Homemade Whipped Cream Recipe (2024)

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Today I’m sharing a simple, 3-ingredient homemade whipped cream recipe. Skip the store-bought and make your own using just heavy cream, powdered sugar, and vanilla extract, ready in just 5 minutes!

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A Foolproof Recipe for Whipped Cream

If you’re still buying your whipped cream from the grocery store in a little plastic tub, today’s recipe is going to be a game changer for you.

We’re ditching the store-bought, chemical-laden, poor excuses for whipped cream and we’re making it at home, from scratch. And you’re never going to look back. All you need is 3 ingredients (heavy cream, powdered sugar, vanilla extract) an electric mixer, and just 5 minutes.

This is a completely different animal from the store-bought variety: The taste is fresher, richer, better.Ever since sharing my homemade version with my family, they won’t even touch any imposters from the store. We are legit whipped cream snobs here.

As a bonus, my recipe is essentially foolproof (lots of notes in the FAQ section!), perfected to be easy, stable, and pipe-able. It’s perfect for topping off a slice of cheesecake or using in your strawberry shortcake. Let’s get to it.

What You Need

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Just three things:

  • Heavy Cream or Heavy Whipping Cream. This is critical, you need a rich cream that’s heavy on the fat (at least 30%) in order for it to ultimately whip properly. See my FAQ section below if you are seeking an alternative cream (including a non-dairy option).
  • Confectioners Sugar. I use confectioners sugar instead of granulated sugar because the cornstarch in confectioners helps to stabilize the homemade whipped cream, helping it to last longer and keep its shape better. It of course also adds sweetness. Because of the sugar, this recipe could also be considered “chantilly cream” (and can be used on a Chantilly cake!).
  • Vanilla Extract. This adds a simple but necessary flavor that takes the cream to the next level.

I also recommend a few tools:

  • A medium/large metal bowl. I’ve successfully made this recipe in a glass bowl, but a metal bowl that you’ve chilled in the freezer for ten minutes is best, and will get you to fluffy cream fastest.
  • An electric mixer or stand mixer. Yes, this recipe can be made by hand with a whisk, but it takes a long time and a heck of an arm workout.

How to Make Whipped Cream

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SAM’S TIP BEFORE YOU BEGIN: Homemade whipped cream is most easily made when all your tools and ingredients are cold. If you’ve struggled to whip cream in the past, place a metal bowl in the freezer for 10 minutes before adding the cream, and make sure your cream is very cold!

  1. Combine cold heavy cream, confectioners sugar, and vanilla extract in a chilled bowl (for best results, use a metal one).
  2. Whip! Beat ingredients together on low speed, gradually increase to high-speed (see tip below), and beat until the cream is thick, fluffy, and billowy.
  3. Stiff peaks.This simply means that when you lift the beater out of the cream, the peak that forms on the beater will hold its shape even when you turn the beater upside down (if you’ve made mymeringue cookies or pavlova, you’re familiar with this technique, but here is a greatvisual). It will feel fluffy and full and offer more resistance to your whisk or beaters than it initially did. Once I reach stiff peaks, I beat just a few seconds longer to ensure the cream will stay stable (many recipes stop shy of this, but this is my secret tip for best results!). Just don’t overdo it or you run the risk of over-beating your cream.
  4. Enjoy! Serve with any dessert you’d like (I recommend angel food cake), or just eat it straight out of the bowl.

SAM’S TIP: Start with your mixer on low-speed, then gradually increase to high speed. This will not only keep you from splattering cream everywhere, it will also allow you to more slowly incorporate air into the cream, which results in more stable, pipe-able, and sturdy results!

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A Note on Organic Cream

Organic heavy cream is a great option for making homemade whipped cream and I use it often. However, I’ve noticed that I consistently have slightly different results when I use organic cream. The cream does not increase in volume quite as much and the resulting cream is denser and thicker. It will still work (unless the label on your heavy cream specifically states it is not meant for whipping), but you just won’t have quite as much!

