Today I’m sharing a simple, 3-ingredient homemade whipped cream recipe. This is an easy sweetened whipped cream, also known as Chantilly Cream. Skip the store-bought and make your own using just heavy cream, powdered sugar, and vanilla extract. It’s a simple treat that tastes great on pies, cheesecakes, ice cream, and just about anything else!
Sweet, simple, and from scratch. That’s been my motto (well, Sugar Spun Run’s motto, anyway) for the past few years and whenever I’m trying to decide what recipe should I share next, I always check that it ticks all of those boxes. Sure, sometimes I sneak in a savory recipe now and then, but at its core I think this website remains true to those 3 key components. Sweet. Simple. From scratch.
Which is why I don’t know how I’ve let so much time pass without sharing this homemade whipped cream recipe with you on its own. I’ve talked about it plenty of times (as recently as my pumpkin cheesecake), used it in dozens of recipes, but never shared it by itself.
Today, my homemade whipped cream recipe finally gets its own spot on the blog. It’s simple, yes, but it’s a staple recipe that comes out perfectly every time for me and if you’re anything like me it’s a recipe that you’ll come back to again and again and again.
I’m not trying to jinx myself here, but I’ve never had this whipped cream recipe melt or run on me. I’ve made it up to 3 days in advance and it’s held its shape and consistency perfectly. I think the key is that i add enough powdered sugar to keep it stable and whip it just enough, stopping right before I overdo it. Still, because I know recipes can be fickle, I recommend making it the same day you intend to use it.
It pipes beautifully (I like to use a Wilton 2D tip), holds its shape, but melts in your mouth.
So let’s quickly go over the super easy steps on how to make your own homemade whipped cream.
How to make whipped cream:
- Chill a medium-sized metal bowl in the freezer for at least 10 minutes.
- Combine heavy cream, powdered sugar, and vanilla extract in chilled bowl.
- Beat with an electric mixer on high speed until stiff peaks form.
That’s it, guys. Sweet, simple, and from-scratch.
Just for that third step… Make sure you start your mixer out on low and gradually increase it to high… otherwise you’ll be finding heavy cream splatters on your kitchen walls, utensils, and appliances for weeks to come.
Three ingredients, three steps, and about three minutes standing between you and your own homemade whipped cream.
Let me know which recipe you’re going to pair your own homemade whipped cream with! I recommend my pumpkin cheesecake, peanut butter pie, chocolate pie, and no-bake cheesecake, just to name a few!!
Full recipe is just below the video… if you watch it you might be able to tell that I had a little fun with this one… 😉
Homemade Whipped Cream Recipe
Ingredients
- 1 1/2 cups heavy cream cold (355ml)
- 1/2 cup powdered sugar (60g)
- 1 teaspoon vanilla extract (5ml)
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.
- Using an electric mixer, 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 Cool-Whip consistency.
- Keep unused whipped cream refrigerated in an airtight container.
Notes
Nutrition
PIN IT:
Patti says
May 23, 2019 at 7:49 amI’m working with a client who’s had swallowing issues, every liquid needs to be thickened. Her favorite dessert has always been cool whip but she can no longer tolerate it. Today is her 72nd Birthday and her last. She will probably not last 2 more weeks.
With your recipe she’ll be able to enjoy it till it’s finished.
Thank you!
Sam says
May 24, 2019 at 10:15 amI’m so sorry to hear that Patti. I hope she loves the whipped cream.
Judy says
May 15, 2019 at 8:51 pmThis is the first time I followed a recipe for whipped cream. I usually just start whipping the cream and gradually add sugar. It always turns out great. This recipe failed for my granddaughter and me. We did everything exactly as explained but the cream never whipped up fluffy. It got thicker and never moved on. We started out using my hand mixer. I thought maybe..it wasn’t,’t powerful enough. So I put the beater to my stand mixer in the freezer. I put the bowl of cream in the freezer as well. We waited 10 min and then tried to whip it on the stand mixer. No change. I don’t understand what happened
Sam says
May 16, 2019 at 10:02 pmHi Judy, what kind of cream did you use?
Estelle says
May 13, 2019 at 5:04 pmHello. Can I use it to make homemade ice cream. If yes how can I make it. Thank you
Sam says
May 13, 2019 at 10:21 pmHi Estelle! See my Strawberry Rose Ice Cream for reference and alter it for your personal taste. 🙂
Dani says
May 11, 2019 at 11:55 amUsing this recipe to add on top of my Italian sweet berry cheesecake. So excited to try it!
Sam says
May 12, 2019 at 12:22 amI think you’re going to love it! This is the only whipped cream my family will ever eat anymore 🙂
Rocio says
May 9, 2019 at 4:11 pmDoes this whipped cream hold up better than the whipped topping mix (the one that you add only milk)?
Thank you,
Sam says
May 9, 2019 at 9:36 pmI’m sorry, I am not familiar with that mix so I can’t provide a good answer.
Cathy Kennedy says
May 9, 2019 at 12:15 pmSam,
I made your recipe. It held together beautifully. The finished product I folded into another recipe – German Sweet Chocolate Pie which calls for Cool Whip. I’ll report back on how well it does in the freezer, as this is how the pie sets up. I happened to have some Cool Whip in the refrigerator, which I compared to your recipe and the homemade whipped topping is far superior. I figured it would be but I’m glad to have done the comparison. Have a good weekend!
Sam says
May 9, 2019 at 9:19 pmI am so glad you enjoyed the whipped cream, Cathy! Homemade is always better if you ask me. 🙂
colleen says
May 8, 2019 at 5:37 pmCan this be made with regular granulated sugar instead of powdered sugar? Just to save me a trip to the store.. !
Sam says
May 8, 2019 at 10:09 pmHi Colleen! It should work, you will probably want to use less sugar. It will also be less likely to stay as fluffy. 🙂
Laura says
May 5, 2019 at 1:08 pmMade an amazing topping for my strawberry pie. Held up well for a couple of days!
Sam says
May 5, 2019 at 3:10 pmI’m so glad you enjoyed the whipped cream, Laura! Thank you for commenting 🙂
Kristina P says
April 29, 2019 at 8:46 pmAbsolutely perfect and delicious! Used it to top my fresh strawberries and homemade pound loaf cake! Found my Mother’s Day dessert! ❤️
Sam says
April 29, 2019 at 9:00 pmI am so glad you enjoyed it, Kristina! I lovvveeee whipped cream and strawberries together. 🙂
Kristina P says
April 29, 2019 at 9:01 pmAbsolutely 5 stars!! Thank you so much!