Ditch the Can and Make Your Own Homemade Whipped Cream

Homemade whipped cream is way easier than you think, and infinitely better than the stuff from a can.

I used to think whipped cream automatically came from a can, that there was something magical about my shaking that red and white metal before tilting the plastic nozzle and squirting a generous amount either on top of a slice of pie or, more exciting, directly into my mouth. And there might be something to that. After all, you can spend $50 to buy a metal whipped cream dispenser, powered by nitrous oxide chargers (another $50 a pop for a 50 pack), to make whipped cream at home. But unless you’re planning on filling a kiddie pool with the stuff, there’s a better, more economical way. Plus, if you do it my way—by hand—you can skip arm day at the gym!

You only need a few ingredients (so make sure they’re of the highest quality), and a stand mixer or a metal bowl and a balloon whisk.

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Related Reading: The Best Black Friday Deals on KitchenAid Mixers, Food Processors, and More

How to Make Whipped Cream

Let’s start with the basic recipe:

• 1 cup heavy cream
• 1 tablespoon granulated sugar
• 1 teaspoon pure vanilla extract

1. Chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. If you don’t have a stand mixer, chill a metal bowl and a balloon whisk instead.

2. Add all your ingredients to the bowl and whisk on high speed for about 1 minute, until medium-stiff peaks form. If you’re whisking by hand, it will take more like 5-10 minutes.

Either way, that’s it! Serve immediately.

Chowhound’s Mini Chocolate Pudding Pies

Variations

Go beyond the basics and employ some tips and tricks.

Add a Little Salt

When I make whipped cream at home, I add a bit of salt. A couple pinches, up to ¼ teaspoon, is sufficient to help brighten the notes of sugar and vanilla without making it taste salty.

Work Out Your Aggression

I personally do not use the stand mixer; I just use a metal balloon whisk (I love my $10 Oxo) and I sit in front of the TV and get out some of my aggression this way, whisking the cream mixture vigorously until it stiffens and peaks form when you remove the whisk. This is the option that allows me to skip my bicep curls. It’s not as daunting as you might think.

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Ice, Ice, Baby

If you’re going to whip by hand and are impatient (like me), you can skip the part where you freeze the bowl and whisk. Just empty an ice cube tray into a large glass bowl—the mouth should be wider than your metal bowl—and plop your metal bowl inside. The cream needs to be kept cold while you whip it, so either ice or a frozen bowl and whisk will do the trick.

Spice It Up (or Spike It)

Once you know the basic recipe, you can add various liqueurs or spices before you begin whipping and create a whipped cream perfectly suited for whatever you’re serving. While you can use the basic whipped cream for all of these and get guaranteed results, it’s even more fun and satisfying to play around with different flavor combinations. Plus, with barely any extra effort, your friends will think you’re a culinary genius.

Can You Make Whipped Cream Ahead of Time?

Fresh whipped cream is best served right away, as it can start to slump and weep fairly quickly. If you want to make it ahead of time, only whip it until soft peaks form, then refrigerate for a few hours. Whip it a bit more until medium peaks form just before you’re ready to serve.

Whipped Cream Recipes

Whipped cream is ideal for plopping on top of pies, cakes, and ice cream sundaes, but here are some more specific ideas on how to use your delicious homemade whipped cream—with suggestions on tweaking the whipped cream to complement each dessert.

Strawberry Whipped Cream Cake with Classic Whipped Cream Frosting

Chowhound

If you, like me, really enjoy the cream whipping process, and also like strawberries, get ready to have a blast. This recipe invites you to make three batches of basic whipped cream to frost a cake that’s layered with strawberries and is fluffy, light, and delicate as anything. In winter, try swapping in ripe chunks of pear tossed in a bit of cinnamon instead of the strawberries. Get our Strawberry Whipped Cream Cake recipe.

Mexican Churros and Mexican Chocolate Whipped Cream

Chowhound

Instead of Mexican hot chocolate, why not dip your churros into some Mexican chocolate whipped cream? All you need to do is add equal parts cocoa powder and cinnamon (a tablespoon or so of each) and a dash of cayenne to your standard whipped cream. Get our Mexican Churros recipe.

