Making whipped cream in a food processor is the easiest and quickest way to have your own delicious whipped cream! You’ll never want to use any other method again!
I rarely make whipped cream, but that might just have to change now that I discovered how easy it is to make in my food processor.
We get our non-homogenized milk from jersey cows which equals lots and lots of cream. I usually just leave it in the milk, but making whipped cream is even better!
The other day I wanted a delicious topping for my gluten-free oat German pancakes, so I put some cream in my food processor and made the most luxurious whipped cream! Afterwards I had some leftover whipped cream, and it’s so delicious on everything from gluten-free pumpkin cheesecake bars to gluten-free blueberry crisp.
I may just have to start making whipped cream more often!
Why You’ll Love This Method
Quickest method – It only takes 1-2 minutes to make creamy and billowy whipped cream!
Richer whipped cream – The food processor whips slightly less air into the cream than an electric beater does which makes for a richer and denser final product.
No mess – Since the food processor has a lid, everything is contained for easy clean up.
Longer-lasting whipped cream – Since the whipped cream is denser, it holds together longer so you can make it further in advance.
Better flavor – Less air in the whipped cream means a creamier flavor and texture than standard whipped cream!
How to Get the Cream from Milk
If you use raw or non-homogenized milk (milk where the cream and milk hasn’t been permanently combined), you can easily scrape the cream off the top to make whipped cream.
- If your milk is being stored in a container with a narrow mouth, first pour it into a container (such as a wide-mouth mason jar) that is large enough for you to reach in and scrape off the cream.
- Let the milk sit in the fridge undisturbed overnight or for at least a few hours until you can clearly see a line between the cream and the milk.
- Then carefully scoop the cream off the top, making sure not to get any milk. You won’t be able to get quite all the cream, but you can get the majority of it!
Can I make Whipped Cream with Regular Store-Bought Milk?
The bad news is no, you can’t make whipped cream from the typical milk sold in stores. However, you can easily purchase heavy whipping cream or heavy cream to make whipped cream.
How Do I Know When Whipped Cream is Done?
Whipped cream is easy to over-beat (trust me, I’ve practically made butter before!), so you’ll want to stay right by your food processor and carefully watch to see when it’s done.
Soft peaks – This is when the cream just begins to thicken. When you use a spatula to lift it out of the bowl it will hold its shape for a moment before falling back into the cream. This is when you want to add your sugar and any flavor extracts.
Medium peaks – The cream is starting to hold its shape well. When you lift it out of the bowl, it will hold its shape pretty well, however, the tips of the peaks will still bend over. Depending on how you want to use the whipped cream, such as if you’re sandwiching sponge cake, you may want to stop here.
Stiff peaks – Your whipped cream is done! You can know lift it out of the bowl and it holds it’s shape! Peaks will stay stiff and won’t bend over.
How Long will Whipped Cream Keep?
The longer whipped cream is stored in the fridge (or even worse out of the fridge), the softer it will get. For best results, make it only a few hours before serving.
Food processor whipped cream does keep longer, so in a pinch, you should be able to store it in the fridge for 12 – 24 hours.
If you have leftovers that have softened, it will still taste great, however, the texture won’t be very fluffy. While I don’t serve whipped cream that has softened this far to others, my family and I don’t hesitate to eat it on just about anything!
Recipes to Serve with Whipped Cream
Gluten-Free Strawberry Dutch Baby
Gluten and Dairy-Free Apple Crisp
How to Flavor Whipped Cream
While I love vanilla-flavored or even plain whipped cream, it’s fun to get creative with new flavors! If you are using flavoring extracts (such as peppermint extract), you can add them once soft peaks have formed.
For all other types of flavorings, you can fold them into the whipped cream once you are finished whipping it.
Whipped Cream Flavor Ideas
There are so many amazing ways you can flavor whipped cream, and here are a few ideas to get you started. Let me know in the comments what your favorite whipped cream flavor is!
Cinnamon – 1 teaspoon ground cinnamon
Lemon – 2 teaspoons lemon zest
Peppermint – 1/4 teaspoon peppermint extract
Nut butter – 2 tablespoons creamy peanut butter or homemade cashew butter
Fruit – 2 tablespoons fruit jam or compote (this mixed berry compote is the best!)
Tools You May Need
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Ingredients for Making Whipped Cream in a Food Processor
Cream – Use heavy whipping cream, heavy cream, or cream scraped from the top of raw or non-homogenized milk. Make sure the cream is very chilled before you whip it. I usually like to place it in the freezer for a few minutes before I start.
Vanilla extract – For that classic whipped cream flavor. Keep in mind that using natural vanilla extract can tint your whipped cream slightly tan.
Optional:
Powdered sugar – To sweeten the whipped cream.
Other flavorings – You can get creative with fun extracts, spices, jams, sauces, and more!
How to Make Whipped Cream in a Food Processor
Start by pouring the chilled cream into the food processor.
Turn on the food processor and let it run until soft peaks form (this usually takes about 1 minute). When you see soft peaks beginning to form, turn it off and add vanilla extract, powdered sugar (if you would like), and any other flavoring extracts. You can also scrape down the sides of the bowl at this point.
Turn the food processor back on and let it run until you see stiff peaks. Make sure not to let it go too long or you’ll end up with something closer to butter than whipped cream! The total whipping time shouldn’t take longer than 2 minutes.
Once the whipped cream is finished, you can fold in any other flavorings you would like.
Serve immediately or store in the fridge for a few hours before enjoying on top of your favorite dessert or breakfast!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
Food Processor Whipped Cream
Ingredients
- 1 cup cream chilled
- 1 teaspoon vanilla extract
- Optional: 2 tablespoons powdered sugar
Instructions
- Pour the chilled cream into the food processor.
- Turn on the food processor and let it run until soft peaks form, usually about 1 minute.
- Turn it off and add vanilla extract and powdered sugar (if you are using).
- Turn the food processor back on and let it run until you see stiff peaks. The total whipping time shouldn't take longer than 2 minutes.
- Serve immediately or store in the fridge for a few hours before enjoying on top of your favorite dessert or breakfast!
Notes
Nutrition
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This is the only method I use to make whipped cream. Once you try it, you’ll never go back!