Best Easy Homemade Whipped Cream Recipes

EASY HOMEMADE WHIPPED CREAM FROSTING

Steps:

• 1. Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.
• 2. Once all in the bowl, mix on medium speed until smooth.
• 3. While the mixture is still whipping, slowly pour in the heavy cream.
• 4. Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak.

STABILIZED MASCARPONE WHIPPED CREAM | EASY HOMEMADE RECIPE!

Steps:

• 1. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
• 2. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
• The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it's piped or spread, etc, it'll stay put and nice and fluffy.
• *I prefer to use the mascarpone cheese when still chilled, but soft, so that it'll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won't firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.

EASY HOMEMADE WHIPPED CREAM FROSTING

Steps:

• 1. Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer. Once all in the bowl, mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak. YOU ARE DONE!

EASY HOMEMADE WHIPPED CREAM

Steps:

• 1. Place all ingredients into your mixer.
• 2. Start your mixer on low so you don't make a splash.
• 3. Once the danger of splashing is gone, about 20 seconds, switch to a faster speed and let the mixer do all the work until you get stiff peaks, light and airy.
• 4. Taste the cream to adjust sweetness. This recipe is mild in sweetness so it won't take away from a cream pie or a really sweet dessert.
• 5. Use on or in your favorite dessert. Refrigerate leftovers, covered for a about 3 days.