Sour Cream Banana Bread and Cinnamon Whipped Cream

Chowhound

My new favorite thing is to make this banana bread (moist and with a zing that other banana breads don’t have, thanks to the sour cream), cut a slice while it’s still hot, and top it with ice cream. Of course, it gets better when you add some whipped cream to that, especially the kind with cinnamon in it (around 1/2 teaspoon). Get our Sour Cream Banana Bread recipe.

Pumpkin Pie and Pumpkin Spice Whipped Cream

Chowhound

This might be too much some of you, but for all us basic folks who love a healthy dose of Starbucks pumpkin spice lattes, add about a teaspoon of pumpkin pie spice to your whipping cream and use it to top a classic pumpkin pie. Casually dollop it on top or use a piping bag with a star tip to make it pretty. Get our Classic Pumpkin Pie recipe.

Buttermilk and Brown Butter Waffles with Vanilla Bean Whipped Cream

Chowhound

While vanilla extract in whipped cream adds a depth of flavor, you can elevate and enhance it by adding vanilla bean. And it’s easier than you might think. Just follow this tutorial and add the seeds from the bean before whipping. Then, since you’ve already elevated one classic, why not do it again with waffles that are better than the kind you can make from the yellow and blue box. These buttermilk and brown butter waffles with a handful of seasonal berries and a dollop of whipped cream are just the ticket for Sunday brunch. Get our Buttermilk and Brown Butter Waffles recipe.

Upside Down Apple Cake with Bourbon Whipped Cream

Chowhound

So now that you have a handle on spices, try your luck at liqueur—or liquor. Just one tablespoon of bourbon into your cream is all you need for a complex, earthy, adult whipped cream perfect for topping an Irish coffee or this lovely cake. Get our Upside Down Apple Cake with Bourbon Whipped Cream recipe. (But try the spiked whipped cream with our Easy Peach Cobbler recipe in the summertime.)

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Canned Cranberry Sauce: A Thanksgiving Love Story

Even green bean casserole doesn’t divide people like canned cranberry sauce, oft-proclaimed one of the worst Thanksgiving sides of all time—and the best thing since sliced gelatin bread by its passionate defenders. Here, a love letter to the much-maligned cranberry jelly. Happy Thanksgiving.

One hallmark of the Age of Foodism is to take unassuming, often relentlessly processed foods and transform them, à la the cinematic classic “She’s All That,” into purer, more elevated versions of their former selves. It’s a drama that plays out particularly well (as most dramas do) on Thanksgiving, when a culturally mandated appreciation for food in its most natural form runs counter to the urge to stick marshmallows in sweet potatoes or dump a can of fried onions onto the green bean casserole.

But nowhere is the disconnect between tradition and gastronomic correctness more apparent than in a dish—er, can—of cranberry sauce.

Ocean Spray Jellied Cranberry Sauce on Instacart

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Related Reading: An Ode to Five Thanksgiving Foods That Are Better From the Package (or Can)

Recent years have been kind to cranberry sauce, giving us recipe after recipe after recipe for concoctions tricked out not only with real, whole cranberries but also with nice things like pumpkin seeds, fennel, and chipotles. Pretty much everyone hails this development, which has turned cranberry sauce into the Thanksgiving table’s Most Likely to Succeed.

I’m happy that the sour little fruit is getting its due, but I have a confession to make: I love the crappy Ocean Spray stuff that slides out of its can with that revolting sucking sound, settles moistly on a plate, and all but begs to be sliced along its convenient indentations.

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I love how perfectly it matches the image on its label: gelatinous ruby slices more closely resembling beets, Jell-O, or surgical specimens than anything even distantly related to fruit. I love how it glides down the throat unencumbered, the ideal chaser for more textured, less flagrantly man-made foods. I love how divisive it is, how it invites acolytes to roll in the gutter while everyone else watches with dubiousness or disgust. And I love how it can’t be anything more than it is, despite the best efforts of magazine test kitchens and Sandra Lee. It’s just a cylinder of smooth, featureless goo, a blank canvas for projections of fear and loathing or undying affection.

