How to Make Whipped Cream from Scratch

 

Learn how to make whipped cream with our foolproof recipe for fresh whipped cream. We share step-by-step instructions and call out sneaky things to avoid.

In college, I worked as a server at a family-run Italian restaurant in Baltimore. From night to night the menu would change, showcasing different Italian dishes, but one dessert never changed: Poached Pear in Chianti Wine Sauce with Chantilly Cream. (Psst: Chantilly cream is just a fancy name for whipped cream.) The concept was simple, much like this poached pear recipe, but it was probably our most popular dessert.

On a particularly busy evening, one of the prep cooks asked me to make whipped cream for the dish. I stared at the bowl of cream and sugar before me and confessed that I had no idea what to do. The cook scoffed, snatched the bowl and began to whisk feverishly, by hand. Within moments, the liquid ballooned into airy whipped cream.

That was it? When I tried it at home, I learned it wasn’t quite as easy as he made it look. So for this article, I’ve enlisted help from our Test Kitchen.

How to Make Homemade Whipped Cream

To make whipped cream from scratch at home, you can rely on our Test Kitchen’s sweetened whipped cream recipe—and a hand mixer (it’s wayyyy easier to make whipped cream with the help of a hand or stand mixer fitted with the whisk attachment). You’ll need:

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