Homemade Whipped Cream

Homemade whipped cream is one of those simple recipes that makes just about any dessert feel extra special. With only 3 ingredients and a few minutes, you get a light, creamy, billowy topping that tastes so much fresher than anything from a can or tub. Use it on pies, cakes, cupcakes, cheesecake, trifles, crepes, fresh berries, and more.

I originally published this recipe in 2018 and have since added some new photos, a video tutorial, and more success tips. This recipe is such a fan favorite that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.

One reader, Michelle, commented: “I was really surprised by how much better this tastes than store-bought whipped cream. This is easy to make and delicious. The vanilla really elevates the flavor. There’s no reason to purchase whipped cream ever again. ★★★★★“

When compared to frozen whipped topping and store-bought whipped cream from a tube or can, 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 creamy, light, and utterly delicious.

Whipped Cream Video Tutorial

Here’s Why This Recipe Works

• Cold cream whips best. The colder the cream, the easier it is to trap air and build volume.
• Confectioners’ sugar keeps it smooth. Granulated sugar works in small amounts, but confectioners’ sugar blends in seamlessly.
• Medium-high speed is the sweet spot. It incorporates air steadily without rushing you into over-whipped, grainy cream.
• Medium peaks are ideal. Soft enough to spoon and dollop, sturdy enough to hold shape.

Here’s Everything You Need

1. Electric mixer: handheld or stand mixer with whisk attachment
2. Mixing bowl
3. Cold heavy cream or heavy whipping cream
4. Sugar to sweeten
5. Pure vanilla extract (or homemade vanilla extract)

Did you know? Because we’re sweetening the whipped cream and flavoring it with vanilla extract, this is called crème chantilly in French.

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Choose Your 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.

Confectioners’ sugar is my top choice because it dissolves easily and keeps the whipped cream smooth. Granulated sugar works in a pinch, especially in small amounts, but you may notice a slight grittiness in larger batches. Brown sugar is another great option when you want a deeper caramel-like flavor, especially with pies or fall desserts, like pecan pie cheesecake and butterscotch pie.

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 will not whip properly. 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.
2. Whip the heavy cream, sugar, and vanilla together on medium-high speed. This speed incorporates air steadily without rushing the process. 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 do medium peaks look like? 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 or liquid-y, and it shouldn’t be heavy or 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, almond extract like we do for berry icebox cake, or espresso powder and cocoa powder as detailed in these flourless chocolate cake and mocha chocolate pudding pie recipes. (Pictured below.)

For more ideas, check out all these flavors.

You could also try cinnamon whipped cream, which is what I use to top banana pudding:

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 cold liquid heavy cream, and fold it in gently by hand with a spatula until it smooths out.

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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.

Heavy cream roughly 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.)

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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 usually be used interchangeably in 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.

Look for the word “heavy” on the carton.

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 ice cream cake, peanut butter pie, and 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.

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What to Serve With Homemade Whipped Cream

There are so many options!

1. Pavlova, of course!
2. Lemon Berry Trifle
3. Strawberry Shortcake
4. Banana Cream Pie
5. Ice Cream Cake
6. Homemade Chocolate Mousse
7. Dark Chocolate Bread Pudding
8. Fluffy Buttermilk Pancakes
9. Cheesecake or Cheesecake Pie
10. Brioche French Toast
11. Choux Pastry & Eclairs
12. Chocolate Swirl Pistachio Ice Cream
13. Crème de Menthe Pie
14. Lemon Cake
15. Pumpkin Pie, Pumpkin Cheesecake Pie, or Sweet Potato Pie
16. Pumpkin Pie Bars or Pumpkin Swirl Cheesecake
17. Cranberry Curd Tart
18. Slow Cooker Hot Chocolate
19. Chocolate Lava Cakes or Peanut Butter Lava Cakes
20. Strawberry Cream Cheese Pie
21. Pecan Pie Cheesecake
22. Peanut Butter Banana Cream Pie
23. Key Lime Pie or Key Lime Pie Bars
24. Peanut Butter Ice Cream Pie
25. Mille-Feuille (on its own or mixed with pastry cream!)
26. Dutch Baby Pancake
27. Baked Apples or Maple Baked Pears
28. As a filling for your favorite cupcake recipe (see my How to Fill Cupcakes tutorial for exactly how to do this—so easy!)

And one of my favorites, lemon cheesecake:

And on ice cream, milkshakes, waffles, pancakes, berries, and so many more wonderful dessert recipes! Once you make whipped cream from scratch, it’s hard to go back. It’s quick, fresh, endlessly useful, and makes even the simplest dessert taste like a masterpiece.

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