Did you know it is super easy to make your own homemade Whipped Cream?
I love this because it is frugal and only requires two ingredients. Plus it is much healthier than the junky stuff they sell in the stores.
Gather these ingredients to make your Whipped Cream.
Then scroll down for full Homemade Whipped Cream Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
Whipped Cream Ingredients
- Sugar
- Heavy Whipping Cream
How to Make Whipped Cream
Make sure mixing bowl and cream are very cold (put in freezer for 15 minutes).
Put sugar into the mixing bowl and add whipping cream.
Whisk until the cream gets stiff peaks.
Use within 8 hours. Re-whisk if it starts to flatten out.
Ingredients
- 2 tbsp Sugar
- 1 cup Heavy Whipping Cream
Instructions
- Make sure mixing bowl and cream are very cold (put in freezer for 15 minutes).
- Put sugar into the mixing bowl and add whipping cream.
- Whisk until the cream gets stiff peaks.
- Use within 8 hours. Re-whisk if it starts to flatten out.
Nutrition
Calories: 457kcal | Carbohydrates: 15g | Protein: 2g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 45mg | Potassium: 89mg | Sugar: 12g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 77mg
Did you make this recipe? Leave me a comment below, I would love to hear how you liked it (or not lol) Share a photo @KRISTIESAWICKI or tag #SAVINGDOLLARS!
Callie says
I do this same thing only I put the whipping cream and sugar in a mason jar with a lid, and shake it until it’s stiff. Such a great recipe!
Dani says
Can you use sweet condensed milk instead of heavy cream?
Kristie Sawicki says
I don’t think that would work out too well.
T. Grant says
Ever since I bought my cuisinart whisk I’ve been making my own whipped cream to compliment my chai tea. It’s perfect and has saved me money at the coffee/tea chains. I saw your whisk and I had to comment because you’re absolutely right it saves so much money! And I didn’t know you could re-whisk it, so thanks for that tip.
All the best,
T