And against my better instincts (and everything the sustainable food movement has drilled into me), I love the taste, that unforgiving sweetness that grudgingly acknowledges the tartness of its namesake and provides such satisfyingly trashy contrast to the more pedigreed dishes crowding the table. Along with marshmallow-impregnated sweet potatoes, canned cranberry sauce is the perfect bridge between dinner and dessert. A questionable idea? Yes. An aberration of good taste? Certainly. A reason to be thankful? You bet.

Visit our Thanksgiving Headquarters for more Turkey Day treats, tips, and hot takes.

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The Basics: How to Make Turkey Gravy

Thanksgiving dinner is nothing without gravy—even if the turkey is perfectly moist and the mashed potatoes are the Platonic ideal of creamy, fluffy richness. And nothing disappoints like a lackluster gravy (whether it’s lumpy, greasy, gluey, watery, or bland). Luckily, turkey gravy is easy to master. We’ll show you how.

Note: This turkey gravy recipe assumes you’re roasting a turkey and then using the pan drippings to make the gravy. You can also make gravy ahead of time (using some spare turkey parts), which is a great idea, since there’s no such thing as too much gravy. Plus, the extra batch acts as backup just in case something does go wrong—which it won’t, as long you follow the simple method below!

The makings of a great gravy.

Here’s What You Need to Make Turkey Gravy

• the roasting pan, reserved turkey neck, and vegetables from our Easy Roast Turkey recipe
• a flat spatula
• a wire mesh strainer
• 1 small heatproof bowl or a fat separator
• 1 medium heatproof bowl
• 1 medium saucepan or skillet
• a balloon whisk
• 1 cup dry white wine or sherry
• 3/4 stick unsalted butter
• 1/3 cup all-purpose flour
• 1 1/2 chicken or turkey stock or broth
• kosher salt
• freshly cracked pepper

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Related Reading: 11 Kitchen Gadgets That Make Thanksgiving Easier on the Cook

Here’s How to Make Turkey Gravy

1. Pour off the excess drippings from the roasting pan into the small bowl. Let it sit for a few minutes for the fat to rise to the top, then skim the fat off with a spoon and discard. Alternatively, you can use a fat separator to quickly de-grease the drippings.

2. Place the roasting pan across two burners over medium heat. Put the onion and celery from inside the roasted turkey, along with the roasted turkey neck, in the pan. Scrape up any browned bits from the bottom of the pan with a flat spatula.

The turkey neck adds tons of flavor!

3. Add the wine or sherry while scraping the bottom of the pan, and simmer until reduced by half.

4. Add the reserved drippings back into the pan and pour the mixture through the strainer into the medium bowl. Set the bowl aside and discard the solids from the strainer.

Separate those solid bits from the delicious juices.

5. Melt the butter in the saucepan or skillet over medium heat. When it foams, sprinkle the flour evenly over it.

6. Whisk the flour and butter together and cook, stirring occasionally, until the mixture (known as a roux) turns the color of peanut butter, about seven minutes.

Whisk well to work out any lumps.

7. While whisking continuously, slowly add the stock or broth and the reserved pan juices. Bring the mixture to a simmer and cook, being sure to whisk at the edges of the pan, until the gravy thickens slightly. Add salt and pepper to taste. Makes about 3 cups.

Gravy perfection: achieved.

What If You Have Lumpy Gravy?

Being sure to whisk well and incorporating the liquid gradually into the roux is key to preventing lumpy gravy, but if it happens, here’s how to fix it.

Apply liberally to plate with ladle or pass the gravy boat around!

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A gravy boat with a warming stand is a great way to keep your perfect gravy at the ideal temp and texture.

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For more tips, tricks, hacks, and recipes, see our Ultimate Guide to Thanksgiving.

Related Video: A Truly Unexpected Way to Use Leftover Gravy

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How to Smoke Turkey Like a Pro

Based on recent search trends, it seems that plenty of people want to know how to smoke a turkey this year. If you’re tired of the same old roast turkey for Thanksgiving but too afraid of fireballs to attempt to deep fry turkey, a smoked turkey may be your happy medium. You can get outside, free up oven space for sides and pies, and enjoy a deliciously different flavor than you’re probably used to.

