Fluffy, soft, sweet whipped cream: an airy topping and the perfect match for many a dessert. This recipe includes instructions on how to make the perfect whipped cream at home, with an electric mixer or by hand in a mason jar. Including recipes for both whipped cream dessert topping as well as a stable stiff whipped cream for frosting cakes.
Whipped cream – is it the secret to happiness? It certainly improves my mood!
This versatile topping works on everything from fried bananas and caramelized apples to pumpkin pie and black forest cake. Just a few recipe ideas to get you started…
I’ve been incorporating whipped cream into my workout routine since 2020. I know, you’re thinking – what? Workout? Let me explain…
While you can certainly make whipped cream with electric beaters in a bowl, I actually prefer the mason jar method, simply for the fact that get a pretty good work out. I’m also distantly reminded of those “Bop-It” toys from the 90’s. It takes on average somewhere between 15-20 minutes to whip cream by shaking it in a mason jar, depending on how ferociously you shake the jar.
Doesn’t it look pretty though? I love the look of whipped cream. It reminds me of snow, marshmallow fluff, holidays, ocean froth…
Whipped Cream
Ready in as little as 5 minutes with an electric mixer, or up to 30 minutes by hand, this whipped cream will keep in the fridge for a few days. This recipes makes approx. 3-4 cups of whipped cream.
Try the stiffer version for icing cakes, it’s delicious!
Here are two different variations on whipped cream, depending on your purpose.
Standard whipped cream is great for most occasions – like my Grandma Vi’s Pumpkin Pie.
Stiff Whipped Cream is great for icing cakes – like this Black Forest Cake!
Ingredients
Standard Whipped Cream (as a topping on pies, breakfasts, desserts, etc.):
- 500 ml of whipping cream (30-35% fat)
- dash of salt (scant 1/8th tsp)
- 1 tsp vanilla extract
- 2 tsp granulated sugar
Stiff Whipped Cream (the type for icing a cake):
- 500 ml of whipping cream (30-35% fat)
- dash of salt (a scant 1/8th tsp)
- 1 tsp vanilla extract
- 1/4 cup powdered icing sugar
- 1 tbsp vanilla custard powder (optional)
Tools
- electric mixer + mixing bowl OR large mason jar with a lid + tea towel
- measuring spoons
- optional: spatula or spoon
Instructions
1. Add the ingredients to a mason jar or mixing bowl.
- Pour the whipping cream into a large mason jar or mixing bowl. If using a mason jar, pick a vessel with some extra room, as the cream will increase in volume once shaken.
2. Whip the cream using one of the following methods:
- Electric Mixer Method: Whip the cream on high for 3-5 minutes.
- Mason Jar Method: Screw the lid on tightly, and wrap the mason jar in a tea towel. Shake the jar vigorously for 15-20 minutes, or until you can no longer hear the cream moving inside the jar anymore.
Note: For extra stiff and stable whipped cream, add 2-3 teaspoons of tapioca starch. Mix well to incorporate.
Special Tips & Tricks
- Use a tea towel. Wrapping the jar in a tea towel prevents your hands from warming up the cream. Be careful of your grip on the jar so you don’t let go while shaking it and end up having a messy accident.
- Try pre-freezing your mason jar. You can also put your mason jar, very loosely sealed, in the freezer for 2 hours before adding in the ingredients. This will make the cream whip more quickly.
- Add some music! I recommend putting on some fun music or a 20 minute video to pass the time while you shake the cream, so you don’t get bored.
- “Listen to the cream” if you’re using the mason jar method. I’m serious! The sound of the cream as you shake it will change. It starts off with a lot of “splashing sounds, rather high-pitched in tone. Over time the sound of the cream will drop lower and lower in pitch as you shake it and it begins to thicken. You’ll know the cream is ready when you can barely hear it moving around inside the mason jar anymore. You can always unwrap the jar and unscrew the lid every 5-10 minutes and take a peek if you’re not sure.
- Store the whipped cream in the fridge for 3-4 days, in most cases. This is of course dependant on the expiry date of your cream before you whipped it. After a couple days the whipped cream will start to develop a weird texture, so don’t hold off on using it if you make some. It will taste best if consumed in the first 1-2 days after whipping it.
Whipped cream is so versatile. It can add that missing “fifth element” to many different desserts. Obviously, eat it in moderation like most things, but it’s a very simple way to increase the complexity of a sweet dish, or even cut through intense sweetness. Enjoy your whipped cream!
Did you make this recipe for homemade whipped cream? Let me know!
Simmering Starfruit 
Leave a comment