Homemade Whipped Cream

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! 

How to make the creamiest homemade whipped cream for topping cheesecake, cupcakes, pumpkin pie, cake, strawberry shortcake, and so much more! Recipe on sallysbakingaddiction.com

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

  1. Electric mixer – hand-held or stand mixer with whisk attachment
  2. Mixing bowl
  3. Cold heavy cream or heavy whipping cream
  4. Sugar to sweeten
  5. 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 of the stuff, 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. I include this in the notes below to remind you.

Did you know? Since we’re flavoring the whipped cream with vanilla extract, this is called Crème Chantilly in French. 🙂

Deliciously soft and creamy homemade whipped cream on sallysbakingaddiction.com

How to Make Homemade Whipped Cream

  1. 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 in the refrigerator for 30 minutes or the freezer for 15 minutes.
  2. 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.
  3. 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.
  4. Look for medium peaks. What are medium whipped cream peaks? When you lift the beaters or whisk out from the bowl, a slightly 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? Check out all these flavors!

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 best banoffee pie with buttery graham cracker crust, sweet dulce de leche, thick slices of banana, and fresh sweet whipped cream on top! Easy no bake pie recipe on sallysbakingaddiction.com

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.

Deliciously soft and creamy cream puffs with homemade light and airy choux pastry! Easy pate a choux recipe on sallysbakingaddiction.com

What to Serve with Homemade Whipped Cream

There are so many options!

  1. Pavlova, of course!
  2. Lemon Berry Trifle
  3. Angel Food Cupcakes
  4. Strawberry Shortcake
  5. Banana Cream Pie
  6. Dark Chocolate Bread Pudding
  7. Homemade Cream Puffs
  8. Lemon Cake
  9. Homemade Pumpkin Pie or Sweet Potato Pie
  10. Pumpkin Pie Bars or Pumpkin Cheesecake
  11. Crepes or on Tiramisu Crepe Cake
  12. Slow Cooker Hot Chocolate
  13. Pecan Pie or Dark Chocolate Pecan Pie
  14. Flourless Chocolate Cake
  15. Chocolate Lava Cakes or Peanut Butter Lava Cakes

And on ice cream, milkshakes, crepes, waffles, pancakes, and so much more!

Print
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banoffee pie with whipped cream on top

Homemade Whipped Cream

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups
  • Category: Frosting
  • Method: Baking
  • Cuisine: American

Description

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!


Ingredients

  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • 2 Tablespoons confectioners’ sugar or granulated sugar*
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. 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.
  2. 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.

Notes

  1. 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.
  2. Double Batch: This recipe can easily be doubled or tripled.
  3. Sugar: some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with 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 and confectioners’ sugar is the way to go.

Keywords: whipped cream

156 Comments

  1. My mother taught me to make whipped cream exactly this way except she ALWAYS chilled the bowl and beaters.
    Love your recipes.

  2. I have the same mixer as you . I have always wondered which “click” is each speed. Could you please post how you designate each click?

    1. I usually use speed 7-8.

  3. I use super fine sugar which I’m my area has gotten crazy expensive for less than 3 lbs so I make my own I use in inexpensive Ninja “blender” it’s shaped like a 5 cup measuring cup & buy a bag of your favorite sugar I run it through blender until it’s the size texture I want ( do a couple of cups at a time) I store in glass container and use it for baking sugar syrup whipped cream etc. I don’t remember which blog recommended this but it’s so inexpensive & a little work compared to $$$ I would have spent.

  4. I have used real whipped cream for years! The frozen stuff just tastes like a lot of chemicals to me.

  5. I used this ever year when I make pumpkin pie, apple pie any pie for my friends and family.

  6. I forget to put the stars

  7. Our standard “heavy “ cream in 33%, I know of ONE fairy here in Canada that sells 36% and it’s hard to find in stores .
    33% works well for my clotted cream ( for
    Scones )
    I use 33% even in my coffee as well!( instead of milk)

  8. Can sweetener be used instead of sugar ?

    1. I can’t see why a dry artificial sweetener wouldn’t work. I haven’t tested it, so let me know how it turns out.

      1. I used 4 packets if Splenda for 1 cup of heavy whipped cream, and it tastes real good I left out the vanilla extract, I used it with Steviea and it was bitter, it was better with Splenda without the Vanilla extract.

      2. I’ve used Splenda and it works absolutely fine, though I’d use two packets per cup and keep the vanilla.

  9. Debora Smaldon says:

    I always make homemade whipped cream and will never buy commercial again. To produce stiffer peaks, and to make whipping scream stable for up to a week, I add one quarter tsp of cream of tartar just before it forms peaks Delicious on everything

  10. Darlene Nassar says:

    I make lots of cakes with whipped cream frosting. I have used “Whip it” made by Dr. Oetker. It is a great stabilizer and the cream doesn’t weep or separate. Even lasts when the cake is out of the frig for some time.

