homemade whipped cream

Fresh blueberries, tangy lemon curd, creamy homemade whipped cream, and fluffy biscuits make these Blueberry Lemon Curd Shortcakes a totally epic dessert!

Blueberry Lemon Curd Shortcakes

all-purpose flour (0.13)

salt (0.03)

Tbsp sugar (0.02)

tsp baking powder (0.08)

heavy whipping cream (0.78)

blueberries (0.85)

Tbsp sugar (0.04)

tsp vanilla extract (0.28)

lemon curd (0.78)

Preheat the oven to 400ºF. Combine the dry ingredients for the blueberry biscuits in a bowl (flour, salt, sugar, and baking powder). Stir until very well combined. Stir 1 cup blueberries into the dry ingredients.

Pour 1 cup heavy whipping cream into the bowl of dry ingredients and stir until it forms a ball of dough (avoid over stirring). It&#x27;s okay for the dough to be slightly sticky, just make sure no dry flour remains on the bottom of the bowl.

Using extra flour if necessary to keep your hands from sticking, divide the dough into six equal sized pieces. Shape one each into a ball and place them on a baking sheet lined with parchment paper.

Bake the blueberry biscuits for 23-25 minutes, or until they are golden brown. Remove the baking sheet from the oven and allow the biscuits to cool.

While the blueberry biscuits are baking, make the homemade vanilla whipped cream. Add the heavy whipping cream, vanilla, and sugar to a glass or metal bowl. Use a stand mixer or hand mixer to whip the cream until it forms stiff peaks. Refrigerate the whipped cream until you&#x27;re ready to assemble the shortcakes.

Once the biscuits are cool enough to handle, carefully slice them in half to create a top and bottom piece. Add a large dollop or two of vanilla whipped cream to each bottom piece, top with a couple tablespoons of lemon curd and a sprinkle of fresh blueberries, and then place the other half of the biscuit on top. Enjoy immediately.

Pumpkin Cake Roll is moist, pumpkin genoise cake filled with fresh, sweetened whipped cream, and is reminiscent of pumpkin pie without all the work. It's classic, delicious, and guaranteed to please!

Pumpkin Cake Roll

unsalted butter, melted (for the pan)

eggs, room temperature*

sugar

pumpkin puree (not pumpkin pie filling)

vanilla extract

all purpose flour

baking powder

baking soda

pumpkin pie spice

salt

kitchen towel

sugar,

heavy whipping cream

Position the oven rack to the middle of...

Position the oven rack to the middle of the oven and preheat to 375 degrees. Brush half of the butter over a jelly roll pan measuring about 17 1/2" x 12 1/2" x 1"h, and line with parchment paper large enough to provide an overhang over the sides of the pan. Cut a line from the corner of the parchment down into the corner of the pan so the parchment fits snugly. Brush the parchment with the other half of the melted butter and set aside.

Place the flour, baking powder, baking soda, pumpkin...

Place the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl. Sift the mixture into onto a sheet of waxed paper, then sift once more and set aside.

Place the eggs and sugar in the bowl...

Place the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk to combine. Beat on medium high speed, about 5-8 minutes, or until the mixture has tripled in volume. Dip the whisk into the batter and draw a figure 8 -- if it holds for a few seconds, it's ready. Stir the vanilla into the pumpkin and add it to the egg mixture in about 4 additions, beating on medium high speed until each addition is incorporated.

Sift 1/3 of the flour mixture over the...

Sift 1/3 of the flour mixture over the pumpkin mixture and gently fold with a rubber scraper until just incorporated, being careful not to deflate the batter. Sift 1/3 more and fold, repeating until the flour has been incorporated. Pour into the prepared pan and gently spread the batter evenly with a baby offset spatula, being careful not to deflate it. Bake on the middle rack of the oven for 12-15 minutes, or until the cake springs back when gently pressed with your finger. Cool 5 minutes on a wire rack.

Lay a kitchen towel large enough for the...

Lay a kitchen towel large enough for the cake on the counter. Dust the towel with a generous amount of powdered sugar so that the towel is completely covered. Pick up the cake pan with pot holders, holding it upright from the top with the cake facing away from you, making sure the pot holders are around the top of the cake slightly to keep it in place. Hold the cake at an angle over the sugar dusted kitchen towel, remove your hands and turn the cake out quickly onto the kitchen towel. Remove the parchment paper, and roll the cake in the towel, and place on a wire rack to cool completely.

When the cake has cooled completely, unroll it...

When the cake has cooled completely, unroll it and trim off the outer edges of the cake with a serrated knife. Set aside.

Place the whipping cream, sugar, and vanilla in...

Place the whipping cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium high just until stiff peaks begin to form. Spread onto the cake in an even layer leaving 1/2" border around the edges. The cream should be spread to about 1/4" thickness, as if there's too much it will ooze out of the sides when rolled -- you will have some cream left over. Roll the cake from the short end, tucking it in as you go. Place on a serving dish and refrigerate for a minimum of 2 hours. Slice, serve, and enjoy!

