Sandra Joanna Gaines Whipped Cream is made with a simple trio of heavy cream, powdered sugar, and pure vanilla extract. It is whipped in a chilled bowl to create a thick, billowy texture and a stable foam that holds its shape for days without weeping or deflating. This luscious topping is the perfect finishing touch for your holiday desserts and makes a wonderful upgrade to your morning coffee or hot chocolate.
Joanna Gaines Whipped Cream Ingredients
- 1 ½ cups (355 ml) Heavy Cream: Cold. Joanna recommends “heavy cream” or “heavy whipping cream” because the higher fat content holds its shape better than standard “whipping cream.”
- ½ cup (60 g) Powdered Sugar: Also known as confectioners’ sugar. The cornstarch in the sugar acts as a stabilizer.
- 1 teaspoon (5 ml) Vanilla Extract: Adds a warm, floral finish.
How To Make Joanna Gaines Whipped Cream
- Chill the Equipment: Place a medium-sized mixing bowl (preferably metal) and your beaters in the freezer for at least 10 minutes. Starting with cold tools is crucial for volume.
- Combine Ingredients: Remove the bowl from the freezer. Pour in the cold heavy cream, powdered sugar, and vanilla extract immediately.
- Start Slow: Using an electric mixer, begin beating the ingredients on low speed to incorporate the sugar without creating a dust cloud.
- Whip to Peaks: Gradually increase the speed to high. Beat until stiff peaks form—the cream should look thick and billowy, similar to the consistency of Cool Whip.
- Stop on Time: Watch closely; do not over-beat, or the cream will turn buttery and grainy. Stop as soon as it holds its shape.
Recipe Tips
- Heavy Cream vs. Whipping Cream: Always look for the label “Heavy.” Standard whipping cream has less fat (30-35%) compared to heavy cream (36%+), meaning it won’t whip up as firmly or stay fluffy as long.
- The “Cold” Rule: Heat is the enemy of whipped cream. If your kitchen is hot, or the cream has been sitting on the counter, it will struggle to emulsify. Keep the cream in the fridge until the very second you are ready to pour.
- Fixing Overbeaten Cream: If you accidentally whip it too long and it looks curdy, gently fold in a tablespoon of liquid heavy cream with a spatula. This can sometimes smooth out the texture before it turns to butter.
- Use an Electric Mixer: While you can whisk by hand, Joanna notes that it takes “forever and is not fun.” A hand mixer or stand mixer with a whisk attachment is best.
What To Serve With Joanna Gaines Whipped Cream?
This versatile topping improves almost any sweet treat.
- Pecan Pie: A classic Thanksgiving pairing.
- Hot Cocoa: A dollop on top of hot chocolate melts slowly into a rich foam.
- Fresh Berries: Serve simply with sliced strawberries or peaches for a light dessert.
How To Store Leftovers Joanna Gaines Whipped Cream
- Refrigerate: Store unused whipped cream in an airtight container in the refrigerator. Thanks to the powdered sugar stabilizer, it keeps beautifully for up to 3 days.
- Freeze: You can freeze dollops of whipped cream on a parchment-lined baking sheet until solid, then transfer to a bag. Drop a frozen dollop directly into hot coffee.
Joanna Gaines Whipped Cream Nutrition Facts
- Calories: ~100 kcal
- Fat: 9g
- Carbohydrates: 5g
- Protein: 1g
Nutrition information is estimated per dollop (2 tbsp).
FAQs
You can, but it may leave a gritty texture. Powdered sugar dissolves instantly in the cold cream and contains cornstarch, which helps the cream hold its structure longer.
Yes, full-fat canned coconut milk can work as a dairy-free alternative, though the flavor profile will change.
This happens if the cream wasn’t cold enough or if “organic” whipping cream was used (which Joanna notes doesn’t always whip as fluffily due to the lack of stabilizers often found in conventional brands).
Try More Recipes:
- Joanna Gaines Oatmeal Cream Pies Recipe
- Joanna Gaines Sour Cream Enchiladas Recipe
- Joanna Gaines Tres Leches Cake Recipe
Joanna Gaines Whipped Cream Recipe
Description
A luscious, three-ingredient topping that uses cold metal bowls and powdered sugar to create a stable, billowy foam that beats store-bought alternatives.
Ingredients
Instructions
- Chill Equipment: Place a metal bowl and beaters in the freezer for at least 10 minutes.
- Combine: Remove bowl from freezer and add heavy cream, powdered sugar, and vanilla.
- Start Mixing: Beat on low speed to incorporate the sugar.
- Whip: Increase speed to high and beat until stiff peaks form (Cool Whip consistency).
- Finish: Stop beating immediately once thick to avoid making butter.
Notes
- Use “Heavy Cream” or “Heavy Whipping Cream” rather than just “Whipping Cream” for a topping that holds its shape better.
- Do not skip chilling the bowl; metal bowls retain cold best and help the fat molecules trap air faster.
- Store leftovers in an airtight container in the fridge; this recipe is stable enough to last for up to 3 days.
