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! 

hand holding whisk attachment with whipped cream

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. 🙂

homemade whipped cream in a glass stand mixer bowl

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.

banoffee pie with whipped cream on top

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.

zoomed in image of a cream puff

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

170 Comments

  1. I tried it both ways, sugar vs conf sugar. Both were great, but the sugar one was better. Yes, for home use, so easy, would rather just whip up a batch.

  2. Is this whipped cream stable enough so that I can decorate it and then leave it in the fridge for a few days?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kimberly, If you’d like the whipped cream to last beyond a day, stabilizing it would be helpful. I use this method with gelatin if I need to stabilize it: https://www.allrecipes.com/recipe/18041/stabilized-whipped-cream-icing/

  3. I am a novice in the kitchen, and I have to say this was too good to be true. Easy and yummy! Definitely saving it in my family cooking folder for future use.

    1. I meant it seemed too good to be true! Sigh! Great recipe and easy instructions. Thanks

  4. What do if it doesn’t start stiff peaking?

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