This post may contain affiliate sales links. Please read my disclosure policy.
Today I want to show you how to make delicious Homemade Whipped Cream for any sweet treat. It’s seriously one of my top favorite recipes ever and when you see how easy it is, you’ll never want to buy the store-bought stuff ever again! Enjoy on a variety of desserts or sweet breakfast recipes or mix in some chocolate chips and eat it with a spoon!
Why You’ll Love This Whipped Cream Recipe
Step aside Cool Whip, there’s a new sheriff in town. This recipe is one of the easiest, most delicious things you can make at home. With just three ingredients and a couple of minutes, you’ll have the best homemade Whipped Cream Recipe, ready to top any dessert, breakfast, or drink. Perfect for cakes, sweet breakfast items, and much more…this recipe is so versatile! Not to mention, light, fluffy and decadent.
Cool Whip vs Whipped Cream
When it comes to the choice between Cool Whip and homemade whipped cream, it often depends on your personal preference and sometimes dietary considerations of those you are baking for. Cool Whip is a non-dairy option with a sweeter taste and stable texture, while whipped cream is more of a traditional dairy-based option with a lighter texture and the ability to adjust the sweetness. Cool Whip is a good option, don’t get me wrong, but it does have other ingredients like high-fructose corn syrup and oil that help it stabilize and emulsify longer. This is perfect for recipes that need the stability (like my Strawberry Pretzel Salad). Whipped cream is literally heavy cream that has been whipped and sweetened.
Main Ingredients Needed for Homemade Whipped Cream
The way to homemade whipped cream is through these three simple ingredients! Here’s what you’ll need.
- Heavy Whipping Cream – you can find this in the dairy aisle at the grocery store. Read more about it below.
- Pure Vanilla Extract – using pure extract is the key to a rich and delicious end result. This is to flavor the cream a bit. You can also use other extracts to flavor it (almond extract, mint extract, bourbon extract, etc.).
- Powdered Sugar – aka “confectioners” sugar- this is to sweeten without adding granules. I like to use powdered sugar for this recipe. Granulated sugar can leave you with a sandy texture, especially if you are doubling or tripling the recipe. Powdered sugar gives you with just smooth and creamy. You can also use brown sugar if you’re making it for a dessert like Pecan Pie.
Is Heavy Cream the Same as Heavy Whipping Cream?
Yes, they are essentially the same thing. The important thing about this is that Heavy Cream and Heavy Whipping Cream have a milk fat content of about 36% or more. This helps it whip up perfectly and keep its shape.
Containers labeled ‘Whipping Cream’ or ‘Light Whipping Cream’ (no heavy in the name) have a lower milk fat content (30-35%) so it can whip, but not as easily because of the lower fat content. It can definitely still be turned into whipping cream but is more likely to turn back into a liquid state after being stored. So for our purposes, try to find Heavy Cream or Heavy Whipping Cream.
Whipped Cream Recipe Variations
- Food Coloring. This might be one of the best recipes you can add color to! Super fun for kids but make sure not to add too much. Too much food coloring will change the taste of your whipped cream from sweet to slightly bitter. You can also try naturally dyeing by mixing in berry purees.
- Extracts. A super simple way to customize is to replace the vanilla extract with another extract. I have made an almond-flavored version, coconut, mint and even a good bourbon extract that goes well with fall desserts.
How to Make Homemade Whipped Cream
For full recipe details, including ingredients and measurements, check out the printable recipe card down below. Here is step-by-step how to make this easy homemade whipped cream.
Chill the Mixing Bowl
About 15-20 minutes before you’re ready to make your whipped cream, put the mixing bowl (and whisk attachment or beaters) in the fridge to chill. Whipping cream seems to whip better and remain stable longer if everything remains cold.
Combine Ingredients + Whip Together
In the bowl of a stand mixer with a whisk attachment (or use a chilled mixing bowl and hand mixer), add in all ingredients (cold heavy cream, sugar and vanilla extract), and whip until stiff peaks form. Be sure to start on low speed to incorporate the powdered sugar. Then slowly increase the speed to medium-high speed as soft peaks begin to form.