Frequently Asked Questions

How long will whipped cream last?

I have successfully made and stored this recipe in an airtight container in the refrigerator for up to three days. It holds its shape perfectly on pies in the refrigerator for days.
Please note that this recipe is not ideal for frosting a cake (unless you’re just using it over the top of a sheet cake as I do with my tres leches cake) as it is too soft.

What can I use instead of heavy cream?

Double cream will work as a substitute. “Whipping cream” will also work, but the end result won’t hold its shape as well as heavy cream.
Light cream or half and half will not work as neither contains enough fat, which is critical to giving whipped cream its sturdy texture. If in doubt, check the fat content. The liquid you’re using must contain at least 30% fat.
As for non-dairy options, I’ve had some people say that well-chilled, full-fat coconut milk will work, but I’ve never tried it myself.

Why isn’t my whipped cream thickening?

Most likely you simply haven’t whipped it long enough (use an electric mixer or it will take a long time!). However, is it possible that your cream was too warm? Cream that’s too warm may never thicken to the stiff peaks we’re looking for.

How can I fix cream that’s been over-whipped?

Accidentally overdone it and found yourself with nearly curdled cream? Don’t panic! If you haven’t gone too far with it, you can save it by adding a tablespoon or two of additional cream and stirring on low-speed.
If it’s not salvageable, you can always keep mixing until you have some homemade butter!

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And that’s it! Serve with your favorite dessert (I recommend banana pudding, Eton mess, or chocolate pie!) or just enjoy by the spoonful!

Enjoy!

Did you try this recipe? Leave me a comment and let me know what you think!

Homemade Whipped Cream Recipe (7)

Homemade Whipped Cream Recipe

A quick and easy homemade whipped cream recipe! Just 3 ingredients and 5 minutes to make. Tastes so much better than store-bought and is perfect for topping off your favorite pies, cakes, or other desserts!

4.93 from 100 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 5 minutes minutes

Servings: 12 servings (¼ cup per serving, recipe makes 3 cups total)

Calories: 123kcal

Author: Sam Merritt

Ingredients

  • 1 ½ cups (355 ml) heavy cream¹ cold
  • ½ cup (60 g) powdered sugar
  • 1 teaspoon (5 ml) vanilla extract

Recommended Equipment

Instructions

  • Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill.

  • Once bowl has chilled, remove from freezer and add heavy cream, powdered sugar, and vanilla extract.

    1 ½ cups (355 ml) heavy cream¹, ½ cup (60 g) powdered sugar, 1 teaspoon (5 ml) vanilla extract

  • Using an electric mixer², beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don't over-beat, but don't stop beating until cream has reached a thick, billowy consistency (think the thickness of Cool Whip).

  • Keep unused whipped cream refrigerated in an airtight container.

Notes

Heavy Cream

¹I recommend using “heavy cream” or “heavy whipping cream” rather than “whipping cream”. Heavy cream holds its shape better after whipping, but whipping cream will work in a pinch. Double cream will also work and some people have reported success using full-fat coconut milk. Note that organic whipping cream does not tend to whip as nicely/fluffy as its non-organic counterpart.

Mixer

²I definitely recommend using an electric mixer for this. Whisking cream to stiff peaks by hand can be done with a whisk and some tenacity, but it takes forever and is not fun. If you’re using a KitchenAid or stand mixer, use the whisk attachment for best results.

Making in Advance

I have made this whipped cream up to 3 days in advance and had it keep beautifully in an airtight container in the refrigerator. However, because all baking environments differ I generally recommend you make it the same day you intend to use it.

Nutrition

Serving: 0.25cup | Calories: 123kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 11mg | Potassium: 23mg | Sugar: 5g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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Homemade Whipped Cream Recipe (2024)

FAQs

Is powdered sugar or granulated sugar better for whipped cream? ›

It is also for this reason that you only want to use confectioner's sugar to sweeten the cream. Granulated sugar will not be touched by the whisk attachment, and will sit at the bottom of the bowl, undissolved. As with the hand mixer, try to use lower speeds with the stand mixer, so you get a more even whip.

