Homemade Whipped Cream
Learn how to make homemade whipped cream with just three ingredients. You’ll want to ditch the store-bought stuff once you learn how easy it is to make your own!
*Post and pictures updated July 2020*
For a long time I used to buy whipped topping in a tub from the store. You know, the frozen kind you have to leave in your refrigerator for a few hours to thaw? I always thought that it was easier and more convenient, until the first time I learned how to make whipped cream.
And you know what? It’s easy to make and tastes amazing too. So today I wanted to share my homemade whipped cream recipe with you!
Why You Will Love This Recipe
- Only requires 3 ingredients
- Can be made in about 15 minutes
- Tastes better than anything you can buy at the store
- It’s a perfect topping for so many different desserts!
So if you’ve ever felt intimidated when it comes to making your own whipped cream, this post is for you. I promise you’ll want to ditch the store-bought stuff once you learn how to make your own!
Ingredients For This Recipe
To make this easy whipped cream recipe you’ll need three simple ingredients – heavy whipping cream, powdered sugar, and pure vanilla extract. Let’s break down each ingredient:
- Heavy Whipping Cream: The most important component of this recipe! You’ll want to use a heavy whipping cream that’s at least 36% fat to ensure that the whipped cream thickens.
- Powdered Sugar: Also known as confectioners sugar or icing sugar this helps to sweeten the whipped cream. I’ve also found that powdered sugar helps it hold up longer than granulated sugar.
- Pure Vanilla Extract: I prefer to use a teaspoon of vanilla extract, but feel free to reduce it to 1/2 teaspoon. The vanilla adds a little flavor as well.
How To Make Whipped Cream
Once you’ve gathered your ingredients it’s time to prepare the whipped cream. Before you get started, make sure to chill your bowl and beaters. This will help the cream thicken quicker and increase the volume too. I usually put my stand mixer bowl and whisk attachment in the freezer for 5 to 10 minutes.
Next, you’ll add the heavy whipping cream, powdered sugar, and vanilla extract to your chilled mixing bowl. Then, you’ll start mixing on low speed. I recommend starting with low speed, otherwise, you may end up throwing heavy whipping cream everywhere.
Once the mixture starts to increase a little in volume, you can turn your mixer up to medium-high speed and continue mixing until the mixture reaches stiff peaks. In other words, when you lift the beaters out of the bowl the whipped cream stands up and doesn’t fold over.
Then, you can either enjoy the whipped cream, top it on a dessert, or chill it in the refrigerator for 2 to 3 hours until you’re ready to use it.
FAQ’S
Is heavy cream the same as heavy whipping cream?
Heavy cream and heavy whipping cream are essentially the same thing and both at least 36% fat. However, you may see whipping cream and that is not the same thing. Whipping cream is typically 30-35% milk fat and doesn’t thicken like heavy cream or heavy whipping cream.
How do you stabilize it?
You can stabilize it by adding powdered gelatin mixed with some warm water. I have a full post and tutorial showing you how to make stabilized whipped cream here.
How much will this recipe make?
The amount of heavy whipping cream you use will typically double in volume. Since this recipe uses 1 cup of heavy whipping cream, it makes about 2 cups of whipped cream. You may cut this recipe in half to make less or double it to make more.
Tips For Success
- Before getting started, make sure to chill your mixing bowl and beaters in the freezer for 5 to 10 minutes. This will help it thicken quickly and increase the volume too.
- Make sure to use cold heavy whipping cream for best results.
- I prefer to use 1/4 cup (30 grams) of powdered sugar, but you may reduce the powdered sugar to 2 to 3 tablespoons if you prefer.
Different Ways To Use It!
- Pumpkin Pie
- Coconut Cream Pie
- No-Bake Cheesecake
- Key Lime Pie
- Strawberry Shortcake
- Classic Cheesecake
Homemade Whipped Cream
Ingredients
- 1 cup (240 ml) cold heavy whipping cream
- 2-4 tablespoons (15-30 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Before getting started, place your mixing bowl and beaters in the freezer for 5 to 10 minutes to chill. Once chilled, remove the bowl and beaters from the freezer.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high until stiff peaks form.
This is way better than store’s!!
If you live in Germany use Schlagshane.
Me and my kiddos made this as a summer afternoon treat with cherries and raspberries. We substituted vanilla with almond extract and it was delicious!
Once you make it at home you never go back. I am sending this link over to DiL so she can make it.
I have two tips for making ahead or topping cakes/cream pies,
1. Whip it ahead of time (even the night before), pour it into a fine mesh sieve, place over a bowl, cover and refrigerate. I use my Greek yogurt sieve/bowl set for this. You will get a few drips of cream–but it will not “collaspe” to a puddle of cream.
