It’s easier than you think to make homemade whipped cream! This simple recipe only needs 3 ingredients and is delightful with pancakes, French toast, waffles, or even spooned on top of your morning coffee.
Making whipped cream from scratch may seem unnecessary when it’s so simple to buy a can of the premade stuff at the market. But, at least every now and then, it’s 100% worth it. While I do use Cabot canned whipped cream to add a quick dollop to my morning coffee, there’s something to be said for making fluffy homemade whipped cream that you can flavor any way you like.
In this case, we are going to be making a quick whipped cream flavored with maple and vanilla. It takes less than 5 minutes, needs only 3 ingredients, and elevates a regular stack of French toast, pancakes, or waffles to something indulgent, elegant, and just plan extra. In fact, there are only 3 steps. That’s how easy it is.
Tips for the Best Whipped Cream
- Chill the bowl. Before making your whipped cream, pop your bowl in the freezer for about 10 minutes. Very cold cream is the quickest and easiest to whip into fluffy peaks. Chilling the bowl helps keep everything cold.
- Soft peaks vs. stiff peaks. For breakfasty applications I typically whip the cream until it holds a soft peak, as shown in the photos here. If you want a stiffer peak, you can whip the cream a touch longer until stiff peaks form. Careful not to over-whip your cream though! You can tell when that happens because the cream will start looking clumpy and curd like.
- Uh oh, I overwhipped it. Not to worry, just add some very cold heavy cream and whisk it in. Start with a small amount, whisk, then add more cream if needed. Voila! All fixed.
Frequently Asked Questions
Whipped cream is best used immediately after it is made. You can add stabilizers (like powdered sugar) to make it last longer, but even there the whipped cream will be at its finest right after it’s made. I don’t love whipped cream that has been sweetened with confectioners sugar – it’s a bit too sweet for me.
This may seem like an odd thing to wonder, but after someone told me British people call whipped cream “squirty cream” I had to ask one of my British friends. She said that whipped cream like what you see here is called “whipped cream” in the UK. The kind of whipped cream you buy in an aerosol can is called “squirty cream.”
In the U.K. the “heavy cream” we use to make homemade whipped cream is called “double cream.” Half-and-half, which you can’t make into whipped cream, is called “single cream.”
Ways to Use Homemade Whip Cream
- Spoon it on top of pancakes. I recomend these old fashioned pancakes, these simple buttermilk pancakes, or these pumpkin pancakes.
- Add it to French toast. This recipe goes wonderfully with classic French toast, as well as overnight french toast casseroles like this Bourbon Apple Crisp French Toast or this Overnight French Toast Bake. You can even add it to French toast in a mug.
- Use it on waffles. I recommend pumpkin waffles, sourdough waffles or buttermilk waffles.
- Serve it with fresh fruit. I like to use it to make a simple Eton Mess, or a trifle with pieces of lemon cake nestled between layers of strawberries and cream.
- Add a dollop to your morning coffee. I rather like this whipped cream on a homemade pumpkin spiced latte.
- With pies or galattes. Place it on top of a slice of peach mango pie or blueberry peach galette.
- Serve it with mug cakes. Any of my mug cake recipes would go with whipped cream.
There are definitely even more ways to use whipped cream! If you have a favorite use that I haven’t mentioned please share it in the comments. 🙂
PrintMaple Vanilla Whipped Cream
It’s easier than you think to make homemade whipped cream! This simple recipe only needs 3 ingredients and is delightful with pancakes, French toast, waffles, or even spooned on top of your morning coffee.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 3-4 servings
- Category: Dessert
- Method: Stand Mixer
- Cuisine: American
Ingredients
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon pure maple syrup
Instructions
Chill the bowl of a stand mixer in the freezer.
Once your bowl is chilled, place it in your stand mixer and affix the whisk attachment.
Add the ingredients to the dry, cool bowl and whip until the cream holds a soft peak.
Dollop on top of French toast, pancakes, waffles, coffee, and more!
Last Step:
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