Making Fresh Whipped Cream




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Make your own fresh whipped cream to serve along side your homemade pie or dessert. It is quick and easy.

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Step 1: Begin Mixing Cream

Pour heavy whipping cream into the bowl of a stand mixer. If you don't have a stand mixer, a hand mixer will work as well. The whisk attachment to a kitchenAid Mixer is ideal!

For each cup of heavy whipping cream add 1/4 cup powdered sugar.

Step 2: Whip Cream

Begin to whip cream. Whip on high. It takes a couple minutes to whip up into frothy goodness. Keep whipping on high until peaks begin to form. If you are using a hand mixer, rotate the mixer around the bowl.

While whipping, add 1 tsp of vanilla for each cup of cream.
Continue whipping until cream is almost firm. Serve immediately.

If you let your whipped cream sit too long before serving, it may get liquidy again. Just give it a quick whip and serve.

Step 3: Serve With Pie.

Scoop whipped cream and drop a dollop with your pie or cake. Yum!

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      10 Discussions


      5 years ago on Introduction

      on ur instruct '

      Set Up a Complete Kitchen for $100' ur microwave is in a very dangerous place lifting steaming and or hot items out of somewhere above ur face is extremely dangerous. sorry for commenting here but i tried commenting on the right page 15 times and it would not let me, n now the font is huge for some unknown reason sorry.

      9 years ago on Introduction

      Adding about 1/4 cup cocoa or chocolate powder per cup of cream will make chocolate flavored whipped cream.


      10 years ago on Introduction

      Can chill your bowl in minutes by setting it in ice (put ice in another bowl, baking pan or in sink). I like my cream a little thinner - so it flows over the dessert. There is nothing like fresh made whipped cream - and it only takes a minute to make!


      10 years ago on Introduction

      I had no issues using a non chilled bowl. Actually I used it after washing it out from my cheesecake with warm water and hand dried it. The whipped cream came out great although I did use regular sugar


      11 years ago on Introduction

      I often use less sugar in my whipped cream, especially if you're adding it to an already-sweet dessert. The add, mix, taste, repeat procedure works well.

      Since powdered sugar contains a bit of cornstarch, I usually prefer to use regular (or superfine, if we have it around) sugar. It dissolves quickly, so you don't get any grittiness.

      I believe you should have put the mixing bowl in the freezer for 15 to 20 minutes before using it. I leave mine in the freezer overnight. It doesn't keep it colder once it comes out, but then I always have it ready.

      2 replies

      That's a good suggestion. A room temperature bowl will work fine, but I am sure having it cold will definitely help.


      Reply 11 years ago on Introduction

      Nothing better than real whipped cream......(I too use a chilled bowl and beaters) part of real whipped cream is having all those taste testers in the kitchen helping to determine if sweetness is just right.......