Ice cream lovers are no strangers to delicious toppings, and what’s better to go on your frozen treat than whipped cream and hot fudge? If you’ve been using whipped cream from a can, and warming up fudge in a jar, it’s time to step your game up with homemade whipped cream and hot fudge.

Making these toppings shouldn’t intimidate you. The recipes for homemade whipped cream and hot fudge are actually quite simple, and you’ll love the difference it makes for your sundae. 

Homemade Whipped Cream

It’s hard to go wrong with cream and sugar. Combine those with a good mixer or a strong arm, and you have all the ingredients you need for perfect homemade whipped cream. After you make your own cream a few times, you won’t be going back to the premade stuff. Feel free to try your hand at adding some of your favorite flavors as well.

Here’s the simple recipe from Add a Pinch:

  • 1 cup cold heavy whipping cream
  • 2 tablespoons confectioner’s sugar, aka powdered sugar

Whipped cream works best when everything you use is cold—including the bowl. Put your mixing bowl and whisk or beaters in the freezer for about 20 minutes to chill them. Then, pour your ingredients into the cold bowl and mix. If you’re using a stand or electric mixer, it takes about one minute at high speed. Stop when stiff peaks form—unless you’d like to make butter instead.

Once you’ve got that simple recipe down, experiment with flavored whipped cream. You can add a 1/2 teaspoon of vanilla, substitute honey or maple syrup for the confectioner’s sugar, or use liquor, like rum or bourbon. Add the flavoring with the heavy whipping cream and sugar before mixing.

If you find you’ve made way too much whipped cream (as if that’s a problem), you can even freeze it to use later. You might notice it’s a little grainy when you thaw it, but a quick stir and a little sugar will help smooth and fluff it back up.

Hot Fudge Sauce

Your homemade hot fudge will need a few more ingredients than the whipped cream, but don’t let that deter you. This recipe will only take a few minutes to put together, and you may eat it in even less time. 

Try this recipe from Smitten Kitchen:

  • 2 tablespoons unsalted butter
  • 2/3 cup heavy whipping cream
  • 1/2 cup honey, light corn syrup, or golden syrup
  • 1/4 cup packed dark brown sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon fine or table sea salt
  • 1 cup semisweet or bittersweet chocolate chips (or 6 oz. chopped semisweet or bittersweet chocolate)
  • 1/2 teaspoon vanilla extract

Add everything but the chocolate and vanilla to a small saucepan. Cook over medium heat and bring it to a simmer. Then simmer on low, while stirring, for three to five more minutes after everything has melted. Remove from heat and stir in chopped chocolate or chocolate chips. Stir in vanilla.

When your hot fudge is done, you can eat the gooey goodness as soon as you can handle the heat. If you wait 15–20 minutes, your fudge will cool and thicken a bit. The leftovers can go in the fridge for up to two months, but it’s doubtful it will last long enough to ever be past its prime.

Homemade whipped cream and hot fudge are so simple and delicious, you’ll wonder why you haven’t been making them yourself all along. Level up your ice cream sundaes with these recipes, and enjoy some delicious topping experimentation. Your homemade whipped cream and hot fudge will soon be the envy of all your friends at Villa Del Sol.