world cuisine

Homemade Whipped Cream !!




A variety of desserts can easily be topped up with a versatile and delicious homemade whipped cream. For this recipe, everything needed is four ingredients that are readily available without the need for milk, an electric beater, butter or cream, or whipping powder. As a result, it serves as a good alternative to the commercially-available one providing freshness and originality.





Cold whole milk

– 1 cup Powdered sugar

– 2 tablespoons Vanilla extract

– 1 teaspoon Cornstarch

– 1 teaspoon




Chill the ingredients: Place in the very cold freezer for about fifteen minutes the whole milk.

Prepare a mixing bowl: Chill in the freezer for about ten minutes before putting a mixing bowl inside.

Combine ingredients: Cold milk, powdered sugar, vanilla extract and cornstarch should all be mixed together inside the chilled mixing bowl.

Whip the mixture: Whip vigorously for about five to ten minutes using a hand whisk or manual egg beater until it becomes creamy enough to become whipped cream.

Use instantly or refrigerate for future use.



Hints for Success:

Chill everything: Ensure both milk and mixing bowl are chilled well before beginning the whipping process since they contribute greatly towards desirable results.

Whip by hand trick: Use your patience as best results will come from a hand whisk or manual egg beater rather than an electric mixer used here so far.

Consistency: If the whipped cream is too loose, add some cornstarch and continue beating.



Health Benefits:

Less fatty: This homemade whipped cream has less fat than the traditional heavy cream made one.

No preservatives: There are no preservatives and stabilizers which are found in ready-made whipped creams.

Natural ingredients: It contains only simple, natural items.



Nutritional Information (Per serving):

Calories: 50

Protein: 1 g

Carbohydrates: 8g

Fat: 1.5g

Fiber: none

Sugar: 6g

Sodium: 10mg



Variations and Substitutions:

Flavor variations: Including a tsp of cocoa powder for chocolate whipped cream or a few drops of almond extract for a different taste can do this.

Sweetener options: You may use honey or agave syrup instead of powdered sugar if you prefer a different type of sweetener.

Dairy-free versions that are available include using cold coconut milk as substitute for whole milk for those who cannot tolerate dairy products.




Frequently Asked Questions (FAQs):

Q. Can I use skim milk or low-fat milk? A. Whole milk is recommended to give it the best consistency but you can try using low-fat milk with slightly different results.

Q. How long will the whipped cream last?

A. Keep refrigerated, use within two to three days for optimum freshness and quality.

Q. Can I use this whipped cream for piping?

A: Best used as a topping, this whipped cream may not retain its shape once piped.

Q: What happens when my whipped cream does not thicken?

A: Ensure that both the milk and bowl are very cold. If it is still thin, you can sprinkle some more cornstarch while whipping.




With only four readily available ingredients, homemade whipped cream can be useful in many different dishes. It offers a natural taste with no needs for milk or an electric beater, butter, cream or whipping powder at all. To make a tasty whipped cream that has less fat than usual ones is very easy if you follow some steps and tips of cooking it right. Furthermore, the homemade type has no additives and preservatives; thus making it completely customizable for multiple flavors and sweeteners. This homemade whipped cream will improve your dishes with its smoothness and taste whether you put it on a slice of pie, a bowl of fresh fruit, or over hot drinks. Besides, simple preparation and healthy aspects make it best for those looking for more natural sweeteners in their diet. Try out this recipe as you embrace the joy of making your own yummy whipped cream at home. Be sure to keep it in your list of favorite dishes because every time it is served, it wins hearts with its delicious dollops.


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