It’s always easier and more convenient to just buy that whipped cream tube or a tub of cool whip to top the pies with. But believe it or not, it’s also very easy to make homemade whipped cream. All you need are chilled mixing bowl and whisk, heavy cream, a little bit of powdered sugar, and patience.
I’ve only used 1/2 cup of the 1 pint heavy cream for the pumpkin cheesecake that I made for Thanksgiving. My husband saw the box of heavy cream in the fridge so he asked why I didn’t make whipped cream out of it for the cheesecake. I actually thought about it but I didn’t think we really needed whipped cream since the pumpkin cheesecake already has dulce de leche topping. It was the day after Thanksgiving when I decided to whip the remaining heavy cream.
How-To Make Homemade Whipped Cream
- 1 pint heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla
- Chill the mixing bowl and whisk in the freezer for 10-15 minutes. Make sure to do this. After the chilling process, beat the heavy cream, powdered sugar, and vanilla(optional) in low speed at first. Turn it to med-high speed once everything comes together.
- Continue to beat the mixture until it’s fluffy and you get a soft peak texture.
- Serve it in dollop form on top of a pie or a cheesecake, or transfer it in a piping bag with decorated tip for an added decor on the dessert. Store remaining whipped cream in the fridge. Beat it again with the mixer the following day.