Can You Use Half and Half to Make Whipped Cream

Three different means to brand delicious, easy homemade whipped cream.

Whipped cream is i of those things you don't actually demand a recipe for. You lot get some cream, add some sugar, and agitate the mixture until it resembles something that usually comes out of a spray can.

Simply it's nice to accept a starting signal, especially if you're like me and can never recall the ideal ratios, so allow's have a little chat about homemade whipped foam.

Ingredient Notes

Heavy cream/heavy whipping cream: You tin use heavy cream (30–36% milk fatty) and heavy (whipping) cream (36%+ milk fatty) interchangeably when making whipped cream. Heavy whipping cream with its college milk fat content will requite you a slightly more stable whipped cream, but the difference is negligible. Have leftover whipping foam? Cheque out What to Do With Leftover Whipping Foam for ideas on using upwardly the leftovers.
Granulated or powdered sugar: I prefer to use powdered sugar in whipped cream because it contains cornstarch which besides helps stabilize whipped foam (makes it less prone to slumping and weeping), but use whichever sugar y'all have on paw. Just keep in mind that past weight, 1 tablespoon of granulated sugar is virtually twice as much as 1 tablespoon of powdered sugar, so whipped cream fabricated with the same book of granulated sugar will be much sweeter than whipped cream fabricated with powdered sugar.
Extracts and boosted flavorings: Actress flavoring is optional, simply a little vanilla is always a welcome add-on. Other expert options are citrus extracts, peppermint extracts, or even a fleck of alcohol (more on that later).

How to Make Whipped Cream (3 Ways)

There are three main ways to brand whipped cream at home, using a stand mixer, a bowl and whisk (or handheld mixer), or using a bricklayer jar, and while your tools may vary, the method is pretty much the same for all of them.

one. Combine all your ingredients in a bowl (or jar).

two. Vigorously mix ingredients until the whipped cream reaches your desired consistency. This could take as little every bit 2 minutes for a small-scale amount of cream in your stand mixer or upwards to 15 minutes using the bricklayer jar method.

Making Whipped Cream With a Stand Mixer

This is my favorite method, especially if I'thousand whipping a large amount of cream.

Pros: This is the fastest style to make whipped cream, and the high sides of a stand mixer bowl mean that you won't splatter foam around your kitchen while making it.
Cons: Stand up mixers are expensive and non everyone has (or needs!) one. It's easy to whip your cream too much and accidentally first to make butter. Depending on your stand mixer, information technology may not exist able to handle whipping minor amounts of foam. My model's limit is anything under about ½ cup of cream.

Making Whipped Cream With a Bowl and Whisk (or Handheld Mixer)

Because I brand so many small-batch recipes, this is really the method I apply most often since it works well with almost any amount of cream.

Pros: More convenient to pull out than a bulky stand mixer and much cheaper. Tin whip fifty-fifty minor amounts of cream and you have better control over the consistency of the final product since you lot can monitor it more than closely.
Cons: Takes longer, especially when using only a whisk. Your arm'southward probably going to get tired. 😉

Making Whipped Cream With a Mason Jar

The stonemason jar method, where y'all put heavy cream in a jar, seal it, and and so shake to whip information technology, technically works, just it's definitely my least favorite of the bunch, and I only recommend it under pretty specific circumstances.

Pros: Great for occupying tiny kitchen "helpers" or equally a fun afternoon project. A solid backup in the unlikely event that you observe yourself in a kitchen with no bowls and no whisks.
Cons: A lot of work and not at all time-efficient. It's hard to go the foam past very soft peaks, so whipped foam made this way is all-time for spooning over drinks. You definitely will not be able to pipe information technology.

Variations

Customize your whipped cream with the following modifications (all mix-in measurements are for the full batch of whipped cream using 1 loving cup of heavy cream).

Cream cheese whipped foam: Use 4 ounces of cream cheese. Beat the sugar and vanilla into softened cream cheese until well-mixed. In a separate bowl, whip heavy cream into stiff peaks and then fold the whipped cream into the foam cheese mixture until uniform in color.
Chocolate whipped cream: Sift 3 tablespoons of cocoa powder in forth with the sugar earlier whipping.
Peanut butter whipped cream: Add ¼ loving cup of peanut butter before whipping.
Coffee whipped cream: Add 2 teaspoons instant espresso powder forth with the rest of the ingredients.
Cinnamon Whipped Cream: Add ½ teaspoon footing cinnamon forth with the rest of the ingredients.