Homemade Whipped Cream is so creamy and rich and delicious and a breeze to make. All you need is 2 ingredients, a bowl, a whisk &amp; 15 minutes. There’s absolutely nothing to it! When it&#039;s this easy, why get the can?

Easy Homemade Whipped Cream

heavy whipping cream (cold)

vanilla extract ((optional))

Add all ingredients to a large mixing bowl.

Whisk until the cream reaches stiff peaks.

Use right away or store refrigerated in an air-tight container for up to 2 days.&nbsp; When ready, re-whisk for about 30 seconds.&nbsp;

https://content.jwplatform.com/videos/oRNIayDr.mp4

Homemade Whipped Cream is so creamy and rich and delicious and a breeze to make. All you need is 2 ingredients, a bowl, a whisk & 15 minutes. There’s absolutely nothing to it! When it’s this easy, why get the can?

Homemade Whipped Cream

Homemade whipped cream is made with heavy cream, confectioners&#039; sugar and vanilla extract. It&#039;s so simple to make, you&#039;ll never use store-bought again

(240 mL) cold heavy cream ((make sure it's cold!))

confectioners' sugar ((granulated sugar works too))

Chill metal bowl

Place a metal mixing bowl in the freezer for 10 to 15 minutes. Getting the bowl cold will keep the ingredients cold while mixing.

Add ingredients

Place bowl back on to the stand mixer (or use a hand mixer). Add heavy cream, confectioners&#039; sugar and vanilla to the bowl.

Whip ingredients

Turn the mixer on low speed for 10 to 20 seconds for ingredients to combine, then increase the speed to medium high. Whip for about 1 1/2 to 2 minutes or until the whisk is leaving a trail in the whipped cream and medium soft peaks form. Use whipped cream as desired.

https://embed.mediavine.com/videos/crtqyvip3wq3uwfh5vhl

Homemade whipped cream is made with heavy cream, confectioners' sugar and vanilla extract. It's so simple to make, you'll never use store-bought again!

This dreamy light and delicious whipped cream recipe is an easy topping that compliments almost every dessert! I've included my tips and tricks to make a stabilized version for cake decorating too!

Whipped Cream Recipe

heavy cream (480 milliliters, cold)

sugar (30 grams)

tsp vanilla extract (10 milliliters)

Pour the heavy whipping cream into the bowl of your stand mixer fitted with a whisk attachment. Or into a large bowl if you're making with a hand mixer.

Add powdered sugar and vanilla or whichever flavoring you&#x27;ve chosen. Whip on high for a few minutes. Do not walk away! The cream whips quickly and if over-whipped will become curdled and lose it&#x27;s silky texture.

You'll know the cream is done when soft peaks are formed by as the whisk/beater is raised.

Whipped cream is one of my favorite things to eat! It tastes so light, refreshing and perfectly sweet you would thinks it’s as healthy as a glass of skim milk, if only… This easy to make whipped cream recipe uses only three ingredients, takes less than 3 minutes to make, and can be flavored in lots of different ways!

Full Recipe: https://preppykitchen.com/whipped-cream-recipe/

SO MANY people ask how they can decorate a cake with whipped cream! I added a whole section on how to stabilize it and turn it into whipped cream frosting so your cake WON'T collapse :) 

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How to Make Whipped Cream and Whipped Cream Frosting!

This Raspberry Almond Poke Cake is seriously delish! It's a wonderful almond cake soaked with sweetened condensed milk and pureed raspberries, which make it a little sweet and a little tart. Topped with a light almond whipped cream!

Raspberry Almond Poke Cake

15.25 oz box white cake mix (plus ingredients on box)

tsp almond extract

sweetened condensed milk

oz raspberries

tbsp sugar

water

almond extract

raspberries

almond slivers

1. Preheat oven to 350 degrees. Grease a 9&#215;13 cake pan.

2. Add dry cake mix, cake mix ingredients and almond extract to a mixer bowl and mix according to box instructions.

3. Pour batter into cake pan and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.

4. Once cake comes out of the oven, poke holes in the warm cake with the end of a wooden spoon or something similar.

5. Pour can of sweetened condensed milk over the cake and allow to soak into the holes.

6. Place raspberries, sugar and water into a food processor and puree until smooth.

7. Pour pureed raspberries over the cake and allow to soak into the holes.

8. Place cake in refrigerator for 2-3 hours while it cools and soaks up mixture.

9. To make the whipped topping, whip heavy cream until it begins to thicken.

10. Add powdered sugar and almond extract and whip until stiff peaks form.

11. Spread whipped topping onto completely cooled cake. Topped with raspberries and almond slivers.

12. Refrigerate cake until ready to serve.

I made this for my adult daughter’s birthday. She requested raspberries and almond with a light frosting so this fit the bill! We all loved it. The only thing I wasn’t sure of was how many holes to poke. The condensed milk seemed to fill the holes and the raspberry purée seemed to stay mostly on top. But it was delicious! 

