Homemade Whipped Cream

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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, cheesecakes, 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.

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 Layer Cake
  9. Homemade Pumpkin Pie or Sweet Potato Pie
  10. Pumpkin Pie Bars or Pumpkin Cheesecake
  11. Sky High Chocolate Mousse Pie
  12. Slow Cooker Hot Chocolate
  13. Pecan Pie or Dark Chocolate Pecan Pie
  14. Pumpkin Coffee Creamer
  15. Chocolate Lava Cakes or Peanut Butter Lava Cakes

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

Homemade Whipped Cream

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


  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. This freezing trick is handy!

Recipe Notes:

  1. This recipe can easily be doubled or tripled.
  2. 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 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.

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All Comments

  1. I love making homemade whipped cream.

    I will warn everyone… the more stuff you make from scratch, the more picky your kids are when you go out to eat or eat at friend’s. Lol

  2. Maybe this is a US-thing, that making whipped cream at home isn’t the norm? Here in Germany, almost everybody does it, it’s simple and easy, also the store-bought versions aren’t convincing at all and very suspicious because of strange added ingredients – if you visit someone over here and they serve you that stuff they’ll most likely apologize for it… 😀

    1. There’s a couple different store-bought options for whipped cream topping sold here. Fresh tastes so much better, as you can imagine!

  3. I tried and found this works to stabilize whip cream:
    1 tbsp sifted skim milk powder for every 1 cup of whip cream, whip till stiff. Last a long time in fridge. Don’t forget the sugar and vanilla extract.

  4. There is a whipping cream stabilizer called “Whip it” which works very good. It’s a powder which you add during the whipping process and it dissolves just fine. By Dr. Oetker Brand, maybe you can find it at Amazon.

  5. I’ve tried it with gelatin, and I found it best to temper the gelatin before pouring into the cold cream. That way you don’t end up with gelatin worms in your whipped cream.

    So you bloom the gelatin in cold water first. Then heat it up. Mix it with a little room temp cream to bring down the temperature of the gelatin. then you drizzle it into the cold cream while whipping.


  1. My 3 1/2 year old helped me make this yesterday to go with Thanksgiving pie, and it was so easy and delicious! I can never buy store bought again! Sally, if a recipe (like Watergate Salad) called for Cool Whip, could this be used?


  1. Hi Sally. Do you have any tips for stabilizing whipping cream? I’ve tried gelatine but end up with little clumps which taste fine but ruin the piping.

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