How to make homemade whipped cream


The homemade whipped cream It is a delicious and ideal alternative to star in and accompany our desserts. However, it is important to take into account a priority aspect: homemade whipped cream, unlike the commercial one, has a very limited duration because it does not use preservatives, so it should be consumed maximum three days after its preparation. Are you ready to prepare it? we explain how to do homemade whipped cream

Medium difficulty Ingredients:
  • Sugar
  • Vanilla extract
  • Milk cream for desserts or whipping cream
You may also be interested: How to make Chantilly cream Steps to follow to make this recipe: 1

Chill the bowl that you will use to mix and the mixer in the fridge, in this way you will get a better result, getting a homemade whipped cream at the ideal point. In addition, it is important that the cream of milk or cream that you use for this recipe is also cold.


Once cold, place the blender bowl on a table. Pour 1 cup of milk cream for desserts or whipping cream in a bowl.


Add 3 tablespoons of white sugar and start beating with a mixer at low speed for about 30 seconds or until well mixed.


Add a teaspoon of vanilla extract. Increase the mixer speed to medium high and continue stirring to get your homemade whipped cream.


Beat the cream mix until soft peaks form, this will indicate that it has reached the desired point, once prepared use immediately in the dessert to fully enjoy its flavor.

You can store the cream in a refrigerated and well covered container for the next day only, remember that if you do not have preservatives this product will not be able to resist many days. If you want to use it again the next day, you should gently stir it with a spoon.


Other creams that may interest you to improve your dessert repertoire, are the custard cream homemade that you can serve with strawberries, the burnt cream or Catalan and the Chantilly cream.

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  • You can use sugar substitutes in whipped cream.
  • You can use 1 to 2 teaspoons of pastry sugar instead of white granules.
  • Do not overdo the cream or it will begin to have a consistency of butter.