Pitmaster TipsHow to Smoke Meat Like the ProsSmoked turkey isn’t for the faint of heart—it does require tending, and it does have a bold flavor that purists may disapprove of. Consider roasting a backup turkey breast for them, and know that you’ll also need to make gravy from spare turkey parts ahead of time (always a good move anyway)—or use the reserved turkey neck to make a gravy with bourbon, apple, apple cider, and onion (see our smoked turkey recipe below for the gravy how-to).

According to Chowhounds, you may want to smoke a practice bird, or even just smoke the turkey breast for an easier time of it (though who among us can resist Disney-style smoked drumsticks?).

We also recommend taking some tips from a pitmaster on how to smoke meat in general, especially if you’re new to smoking.

Make sure you have your game plan in place and allow enough time to get the process going. Then you’ll be ready to tackle a turkey. Below, some essential tools, tips, and the recipe—plus what to serve with your mahogany masterpiece.

Step 1: Get Equipped

If you have a smoker, great! If you don’t, you can use a charcoal grill for smoking turkey.

You’ll also need two sets of tongs, a few different disposable aluminum pans (two will serve as drip pans, the other as a steam pan), a baking sheet, oven mitts, a couple buckets of water, an oven thermometer, and a meat thermometer. More on those later.

You’ll also need wood, of course, and a good source of fuel.

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We like apple wood for smoking turkey since it has a more delicate and fruity flavor compared to hickory or oak.

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Jealous Devil All Natural Hardwood Lump Charcoal, $47.95

We also strongly prefer hardwood lump charcoal instead of briquettes. These charred pieces of wood burn hotter and cleaner.

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If you must go with briquettes, though, do not buy self-lighting ones, which are laden with chemicals.

Step 2: Brine the Turkey

Brining turkey can be a contentious subject, but we like to do it, especially for a smoked bird that has the potential to dry out. You’ll need to brine it the night before—but make sure the turkey is fully defrosted before brining. And if you wet brine, when it comes out of the saline solution, be sure to pat it dry and let it sit at room temperature for a bit to ensure crisper skin (or up to two hours in the fridge, uncovered).

Related Reading: How to Score a Free Turkey | Whole Foods Turkey Discounts for Amazon Prime Members

Step 3: Soak Your Wood Chips

This will only take about 15 minutes, but every second is precious when you have hangry guests waiting for food—so remember to put your chips in a bucket of water before you start preparing your grill or smoker. (And have Thanksgiving appetizers already available to the crowd.)

Step 4: Bring Your Grill Up to Temperature

This is the easy part; maintaining the temperature will take a bit more finesse. This is why the oven thermometer is called for (the meat thermometer, unsurprisingly, is for telling when the turkey is done)—and the steam pan, which will hold water and help lower the grill temperature, is also a necessity.

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Propack Disposable Aluminum Pans, 20 for $11.95 on Amazon

These cheap disposable brownie pans are also essential for catching drippings; you can pick them up in the baking aisle at your local grocery store too.

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Homarty disposable aluminum loaf pans, 50 for $15.99 on Amazon

These longer-than-average loaf pans are the kind we use for holding water to create steam.

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Thermapen Mk4 Digital Thermometer, $99 at ThermoWorks

The turkey will be done when a thermometer registers 165°F in the thickest part of the breast and thigh (but be sure it's not touching bone). This digital model is a favorite of many chefs.

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Step 5: Truss Your Turkey

This is another technically optional step, but we like to do it since it makes maneuvering the turkey on the grill a bit easier (we also stuff the cavity with onion and apple, and trussing helps keep them in place). Here’s how to truss the bird:

You can do that while the charcoal is heating up. Once trussed, we rub the outside of the turkey with vegetable oil (don’t worry, we also baste it with butter at multiple points throughout this process), and then start smoking.

How Long Will All This Take?

The whole operation (not counting the overnight brine and one to two hour drying time for the turkey) will take at least four hours, perhaps closer to five, so plan accordingly.

You’ll be feeding the fire, adding more wood chips and adjusting water pan levels throughout the smoking process. Full instructions for preparing the grill and maintaining the temperature are in the recipe below, but if you have a smoker, refer to the manufacturer’s instructions for best results!

