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Never buy store-bought whipped cream ever again after you learn just how easy it is to make your own at home! All you need is three simple ingredients, and a few tricks and tips for making this homemade whipped cream recipe to top all of your baked goods.Â
Did I grow up on tubs of whipped topping and bottles of spray whipped cream? You betcha. But then somewhere along the way I learned just how stinking easy it is to make your own and I never looked back.
Yes whipped cream is easy. However, it can go wrong! So I wanted to show you today how easy it is to make your own so you skip past the store-bought stuff. Because homemade is always 1000% better. And seriously what’s in some of those store-bought versions anyway? No idea.
However, I can tell you what’s in mine. Just 3 simple ingredients: heavy cream, confectioners sugar, and vanilla extract. That’s it friend. Of course I think homemade whipped cream comes down to knowing a few techniques and that’s what I really want to share with you today.
Why you will never buy the store-bought whipped cream again…
- Three ingredients! Heavy cream, confectioner sugar, and vanilla. That’s it! That store-bought stuff has got a funky long list of stuff that I’d rather avoid.
- Quick to make. It really does only take a few minutes to whip up a homemade batch of this stuff!
- Make ahead. Yes you really can make this ahead of time. I’ll show you the trick to doing so!
- BEST flavor. Ok besides being easy, and requiring a few ingredients, homemade whipped cream is just hands down way better tasting than any stuff from the store.
Ingredients Needed
- Heavy cream – I do recommend using heavy cream as opposed to whipping cream. Yes, whipping cream works but heavy cream holds it shape better. Whipping cream has a higher fat content, and is meant for whipped cream technically and will give you more of a “cool whip texture” but I prefer heavy cream so it can hold it shape better and lasts a bit longer.
- Confectioner sugar – You want confectioner sugar, or powdered, NOT granulated sugar. Granulated sugar won’t dissolve or mix in the same and will have a gritty texture.
- Vanilla extract – Because this isn’t cooked, you really do want to use pure vanilla extract since the flavor will stand out. Artificial can work but I find you can really taste the difference. This is one of those times to invest in the good stuff.
How To Make Homemade Whipped Cream
Chill your bowl and beaters. Besides using cold ingredients you also want to chill your bowl (this is why I recommend a metal bowl because it chills faster than glass) and your beaters for 10 minutes before starting. This will help your whipped cream to whip up easily and quickly.
Combine ingredients. In your chilled bowl, combine the heavy cream, confectioner sugar and vanilla.
Beat ingredients until stiff peaks form. With your electric mixer, begin beating the ingredients on LOW to start, then gradually increase the speed to high. Continue beating, until stiff peaks form, about 5 minutes (this can vary). The whipped cream will billowy, light, and soft in texture.
Recipe Tips
- Use an electric mixer. You absolutely can make whipped cream by hand, but it’s going to take longer and require some serious arm muscle. Using a mixer, either hand-held or a stand mixer, will just make this whole process much easier on you.
- COLD is KEY. You want to make sure your heavy cream is cold! It will up much easier and to higher volume.
- Heavy cream is best. Again heavy cream is best for a whipped cream that holds it shape, but whipping cream will still work.
- Use a metal bowl. This is so you can pop it into your freezer and it’s get very cold very fast! Glass bowls also work, but will take a bit longer.
- Chill your bowl and beaters! Besides cold cream, you also want cold tools. I recommend putting your bowl and beaters into the freezer for 10 minutes before making your whipped cream to help it whip up to its best volume.
- Start on LOW speed. This is just so you don’t end up with splatters of heavy cream all over yourself and the counter! Then gradually increase the speed to high once it’s starting to thicken.
- STIFF peaks. You want peaks that when you pull the beater out of the bowl the peaks stand up on their own. I find stiff peaks means the whipped cream lasts longer and you can pipe it if need be.
- Do NOT overmix. We want stiff peaks, but you also don’t want to go past that so you end up overmixing it and turning it into sweet butter instead! You can always err on the side of less mixed if you are making this for the first time.
Recipe FAQ’s
This can vary. I put “5 minutes” but it can vary based on the speed, the temperature of the cream (and tools),and equipment you are using. You want to aim for a smooth consistency with peaks that hold their shape. Stop periodically and check the consistency so as to ensure you do not over-whip it.
