Homemade Whipped Cream is one of the most delicious and simple things you can make at home to take a dessert to another level. And when I realized How to Make Homemade Whipped Cream in a Bosch Mixer... I was thrilled!
I grew up eating Cool Whip and believing it was whipped cream. If you're the same, there's no shame in that. I don't regret it at all. I still make a handful of desserts that call for Cool Whip and I make them proudly. So hear me say... I'm not here to beat up on Cool Whip.
But as an adult, when I realized what real whipped cream was... I was hooked! I started making it to put on everything!! Chocolate milk (yes!), key lime pie, peach cobbler, homemade mochas, cheesecake, a bowl of fruit salsa... heck, I'd just make it to eat off a spoon! 😁
Nothing is more satisfying than dolloping fresh homemade whipped cream on a slice of pie or scoop of ice cream... or into a steaming cup of hot chocolate.
I'd been making it for several years when I discovered how easy it was to make in my Bosch Mixer and I fell even more in love with this delicious, easy dessert topping.
Honestly, when I first got my Bosch, I'd have assumed that a small batch of whipped cream wouldn't work in a Bosch because the bowl is so big. But I was pleasantly surprised to see how easy it was and that it worked perfectly! Even small recipes or amount of ingredients can still be whipped up easily in a Bosch Mixer!
Equipment needed to make homemade whipped cream.
For this recipe and video, I'm making homemade whipped cream in my Bosch Mixer. Specifically, I used my Black Bosch Mixer with the Stainless Steel Bowl. Whipped cream seems to have more volume if the heavy cream is really cold and you chill the bowl and whisks ahead of time.
Of course, you don't need a Bosch Mixer to make homemade whipped cream. You just need a whisk & bowl OR a small appliance with the abilities of a whisk. If you don't have a Bosch, here are some alternatives:
- By hand: you can make whipped cream by hand (if you have some strong arm muscles and a little patience).
- Immersion blender: long before I had a Bosch, I was making my whipped cream with my immersion blender and it worked great. I used it with a whisk attachment.
- Hand Mixer: again, this is a great tool for making whipped cream - especially if your hand mixer has a whisk attachment.
- Blender: I have, in a pinch, used my Blendtec to make whipped cream. It worked better than I expected, but scraping it out wasn't much fun so I'd only recommend this as a last resort.
Note: if you can, use a stainless steel bowl and chill both your bowl and whisks or beater blades before you get ready to make whipped cream. Also make sure your heavy cream is cold. All of these factors will help your cream to whip up faster and have more volume!
Homemade Whipped Cream Ingredients:
The list of things needed is short and sweet for homemade whipped cream. You only need 3 ingredients:
- Heavy Whipping Cream (also called Heavy Cream). You cannot make a substitution here. Half & Half or milk will not work. The next 2 ingredients are technically optional.
- Sugar. I prefer granulated sugar but others prefer powdered sugar. For me, the texture is off when I use powdered sugar. Note... you can skip the sugar altogether. If you're making this whipped cream to go on top of an already super sweet or rich dessert, you may not want to sweeten it. I use anywhere from 2-4 tablespoons, depending on how I will use it. I make it sweeter for adding to Key Lime Pie... less sweet for ice cream or peach cobbler.
- Vanilla extract. I would never choose to skip adding vanilla to whipped cream because for me, it's the key to making it extra delicious. But you certainly can skip it if you like! I use homemade vanilla extract - you should try this too!
Alrighty... so once you have the tool of choice and the ingredients, making whipped cream is SUPER easy. You just pour it all into your bowl and whisk until it reaches the desired state.
Most recipes call for either soft peaks or stiff peaks. I almost always whip my whipped cream (to top desserts) to stiff peaks. But I do have a couple of recipes where the whipped cream is mixed with other ingredients and those recipes call for soft peaks.
Soft Peaks vs Stiff Peaks
If you continue to whip a little longer, you'll get stiff peaks. That means when you pull the whisks out, the cream will continue to stand at a point in the bowl and on the whisk if held out (as you can see above).
In the video up top, you'll see where I stop and check for peaks a few times. The amount of time to reach each stage will vary depending on whether or not you chill your bowl, how much cream you're whipping at once, how much sugar you add, etc.
Just be sure to watch closely once you see it beginning to stiffen up and check. If you overbeat the whipping cream, it will begin to get clumpy like butter.
Alrighty... are you ready to make fresh whipped cream? Here's the recipe for you:Print