Whipped cream is one of the easiest things you can make from scratch. If you have an electric mixer, you can make the whipped cream in just a few minutes.
Are store bought whipped creams UPF?
While some stores do sell freshly made whipped cream, almost all store bought whipped creams are ultra processed foods. In fact, many of them are actually called “dairy whipped toppings.”
For example, here are the ingredients of some popular ones at the store:
Original flavor Reddi Wip contains: Cream, Water, Sugar, Corn Syrup, Nonfat Milk, Less than 2% of: Mono- and Diglycerides, Natural Flavor, Carrageenan and uses Nitrous Oxide as a propellant.
Extra creamy Reddi Wip contains: Heavy Cream, Water, Sugar, Nonfat Milk, Less than 2% of: Maltodextrin, Cellulose Gel, Mono- and Diglycerides, Natural Flavor, Carrageenan, and Cellulose Gum.
Original flavor Cool Whip contains: Water, Corn Syrup, High Fructose Corn Syrup, Hydrogenated Vegetable Oil (Coconut and Palm Kernel Oils), Skim Milk, Contains Less than 2% of Líght Cream, Sodium Caseinate (from Milk), Natural and Artificial Flavor, Xanthan and Guar Gums, Modified Food Starch, Polysorbate 60, Sorbitan Monostearate, Sodium Polyphosphate, Beta Carotene (Color).
Is homemade whipped cream UPF?
Homemade whipped cream is made of just heavy whipping cream, vanilla extract, and granulated sugar.
As long as you use a heavy whipping cream that does not have any thickeners or emulsifiers added to it, your homemade whipped cream will not have any UPF ingredients in it. Unfortunately it can sometimes be difficult to find heavy cream that does not have anything added to it.
Try looking for the cream at a store like Whole Foods or Sprouts. UHT pasteurized heavy cream is more likely to contain UPF ingredients. Cream from a dairy in your region is more likely to be UPF-free.
UPF-free whipped cream from a canister
Whipped cream in a spray canister from the store is UPF. If you have whipped cream frequently, or enjoy using the canister, you can get your own reusable whipped cream dispenser. It is a stainless steel container with a spray nozzle.
You can add your own whipped cream ingredients to the container, and then use it similar to a can of spray whipped cream. This is great for situations like Thanksgiving dinner, when lots of people want whipped cream on their pies.
Storing homemade whipped cream
Ideally whipped cream should be made right before you serve it. Whipped cream is best less than thirty minutes to an hour after you make it. It will start to deflate as it sits around.
If you make the whipped cream more than a day in advance, you will probably have to freshen it up by whisking it a bit or running the mixer through it for a minute.
Making homemade whipped cream:
Equipment:
Electric mixer. You can use either a hand held mixer, or a stand mixer.
Large mixing bowl
Measuring spoon or cup (optional)
If you do not have an electric mixer, you can use a whisk, but your arms will get pretty sore.
This recipe scales easily. As a general rule of thumb, use half as much heavy whipping cream as you need finished whipped cream.
Ingredients:
1 pint heavy whipping cream, cold
2 – 4 tablespoons of either granulated white sugar or powdered confectioner’s sugar.
2 teaspoons vanilla extract, or to taste
Directions:
It works best if the cream is still cold from the fridge. If you have time and room in your fridge, you can also chill your mixing bowl and the beaters for the mixer for a few minutes as well.
Put all of your ingredients in the mixing bowl.
Using the electric mixer on medium speed, whip the ingredients together.
Small air bubbles will form in the cream and it will start to get thicker.
Occasionally use the spatula to scrape the edges of the bowl, to make sure everything gets incorporated.
Watch the whipped cream as it starts to get thicker. It should start to somewhat hold its shape.
The whipped cream is done when it reaches soft peak stage. This means that when the mixer or a spoon is lifted out of the mixture it will form a peak, but the tip will fall over on itself.
Do not over mix the cream, or walk away from a stand mixer that is left running. It is easy for the cream to get mixed too much and start to turn into butter.
Ingredients notes:
Heavy whipping cream
Heavy whipping cream means cream that has a minimum fat content of at least 36%. Cream with a lower fat content can still be used to make whipped cream. Lighter creams will taste fine, but they will not whip up as well and may start to deflate faster.
Be sure to check the label on the cream that you are using. Many containers of heavy whipping cream contain emulsifiers and thickeners.
Health food stores are more likely to have cream without additives. Organic heavy whipping cream usually has fewer additives than other types.
Some brands of cream advertise that they do not contain preservatives. This may be misleading, because they still may contain other types of additives such as stabilizers and thickening agents.
Sugar
The amount of sugar you use is ultimately up to personal taste. Some people prefer a sweeter whipped cream than other people prefer.
Realistically, I rarely actually measure the sugar. I just put in a big heaping spoonful. Then I taste it near the end, and if it isn’t sweet enough I add a little bit more.
I used granulated white sugar. You can also use powdered sugar, which is also called confectioner’s sugar. Some people prefer the consistency of powdered sugar because it dissolves into the cream more completely.
Use whichever type of sugar you already have on hand. I don’t think it makes that much of a difference.
Vanilla Extract
You can use store bought vanilla extract, or make your own. I bought my vanilla extract from Costco.
Vanilla essence is not the same thing as vanilla extract. Vanilla essence is a UPF product made out of artificial flavors.
Variations:
There are a lot of different ways that you can flavor your whipped cream. While plain whipped cream is the most versatile, you are only limited by your creativity when it comes to trying different flavors of whipped cream.
Mint whipped cream. Add one or two drops of peppermint extract to the mixture. Be careful, a little goes a long way. This works well for hot chocolate.
Pumpkin spice whipped cream. You can add a 1/2 teaspoon of your favorite pumpkin spice blend to the whipped cream when you add the sugar. This variation is nice on top of a cup of coffee in the fall.
Cinnamon spice whipped cream. Similar to pumpkin spice whipped cream, but you add cinnamon instead. Great for topping an apple pie or a cup of hot chocolate.
Maple whipped cream. Substitute the sugar with real maple syrup.