This Stabilized Mascarpone Whipped Cream is my favorite homemade whipped cream recipe! It's perfect for frosting cakes and cupcakes, topping pies, eating with fruit - or even just by the spoonful!

Stabilized Mascarpone Whipped Cream

(86 grams) powdered sugar

tsp vanilla extract

oz (226 grams) mascarpone cheese, softened but still chilled*

(58 grams) powdered sugar

(29 grams) natural unsweetened cocoa powder

Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.

2. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won’t remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it’s piped or spread, etc, it’ll stay put and nice and fluffy.


*I prefer to use the mascarpone cheese when still chilled, but soft, so that it’ll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.

Really love this recipe but I can’t find a way to remove the lumps from when I combine the mascarpone to the double cream.

These Black Forest Cherry Brownies are your new favorite dessert. Exceedingly fudgy, filled with juicy cherries and chocolate chunks and topped with fluffy whipped cream, these bars are indulgent without the fuss of the classic cake.

Black Forest Cherry Brownies

unsalted butter

cocoa powder (regular

semisweet chocolate bar, chopped

brown sugar

eggs

vanilla

all-purpose flour

chocolate chips

heavy cream (optional)

Grated semisweet chocolate, for topping (optional)

cherries

Heat oven to 350°F. Line an 8&#215;8-inch square baking pan with a parchment paper sling**. Spray parchment with cooking spray.

In a small saucepan over medium heat, melt butter, cocoa powder and chopped chocolate, stirring constantly, 4 to 5 minutes until melted and smooth. Remove from heat; set aside to cool.

In a large bowl using a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat sugars and eggs together on medium-high speed 3 to 4 minutes until mixture is pale and thickened. Gently stir in vanilla, then cooled butter-chocolate mixture. Fold in flour and salt until just combined.

Gently fold in chopped cherries and chocolate chips until just combined. Pour batter into prepared baking pan.

Bake 35 to 40 minutes or until a toothpick inserted near center of brownies comes out clean or with moist crumbs clinging (do not overbake). Cool brownies in pan on a cooling rack completely, about 1 hour.

Remove brownies from baking pan using parchment sling (run a butter knife along edges of brownies before removing, if needed). Use a sharp serrated knife to gently saw brownies into rows, 4&#215;4, to make 16 total squares.

In a medium bowl, beat heavy cream with a hand mixer on medium-high speed 3 to 4 minutes until stiff peaks form. Spoon a generous dollop of whipped cream on top of each brownie just before serving, if desired. Garnish with more grated chocolate and a cherry, if desired.

Thank you so much for sharing this outstanding recipe, my kids really love brownies and i am going to try this on upcoming weekend.

These are some pretty amazing brownies! We devoured them. Thank you so much for this recipe.

Learn how to make whipped cream that&#039;s perfectly sweet, deliciously fluffy, and made with just 3 ingredients! This easy homemade whipped cream recipe makes the best topping for hot chocolate, pies, waffles, and more. Options to add different flavors for a festive twist!

How to Make Whipped Cream

heavy whipping cream or heavy cream

sugar*

vanilla**

Make sure the heavy cream and your tools are cold. I suggest placing your mixing bowl and whisk attachment (if using a stand mixer) or beaters (if using a hand mixer) in the freezer for 20-30 minutes.

Add heavy cream, sugar and vanilla to the chilled mixing bowl and beat together starting on low speed and ending on high speed until stiff peaks form. This should only take about 1-2 minutes. Be sure to not overmix!

Serve immediately or store the whipped cream in the refrigerator for up to 24 hours.

This is a “how-to” recipe for distinguishing soft peaks from hard peaks in homemade whipping cream. See the post for video and illustrations.

DIY Whipped Cream: soft peaks vs stiff peaks

Cup heavy whipping cream

Tablespoon sugar (optional)

bourbon (optional)

Pour cream (and optional ingredients if using) into stand mixer bowl and use wire whisk attachment to begin beating.

Beat at a speed around #6 for 1 minute. Stop and check if peaks are starting to form.  Beat another 30 seconds and check again. Check every 30 seconds until peaks are to your desired consitency.Soft peaks will barely hold their shape when the whisk is lifted out of the bowl (they will droop).  Stiff peaks will hold their shape (see illustrations)

If you've ever wondered how to make whipped cream you'll love this easy recipe with only three ingredients!

Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl fitted with a whisk attachment.