  11. Using brown sugar in whip cream makes adds a nice fall touch for pumpkin pie!

    1. Your pure genius, what a fantastic idea

      Thank You

  12. I live Chantilly whip cream and almond flavored whipped cream.
    All good tips. Another reason to use sifted powdered sugar is that the cornstarch in powdered sugar helps hold the whipped cream shape when used for decorating.

    1. That’s pretty much it in a nutshell! My 1962 edition of Joy of Cooking explains this in detail with making heavy cream into whipped cream. It actually says you MUST use the sugar for its intrinsic starches to bind the fats into long chain form that defines the essence of Whipped Cream. I think otherwise you end up with dry stiff cream or clotted cream, not the smooth fluffy stuff that makes all deserts so yummy!

  13. Amy, (Green Light Baking) says:

    From one baker to another— if you put a heaping tablespoon of powdered milk into the mix before you start whipping, it does not change the taste or texture at all but the result is a stabilized whipped cream that holds its shape for days. You can use it to pipe pretty swirls, stars, etc. and it holds its shape as long as it’s chilled and then doesn’t get melty/soft as soon as it would otherwise. Game changer for adding whipped cream accents the night before to pumpkin pie!!

    1. Great tip, T
      Thanks! I’m always afraid to make whipped cream too far in advance

  14. Beth StGermain says:

    If I use confectioners sugar, should I sift it before measuring since it has a tendency to clump up in the bag?

    1. If it looks particularly clumpy, I would sift it.

  15. This was amazing! I don’t have a mixer, so I put it in the blend and pulsed twice, and then went to the highest speed. This recipe and the ratio’s she came up with for the cool whip is absolutely great! I have tried a few recipes this year, and this one is hands down, the greatest. I could not stop licking the spatula.

  16. Gabriel Peña says:

    I LOVE IT SO MUCH!!!!!!!!!!!!!!!!!

  17. Do you think this whipped cream is able to be dyed with Americolor gel coloring or would it get ruined with the food dye? Thanks!

    1. Hi Dani, you can add a couple drops of gel food coloring with the rest of the ingredients– that’s no problem.

  18. Sequoia White says:

    Every saturday and Sunday, I wake up before 10 p.m. and make this recipe for the cookies I bake. My parent ALWAYS ask me to give this recipe to others.

    1. This was super easy and so delicious! I made this to go on top of your pumpkin swirl cheesecake! I popped my metal mixing bowl and beaters in the freezer last night and took them out to make the whipped cream this morning. I doubled it and added 1 and 1/2 tsp of cinnamon!!

  19. claribel Howarth says:

    I used one granulated one confectioner sugar and I must say it came out perfect in sweetness and consistency.

  20. It was my first time trying to make this with granulated sugar and it did not work at all; it was liquid, no matter how long I mixed it. I had to add corn starch to thicken it but I didn’t get the consistency I wanted…

    1. Candace R Fox says:

      I had this happen once and I found out that my mixer had some residue in it and it was not cold. I always chill my bowl and make sure it is grease free and I have not had the problem since.

  21. This recipe is delicious, but about 10 minutes after making it I came back to it and there were word pink spots in it any idea why that was?

  22. Bridget Scribner says:

    It was perfect! Thank you.

  23. Hi Sally! Can I sub vanilla bean paste for the vanilla extract ?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, definitely!

  24. I LOVE this video tutorial!!!!! It is spot on with detailed instructions to help the novice cook/baker to accomplish the recipe. Plus we get to see Sally’s beautiful smile and hear her kind voice as she teaches us!!! SOOOOOOOO much better than just a video with music & hands dumping ingredients in a bowl. Thank you SO much for teaching us how to be great bakers. PLEASE make all of your videos more like this one. I follow along to learn from Sally. I could go to any baking sight if all I want is to hear catchy music and no instruction. Obviously, just my opinion and I mean it in the most kind way. I have been doing your Baking Challenge every month this year. Never been a baker but now I think I can say that I am at least a very good beginner. ALL because of you!!! Many thanks and all the best. P.S. I am making SEVERAL of your Thanksgiving recipes as I am hosting at my house for the first time. Know they will be wonderful! I’ll report back with many raves reviews, I am sure

  25. Nayma Rodriguez says:

    This whipped cream came out amazing!!! Thank you so much!

  26. I just tried to make this today. I chilled the bowl in the fridge for about 15 min ahead of time. I have a stand mixer with a whisk attachment. After about 5 min of mixing (on about speed 7), I still had no peaks. It was still pretty liquid?

    1. Update: I stuck the bowl back in the fridge for 30 min and then my husband and I took turns whisking it by hand, and eventually got the peaks! It was delicious! Maybe the bowl wasn’t cold enough or I just didn’t whisk it long enough the first time?

  27. In a year such as this, it’s truly the little things that make you feel like you are winning at life, such as making every component of a recipe from scratch — enter in this whipped topping. (I also used Sally’s graham cracker crust for my cheesecake.) It was so simple. I didn’t even make it ahead of time; I threw it together while everyone’s dinner was settling, before we cut into dessert. Very tasty, and as I think she mentions, not overly sweet.

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