Of all the food I make from scratch, whipped cream is the one that tends to really surprise people who are unfamiliar with the simplicity (and deliciousness) of real food cooking.
“You can make whipped cream!?!?” they ask, incredulously. That’s when I tell them that they, too, can make this treat. Then I hand them the beaters and watch as they follow my ever so simple instructions to make whipped cream. (Stand, hold beaters in bowl of cream, move beaters around a little bit, watch fun patterns forming, stop when it’s thick.) After they’ve whipped the cream, thus creating whipped cream, they can’t believe that this is all it takes. I explain that this is how whipped cream got its name. It’s all very fascinating.
Cool Whip has us all a bit confused. I remember thinking that Cool Whip was whipped cream. As a matter of fact, Cool Whip used to be my favorite part of a holiday meal when I was a little girl. I did not even want the pie that went with it. Why would I want pie when there were tubs of Cool Whip in abundance? My cousin Rebecca and I would each get a bowl and fill it with Cool Whip. We’d sit back, giggling, licking spoonful after spoonful of Cool Whip. Our mothers and our aunts and our Nana would chuckle at us and we’d be like, “What?! This is the reason the pilgrims came over on the Mayflower.” We left the pie (and the coffee they drank with it) to the adults. Weirdos.
I’m all grown up now (she says, as she takes a sip of coffee). I’m over Cool Whip. I like the real stuff now. Real whipped cream is one of the easiest treats to make. Because it is real, it tastes absolutely amazing. Our bodies recognize it, so we don’t even have to be like “oh no, I’m eating so much fat, this is so bad for me.” On the contrary, our bodies don’t recognize and don’t know what to do with hydrogenated vegetable oil, high fructose corn syrup, sodium casienate, artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan, monostearate, sodium polyphosphate.
Those are just some of the key ingredients in Cool Whip. Please don’t think it’s healthier. Or actual food. For the love of all things real, please whip cream.
How to Make Whipped Cream
- 2 cups heavy whipping cream
- 2 Tablespoons sugar or 10 drops liquid stevia
- ½ teaspoon vanilla extract (optional)
- Place ingredients in a high power blender. Whip on high speed for about 30 seconds or until cream has thickened. OR
- Put all ingredients into a large bowl. Whip with a hand mixer on high speed for 3-4 minutes or until cream thickens and forms stiff peaks.
Make it Ahead
I recommend making Whipped Cream one day in advance or the morning of a big holiday meal. Prepare as directed, cover, and place in a bowl with a lid in the refrigerator until serving time. DO NOT STIR this after it has been whipped or it may deflate and become liquidy.
My new favorite way to make whipped cream is to pour cream, stevia, and vanilla into my Blendtec. I turn it on and have whipped cream 15-30 seconds later. It is so easy. The Blendtec is amazing in many ways (because hello, whipped cream in seconds). But beware: leaving the cream to whip much longer will produce butter. This is not a problem (because hello, butter in minutes) unless you wanted whipped cream for your pie. Butter is not the same.
How do you make Whipped Cream?
Here are the quick links to all the recipes we covered in this series:
- Make-Ahead Turkey
- Stuffing Muffins
- Cheesy Mashed Potatoes
- Oh Good Gravy
- Green Bean Casserole
- How to Make Frozen Pies
- Simple Whipped Sweet Potatoes
- How to make Whipped Cream
- Whole Wheat Stir-and-Pour Dinner Rolls
Have you been a Cool Whip lover like I was in the past? Funny how now I can’t even stomach thinking about it. Now that I know the real deal is so easy and delicious, I don’t even see a comparison. Mmmm, real food how I love you.
Simple Meals is here! It’s saving my brain (and many of yours too!). If you haven’t joined yet, now’s the time. Get all the details here!
I didn’t know you could make it ahead of time! I’ve always been so scared to make it more than 30 seconds before we eat it because I thought it would liquify. Thanks for the tip!
Yes I thought it would liquify also. I will be trying this for sure!!
This is one of those day of things for me…I’ve never considered making the entire batch ahead of time since by the second day it always has a layer of liquid under it….either way it is good! Love the real thing :)
Real whipped cream is the best. I love to make it with maple syrup in place of the sugar.
Melissa W says
I didn’t think to use the blender to make the whip cream but I will not forget the next time I make homemade whip cream. Thanks for the tip.
Now when I see Cool Whip I pass thinking of it as margarine almost! Gag. Real is sooooo much better.
This is great! Can I use a “regular” blender since I do not have a Blendtec? thx
I haven’t tried my regular blender to know if it works. I think it should work, but I’m assuming it will take longer than the 15-30 seconds it takes my Blendtec. Still, it will save time and effort!
Rhonda N says
I honestly never thought of using a blender to whip cream. Great idea!
I’m not a whipped cream fan myself but I might make this the next time we have a party!
This is easier than I thought, Thank You
Hmm, I have always used my beaters, but I’ll have to try it in the blender. This is great!
This is good information to know. Thank you.
Pam D says
I never thought about making it in my high-powered blender. I’ve definitely got to try that. I also didn’t know I could make it the day before. That’s a big help. Thanks so much for all your great tips.
Laura, have you ever tried making whipped cream in a jar? It is a little more work, but you don’t have to get out the blender, wash it, and put it away, so it is nice if you just need a small amount of whipped cream :) If you ever just want a small amount of whipped cream to top coffee or hot cocoa, just put the cream and sugar in a jar and shake it for about 10 min. You could even have your boys shake the cream up to remind them how people made whipped cream before electricity :)
Also, be sure to put a tight fitting lid on the jar before you shake it ;)
I had to try this in my Vitamix….amazing and delicious!! Thank you for sharing! Ps….we were so sorry to hear about the kitties????
Can’t wait to try this in my Blendtec!
My daughter just asked me yesterday how to make real whipped cream. She wants to make her brother’s birthday cake this year. I will share this recipe with her!
You can also whip cream with a handheld stick blender. Just as fast and easy. : )
I have been making whipped cream for a few years now. I can’t stand cool whip any more. Yuck. It tastes so…chemically…
We love real whipped cream. We do not like the chemically taste of Cool Whip.
Wow… Did Not Know you could make ahead. Somehow if I make it even a little ahead it seems to deflate; but maybe it was just too much handling afterward, stirring and such. Will try again!
Karen H. says
There’s nothing like real whipped cream. Thank you!
So simple, yet so delicious!! I do sometimes wish for a blendtec or vitamix blender though.
Rachel Anna says
I’ve never made whipped cream in a blender, only with a stand mixer. I’ve never made it ahead of time, either. I’m definitely going to try making it before dessert time this year!
Nanci Fitschen says
If you put the bowl and beaters in the fridge or freezer it will whip faster. Nothing to it.
Oh my gosh this looks so easy! I need to try this!
I usually put nothing in my whipped cream, but I will definitely be trying the maple syrup.
Mrs L says
I know what it’s like to turn my back too long to the blender and have butter instead of whipped cream! Very disappointing when I have no more cream in the house! :-(
I’ve made this with maple syrup to sweeten but had no idea it would keep in the fridge. Yay! Thanks!
Ah the sweet memories of cool whip!
Thank you for all of this information. Happy Thanksgiving