can be added to the mix to make things interesting, all you really need are the following ingredients:

• 1c heavy whipping cream

• 1/4c granulated sugar, or more to taste

• 1/2 tsp vanilla

• 1/4 tsp cream of tartar

Mix using an electric mixer or hand whisk until the cream clings to the mixers and forms soft peaks. Chill immediately. The cream will not hold its shape at room temperature, and should only be added to pies or cakes right before serving. Putting whipped cream on warm desserts such as apple pies will cause the cream to re-liquify.

Any leftover whipped cream can be covered and refrigerated for later use. Once whipped, the cream will keep in the refrigerator for up to a week. When used in pastries or other desserts it can be frozen for up to six months as long as it is well sealed and care is taken not to compress the whipped cream in any way.

Once you learn how to make whipped cream, you will never want to use anything else. While it might involve a little more work than pre-made whipped cream alternatives, there is simply no substitute for real whipped cream made from scratch.