2. For every cup of cream (unwhipped) used add 1 tsp unflavored gelatin along with your sweetener & extract. It enables the cream to keep it’s form and will hold up better when serving.
Hello there,
Can you please tell me what to do with soft serve cream powder? I bought it as a whipping top but discovered it is not. Is there any way to use it to decorate the cake and make it thick?
Thanks,
Eman
I’m not quite sure what you mean? I’ve never really worked with soft serve cream powder.
Thank you for a delicious recipe! My husband usually likes the canned stuff, but after making this he likes this so much better. Since there is just the two of us I chanced 1/2 the recipe & it worked except the sugar I used 1/4 cup & it was perfect & there is a little leftover. Thank you again this recipe is a keeper!
Do you need powdered sugar?
You can reduce the amount of powdered sugar, but I suggest using some otherwise the whipped cream will not be sweet at all.
Used this recipe for the topping on my pavlova. It was super easy to make and it was a really useful tip putting the bowl in the fridge before hand!
I’m not real sure where I went wrong, but mine never got it off the watery stage. I followed the directions just as given. I’ll try again another night.
Did your heavy whipping cream have enough fat in it? It should be at least 36% fat.
I enjoyed your homemade topping it went great with my homemade apple pie. I ran out of butter pecan ice cream, it really compliments the pie. I just happened to have heavy whipping cream and followed your recipe. I commenced to finish the rest of my pie. Thanks Mike Aguilar in San Antonio, Texas.
So glad you liked the recipe, Mike!
Ooooh my goodness thats good! Im only 13 and am learning how to bake so it was a really good recipe for beginner’s! Thankyou so much for sharing your project.??
So glad you liked the whipped cream, Chyanne!
Leftover only stays good in fridge for a few hours? Not days? What happens if it stays in fridge for a few days, does it separate or grow watery?
You can leave it in the refrigerator for longer, but it will start to deflate and weep (become watery) after a while. If you’re looking for a whipped cream you can pipe and that will hold it’s shape, I have a stabilized whipped cream recipe here: https://www.livewellbakeoften.com/how-to-make-stabilized-whipped-cream/.
Can I use regular beaters? I don’t have a whipping attachment.
Do you mean regular beaters on a handheld mixer? If so, that would be fine. If you’re using a stand mixer though, you will need the whisk attachment.
I can’t believe how easy and delicious this i\was. I’ve never made anything like this before, but I wanted to add whipped cream to the banana pudding mixture I was making, well actually Jell-O made it. My husband doesn’t care for whipped topping but he loved it. I had a pint of heavy cream so I doubled it and used half in the pudding and the rest on top. I won’t ever buy commercial made again. Thank you so much!
So glad you enjoyed the whipped cream! I tried whipped topping a while back and just don’t prefer the taste anymore compared to this homemade version 🙂
Can you use any thing else be ciders whipping cream
I recommend heavy whipping cream for this recipe.
I made pumpkin pie for my first time that turned out really well. I needed a whipped cream recipe when I found yours. No need to refrigerate after. It was gone. Thank you for sharing.
So glad to hear that, Bryan!
This is a very easy recipe, and great taste too! I used it to mix in with strawberries and it was so good.
So glad you liked the whipped cream!
This is delicious! I used it to ice an ice cream cake and it worked wonderfully. Thanks!
So glad it worked great for your ice cream cake, Theresa!
Great recipe Danielle…..my mother-in-law use to make her own homemade whipped cream all the time and gave me the recipe but I misplaced it… I grew up with cool whip…ugh…so I was happy to find this as it is exactly like hers. I use it on everything (pancakes, strawberry shortcake and all kinds of desserts) and am looking forward to making Oreo cheesecake to try it out on ?.
So happy to hear that, Suzzanne!
Would it stand up as frosting on a cake ?
I would stabilize with a little gelatin dissolved in some water. I have a recipe for stabilized whipped cream in this post: https://www.livewellbakeoften.com/no-bake-strawberry-and-vanilla-bean-cheesecake/.
I am makeing a Key Lime Eclair
If I top the Eclair with this whipped cream the night before and put the eclair in the fridge will it be ok?
Do you mean something like an icebox cake with graham crackers? If so, that would be fine!
How long will the whipped cream last in the fridge?
It should keep for 2-3 days in an airtight container.
This is an excellent and easy recipe! You must try it even my boys help make it , we used it on strawberry shortcake
So glad you liked the whipped cream, Felicia!