FAQ

How much whipped cream will this make?

A proficient rule of pollex is that whipping cream will double its book. So whipping 1 cup of heavy cream will make (about) 2 cups of whipped foam.

Can yous make whipped cream with half and half?

No. Foam must contain at least 30% milk fat to whip. Half and half, which contains 10.5–18% milk fatty will not whip into whipped cream no affair how long you work at it.

Can you freeze leftover whipped foam?

Yes (but…). Whipped cream freezes pretty well. I similar to freeze leftovers to employ in my hot chocolate or for topping quick desserts, but I wouldn't brand whipped cream just to freeze it because it can dissever and begin to deflate later being frozen and thawed.

It's likewise decumbent to picking up an "off" gustation from the freezer, and then you want to use information technology fairly quickly, within a couple of weeks.

To freeze whipped cream, pipage or spoon private servings onto a parchment paper-lined plate or blistering canvass and freeze until solid. One time solid, cut the parchment paper into squares and transfer the whipped cream (still on the paper) to a freezer purse.

When y'all're ready to use the whipped foam, you tin can add it frozen straight to warm drinks or allow information technology to sit at room temperature for 15 to twenty minutes to thaw.

Can I double this recipe?

Absolutely. To change the recipe yield, hover over the serving size in the recipe bill of fare below or click if y'all're on mobile, and slide the slider.

Doubling note: If doubling the recipe and using the mason jar method, y'all'll need to size upward to a quart-size mason jar.

Recipe Notes

Soft, medium, or stiff peaks: This refers to the what happens to the cream when y'all lift the whisk directly out. Soft peaks will get-go to stand upward and and then sort of collapse back into the foam. Medium peaks will stand just flop over at the tip. Strong peaks will stand up direct upwards. In different recipes, you'll run into instructions out there for all 3 considering it'due south actually up to you and your personal preference. If I'm spooning whipped foam over a drink, soft peaks are fine. If y'all are going to pipe the whipped cream or pile berries on top of it, you are going to want to vanquish it to stiff peaks. Stiff peaks also seem to agree up better if you are not serving the whipped cream right away. Only be conscientious not to over-vanquish and turn your cream into butter!
Infusing with booze: I ordinarily find that one tablespoon of alcohol to 1 cup of foam is a good amount–too much liquid and your cream might not whip upward. Make certain the alcohol is very cold and add together it to the cream and sugar before whipping.

Drink Recipes to Top With Whipped Cream

Hot Chocolate
Crockpot Hot Chocolate
The Best Chocolate Milkshake
Homemade Mocha

Recipes to Elevation With Whipped Cream

The Best Waffles
Banana Pudding
Oreo Cheesecake Bites
Mini Pumpkin Pie

Full Batch

▢ 1 loving cup heavy cream
▢ ½ teaspoon vanilla extract optional
▢ 2 tablespoons to ¼ cup (15-30g) powdered sugar *

Single Serving

▢ two tablespoons heavy foam
▢ A couple drops vanilla extract
▢ i to 2 teaspoons (three-5g) powdered sugar *

Stand Mixer

Combine ingredients in the bowl of your stand up mixer and using the whisk attachment, mix, starting on low, working upward to medium-high, until cream reaches your desired consistency, 3 to vi minutes.

Basin and Whisk/Handheld Electric Mixer

Place bowl and whisk in the freezer for xv minutes.
In one case bowl is cold, remove from the freezer and combine heavy cream, vanilla, and sugar.
Whisk vigorously until cream reaches desired consistency, 5 to 15 minutes depending on the amount of cream.

Mason Jar

Place your mason jar and lid in the freezer for at least fifteen minutes, until it is very cold.
Pour ingredients into the mason jar, top tightly with the hat, and shake until the contents of the jar no longer sound like liquid, 5 to 7 minutes. Check consistency and continue to shake if information technology is not washed.

*Granulated carbohydrate tin be substituted for powdered carbohydrate. If using granulated saccharide, apply 2 to 3 tablespoons or ane to 1½ teaspoons for the small-batch version.

*You will need to employ a handheld electric mixer or a whisk and arm power to make a single serving considering a stand up mixer is unable to procedure an amount this small.

This recipe will make approximately 2 cups of whipped cream. Estimate nutritional data is for a single serving of ¼ loving cup.

Leftover whipped cream can be stored tightly covered in the refrigerator for up to 48 hours.

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