Get the full step-by-step instructions by clicking the link below:

Smoked Turkey

View Recipe

What Should You Serve with Smoked Turkey?

Our recipe above includes a bourbon-apple gravy that uses the reserved turkey neck, but even on Thanksgiving, the bird does not stand alone.

All the classic sides still taste great with smoked turkey. It makes sense to choose stronger flavors and dishes with a Southern vibe, so here are a few specific suggestions (but don’t forget classic buttery mashed potatoes too):

Cornbread and Apple Stuffing

Chowhound

The sweetness of apple and cornbread will work well with the smoky turkey, and since it doesn’t cook inside the bird, you can make it ahead of time (and will get way more crusty surface area). Get our Cornbread and Apple Stuffing recipe.

Bourbon Sweet Potato Casserole

Chowhound

Mini marshmallows have their place (in hot cocoa), but for sweet potato casserole, we prefer to show more restraint. This one is spiked with bourbon—echoing the turkey gravy—and topped with a nutty pecan streusel that has just enough brown sugar to complement the natural sweetness of the veg. Get our Bourbon Sweet Potato Casserole recipe.

Cranberry Spread

Chowhound

Canned cranberry sauce is fine if you’re into it, but we’d pick this chunky fresh cranberry spread for a smoked turkey dinner (or any other, honestly)—it’s nicely balanced between tart and sweet (thanks to maple syrup) and has a kick of heat from red pepper too, plus candied orange peel and allspice for an even more festive vibe. Get our Cranberry Spread recipe.

Simple Sauteed Green Beans

Chowhound

A fresh green vegetable is a must, so we say skip the green bean casserole for crisp-tender sauteed beans with sweet, soft onions and a bit of spark from red wine vinegar. Get our Simple Sauteed Green Beans recipe.

Pumpkin Chiffon Pie

Chowhound

In keeping with the anti-palate-fatigue idea, try a light and airy pumpkin chiffon pie for a change to end the meal. You can spike the filling and the topping with rum, or use non-alcoholic apple cider if you prefer. Get our Pumpkin Chiffon Pie recipe.

Maple Pecan Pie

Chowhound

But if you’re Team Pecan Pie, try this version with an anise-infused maple syrup filling and tangy whipped crème fraîche for contrast. Get Melissa Clark’s Maple Pecan Pie recipe.

For more tips, tricks, recipes, and a Turkey Day timeline, see our Ultimate Guide to Thanksgiving.

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What’s Better Than a Cast Iron Set? A $17 Cast Iron Set

Fact: Every cook needs a superior set of quality cast iron pans. And if your grandmother’s storied cast iron pan has yet to be passed down to you, that’s no matter, but it’s time you did invest in one. After all, cast iron cookware is not only sturdy, but it lends itself well to frying eggs, braising meats, and slow-cooking your favorite stews. And the more you use and season your cast iron pans, the better they get.

Related Reading: How to Season Cast Iron

So when we say it’s time to invest in some cast iron, well, we mean right now. Walmart has marked down an Ozark Trail cast iron skillet set, complete with three pans at different sizes, from $26.95 to a mere $16.98. A single cast iron pan can be priced anywhere between $10 and over $100, depending on the quality and make, so we think this Walmart offering is a real steal. When’s the last time you purchased three pans for under $20? 

Ozark Trail 3-Piece Cast Iron Skillet Set, $16.98 at Walmart

Walmart

This cast iron skillet set from Ozark Trail consists of three durable cast iron pans featuring an easy-pour lip on two sides and a divet in the handle, so they can be hung up while you’re not using them. The pans are so sturdy that one pleased shopper insisted that “These will last the next hundred years beyond a doubt.” The pieces range in size, from 8-, 10.5- to 12-inch skillets, and each one is pre-seasoned with natural plant oil. Put them on the stove or in the oven for just about anything, from baking to broiling to frying and making your favorite stews. Buy Now

Learn how to clean your cast iron so it lasts forever.

Related Video: Lodge Logic 12-inch Cast Iron Skillet Review

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An Ode to 5 Thanksgiving Foods That Are Better from the Package

Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes seem even better from the box (or can). If you disagree, though, don’t worry; we’ve got you covered with homemade alternatives.