My daughter and I love this recipe because it has the vanilla which makes all the difference in taste. We used regular sugar because we did not have powdered and it came out fine. We also didn’t have a stand or handheld mixer and used a regular whisk and twirled it ..it took about 10 minutes (she and I took turns). So yummy! Thanks you! This is our pancake topper for breakfast!
Love the idea of using this on pancakes, Teal. So glad you and your daughter enjoyed the whipped cream!
I don’t have an electric beater
Would a blender work?!
I haven’t tried it yet, but if you have a high powdered blender I think it would work. I would just make sure to check it often to avoid overwhipping the cream. You can also whip it by hand with a whisk, but it does take a little longer.
Can it be frozen ?
I’ve honestly never tried freezing it before, Tammy. I think it may work though.
I make a cranberry salad at thanksgiving time. It has this type of whipping cream in it. I freeze it in a pie plate and take it out and slice it like a piece of pie. Very good. We eat it frozen like ice cream.
That sounds fantastic!
Bunny Arnold
I know me responding to this post from long ago but I ran across this by getting the homemade whipped cream recipe but I was reading the reviews and ran across yours and I have been looking for a good cranberry salad recipe and I would love to have your recipe for it if possible. I have searched for a good one for a while and can’t seem to find one and the way you described yours sounds like what I’m looking for. I’d love to have it if you want to share it and if not I perfectly understand. Thanks so much
Someone asked if you can freeze whipped cream. I do know that if you gave leftovers you can freeze it and use it in your coffee. Sprinkle a little cinnamon on top!!! It’s delicious but fattening of course.
That’s a great idea, Debra! Thanks for sharing 🙂
Yes. I froze it overnight. It turned out great. 🙂
I made it for the first time,yesterday . It came out really good – better than cool whip and without all of the chemicals.
So glad you enjoyed the recipe, Shirley! 🙂
I am going to try this whipped cream recipe this morning with my 8 year old grandson. Might as well teach him now lol
How fun, Elba! I hope you and your grandson enjoyed the whipped cream.
Danielle, when do you top the mini Oreo cheesecakes with the homemade whipped cream…before chilling or before serving?
I typically add it right before serving them. It does hold its shape pretty well after it’s piped, so you can add it a little ahead of time if you want and refrigerate them until you’re ready to serve them.
Hi, If I would to pipe the cream the night before and refrigerate them for the next day do you think it will hold and not melt?
It will hold its shape pretty well overnight. You can also stabilize it with some gelatin if you like too. I just sprinkle 1 teaspoon unflavored gelatin over 4 teaspoons of water in a bowl, let it sit for a few minutes, microwave it for a few seconds, then set it aside to cool. Then I whip the cream until it’s thickened, slowly pour in the gelatin, and continue mixing the cream until stiff peaks form. Stabilizing it will help it hold its shape really well for several days.
Lovely recipes cant wait to make some .
Thank you, Ann! Let me know if you try any recipes.
Home made whipped cream is so much better than the store bought! I wish I was just a little less lazy though and actually made it at home… I never knew you were supposed to chill the bowl and beaters before whipping the cream. Great tip!
It definitely is better than store bought, I always just make it at home now 🙂
Just made some to go with our pumpkin pie. My husband and boys loved it!!
So happy everyone enjoyed the whipped cream, Sandy!
Thank you for the tip about chilling the bowl and beaters. I’ve made homemade whipped cream many times but I think, chilling the bowl and beaters, helped it thicken and stiffen quicker.
I made it for the first time! Using 1 cup sugar and a 1sp vanilla extract! Can’t believe it!! I’m very happy how it turned out!! Thank you
I used to buy Cool Whip all the time and really never knew what homemade whipped cream even tasted like…nobody I knew made it! I never buy the pre-made stuff now and always make it myself. This bowl of whipped cream looks delicious and I just want to dive in!
Same here, Marcie! I love to make it myself now 🙂
I made this recipe twice just as the recipe requires thinking maybe I was doing something wrong. Nope. This recipe will not hold up. It never gets more than barely soft peaks. it is not good for the topping of a chilled pie recipe. Maybe good for throwing over Strawberries or something else, but way to thin for anything that requires a thicker whipped topping.I chilled my glass mixer bowl, whisks and cream for an hour the second time, still never gets thick.
Sorry you had trouble with the recipe, Sandra. If the cream is not thickening, it’s for one of two reasons – it wasn’t whipped long enough or the cream you’re using doesn’t have a high enough fat content. I recommend using heavy whipping cream or something with at least 36% fat.
I made this for strawberry short cake-Excellent and easy. Thanks for the recipe!