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!
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
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
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!
- Combine cold heavy cream, confectioners sugar, and vanilla extract in a chilled bowl (for best results, use a metal one).
- 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.
- 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 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.
- 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!
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
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.
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.
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.
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!
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
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
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.
Mary
If I over whip & it goes back to liquid can I rewhip
Sam
Add a few more Tablespoons of heavy cream and slowly re-whip it and see if that fixes it, I’ve been able to save mine that way in the past!
Diane
What is cool whip? Fake whipped cream? I always make my own whipped cream but with heavy cream if I’m adding fruit or whipping cream if I’m plopping it on top of desserts. My newly acquired grand daughters thought whipped cream came from a can!!! ha ha ha ha
Jyoti
What is whisk attachment…Can I do it in mixer grinder
Sam
What is a mixer grinder? sorry I’m not familiar with that
Aeesha
Am hoping to make it soon but still kind of scared… Powdered sugar????… You mean icing sugar right????? I love your site.. It makes it look easier….
Sam
Yes, they are the same 🙂 I hope you love the whipped cream!
Teresa
I love your blog!! Thank you so much for this amazing whipped cream recipe!!! MY favorite recipe for whipped cream now!!!
Thank you.
Hugs, Teresa
Jan
Can you put whipped cream on a cake for frosting in place of cool whip?
Sam
I’m not sure how it would work as a frosting but this whipped cream has a very similar texture as cool whip so you can use it essentially as a replacement for anything that you use cool whip for, I hope that helps!
Michelle Tuscany
Perfect recipe!!! I highly recommend Heavy Cream direct from a local Dairy ( Danzeisen Dairy is my favorite for Arizona. Their eggnog and chocolate milk are to die for, but I digress).
Definitely saves overnight and holds up suprisingly well even on warm or hot dishes like Apple Crumble.
Sam
Awesome! I’m so glad it turned out so well for you, Michelle! Doesn’t it hold up well! That’s one of my favorite things about this recipe 🙂 🙂
Alie
This recipe was great!!! I loved it! Thank you!
Ashlyn
Can you use condensed milk in place of the heavy cream for this recipe?
Sam
I’m sorry but it wouldn’t work with condensed milk
Karla
I was hoping it would work, but I never got the peaks like your picture. I do like your website and hope to be successful at another try. I did put bowl in freezer, but didn’t have a metal bowl. If that’s the trick I’ll try it again when I buy a metal bowl. Happy Thanksgiving to you, Sam.
Sam
It may still be salvageable! The cream may just need some more time being whipped, it can take a while to whip to the right consistency (especially if it is ultra-pasteurized), and then stiff peaks have formed if you pull the whisk/beater straight out of the bowl, turn it upside down, and it holds its shape. The metal bowl helps, but I’ve done it before with glass as well, and metal isn’t necessary.
I hope that is helpful, homemade whipped cream is really so good and I hope you get the chance to experience it!
Happy Thanksgiving, Karla!!
Melissa
Can I make this whipped cream today for tomorrow if so how do I store it?
Sam
Generally I advise making it the day that you plan to serve it.
I have made it in advance plenty of times without ever having any issue, but just because there are so many variables (from the brand of cream you buy to how much you whip it to the temperature, etc), I suggest playing it safe and making it the day you plan to serve.
If you do decide to make it in advance anyway, just keep it refrigerated in an airtight container.
Sarah
Thanks! I’ve made this before and will use it again for my homemade hot chocolate 😊 I mix by hand though, it definitely takes a little time and energy.
Sam
I give you MAJOR props for whipping it by hand, I’ve done that before and it’s a ton of work! Thanks for commenting, Sarah! 🙂
JC
Can you make this ahead of time and how long does it last in the fridge?
Sam
I always make it ahead of time and have never had a problem, it has lasted 3+ days in the fridge for me. HOWEVER, because whipped cream can be finicky, my official stance is to recommend making it the same day that you plan to use it.
Jc
Thank you! Can’t wait to make this!!
bibhie
Thank you for the recipe,simple yet so yummy
Sam
I’m so glad you enjoyed it! 🙂
Claire
Thank you for such a good and easy recipe! We loved it!
Sam
I’m so glad that you liked the recipe, Claire!! 🙂
Jordan
I’ve never tried putting powdered sugar in whip cream before, I’ll have to try it.
Sam
It helps stabilize and sweeten it, I hope you love it, Jordan! 🙂
Debra
Thank you for recipe , yummy !!!