There’s something to be said for rolling up your sleeves and making a meal from scratch. All that hard work, patience, and attention to detail leading to the perfect mouthwatering Thanksgiving dinner or holiday feast? Amazing.

On the other hand, getting to eat something drool-worthy without the hard work? Well, that’s even better. When it comes to the holidays in particular, there are certain foods that evoke homey memories (the good old days before butter was a curse word and kale was on every menu) that just taste delicious right out of the package. I’m not saying you have to throw away your cookbooks, but no judgment if you reach for the packaged stuff when it comes to these foods.

Stuffing

Chowhound

Sometimes it’s worth the extra work to create just the right unique blend of spices for your dish. This is not one of those times. I mean, is there anything that spells Thanksgiving more than a big old serving of Stove Top stuffing? I think not. (They even say it in their tagline.)  The fact that it takes a grand total of two additional ingredients and less than 10 minutes to make it means that your energy can be spent elsewhere, like making sure the turkey isn’t dry or that your relatives don’t start fighting over politics at the table.

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Price & availability varies.

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Disagree? See our Ultimate Guide to Stuffing with tips and recipes (plus intel on the real difference between stuffing and dressing.)

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Cranberry Sauce

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You’ve probably already heard many of the reasons that this canned creation is better than its gussied up counterparts, but it bears repeating: If it doesn’t have ridges, get it off my table. The weird texture (is the Ocean Spray stuff a solid or a jelly?), and mix of sweet and tart somehow just…works. Especially on Thanksgiving, when savory foods dominate the menu, something sugary but not saccharine just balances out the main event. Just don’t forget the can opener!

Ocean Spray Jellied Cranberry Sauce on Instacart

Price & availability varies.

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Think canned cranberry sauce is one of the worst Thanksgiving sides ever? See how easy it is to make from scratch—and see how to booze it up a bit if you want.

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Frosted Cookies

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Soft Frosted Sugar Cookies!! Aka, Lofthouse copycats ! If you aren’t familiar, they’re super soft and cakey sour cream cookies topped with pink-tinted vanilla buttercream and rainbow sprinkles and they’re kind of perfect. Find the recipe on @simplyrecipes

A post shared by cindy rahe (@cindy.rahe) on Oct 23, 2018 at 10:05am PDT

There has been tons of controversy over whether these cookies are good or gross, and I’m here to end the debate right here and now. They’re freakin’ delicious; I’ll take them all. Whether you go for the classics made by Create a Treat/Lofthouse, or one of the knockoffs, finding them in your supermarket is sure to make you do an internal happy dance. The best part? They mix up their colors and sprinkles throughout the year to correspond with the nearest holiday, so you’re covered for everything from Flag Day to first Christmases.

Lofthouse Frosted Sugar Cookies on Instacart

Price & availability varies.

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Prefer to bake everything from scratch? Try our Crackly Soft Sugar Cookie recipe and cover it with the creamy, sweet frosting of your choice. Don’t forget the seasonal sprinkles.

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Green Bean Casserole

Chowhound

Okay, so this one isn’t entirely packaged (hello, green beans!), but it just wouldn’t be the same without that creamy mushroom soup and fried onions on top. And getting some greens in in the midst of chowing down is enough to make up for skipping the turkey trot. Promise.

French's Fried Onions on Instacart

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Have a can-don’t attitude about it? See how to make green bean casserole more gourmet, but read up on the history of green bean casserole while you’re at it.

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Biscuits

Chowhound

I grew up watching TV shows and commercials that basically told me it wasn’t a holiday meal if there weren’t biscuits on the table, and I hold strongly to that belief years later. But why bother slaving away to make your own when you can have golden biscuits in less time than it takes to watch a sitcom? It’s a no brainer. Plus, fighting with your sibling over who gets the last flaky, salty biscuit from a can means the holidays have officially started.

Pillsbury Grands! Southern Homestyle Biscuits on Instacart

Price & availability varies.

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Not lovin’ these from the oven when they come out of a tube? See how to make perfect biscuits from scratch.

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