2. Whip on high speed until stiff peaks form.

3. Use the whipped cream on any number of desserts including ice cream, cake, cupcakes, cheesecakes, trifles and more. Whipped cream will stay stable when stored in the fridge for at least 5-7 days after piping onto a dessert. I suggest piping it onto your dessert shortly after making it.

This is a good recipe and you do get peaks stiff enough to decorate the tops of cakes and pies, BUT the whip cream curdles after refrigeration, usually after 24 hours in the fridge. I don’t know if it’s because of the quality of powdered sugar (sifted) and heavy cream I use or not.  I beat until stiff and it’s usually smooth after.

My whipped cream came out perfect with the perfect sweetness level.

Homemade Whipped Cream is one of the easiest and most delicious things you'll ever make! Three ingredients and 5 minutes time to fluffy, beautiful whipped cream. Check out all the flavor options!

Easy Homemade Whipped Cream (10 flavors)

Chill your mixing bowl and beaters in the freezer for 10 minutes.

Place the cream, powdered sugar and vanilla in a mixer bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed  until it is has thickened and soft peaks form (about 3-5 minutes). Periodically scrape down the sides of the bowl. Refrigerate or use immediately. If refrigerating, the whipped cream might deflate slightly over time. If necessary, beat it briefly right before serving.&nbsp;

https://mediavine-res.cloudinary.com/video/upload/t_original/v1551975217/xhyjhbejs9tcycburi43.mp4

This delicious Homemade Whipped Cream is made with only 3 ingredients in minutes. Ten flavor options to choose from.

Homemade whipped cream is easy to make with only 3 ingredients in 5 minutes and it's so delicious you'll ditch the store-bought stuff for good once you try it! Watch the video and follow our step-by-step photos to learn how to make the best homemade whipped cream recipe!

heavy whipping cream (COLD) ((2 cups))

tsp pure vanilla extract

Put the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).

Add whipping cream, powdered sugar and vanilla extract to the chilled bowl of a standing mixer (or chilled mixing bowl).

Use the wire whisk attachment to a standing mixer, or a hand-held mixer, and beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.

Beat for 60-90 seconds until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.

Transfer mixture to a piping bag to pipe onto your favorite dessert or into hot chocolate. Or put in a serving dish to serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1577110297/z8mvaddcnymxw7ys89lv.mp4

With just two ingredients, you can make your own light and creamy homemade whipped cream.

(454 grams) heavy whipping cream

confectioners' sugar

Use a mixer to mix heavy cream.

Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)

Slowly add confectioners&#39; sugar. Mix again.

When the cream starts to thicken, stop the mixer.  Slowly add in the confectioners&#039; sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed.

Mix on high until cream is thick and stiff.

The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.

There's something so luscious and special about homemade whipped cream. It looks and tastes so much better than the sprayed whipped cream that comes from the nozzle of a can.

(1 quart) heavy whipping cream*

sugar**

vanilla vanilla

Chill a large metal mixing bowl and whisk in the freezer for 20-30 minutes.

Add all three ingredients to the mixing bowl.

Starting with a low speed, begin whisking the ingredients. Gradually increase the speed higher. Whip until soft peaks begin to form. This usually takes about three minutes or so. Keep a close eye on the bowl as it&#8217;s important to not over whip the mixture. If it&#8217;s over whipped your homemade whipping cream will fall flat.

Homemade whipped cream is so easy to make in a whipped cream dispenser! With just 3 ingredients and two minutes, you will have fluffy, perfect whipped cream to top your desserts, waffles, milkshakes, and coffee drinks.

Whipped Cream for a Dispenser

heavy cream ((500 ml))

sugar ((30 grams))

Place the whipping cream, powdered sugar, and vanilla extract in a large measuring cup and whisk until smooth.

Pour the cream into a clean whipped cream dispenser. Screw the lid on tightly.

Place an N20 charger into the charger holder and screw onto the dispenser lid, allowing the gasses to flow into the dispenser.

Lay the dispenser onto its side for 1 minute, allowing the gasses to distribute throughout the container. Shake vigorously 10 times.

To use, hold the container with the nozzle pointing straight onto the surface where you want to dispense the cream. Squeeze the trigger with medium pressure.

Win over your party guests with this easy flavorful cast-iron apple-blackberry crumble with sour cream whip. Make this fruity, pie-like dessert in your skillet and serve it up for all your parties or family dinners. 

Top 33 homemade whipped cream recipes from across the web

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Top 33 homemade whipped cream recipes from across the web

The most viewed homemade whipped cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Lemon Curd Shortcakes

Pumpkin Cake Roll

Easy Homemade Whipped Cream

Homemade Whipped Cream

Whipped Cream Recipe

Raspberry Almond Poke Cake

Stabilized Mascarpone Whipped Cream

Black Forest Cherry Brownies

How to Make Whipped Cream

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Easy Homemade Whipped Cream (10 fla...

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The most viewed homemade whipped cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine