Learn how to make fresh sweetened homemade whipped cream with only 3 simple ingredients. With its light and billowy texture, whipped cream is the perfect topping for pies, cakes, cupcakes, crepes, cheesecake, trifles, and so much more!
After years of buying frozen whipped topping and cans of store-bought whipped cream filled with who-the-heck-knows-what, I can say with confidence that HOMEMADE whipped cream tastes 100% better in both the texture and flavor departments. Fresh whipped cream is made with just 3 simple ingredients and comes together in only a few minutes. It’s so creamy, so light, and so so so delicious.
Whipped Cream Video Tutorial
What You Need
- Electric mixer: handheld or stand mixer with whisk attachment
- Mixing bowl
- Cold heavy cream or heavy whipping cream
- Sugar to sweeten
- Pure vanilla extract (or homemade vanilla extract)
A Note on the Sugar: Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with a couple Tablespoons, it doesn’t really make a difference. But if you’re working in larger batches, you may begin to taste the granules of granulated sugar.
You could also use brown sugar, and I love doing that for certain desserts, like pecan pie cheesecake.
Did you know? Because we’re sweetening the whipped cream and flavoring it with vanilla extract, this is called crème chantilly in French. 🙂
How to Make Homemade Whipped Cream
- Start with cold heavy cream. The colder the cream, the easier and more successful it will whip. Cold cream also creates the lightest whipped cream! Slightly warm or room temperature cream does not equate to whipped cream. If you’re ambitious, you could even chill the mixing bowl and whisk attachment in the refrigerator for 30 minutes or the freezer for 15 minutes.
- Whip the heavy cream, sugar, and vanilla together on medium-high speed. This speed is perfect for whipped cream, which will whip air into the cream at a medium pace. I find that high speed easily over-whips cream, and low speed under-whips cream.
- Don’t walk away! Whipped cream only takes a couple minutes, but it’s only a few seconds between soft whipped cream and over-mixed whipped cream. Over-mixed whipped cream is curdled and grainy. Soft whipped cream, the ideal sweet spot, has a billowy and smooth texture. Stand by your mixer so you know when it’s ready.
- Look for medium peaks. What are medium whipped cream peaks? When you lift the beaters or whisk out from the bowl, a semi-sturdy peak should form on them. The peak will slightly droop down, but not lose its shape entirely. It won’t be too soft and liquid-y, it won’t be heavy and curdled. Don’t be afraid to stop the mixer and check the consistency of the whipped cream as you go.
Looking for flavored whipped cream? Try adding tequila and lime like we do for these mini margarita cheesecakes, strawberry filling like we do for strawberry shortcake cupcakes, or espresso powder and cocoa powder as detailed in this flourless chocolate cake recipe. For more ideas, check out all these flavors!
How to Fix Over-Whipped Cream
If you accidentally over-mix the cream, and it looks curdled and heavy, pour in a little bit more heavy cream, and fold it in gently by hand with a spatula until it smooths out.
Can Whipped Cream Replace Cool Whip?
Yes. This homemade whipped cream can replace Cool Whip (store-bought frozen whipped topping) in recipes. Use the same amount.
The amount of heavy cream you use doubles in volume as you whip it. So if you need 2 cups of whipped cream, use 1 cup of heavy cream. (Plus the sugar to sweeten, and vanilla extract.)
What Is the Difference Between Heavy Cream and Whipping Cream?
This can definitely be confusing! Their difference is in the percentage of milk fat. Heavy cream and heavy whipping cream contain 36% milk fat and whipping cream (without “heavy” in the title) is a little lighter, with 30% milk fat.
They can all be used interchangeably in most recipes, but when it comes to whipped cream, heavy cream/heavy whipping cream will hold its shape longer. They are ideal for homemade whipped cream.
Can I Pipe This Whipped Cream With Piping Tips?
Yes, you can pipe this whipped cream on your desserts. I recommend using large star tips and my favorites include Wilton 8B (as shown on this lemon cake), Wilton 1M (as shown on this blueberry cream pie), and Ateco 849 (as shown on this cookies & cream pie). You could also just spread whipped cream on your confections with a knife, large spoon, or icing spatula.
For a sturdier whipped cream that you could use as a stable frosting for layered cakes, try my whipped frosting. It’s exactly what we used for this cookies and cream cake, with the addition of Oreos!
What to Serve With Homemade Whipped Cream
There are so many options!
- Pavlova, of course!
- Lemon Berry Trifle
- Angel Food Cupcakes
- Strawberry Shortcake
- Banana Cream Pie
- Dark Chocolate Bread Pudding
- Cheesecake, Lemon Cheesecake, or Cheesecake Pie
- Choux Pastry
- Lemon Cake
- Pumpkin Pie or Sweet Potato Pie (or really any of your Thanksgiving pies!)
- Pumpkin Pie Bars or Pumpkin Swirl Cheesecake
- Crepes or on Tiramisu Crepe Cake
- Slow Cooker Hot Chocolate
- Pecan Pie or Dark Chocolate Pecan Pie
- Flourless Chocolate Cake
- Chocolate Lava Cakes or Peanut Butter Lava Cakes
- Strawberry Cream Cheese Pie
- Pecan Pie Cheesecake
- Peanut Butter Banana Cream Pie
- Caramel Turtle Brownie Pie
- Key Lime Pie or Key Lime Pie Bars
And on ice cream, milkshakes, waffles, pancakes, berries, and so much more!Print
Homemade Whipped Cream
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 cups
- Category: Frosting
- Method: Baking
- Cuisine: American
Learn how to make fresh sweetened homemade whipped cream with only 3 simple ingredients. With its light and billowy texture, it’s the perfect topping for pies, cakes, cupcakes, cheesecakes, trifles, and so much more!
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 2 Tablespoons confectioners’ sugar or granulated sugar*
- 1/2 teaspoon pure vanilla extract
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
- Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works.
- Make Ahead Instructions: Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works.
- Double Batch: This recipe can easily be doubled or tripled. The amount of heavy cream you use doubles in volume as you whip it. So if you need 2 cups of whipped cream, use 1 cup of heavy cream.
- Sugar: Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ (powdered/icing) sugar. You could also use brown sugar. If you’re working with just a couple Tablespoons of sugar as listed in the recipe above, it doesn’t really make a difference. But if you’re working in larger batches, you may begin to taste the granules of granulated sugar, so confectioners’ sugar is the way to go.
Keywords: whipped cream
Reader Comments & Reviews
I used Swerve Confectioners Sugar and it was pure perfection! Thank you!
I halved this and it worked perfectly! I think this is the first time I’ve made my own, and it’s so much better.
Made this recipe for a friends brunch on top of fruit crepes! This was EXCELLENT and the perfect whip cream recipe!! I doubled the recipe and had no problems, I even had to keep myself and everyone else out of the bowl. Lol, thank you for this awesome and super easy recipe- definitely a keeper,
This is one of the best whipping cream recipes I have ever made. It is a simple and easy recipe that I am going to pass on to my friends and family to use. Thank you Sally your recipes have never fail led
Delicious added extra sugar though
Taste great. Used it to make strawberry cake. Layers slid off. Messy but good.
Hello Sally, I’m from the Philippines and residing here in Barcelona. I’ve just entered this year in the world of Baking. I’m so eager to find out which icing for piping is cheap and easy to make especially when you need to do a big cake. Lately I am using Italian merengue. But it takes time to do. Please teach me a recipe of frosting which is stable for piping and gusto od for covering cake.
Hi Robelyn! You can browse all of our frosting recipes here. In each of the posts will be detail about if they’re sturdy enough to pipe—most are. A few classic favorites are vanilla buttercream frosting, Swiss meringue frosting, and whipped frosting. This homemade whipped cream recipe can be piped, but isn’t always ideal for intricate layer cakes. Our piping tips 101 post and video will be a helpful resource, too. Happy baking to you!
Good Morning Sally & Fellow Addicts!
I’ve made this whipped topping for so long now that I can’t even imagine buying that OTHER stuff! So fresh & easy. I make extra just to dip cookies etc. Have a GREAT DAY!
Dear Sally, I found your website several years ago when searching for the perfect cookie recipe, and my search ended. Everyone has loved my cookies ever since and say they are the best they’ve had. I love everything else about your site and am exploring it more and more. Several of your pies have whipped cream that is prettily but simply piped. Do you have a basic tutorial on how to pipe whipped cream, or if not, would you make one for us fans? Thank you!
Hi Sarah, Thank you so much for trusting out recipes. We typically use a Wilton 1M piping tip for whipped cream.
The best homemade coffee ever. I have tried for months now to make my own homemade specialty coffees when I have the craving, and they never turn out. This is the only one that has.
I substituted heavy cream for milk, and then made my own homemade whipped cream. It was absolutely amazing!
I love Sally all of her recipes are so good and easy. All of the recipes are quick so I can do them after school.
I love this site, the recipes are wonderful and easy to follow.
I made strawberry shortcake put the whipped cream on with the strawberries . The whipped cream got real soft running over the sides within 4 hours . What did I do wrong ?
Hi Terry, did it whip into medium peaks before it was added to the strawberry shortcake? It sounds like it could have used a bit of extra time to whip into the right consistency. An easy fix for next time!
How many people can the recipe serve?
Hi Maya, this recipe makes 2 cups of Homemade Whipped Cream.
Will this cover a 9×13 cake or do I need to double it??
Hi Anna, it really depends on how much whipped cream you’d like to use in decorating your cake. The recipe as written yields 2 cups. Feel free to double as needed. You may also love our stabilized whipped cream frosting recipe: not-so-sweet whipped frosting.
I added way more vanilla and sugar, but my kids still loved it. Thanks for giving me the courage to try this!
Hey! I have been thinking about how it would be possible to make this type of whipped cream but use a commercial grade whipped cream dispenser for it and infuse the whipped cream with flavored vodka for a whipped jello shot type situation? Any thoughts on how this might be possible? I’m asking all bakers! If I can figure this out I’d like to expand the idea to other type of liquor drinks. Using whipped drinks in a bar or at a party could be a quick way to get shots out to large groups quickly!
Hi Eric, we have a tequila-infused whipped cream that we pair with our margarita cheesecakes. We’d start there and experiment with other liquors if desired. Let us know how it goes!
I have found that my favorite cream pies that call for Cool Whip have started to be runny when blended with other ingredients such as jello & strawberries. Will your recipe for homemade whipped cream stand up better when blended ?
Hi Julie, I’ve used this prepared whipped cream in many cream pie recipes for stability with no issue.
Tastes great! Better than store bought!
Made this for my Grandsons “ice cream Sunday” Topping! Quick easy and super delicious!
If I don’t use all the cream upi freeze it in baggies 1/2 cup at a time for sauces and soups.
I never thought I would be making whipped cream from scratch! This recipe is easy and SO much better than storebought. I wanted to share that it lasted for the better part of a week in the fridge and still tasted great. Thanks Sally! I’ve made a handful of your recipes and your website has given me so much confidence as a baker! I share it frequently. Happy Holidays!
This is my go-to whipped cream recipe and it always gets rave reviews!
Can you use this for creme horns?