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.

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
  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!

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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

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

89 Comments

  1. how can subcribe for your emails? if there are any. Thanks.

    1. Hi Corletta! You can subscribe using this link. Thank you so much!

  2. Do you know how many calories per serving this whipped cream recipe is? And how much is 1 serving?

  3. Melanie Peter says:

    Do you have a recommendation to make a stable whipped cream? Gelatin?

    1. Hi Melanie, The only method I’ve tried is with gelatin. Try this recipe if you haven’t already: https://www.allrecipes.com/recipe/18041/stabilized-whipped-cream-icing/

  4. Sally, I always used to over whip this stuff but reading through your recipe helped. It was always greasy and curdled looking. Perfectly soft now!

  5. I love your recipes! If there’s anything I want to bake, I always come in Sally’s baking addiction!

    1. Same, I always check here first!! I definitely trust her with me and my family’s tastebuds! 🙂

  6. Love love love this recipe!! Tastes better than store bought and so extremely simple. I don’t know why I never tried this before, but it is now my go to for whip cream!!

  7. No need to purchase store whipped cream or that cool whipped frozen topping again. I had no idea you could use homemade whipped cream to replace it in recipes, by the way. Thanks Sally. We love this stuff. Great instructions, too.

  8. stovall estella says:

    Can this replace the whipping cream I buy at Whole Foods?

    1. Yes 100% I tastes way better than store whipped cream my kids love it!

  9. I was wondering if I don’t have a mixer. Is a whisk ok to use?

    1. You can but it will require SO MUCH quick whisking

      1. If you want a smaller amount of whipped cream, pouring it in a container with a lid and shaking it is an easy way to whip it. It takes some shaking, but not too much.

  10. Hi Sally! Can i put some cream cheese in this homemade whipped cream recipe? Thanks!

    1. I’m sure you could work whipped cream into beaten creamed cheese, but it would be difficult to avoid over-mixing and deflating the whipped cream. (I do this with my no bake cheesecake.) You may want to try folding some whipped cream into my cream cheese frosting.

  11. Very clear instructions, thank you!! I halved the sugar and it was still almost too sweet, so I suggest one Tablespoon of sugar or less for those who often find desserts too sweet

    1. We did this as well using 1 tbsp of confectioner’s sugar and it was great. And so simple!

      Cheers.

  12. I love your recipes! They are fun and easy to make. My family loves them too.

  13. This recipe is SO easy (most times I’m recipe challenged…lol) & quick to make…not to mention it tastes way better than any store bought whipped cream!!! Thanks, Sally!!!

  14. colleen dennis says:

    Nice simple instructions, wavering between 1-2 tablespoons of powdered sugar, everyone’s taste buds are different.

  15. If a banana recipe calls for one container of cool whip topping, do I need to double this recipe? Or is 2 cups equivalent to a container of cool whip? Thanks!

    1. Hi Kiley, yes, this entire recipe is enough to replace 1 226g container of cool whip.

      1. Thank you!!

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