This fluffy, delicious whipped cream recipe is laced with cinnamon + comes direct from Cupcake Wars 4x winner Kyra Bussanich of Kyra’s Bake Shop! You can make it with vanilla too.Jump to Recipe
What You Need to Make This Whipped Cream Recipe:
- Chilled mixing bowl
- Standing mixer or hand mixer
- Heavy whipping cream
- Powdered sugar
You can use this whipped cream recipe to top virtually any dessert – or even as a cookie sandwich filling. Try it on Kyra’s Apple Crisp recipe too.
Kyra is the only entirely Gluten-Free Winner of the Food Network’s Cupcake Wars. She’s also the only person who has won 4 times! Get her cookbook, Sweet Cravings, here. It’s my favorite gluten-free dessert cookbook. (I’m not just saying that because she’s my friend. Swear!)
Homemade Whipped Cream Recipe
- In a chilled mixing bowl, beat together all the ingredients on medium-high speed until the cream is thick and fluffy.
- Chill until ready to use, or top cooled cupcakes with a dollop.
Frequently Asked Questions about Homemade Whipped Cream:
Using a cold bowl and cold cream is critical, and stabilizing the whipped cream with confectioners sugar or cream of tartar.
Use cold heavy cream and whip it with just enough powdered sugar to stabilize it.
The whisk attachment of a standing mixer or hand mixer is the best options for fluffy, stable homemade whipped cream.
For topping cakes, pies or cheesecake, whip the cream until it is thick and fluffy. For topping ice cream, coca or general use, whip until soft peaks form.
Whipped cream is made of heavy cream, confectioners sugar, and flavorings like vanilla or cinnamon.
Yes, you can make whipped cream from canned coconut cream.