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!
I made it without placing in the fridge or freezer to chill. Worked great as a topping for my Pina colada pie!
Wonderful! I’m so glad to hear it, Marge! 🙂
Yummy, pina colada pie, please share the recipe!!
Found old recipe book – want to replace synthetic whips with heavy cream/whipped cream. 1 pkt of Dream Whip = 2c , how much cream do I need to get at least 2 c. whipped cream?
Hi Linda! This recipe makes 3 cups so to get 2 you would want to reduce the ingredients and start with about 1 cup of heavy cream.
Can i use home made heavy cream (milk and butter) in place of store heavy cream? Am staying in a village and we don’t have big stores here. Thank you
Hi Bridget! Unfortunately I don’t think homemade heavy cream will work here. It does work as a substitute in some recipes but I don’t think it will actually whip up properly. 🙂
How long will it keep it’s form in the refrigerator? or will I have to whip it up every time I use it?
Hi Wendy! I have had it last up to 3 days in the refrigerator, but I really recommend making it right before you need to serve it. I also wouldn’t recommend re-whipping it.
I use heavy cream and butter to make double cream because we do not have that in the US. It works great. I think you will be able to substitute as well. Try stabilizing it with powdered milk.
Heavy cream means??
Where can get and what price.
Pls let know
I typically find heavy cream in the grocery store near the milk. It varies in price depending on where you go to find it. 🙂
This recipe is amazing. I will never buy cool whip again.
I am so happy to hear that you enjoyed it, Jenny! Thank you for commenting. 🙂
LOVE THIS! So very easy. I stumbled across this one day when I was looking for a whip cream recipe using powder sugar. I now use it for my homemade tres leches and jello punch cake. Thank you for sharing this recipe 🙂
I am so glad you enjoyed it so much, Alexis! 🙂
Your recipe for whipping cream is by far the best thus far in my search of whipping creams.
I have an Aussie friend and I made her an Australian dessert called a pavlova. A meringue and fruit delight. When she sent a picture of it to her mother, who still lives in Australia, I considered that the highest of compliments. Your whipped cream was “the bomb”!!
Thx, I will look no further for whipping cream ever again.
I am so happy to hear this, Phyllis! Thank you so much for using my recipe and for sharing it, that means so much to me! <3
Hi Sam, I have a question. I have never seen heavy cream in my stores that I go to. I only see the heavy whipping cream. Can you tell me what store you got yours from? I am dying to try this!
Hi Cindy! Heavy whipping cream will work just fine here. I get mine from Giant food or Walmart. Enjoy!! 🙂
I’m making this for an Icebox cake. Do you think it will work well for that? Thanks.
Hi Esther! I actually use it in my chocolate icebox cake, and it works really well. 🙂
i tried the whipped cream frosting and it worked out nicely, thanks
I am so glad you enjoyed it so much! 🙂
Can i us this in my mud pie recipe it calls for a large container of cool wipe but this sound better a nother name for this is Mississippi mud pie
Hi Tina! This is definitely a great substitute for cool whip. 🙂
Using this with homemade sangria brownie tarts with Ghirardelli chocolate brownie mix and homemade strawberry shortcake for mother’s day.
Sounds amazing! Enjoy!
Easy & quicker than I expected. Used ‘heavy whipping cream’-perfect!
I am so glad you enjoyed it, Bonnie! 🙂
Thanks for the recipe and the guidance, I got up this morning and made the cheesecake exactly as you outlined, the video was very good for me. I am not s baker, so I was a bit nervous, your video helped me through it. So, it came out perfect, I have not tried as of yet since it just went into the fridge. I will let you know what my family thinks. Thanks again.
I am so glad the video was so helpful, Robert! I’m impressed with your self control to not taste while making. 😉
I was actually wondering what the difference was between heavy cream and whipped cream I couldnt find heavy cream in my local grocery store so I got whipped to make the ganache. What exactly is the difference? It seems like whipped cream takes the place of heavy cream here in Canada
Hi Ri! Either will work. Heavy whipping cream generally has a bit more fat and will whip a little better.
Would this work to frost a layered cake?
Hi Linda, it will cover the cake but it’s not a very sturdy frosting and the layers are more apt to slide, unfortunately.
This is the whipped cream I grew up with and I am 69. Before a Thanksgiving my mom and I (there were 4 boys and two girls and it was only my mom and me doing this glorious “chore”) would make pies for Thanksgiving and Christmas, 8 Libby’s brand Pumpkin and Borden’s brand 8 Mince Meat. We used canned pumpkin with eggs, sugar and brown sugar, spices (what they call pumpkin spices nowadays), and evaporated milk. We would cook this slow in a big pot until it bubbled. In the meantime we made pie dough for 16 double crust. And, we used leaf lard. Nowadays being married to a no red meat vegetarian I use butter but make 2 special crusts for me
Back to the whipped cream…I knew of no other way than heavy cream, powdered sugar, vanilla and frozen metal bowl and beaters!
I even use this whip cream for my eclair cake instead of Cool Whip.
Somethings are timeless.
Thank you so much for sharing, Greg! I am glad that you too love this recipe. 🙂
May i have this recipe i like to make your pumpkin pie and your egclair cake that sounds very good with this whip cream home made down to earth you can’t find recipes my hubby mother past so i would love to make a real home made by strach desert for him