Homemade Whipped Cream Recipe
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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!
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 no-bake 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, though I also dollop it over my easy French toast recipe), 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
Equipment
Ingredients
- 1 ½ cups (355 ml) heavy cream¹, cold
- ½ cup (60 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Sam,
This was yet another perfect recipe of yours. I make all scratch for my family with allergies. My 6 yr old grandson was assisting all day in the kitchen, when I turned the mixer on high the whipped cream flew out all over me. He, being 6 and super fast, hit the floor laughing his little face off! Later in the day, he regaled his parents with his favorite part of his day (they were working) and, yes, it was seeing Meemee covered in whipped cream! He loved the fresh taste. No store bought for my sweetie thanks to you!
😂😂😂 Baking with family is the best! Little kids are definitely the best at remembering the embarrassing points in life. I’m glad you were able to enjoy the whipped cream, and make some great memories at the same time. 🙂
Great recipe! I made a second batch using only heavy cream and maple syrup. It was amazing.
I am so glad that you enjoyed the homemade whipped cream, Stephen! Thanks for commenting. 🙂
ON TURKEY DAY, DIDN’T HAVE WHIPPED CREAM NOR DID I HAVE HEAVY CREAM. HOWEVER, I DO HAVE EGGNOG! USED THE EGGNOG IN PLACE OF THE HEAVY CREAM VERY DELICIOUS. IT DIDN’T FORM IN MY KITCHEN AID BUT AFTER PUTTING INTO A COLD BOWL IN THE REFRIGERATOR, IT STARTED TO SET. WAS AMAZINGLY DELICIOUS ON PUMPKIN AND APPLE PIE. THANK YOU FOR THE EASY DIRECTIONS MUCH LOVE
That is wonderful, Kathy! I love how you improvised. The eggnog whipped cream sounds amazing. I am so glad that it was the perfect topping to your pies. Thanks for commenting. 🙂
Perfect!
Thank you, Kristin! I am so glad that you enjoyed the homemade whipped cream. Thanks for commenting. 🙂
Learn this trick a long time ago try adding a couple packets of Splenda artificial sweetener that’s like two packages you will be amazed at how much faster you will get stiff peaks don’t know the chemistry of the whole deal but it makes an amazing difference from how much faster it stiffens up
How much of each ingredient is needed.
All of the ingredients and amounts are listed in the ingredients section. 🙂
Can this recipe be doubled, or should I make it in 2 separate batches?
Hi Sydney! You should be able to double this without issue, just be ready for a lot of whipping! 🙂
Don’t know what I did wrong but it never peaked and was watery when I stopped whipping?
Hi, Robin! If the cream is too warm, the fat becomes ineffective as a stabilizer, and your cream will fall flat. By any chance was your cream to warm? This may have caused it to be watery as well. I’m so sorry that you had issues with the recipe. 🙁
Hi Sam! I plan to make this recipe for Thanksgiving, but realized I bought heavy whipping cream at the store. How do you think it will do in this recipe? Thanks!!
Hello, Stephanie! Heavy cream and heavy whipping cream are essentially the same things, so you should be fine. I hope that you enjoy the whipped cream! 🙂
Best recipe ever!! Simple and turned out sooooooo delicious!!! Thank you so much! Happy holidays 😄
Thank you so much, Lisa! I am so glad that you enjoyed the homemade whipped cream recipe. Happy Holidays to you! 🙂
Am I able to make the whip cream and pipe it on the no bake cheesecake the day before my event ? Does the shape hold after piping it?
I have to make this the night before. Do you store the airtight container in the fridge or freezer?
In the fridge 🙂 I hope you love the whipped cream, Jennifer!
This recipe is amazing!!! I made it to put into my jello creations and it was superb. Thank you.
That is wonderful, Annaliese! I am so glad that it worked well for your jello creations! Enjoy! 🙂
delicious! this is so much better than buying whipped cream. great video too (maybe it should not go on everything like the hotdog hahaha)
Thank you so much, Jamie! I am so glad that you enjoyed the whipped cream. Homemade always tastes better. Enjoy! 🙂
Worked perfectly. Thanks for the video, pics and tips
I am so glad that it worked well for you and that you enjoyed the homemade whipped cream. 🙂
What do I store it in for a few hours?
There is nothing like the real deal. The can with the cow spots and hot pink lid doesn’t taste…bad BUT it blahhhh. Real heavy cream is divinity. Today I am using is as a few layers for a trifle. Pound cake, home made blueberry, raspberry, pineapple compote, homemade vanilla custard and whipped creammmmmmm…mm😄 Thank you for a simple perfect recipe.
Kim, there is nothing like the real deal when it comes to whipped cream, homemade is where it is at! I am glad that you enjoyed this recipe and what you are creating sounds heavenly. Enjoy! 🙂
Made a pumpkin pie from scratch. Using real pumpkins cooked down and skin and all through blender. Sso much better than canned. Going to church luncheon. Wanted all homemade. Hope they all like
Wow! Sounds incredible, Freda! I hope that it is enjoyed by all. Thanks for topping it with my homemade whipped cream! Enjoy! 🙂
Tried this recipe this past Saturday and it turned out amazing. Sweet without being overwhelming and got the stiff peaks. Most perfect whipped cream recipe ever. Most simple and easy recipe ever. Next time I’ll add some cinnamon or other flavors. Will be using it more!!
Thank you so much, Izabel! I am so happy that the Whipped Cream recipe turned out so well for you! Adding cinnamon would be a nice touch. Let me know how it turns out for you! 🙂