Growing up, my brother and I loved the rare occasion when our Mom would buy whipped cream.
If she got it in the can, we’d have fun squirting it into our mouths. If she bought the tub, she’d keep it in the freezer. And let me tell you, spoonfuls of frozen whipped cream are almost better than ice cream!
One Thanksgiving after my husband and I had started the shift to more natural eating, my cousin approached me with the classic aerosol can.
I’ll admit, I obliged him for a squirt, for old time’s sake.
But you know what? The whipped cream didn’t taste right.
After years of eating REAL whipped cream, going back to the can made me realize what an imposter it is.
Don’t get me wrong, those cans are fun. And that “WOOSH” sound they make is strangely satisfying.
But nothing beats the smooth, creamy, rich flavor of REAL whipped cream.
Homemade Whipped Cream is So Good and Simple
The great thing about homemade whipped cream is that it is SO easy to make.
Grab a big bowl, 2 ingredients, and your hand mixer.
Hardly five minutes later, you have super fluffy, homemade whipped cream.
How great is that?
If you’re feeling really nostalgic, you can skip the electric mixer all together and just grab a balloon whisk or a manual egg beater.
Your arms will get a workout. But then you know you totally deserve an extra spoonful!
Uses For Homemade Whipped Cream
I wouldn’t blame you if you just ate this stuff with a spoon. But here are a few of my favorite ways to enjoy this homemade whipped cream:
- Heap it over fresh berries
- Dollop it on top of your pumpkin pie (of course!)
- Spoon it on your hot chocolate
- Top your waffles (or pancakes!)
- Mix it with torn pieces of cake to make a trifle dessert
- Make tiramisu
- Use it as a filling for whoopie pies or cream puffs
Homemade Whipped Cream Recipe (Sweetened Naturally)
Prep: 5 minutes | Yield: 2 cups
- 1 cup heavy whipping cream
- 1½ Tablespoons honey or maple syrup (find raw honey here or pure maple syrup here)
- Chill a large mixing bowl in the freezer for 5 minutes before starting. (This step isn’t necessary, but it will make the cream whip a bit faster.)
- Remove the bowl from the freezer and pour in the heavy cream.
- Using an electric hand mixer, whip the cream on high speed for 1-2 minutes, until the cream starts to thicken.
- Add the honey and continue beating on high speed until the honey is evenly mixed in and soft peaks start to form.
- Taste the whipped cream and add more honey as desired. Continue whipping until the cream reaches your ideal consistency. (Be careful not to whip the cream past stiff peaks, or you’ll end up with sweetened butter.)
- The whipped cream is best used immediately, but it can be stored in the refrigerator for 2-3 days before it may start to deflate.
Kick Your Whipped Cream Up a Notch
Sure, plain old whipped cream is good. But here are some ideas to make it better!
Mix one (or more) of these ingredients into your whipped cream when you add the honey:
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- a couple drops peppermint or lemon oil
- ½ teaspoon pumpkin pie spice or apple pie spice
- ½ teaspoon cinnamon
- 1 teaspoon cocoa powder
Then get ready, because you’ll be wanting to top EVERYTHING with this stuff!