Homemade Whipped Cream Recipe | Julie Blanner (2024)

FAQs

What to do if your whipping cream won't thicken? ›

When whipping cream, add sugar and vanilla when the cream is about 1/2 whipped, and it will whip to a thicker consistency. Adding the sugar at the beginning results in thinner consistency. The cream and the bowl should be as cold as possible. The cream will whip easier and to a thicker consistency when very cold.

Using room temperature cream is the cardinal sin of whipped creamery and the number one reason for whipped cream not thickening. If it reaches above 10°C, the fat inside the cream will not emulsify, meaning it can't hold the air particles which allow it to maintain fluffy peaks. Whip immediately!

There are a few reasons for your whipping cream not whipping well or it turns watery in no time. It is quite likely that the whipping cream has been stored improperly, ie not in frozen condition. If such is indeed so, it might have turned stale, and therefore not fit for consumption.

Start with a cold bowl and beaters (or a cold balloon whisk, if you're whipping by hand). It's the fat in cream that helps trap the air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes.

Dry pudding mix! It's one of the easiest ways to stabilize whipped cream, and it stays fluffy for up to 48 hours. Cornstarch (about 1 tablespoon) will also do the trick, but it will only keep your whipped topping fluffy for a few hours.

You can use granulated sugar for this method and it will dissolve just fine as you whip the cream. One minor downside to this method is the whipped cream will not be as even as the hand-whipped cream.

Try adding a cornstarch slurry.

Once you've thoroughly combined the cornstarch and water, whisk the slurry into the sauce 1 tablespoon or 15 mL at a time. Continue stirring the sauce over medium heat for about two minutes to thicken the sauce. You will need about 2 tablespoons or 30 mL of slurry for each cup of sauce.

Add heavy cream to the bowl, then beat the cream until it begins to thicken into soft peaks, about 2-3 minutes. Add the sugar. Next, add your powdered sugar to the bowl, along with vanilla (if you're using it). Combine then increase the mixing speed to high and continue to whip the frosting until it forms stiff peaks.

Make sure that everything is as cold as possible. Use powdered, not granulated sugar to sweeten the whipped cream. Make enough whipped cream but not too much. Too little and it is watery, too much and it will take a long time to whip.

It's the fat in cream that helps trap the air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes. Put your bowl and beaters in the freezer for 15 minutes before whipping and keep your Hiland Dairy Heavy Whipping Cream in the fridge until you're ready.