How do I make my own heavy whipping cream? ›

To make homemade heavy whipping cream, melt 1/3 cup of unsalted butter. Let it cool slightly, then blend it with 2/3 cup of whole milk on high for 1-2 minutes until well combined. Refrigerate the mixture for 30 minutes before using.

Is there a trick to whipping cream? ›

Start with a cold bowl and beaters (or a cold balloon whisk, if you're whipping by hand). It's the fat in cream that helps trap the air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes.

Why won't my homemade whipped cream thicken? ›

When whipping cream, add sugar and vanilla when the cream is about 1/2 whipped, and it will whip to a thicker consistency. Adding the sugar at the beginning results in thinner consistency. The cream and the bowl should be as cold as possible. The cream will whip easier and to a thicker consistency when very cold.

Can you over whip whipping cream? ›

If you've ever overbeaten whipped cream, you're not alone. It only takes a few seconds of excess mixing to turn fluffy whipped cream into a dense, clumpy mess.

How long should it take to whip cream? ›

Using a handheld or 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.

Does homemade whipped cream stay fluffy? ›

Whipped cream will hold for 2 to 3 hours in most cases, although this time is shortened in warmer weather. The point is that unless you are making your topping more than a couple of hours ahead, you don't need to worry about your whipped cream deflating.

What causes whipping cream to not whip? ›

Once the chilled cream comes into contact with a warm or even room temperature bowl, the fat inside it will immediately begin to lose its emulsifying properties. In fact, you should even chill the utensil you plan to whip the cream with to make doubly sure!

Do you use a beater or whisk for whipped cream? ›

Which stand mixer attachments are best for making whipped cream? The wire whisk accessory is best for making whipped cream because it is specially designed to quickly incorporate air into ingredients. This accessory can transform heavy cream, helping to create a fluffy and airy texture.

What happens when you add cornstarch to whipped cream? ›

You can use cornstarch to help thicken and stabilize your whipped cream. This is a very common and easy way of thickening and stabilizing your whipped cream to keep it from turning into a melty mess. The cornstarch can leave a slightly gritty texture to the whipped cream though.

Do you add sugar before or after whipping cream? ›

STEP ONE: Add cold, heavy whipping cream to a chilled bowl. STEP TWO: Whip until you reach the medium-soft peak stage: it will hold some shape, but not super firm. STEP THREE: Add in the confectioners' sugar and whip until it returns to medium-soft peaks.

How do you keep homemade whipped cream from getting runny? ›

To prevent a structural disaster and avoid a soupy, unstable mess, though, you can stabilize it by adding Instant ClearJel, cornstarch, or another dairy ingredient like mascarpone or crème fraîche. To keep whipped cream light and fluffy for longer, you can stabilize it.

Does powdered sugar stabilize whipped cream? ›

Confectioners Sugar.

I use confectioners sugar instead of granulated sugar because the cornstarch in confectioners helps to stabilize the homemade whipped cream, helping it to last longer and keep its shape better. It of course also adds sweetness.

Does it matter if you use powdered sugar instead of granulated sugar? ›

A. It is not recommended to substitute powdered sugar for granulated sugar. Since powdered sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results. Q.

Does sugar affect whipping cream? ›

In whipped creams, a shorter optimum whipping time (top), higher fat coalescence degree, higher firmness and higher stability were detected as sugar concentration increased.

Does powdered sugar dissolve better than granulated sugar? ›

Unlike granulated sugar, powdered sugar dissolves easily at room temperature, with no real agitation needed. That makes it great for glazes, buttercreams, frostings, icings, mousses—basically anywhere where the mixture won't be cooked or where a smooth texture with no hint of graininess is especially vital.

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