This homemade whipped cream can be used any time you'd normally reach for Cool Whip or Reddi-Wip. This entire process should happen within about 2-3 minutes, but will vary based on how cold your cream is and how fast your mixer is whipping. If the tip of your whipped cream mostly holds its shape and eventually droops slightly (medium peaks), this is what you're looking for.Once your cream begins to hold its shape in the bowl and you can see ripples from the mixer, turn it off and lift up the whisk.The cream will start to thicken, like the texture of a sauce or gravy.Your cream will start off looking bubbly and frothy.Here is a visual aid to assist in what to look for when making whipped cream. Your cream will quickly go from medium peaks to stiff peaks and then over-mix and separate in just a moment - keep a close eye on your whipped cream.If the tip of the whipped cream mostly holds it shape but eventually droops slightly - this is what you're looking for. Once your cream begins to hold its shape in the bowl, turn your mixer off and lift the whisk out. Look for medium peaks, not stiff peaks.It's less messy and not as easy to over-mix your whipped cream. Mix your whipped cream on medium speed, not high speed.Heavy cream can be whipped by hand with a whisk, but may take longer and you'll need a bit of arm strength to do so. Use a stand or hand mixer for best results.Use a large bowl - your cream will double in size and may splash a little while whipping!.To take it a step further - chill your bowl and whisk for about 10 minutes in the refrigerator or freezer before you begin. Very cold heavy cream is a must - the colder the better! The colder the cream, the more easily it will whip up.Making whipped cream is a simple process, but has a few requirements for success. It can be used to make whipped cream, but will not hold its shape as well or for as long as heavy cream. 'Whipping cream' falls somewhere in the middle, and contains slightly less milkfat (30%) than heavy cream. Heavy cream works because it contains 36% milkfat and will hold its shape when whipped.

Light cream, half & half, or whole milk will not contain enough fat to whip into whipped cream. Heavy cream or heavy whipping cream is 100% required to make homemade whipped cream. Any time you'd reach for a tub of Cool Whip, you can use this homemade version instead. It's the perfect topping for your next pecan pie, batch of mini cheesecakes, or blueberry galette. Make your own homemade whipped cream today and you'll never buy it from the store again. If you've ever bought frozen whipped topping or aerosol whipped cream and been let down by their flavor or consistency - this recipe is for you. This recipe takes only three ingredients and a few minutes of time to make a fluffy, creamy, and luxurious batch of vanilla whipped cream. It's easier than you think to make your own homemade whipped cream. Homemade whipped cream, also called Chantilly cream, is surprisingly simple to make from scratch - with only three ingredients! This whipped cream recipe is perfect for topping cakes, pies, cheesecakes, and more.

Low fat whipped cream recipe