Easy homemade whipped cream recipe teaches you how to make whipped cream! This simple 3-ingredient recipe takes just minutes to make and is a perfect dessert topping!
There are a few ways to finish off desserts. A scoop of ice cream or a dollop of whipped cream can really take things over the top.
Homemade whipped cream is so simple, but it can take your favorite desserts from good to great, or make simple ingredients like fresh strawberries into a dessert.
And it’s so easy to make! It takes just 3 ingredients and 5 minutes to whip up a batch of homemade whipped cream.
“OMG! My whipped cream was always lumpy and now I know why! Thank you!!” – Kelsey
Ingredient notes and substitutions
- Heavy cream: Heavy cream or heavy whipping cream is essential for this recipe. It won’t work to use half-and-half as it doesn’t have enough milk fat.
- Sugar: Powdered sugar adds sweetness without any grittiness. I’ve rarely had any grittiness when using granulated sugar, but I have found that some brands with larger sugar crystals do give a grittier whipped cream. You can use an equal amount of granulated sugar instead of using powdered sugar if you prefer.
How to make whipped cream
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Beat the cream on high speed just until it begins to thicken. You can either use a mixer (hand or stand will work) or use a whisk. Using a mixer is much easier, but it’s possible to make whipped cream with a whisk.
Step 2: Once the cream begins to thicken, add the sugar and vanilla extract. Using a mixer? You’ll be able to tell that the cream is beginning to thicken when you can see the tracks left by the beater as it mixes. Whisking by hand? You’ll feel the cream thicken as you whisk it.
Step 3: Continue beating until the cream reaches the desired consistency. For softer whipped cream, beat until the cream reaches the soft peak stage (the peak of the cream should droop over). For stiff peaks, whisk or beat until it holds its peak upright.
Recipe Tips!
- Cold heavy whipping cream and equipment: One of the worst things that you could do is to use a hot mixing bowl or beaters straight out of the dishwasher. So, it’s a good idea to briefly chill your mixing bowl and whisk or beaters in the fridge or freezer before you begin. Cream whips better when it is cold, so it’s important to use it straight from the fridge.
- Don’t overbeat: If you’re using an electric mixer, it’s easy to overbeat the whipped cream. After the stiff peak stage, continuing to beat the cream will cause it to begin to look curdled and then to form chunks of butter. There’s no way to say cream once it reaches this point.
- Make ahead directions: Whip the cream to soft peak stage, and then cover and chill until ready to use. When ready to use, finish whipping to stiff peak stage.
- Uses: Whipped cream can be used to top everything from pancakes and waffles to simple desserts like fresh berries to more decadent desserts like flourless chocolate cake.
Whipped cream variations
- Lightly sweetened whipped cream: For lightly sweetened whipped cream, use half of the sugar that the recipe calls for. So, for ever cup of heavy whipping cream, use 2 tablespoons of sugar.
- Flavored whipped cream: To make flavored whipped cream, simply use another flavor or extract in place of the vanilla extract. You may need to adjust the amount depending on the flavor or extract used.
- Chocolate whipped cream: You can also make chocolate whipped cream with this recipe.
- Whipped cream frosting: You can also make whipped cream frosting for cakes and cupcakes.
Storage
Store any leftover whipped cream in an airtight container in the refrigerator. It is best used within about 24 hours.
Recipes that use homemade whipped cream
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Homemade Whipped Cream
Equipment
Ingredients
- 1 cup cold heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Chill bowl and beaters for 15 minutes before beginning.
- Add heavy whipping cream to the bowl.1 cup cold heavy whipping cream
- Beat until just begining to thicken. You should be able to see tracks in the cream.
- Add the vanilla and powdered sugar.¼ cup powdered sugar, 1 teaspoon vanilla extract
- Continue beating until whipped cream reaches desired consistency. Do not overwhip or it will begin to turn to butter.
- Chill any leftover whipped cream
Notes
- For lightly sweetened whipped cream, use 2 tablespoons powdered sugar. For sweetened whipped cream, use 1/4 cup (4 tablespoons) powdered sugar.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Tina says
My whipped cream was too watery. Do you know why? But otherwise it was tasty!
Kate says
There are a few reasons why it may have been watery. If your beater or bowl was warm, it can cause the whipped cream to melt as you whip it. Also, you may have needed to beat the whipped cream longer. The cream should be in stiff peaks. You can tell that it’s a stiff peak because it will hold its shape when you lift the beater up out of the bowl. Hope that helps for next time!
Kelsey says
OMG! My whipped cream was always lumpy and now I know why! Thank you!!