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How to make delicious homemade Whipped Cream for any sweet treat. It’s so easy, you’ll never want to buy the store-bought stuff again! Enjoy on a variety of dessert or sweet breakfast recipes.
Whipped Cream | Better Homemade
Step aside Cool Whip, there’s a new sheriff in town. This recipe is one of the easiest, most delicious things you can make at home. With just three ingredients and a couple of minutes, you’ll have the best homemade Whipped Cream Recipe, ready to top any dessert, breakfast, or drink. Perfect for cakes, sweet breakfast items, and much more, this recipe is so versatile! Not to mention, light, fluffy, decadent, and soft.
Main Ingredients Needed
The way to homemade whipped cream is through these three ingredients! Here’s what you’ll need.
- Heavy Whipping Cream – you can find this in the dairy aisle. Read more about it below.
- Vanilla Extract – this is to flavor the cream a bit. You can also use other extracts to flavor it.
- Powdered Sugar – this is to sweeten without adding granules. Basically, no sandy texture. Just smooth and creamy.
Is Heavy Cream the Same as Heavy Whipping Cream?
Yes, they are essentially the same thing. The important thing about this is that Heavy Cream and Heavy Whipping Cream have a milk fat content of about 36% or more. This helps it work up perfectly and keep its shape.
Containers labeled ‘Whipping Cream’ or ‘Light Whipping Cream’ (no heavy in the name) has a lower milk fat content (30-35%) so it can whip, but not as easy because of the lower fat content. It can definitely still be turned into whipping cream but is more likely to turn back into a liquid state after being stored. So for our purposes, try to find Heavy Cream or Heavy Whipping Cream.
- Food Coloring. This might be one of the best recipes you can add color to! Super fun for kids but make sure not to add too much. Too much food coloring will change the taste of your whipped cream from sweet to slightly bitter. You can also try naturally dyeing by mixing in berry purees.
- Extracts. A super simple way to customize is to replace the vanilla extract with another extract. I have made an almond-flavored version, coconut, mint and even a good bourbon extract that goes well with fall desserts.
How to Make Whipped Cream
To make homemade whipped cream, grab a chilled bowl, add in all ingredients, and whip until stiff peaks form. That’s it, that’s the recipe! Super easy right?
Do I need a Stand Mixer?
While my KitchenAid stand mixer does a heck of a job at mixing cream in a cinch, a plain old hand mixer, food processor, or even a whisk and a chilled bowl will do the job. Just make sure you don’t over mix it, or else you’ll have butter on your hands. And while I LOVE butter, I’m pretty sure it’s not what you’re going for.
How do you know when you have stiff peaks?
When the beaters or whisk is lifted out of the bowl the cream should be fluffy and hold its shape well. This is how you will know everything is right.
Can I double this recipe?
This recipe is very easy to double or triple, based on how much cream you need. Typically, cream doubles in volume after being mixed.
Can I make this in advance?
Yes, you absolutely can, but you need to be aware that whipped cream can lose its volume and separate if made too far in advance. Usually, 2-4 hours ahead is just fine, as long as it’s stored in the fridge covered. For a little extra insurance, mix in an extra tablespoon of cornstarch for stability.
Uses for Whipped Cream
You can use this recipe in various ways. Here are a couple of recipes that commonly use whipped cream:
- Flourless Chocolate Cake
- Banana Cream Pie with Toasted Coconut
- Eggnog Bread Pudding
- Strawberry and Cream Layer Cake
- Crockpot Hot Chocolate
- Strawberry Shortcake
And that’s it! Super easy, super delicious, and all homemade.
The printable recipe card is down below, enjoy 🙂
- 1 cup heavy whipping cream chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- In a chilled bowl, add in all ingredients and whip until stiff peaks form. Stand mixer, hand mixer or whisk by hand. All work great!
Putting a couple of tablespoons of cream cheese or sour cream when you make it will keep the whipped cream from losing volume and the whipped cream will last several days. This tip was passed down from my Grandma. Not sure why it works but it does doesn’t change the flavor although you might need a smidge more sugar if you use sour cream.
This was such an easy recipe to follow! I ended up making my whipped cream in a food processor. Add everything and whip away. I served it with your apple crisp recipe (also 5/5 stars), thanks!
I omit the vanilla and any extra sugar….the less sugar we eat the better! I also add unflavored gelatin as a stabilizer. My family loves it and has never said anything about it not being sweet enough.
l love whipped cream…so yummy.
I have found that using powered sugar is it self a stabilizer and the cream is easily revived if it gets a bit runny.
Also, I have made chocolate whipped cream using regular( not sugar free) dark chocolate pudding mix…another stabilizer because it contains cornstarch.
A couple of tablespoons per I cup of unwhipped cream seems to work but an additional tablespoon of powered sugar might be needed if a sweeter cream is desired.
I make three tiered 6″ ice cream cakes quite often and used whipped cream to frost the outside and pipe the decorations.
Stabilized cream works really well and looks great…sprinkles included!
I do the same. Using either white chocolate or a flavored instant pudding stabilizes the whipped cream. I have it hold for a week without any weeping. It really does work.
You can also bloom some gelatin, but that’s more work.