Homemade Whipped Cream Recipe

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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 0

Total Time 5

Servings servings (1/4 cup per serving, recipe makes 3 cups total)

Calories 123kcal

Author Sam Merritt

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.

Video

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.

Variations:

Brown sugar whipped cream: Instead of powdered sugar, add 1/3 cup (66 g) firmly packed light brown sugar in step 2. Otherwise follow the recipe as written.

Brown sugar/cinnamon whipped cream: Instead of powdered sugar, add 1/3 cup (66 g) firmly packed light brown sugar and 1/2 teaspoon ground cinnamon in step 2. Otherwise follow the recipe as written.

Nutrition