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.
eden gibbel
yummy!
Sam H
I tried for a change making this as unsweetened as possible, going from 3:1 cream:sugar to 12:1. I beat it to stiff peaks but couldn’t truly get it to hold its form. My guess is that it’s more possible to get away with this in the stabilized whipped cream recipe?
Sam
Hi Sam! You should be able to whip cream by itself to stiff peaks and be able to pipe it. If you go too far it can start to deflate or if it gets too warm it can also soften a bit. 🙁
Yvette Fletcher
Hello Sam. I have been following your recipes for around 3 years now and absolutely love baking as all of my recipes turn out to beautifully delicious! This recipe is use weekly as it tops most any baked goodie and is tasty. I put it in my coffee instead of creamer as it’s a healthier version of creamer. I can keep it in the fridge for around 5 days and think it’s because I live at sea level?
All my friends and family decided I am a much better baker and I’m learning so much! Thank you for sharing all of your recipes.
Blessings,
Yvette
from the Redwoods, CA
Sam
Thank you so much, Yvette! It really puts a smile on my face to read things like this. I am truly grateful to have you following me and trying my recipes. I hope they will continue to impress. Happy baking! 🙂
Jennifer
Yum! I am not a cake person but wanted to try this recipe for the family. I loved it and so did they. It is not too sweet and tastes amazing with the homade whipping cream.
Emily @ Sugar Spun Run
We’re so glad you enjoyed the whipped cream, Jennifer 😊
RB
Omg! I can’t believe I made my own whip cream. They just lost a customer cause I will be making my own from now on😊 very easy recipe and I used an ole school whisk
Emily @ Sugar Spun Run
So easy, right?! We’re so happy you gave it a try! 🙂
Kathleen
Worked perfectly! Thanks!
Donna Copeland
I have been making whipped cream for years now and the first time I made it I never looked back….no comparison to the canned stuff!
Emily @ Sugar Spun Run
So true, Donna! 🩷
Deb
I substituted the vanilla for 1 teaspoon of lemon extract. I used the mixture to top my lemon ricotta waffles. Very tasty
Ethan
Made it the night before I needed it, had stiff peaks and good structure. By the time I used it was loose. still delicious but didn’t hold.
Sam
I’m so sorry this happened, Ethan! It may have needed to whipped just a little bit more before storing, but I also have a stabilized whipped cream you could make. 🙂
Ethan
I really appreciate tour reply. I thought maybe that was what happened. I was so worried about overbeating the mixture. I had stiff peaks but I think just barely. I remixed this for a bit and it worked just fine. I’m going to add the little left to a buttercream frosting.
Jamie
perfect and easy
Karla
I was look for a wip cream to top my cake in a cup and it was he perfect cream
I gave some to my dog like a Starbucks pup cup
Emily @ Sugar Spun Run
We are so happy you both enjoyed the whipped cream, Karla! 😄
Rhonda Palacios
I want to make the cream but can I just use regular mixing beaters i dont have whisk attach kind?
Emily @ Sugar Spun Run
Yes! Enjoy ☺️
Tognana set
Great.
Thank you.
Kim
Husband and I loved it better then store cool whip. It was perfect. thank you.
Alden
Have you tried the nitrous oxide cream whippers? If so, what do you think of the final product?
Sam
Hi Alden! Personally I have never tried them so I can’t say for sure. 🙁
Virginia Small
I have an Austrian cream whipper and swear by it. Not only does it do a beautiful job, but it keeps the whipped cream fresh for a couple of weeks.
Shauna
I made your lemon cheesecake with this whipped cream and it was an absolute HIT!
Emily @ Sugar Spun Run
Yay! We’re so happy to hear it, Shauna 😊 Thanks for trusting our recipes!
EDITH WILLIAMS
making the oreo cheesecake as I text its in the oven for work tomorrow..up at 2am to top it off with the Ganache and homemade cream I will let you know tomorrow after work home it went over but I am a little concerned about it coming out of the pain my crust only went about 1/2 way up my 9in spring form pan YIKES!! I hope it doesn’t stick
Emily @ Sugar Spun Run
We hope it turned out beautifully for you, Edith! 😊
Sarah
Will this recipe be enough for two 9 inch pies?
Sam
Hi Sarah! It really depends how much whipped cream you like. Personally, I would probably increase it by 50% to make sure I had enough. 🙂
Connie
the stuff in the plastic tubs is NOT whipped cream…it is an edible oil based whipped TOPPING, full of chemicals and sugar …whipping cream comes from milk and is not full of chemicals .. and you can control how much sugar you add to the real stuff
Sam
Definitely why I prefer to make my own!
Becca
Used organic heavy cream and it isn’t whipping at all. I’ve been patiently whipping with an electric mixer too 😩
Sam
I’m so sorry to hear that, Becca! The higher the fat content on your whipping cream the more success you will have so make sure it isn’t a light whipping cream. 🙁
marry
hello. Can I use this recipe for topping or decorating my cake?
will it be stable on the cake ?
Emily @ Sugar Spun Run
We’d recommend our stabilized whipped cream frosting instead 😊
Jane
I am making the whip cream recipe. how much of the heavy cream, sugar, and vanilla?
Emily @ Sugar Spun Run
Hi Jane! Do you see the recipe card at the bottom of the post? Everything is listed there 😊
Connie
I do it all the time…my piped rosette swirls stay perfect for at least 4 days
RedBlueSpice
Oh yes! Real whipping cream can never be beat in flavor and texture! And this stabilized whipping cream will be the bomb when I need it!