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!
Prep Time 5minutes
Cook Time 0minutes
Total Time 5minutes
Servings 12servings (¼ cup per serving, recipe makes 3 cups total)
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.
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.
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.
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.