Go Back
5 from 3 votes
How to Make Whipped Cream, How to Whip Cream, Whipping Cream, Whip Cream, Gemma Stafford, Bigger Bolder Baking, Recipes, Bold Baking Basics, Homemade Ice Cream, No Machine Homemade Ice Cream
How to Make Whipped Cream

Learn how to Make Whipped Cream perfectly every time for all of your baking desserts including my two ingredient No Machine Homemade Ice Cream!

Servings: 4 cups
Author: Gemma Stafford
Ingredients
  • 2 cups (16fl oz/480 ml) heavy whipping cream (36% fat content)
Instructions
For Soft Peaks
  1. Using a stand mixer or an electric hand mixer, whip the cream in a large bowl on high speed until soft peaks form, about 3 minutes. This is the perfect texture to serve on the side of a dessert or on top of a drink.

For Stiff Peaks
  1. Whip for about 4 minutes on high speed. This texture is great for piping and frosting/cake decorating.

  2. Cover and store whipped cream in the fridge for up to 48 hours. If the cream has softened over time you can whip it up again briefly.