Continue To Beat Until Stiff Peaks Form
Continue to beat the whipping cream on high speed until stiff peaks form. You may need to stop the mixer and scrape the sides and bottom of the bowl to incorporate everything, and then return to beating. Be very careful and keep a close eye on the mixer. Don’t not walk away! Whipped cream can turn from fluffy clouds of sweet cream to BUTTER in a matter of seconds.
Serve!
Add a dollop of homemade whipped cream to any of your favorite desserts or ice cream as you see fit! You can also use it in a piping bag with a large Wilton piping tip to decorate the top of a cake or pie.
Storing Whipped Cream
Store any leftovers in the fridge in an airtight container or piping bag. It may become less stiff after storing, but you can always add a little more powdered sugar and beat again to firm it up.
Doubling the Recipe: This recipe is very easy to double or triple, based on how much cream you need. Typically, cream doubles in volume after being mixed. (1 cup of heavy whipping cream = about 2 cups of whipped cream.)
Freezing: Whipped cream freezes well. Store it in an airtight container or piping bag in the freezer for up to 2 months. Thaw slowly in the refrigerator before using.
Homemade Whipped Cream Tips + FAQ
While my KitchenAid stand mixer does a heck of a job at mixing cream in a cinch, a plain old electric mixer, food processor, or even a whisk and a chilled bowl will do the job. Just make sure you don’t over mix it, or else you’ll have butter on your hands. And while I LOVE butter, I’m pretty sure it’s not what you’re going for.
When the whisk is lifted out of the bowl the cream should be fluffy and hold its shape well. If it’s dripping off your whisk (or beaters), you’re not there yet. This is how you will know everything is right.
Yes, you absolutely can, but you need to be aware that whipped cream can lose its volume and separate if made too far in advance. Usually, 2-4 hours ahead is just fine as long as it’s stored in the fridge covered. For a little extra insurance, mix in a tablespoon of cornstarch for stability.
No! Half and half is only 18% milk fat, and does not have enough fat content to hold up or whip well.
Uses for Whipped Cream
You can use this recipe in various ways. Here are a couple of recipes that commonly use whipped cream:
- Flourless Chocolate Cake
- Homemade Banana Pudding (Magnolia Bakery Copycat)
- Eggnog Bread Pudding
- Strawberry and Cream Layer Cake
- Crockpot Hot Chocolate
- Strawberry Shortcake
- Pumpkin Pie
- Vanilla Bean Cheesecake (Cheesecake Factory Copycat)
And that’s it! Super easy, super delicious, and all homemade. This truly is the best homemade version! The printable recipe card is down below, enjoy! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Homemade Whipped Cream
Ingredients
- 1 cup heavy whipping cream chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a chilled bowl, add in all ingredients and whip until stiff peaks form. Stand mixer, hand mixer or whisk by hand. All work great!
Hello, While I’m a bit surprised that one needs a recipe to make “whipped cream, you might add that should you whip the cream too long and gets too stiff that they can add bit extra liquid and can revive the whip cream. Other-wise if they continue on whipping till it gets stiff they are on their way to making butter.
Putting a couple of tablespoons of cream cheese or sour cream when you make it will keep the whipped cream from losing volume and the whipped cream will last several days. This tip was passed down from my Grandma. Not sure why it works but it does doesn’t change the flavor although you might need a smidge more sugar if you use sour cream.
This was such an easy recipe to follow! I ended up making my whipped cream in a food processor. Add everything and whip away. I served it with your apple crisp recipe (also 5/5 stars), thanks!
I omit the vanilla and any extra sugar….the less sugar we eat the better! I also add unflavored gelatin as a stabilizer. My family loves it and has never said anything about it not being sweet enough.
l love whipped cream…so yummy.
I have found that using powered sugar is it self a stabilizer and the cream is easily revived if it gets a bit runny.
Also, I have made chocolate whipped cream using regular( not sugar free) dark chocolate pudding mix…another stabilizer because it contains cornstarch.
A couple of tablespoons per I cup of unwhipped cream seems to work but an additional tablespoon of powered sugar might be needed if a sweeter cream is desired.
I make three tiered 6″ ice cream cakes quite often and used whipped cream to frost the outside and pipe the decorations.
Stabilized cream works really well and looks great…sprinkles included!
I do the same. Using either white chocolate or a flavored instant pudding stabilizes the whipped cream. I have it hold for a week without any weeping. It really does work.
You can also bloom some gelatin, but that’s more work.