How to Make Whipped Cream | Easy and Amazing

If you dont want to look for all the measurements no worries I got you! 2 cups heavy cream (480 ml) 1/4 cup sugar (30 g) 2 tsp vanilla extract NOTES: if you see any stiffness or yellowing STOP WISKING IMMEDIATELY! Please do tell me if I got any of these measurements are wrong!

I think it's a very good idea to make videos about basic baking techniques sometimes instead of a whole recipe

John, you've inspired me and taught me to be a better baker during a time that baking has gotten me through some dark days. Thank you for all you do!

On a tangent, I used to make fast homemade butter by pouring heavy cream into a clean 2 litre plastic pop bottle and turning it right side up and down. After 3 or 4 minutes you would hear the ball of butter thumping around. Cut the bottle open and drop the ball into a bowl and fork in some salt to taste. Fun for the kids to make while the rolls or biscuits are baking. ✌

Hi John! Here in Portugal 🇵🇹 we call it “ chantilly” and your “heavy cream” we call it “ natas”. Thank U so much for the delicious meals/deserts/snacks U teach us every week. 🙏

John I tried your shepherds pie recipe last night and leftovers for dinner today and all but the 3 year old loved it. Thanks so much. I added crispy bacon sprinkled on top of the mashed potatoes after baking, which made it really good. Keep the recipes coming. 😃

I found you a month ago and have cooked like 6 things, all good family loved them all. BUT tonight i made this whipped cream because my 4yr old grandson was coming for dinner a rare occurrence. I added a tiny bit of the vanilla, a little cinnamon and put it on apple turnovers i made from scratch, i am now the new favorite in the family, i think he was eating it on a spoon and didn't touch the apple turnover. THANK YOU.

I love this channel and have made several of John's recipes and they all turned out great! I also love homemade whipped cream. My roommate always bought the frozen stuff in a tub until I showed her how easy it is to make. To stabilize it so it'll last longer in the fridge I add 1 teaspoon unflavored gelatin per 1 cup of whipping cream. Bloom the gelatin in a tablespoon of water for about 5 mins. then microwave it for 3 - 5 seconds, let it cool then drizzle in a stream while whipping the cream until you get the consistency you want. I've had this in fridge up to 3 days, though it may last longer but we always finish it by 2nd or 3rd day. 😊

Whipped cream is absolutely delicious. Perfect for literally anything! Thanks John! 😊 😋

Used your method to make whipped cream this afternoon for the lemon tarts I made, using lemons from our lemon tree. Everyone said it was good. So happy. 😃

My mom taught me the virtue of whipping one's own cream EARLY in life! Later in life, I added my own spin on it, flavoring it with such things as almond extract, cinnamon, or my favorite -- BAILEY'S!! Yum! (and just what you need on top of your pumpkin pie after hosting the family for Thanksgiving dinner.) You're awesome, by the way.

Love your tips John! Whipped cream is probably one of the most used ingredients in my desserts. I just looove its flavor!

Just made this this morning and was super easy. Love this tutorial how straightforward and helpful it is at the same time.

Love The Product Choice And The Way You Represent Your Family and Your Culinary Experiences!

I just made this, but instead of sugar, I used homemade strawberry syrup! 🥰🍓 My first try turned to butter lol, but my second try was so good

I’ve watched several videos this Thanksgiving morning on how to make fresh whipped cream, and yours is by far the most informative! Thank you!!

I recommend to always finish by hand for more control because it goes so quickly towards the end! So definitiely do not increase to high! You want to always whip on the slowest speed because the air bubbles will be smaller and more regular. If whipped on high you create larger air pockets which easily collapse and your whipped cream will not hold its shape for as long as it could.

Thanks for that nugget about the cornstarch in powdered sugar. I will be using powdered sugar from here on out.😊

I love "over whipped" cream. It's almost ice cream and holds up better for me any way. I saw a cook throw it out once and couldn't believe that it couldn't be used in another recipe.

This is so helpful! I make whipped cream all the time but I learned several new tips! I’m definitely going to put my bowl in the freezer beforehand 😊 I’m obsessed with your chocolate mousse so now I’ll have the perfect whipped cream to compliment it 😉