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    You are here: Home / Kitchen Tips / Homemade Whipped Cream Recipe

    Homemade Whipped Cream Recipe

    April 18, 2021 By Sam 313 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of homemade whipped cream, top image of whipped cream in custard cup with strawberry on top, bottom image is full bowl of whipped cream with whisk in it

    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!

    Clear glass mixing bowl filled with billowy whipped cream and a whisk.

    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, synthetic, 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 this recipe with my family, they won’t even touch any imposters from the store. Even better, my recipe is essentially foolproof, perfected to be easy, stable, and pipe-able. It’s the perfect whipped cream recipe, great for topping off a slice of cheesecake or using in your strawberry shortcake. Let’s get to it.

    What You Need

    Ingredients for whipped cream recipe.
    Ingredients

    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 sugar prevents the whipped cream from weeping when it sits out. It of course also adds sweetness. Because of the sugar, this recipe could also be considered “chantilly cream”.
    • 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, my whipped cream 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

    Mixing the ingredients, lifting the mixer, showing ribbons, and dipping a strawberry into a bowl of fresh whipped cream.

    SAM’S TIP BEFORE YOU BEGIN: 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. 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. Check that you’ve achieved stiff peaks. “Stiff peaks” 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 my meringue cookies or pavlova, you’re familiar with this technique, but here is a great visual). 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 with whatever dessert your want, 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!

    Overhead shot of a metal bowl and electric mixer in the process of making whipped cream.
    Whipped just past stiff peaks

    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 whipped 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 your whipped cream 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!

    Two clear bowls with whipped cream inside and strawberries on top.
    Whipped cream that’s been piped into a dish — see how sturdy!

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

    • No-Bake Cheesecake Recipe
    • Chocolate Icebox Pie
    • Homemade Chocolate Pudding
    • Coconut Cream Pie

    Enjoy!

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

    Bowl of whipped cream with a whisk.

    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!
    4.9 from 67 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Total Time: 5 minutes
    Servings: 12 servings (¼ cup per serving, recipe makes 3 cups total)
    Calories: 123kcal
    Author: Sam Merritt

    Ingredients

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

    Recommended Equipment

    • Mixing bowls
    • Electric mixer
    Prevent your screen from going dark

    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 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.

    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!

    « My Favorite Chocolate Frosting Recipe
    Strawberry Shortcake »

    Reader Interactions

    Comments

    1. Kevin

      May 08, 2022 at 3:33 pm

      Absolutely love your cheesecake recipes and the homemade whipped topping. Just AWESOME 😉

      Reply
    2. TulsaTwinmom

      April 09, 2022 at 8:34 pm

      5 stars
      Made this last night and it was so very tasty! My adult brother licked the spatula 😉 It was so easy, and the tip of chilling the bowl and ingredients was so helpful!

      Reply
    3. SS

      February 23, 2022 at 8:52 pm

      5 stars
      easy recipe and perfectly balanced – using a chilled bowl & blade was a great tip – cream works up quickly – would recommend for any desert that calls for whipped cream

      Reply
      • Emily @ Sugar Spun Run

        February 24, 2022 at 10:07 am

        We’re so happy it turned out so well for you! Thanks for your review ❤

        Reply
    4. Marylyn

      January 05, 2022 at 5:04 pm

      If you have leftover whipped cream, store it in a metal or plastic sifter over a bowl. If the liquid from the cream should “weep” it will drip through the sifter holes and be caught in the bowl leaving the whipped cream portion fresh and intact.

      Reply
    5. Lish

      December 31, 2021 at 5:34 pm

      5 stars
      Excellent. Not too sweet but flavorful enough.

      Reply
      • Emily @ Sugar Spun Run

        January 03, 2022 at 11:37 am

        We’re so happy you like the whipped cream, Lish! Enjoy 😊

        Reply
    6. Lace

      December 09, 2021 at 3:50 pm

      Hi 😊
      I’m definitely trying your Whipped Cream Recipe so excited, but how long is the total whipping time from start to finish please ?

      Also l have an Electric Mixer does it matter if l use the Beaters or the Whisk attachment?

      Thanks

      Reply
      • Sam

        December 12, 2021 at 9:24 pm

        Hi Lace! The total whipping time really depends on your particular mixer. Using a whisk attachment will definitely speed the process up a little bit, but either will work fine. 🙂

        Reply
    7. Catherine R

      October 10, 2021 at 11:02 am

      5 stars
      This whipped cream recipe is beyond delish!!! Thank you!

      Reply
      • Emily @ Sugar Spun Run

        October 12, 2021 at 2:31 pm

        So much better than store-bought, right? We’re so happy you loved this one, Catherine 😊

        Reply
    8. Judy Flogel

      July 17, 2021 at 1:09 pm

      Can this be frozen once made up?

      Reply
      • Sam

        July 19, 2021 at 9:57 pm

        You won’t want to freeze it to pipe later, but if you put it on a dessert you can freeze it. 🙂

        Reply
      • Sabina

        November 21, 2021 at 2:43 pm

        If you are using a powered whipping cream, what do you use to dilute it, water or milk? And at what quantity or measurement?

        Reply
        • Sam

          November 21, 2021 at 5:34 pm

          Hi Sabina! I’ve never used powdered whipping cream so I’m not sure how you would use it.

    9. Theresa

      June 11, 2021 at 7:00 am

      Can I use this for strawberry shortcake

      Reply
      • Sam

        June 11, 2021 at 3:07 pm

        Hello, Theresa! Yes, it can! I use it in my Strawberry Shortcake recipe. I hope that you enjoy it! 🙂

        Reply
        • Beth Anne B

          July 20, 2021 at 6:45 pm

          5 stars
          Sam
          How can you get really stable whipping cream so I can pipe it for decorating?

        • Sam

          July 21, 2021 at 2:35 pm

          Hi Beth! You can use my stabilized whipped cream. 🙂

        • Ann

          January 08, 2022 at 1:22 am

          5 stars
          Hi! If I use this on my cupcakes the same day I baked, will it keep its shape until the next day?

        • Emily @ Sugar Spun Run

          January 10, 2022 at 12:51 pm

          Hi Ann! It should keep its shape as long as it is refrigerated. 🙂

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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