The Ultimate Homemade Whipped Cream Recipe

Najat

Photo by Najat

Hey there, cream lovers! Ever wondered how to whip up the perfect whipped cream that’s fluffy, dreamy, and just the right amount of sweet? Well, you’re not alone—we get asked this all the time! Whether you’re topping off a pie, sprucing up your hot cocoa, or just eating it straight from the bowl (no judgment here), we’ve got you covered. This recipe is your golden ticket to the creamiest, dreamiest whipped cream you’ve ever tasted. So grab your whisk, chill your bowl, and let’s get whipping—it’s easier than you think!

4 Portions

Easy

Ingredients

Portions

WHIPPED CREAM

250 ml heavy cream, cold

15 g powdered sugar, to taste

8 g vanilla sugar, 1 tbsp

8 g whipped cream stabilizer, 1 tbsp

Tips

You can replace the whipped cream stabilizer (klopfix) with cornstarch.

Choose cream with at least 30-35% fat content. The higher the fat content, the easier it is to whip the cream until stiff.

Ensure the cream, mixing bowl, and whisk/beaters are well chilled. Place everything in the fridge or freezer for a while before starting. Cream whips better when everything is cold.

Replace vanilla sugar with vanilla extract if preferred.

Powdered sugar dissolves faster and gives a smoother texture. Granulated sugar may remain grainy.

Do not over-whip! As soon as the cream stiffens, stop immediately. Otherwise, the cream will turn into butter.

Use the whipped cream immediately for cakes, desserts, or hot drinks.

If you want to store the whipped cream, cover it and keep it in the fridge, and use it within 24 hours.

Want to store the whipped cream? Cover it well and refrigerate.

Variation tip: Add 1-2 teaspoons of cocoa powder for chocolate whipped cream.

Variation tip 2: For a warm, wintery twist, add a pinch of cinnamon.

Instructions

Slagroom opkloppen met poedersuiker, vanillesuiker en klopfix

Place the heavy cream in a deep, cold bowl. Add the powdered sugar, vanilla sugar, and stabilizer. Start whipping the cream at low speed. Gradually increase the speed to high. Whip the cream until it thickens and stiffens. This means the cream should hold its shape when you lift the whisk but still curl slightly at the tips.