Peach Whipped Cream
The peach flavor really comes through in this enhanced version of the classic whipped cream. It’s a refreshing topping for any dessert or even when eaten all on its own!
Like plain Chantilly cream (sweetened whipped cream) and strawberry whipped cream, peach whipped cream is wonderful over vanilla ice cream and fruit pies. It’s also a lighter alternative to other cupcake frostings like buttercream frosting or cream cheese frosting.
Peach whipped cream has just three ingredients:
- Heavy whipping cream
- Granulated sugar or powdered sugar
How It’s Made
First, you’ll need to prepare the peaches. Cut them into small chunks and then put them in the food processor.
Process them until you have a smooth puree.
Next, make the whipped cream by whipping cream (sold in stores in the US as heavy whipping cream). As you whip the cream, air is incorporated and it becomes light and fluffy.
Tip: The heavy whipping cream must be cold in order to make whipped cream. Keep it refrigerated until ready to use.
The easiest way to make whipped cream is to use an electric mixer with the whisk attachment.
Whisk on high speed until it holds a peak.
If you don’t have an electric mixer, you can make whipped cream by hand using a whisk and a chilled bowl. Be patient. This process can take five minutes or more and your arms are likely to get tired.
You can also make whipped cream in a blender.
Tip: Once the whipped cream has reached the correct consistency, stop whisking. If you over-whisk the cream, it will start to fall apart. If this happens, whisk in some more cold heavy whipping cream to get the consistency back to where you want it to be.
When the cream is whipped, whisk in granulated sugar or powdered sugar (either will work) to your taste.
Tip: Don’t add the sugar until you’ve whipped the cream or it will keep the cream from aerating properly.
Finally, gently fold in the pureed peaches. Do this by hand to avoid over whisking.
Expert Tips and FAQs
Make sure that you use very cold heavy cream in this recipe. Warm or room temperature cream will not whip up properly. If your whipped cream formed peaks and then dissolved, add more cold heavy cream and whisk again until it stiffens up.
Use the best tasting ripe peaches you can find. If they don’t taste great on their own, they won’t be great in whipped cream.
Yes, you can mix fresh peaches into Cool Whip and make peach Cool Whip. But, once you try fresh peach whipped cream, you won’t go back.
All Whipped cream must be kept refrigerated.
For this reason, whipped cream frosting is not the best choice if you are going to a summer picnic where your treats will be kept outdoors.
If you must serve whipped cream frosting on a dessert that will be sitting out in warm weather for a prolonged time, make stabilized whipped cream using jello.
You can use frozen peaches in this recipe; defrost the peaches first by leaving them in the refrigerator for at least four hours, then follow the instructions here.
You can never go wrong with switching up the frosting on vanilla cupcakes by using peach whipped cream instead. You can also try topping peach muffins with a dollop of peach whipped cream – it makes them even better! Peach whipped cream is amazing on top of baked peaches! Finally, try it on top of ice cream or my crumb cake.
- Peaches and cream dessert
- Peach muffins
- Peach cookies
- Easy baked peaches with crumb topping
- Chantilly cream
Peach Whipped Cream
- 1 cup heavy whipping cream
- 1/3 cup granulated sugar
- 2/3 cup finely pureed peaches about 2 medium-sized peaches pureed in a food processor
- Beat whipping cream on medium speed for about five minutes until soft peaks form.
- Mix in sugar.
- Fold in pureed peaches to the whipped cream.
- Be sure to keep refrigerated.
- Make sure to use cold heavy whipping cream.
- Always refrigerate whipped cream once made. It will last about five days in the refrigerator.
- Use the best tasting peaches you can find. If they don’t taste great on their own, they won’t be great in whipped cream.
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