Yes you absolutely can! If your whipped cream is now looking dense and curdled like, then you may have mixed it for too long. But you can still save it. With your mixer running on low, add a bit of cold heavy cream to the mixture and continue to beat until the mixture smooths itself out of again. How much you will need to add will depend on how overbeaten it is. It could be 1-2 Tbs. or up to 50% more than the recipe calls for!
I prefer to make my whipped cream the same day it’s going to be served. You can, however, make this a day ahead of time. I will make the whipped cream and then store in an airtight container in my refrigerator.Â
Different environments, weather, humidity can all affect how long your whipped cream lasts. So if it’s a particularly hot day I would make it right before serving so it doesn’t weep and turn to liquid on you.
Serving Suggestions
Oh my, what can’t you serve it with? All the things that deserve a dollop of goodness on top. But here are a few suggestions for you:
- On top of a slice of homemade pie! Try my Easy To Make Eggless Pumpkin Pie or Deep Dish Apple Pie
- With cheesecake! Like my Pumpkin Cheesecake or Key Lime Cheesecake Recipe
- Alongside a Chocolate cake like this Chocolate Molten Lava Cake Recipe or this Sourdough Chocolate Cake
- Any apple dessert! Like this Irish Apple Cake or this Apple Dapple Cake!
- Rolled up inside French Crepes
More Recipes To Try
Whipped cream
Ingredients
- 1 cup (240 mL) heavy cream cold
- 2 Tablespoons confectioners sugar (powdered)
- 1 teaspoon pure vanilla extract
Instructions
- Chill beaters and bowl for 10 minutes before starting the recipe.
- With an electric mixer, whip cream, sugar and vanilla on low then increase to medium-high until stiff peaks form, about 5 minutes. Make sure not to over-beat, cream will then become lumpy and curdled looking.
- Can be made up to 1 day ahead, just cover and refrigerate for 24 hours.
Notes
- Tools – Electric mixer (hand mixer or Kitchen-aid Stand mixer) | Metal mixing bowl
- Make Ahead: I prefer to make it the day I plan to serve it. But you can make this and keep it refrigerated in an air-tight container, up to 1 day in advance for best results. If it’s a hot, humid day I prefer to make and serve this right away!
- Overbeaten: With your mixer running on low, add a bit of cold heavy cream to the mixture and continue to beat until the mixture smooths itself out of again. How much you will need to add will depend on how overbeaten it is. It could be 1-2 Tbs. or up to 50% more than the recipe calls for.
- Timing: Recipe states up to 5 minutes but it can vary based on the speed, the temperature of the cream (and tools),and equipment you are using. You want to aim for a smooth consistency with peaks that hold their shape. Stop periodically and check the consistency so as to ensure you do not over-whip it.
- Use an electric mixer. You absolutely can make whipped cream by hand, but it’s going to take longer and require some serious arm muscle. Using a mixer, either hand-held or a stand mixer, will just make this whole process much easier on you.
- COLD is KEY. You want to make sure your heavy cream is cold! It will up much easier and to higher volume.Â
- Heavy cream is best. Again heavy cream is best for a whipped cream that holds it shape, but whipping cream will still work.
- Use a metal bowl. This is so you can pop it into your freezer and it’s get very cold very fast! Glass bowls also work, but will take a bit longer.
- Chill your bowl and beaters! Besides cold cream, you also want cold tools. I recommend putting your bowl and beaters into the freezer for 10 minutes before making your whipped cream to help it whip up to its best volume.Â
- Start on LOW speed. This is just so you don’t end up with splatters of heavy cream all over yourself and the counter! Then gradually increase the speed to high once it’s starting to thicken.
- STIFF peaks. You want peaks that when you pull the beater out of the bowl the peaks stand up on their own. I find stiff peaks means the whipped cream lasts longer and you can pipe it if need be.Â
- Do NOT overmix. We want stiff peaks, but you also don’t want to go past that so you end up overmixing it and turning it into sweet butter instead! You can always err on the side of less mixed if you are making this for the first time.Â
Michele says
I can’t believe how easy this was to make. I will be making whipped cream from scratch from now on. Thanks for sharing the recipe.
Emily says
I loveee this homemade whipped cream! So easy and delicious!
Andrea says
Will be making this homemade whipped cream often as its super easy to put together.
Iryna Bychkiv says
Yes, homemade whipped cream is so much better. There’re no surprise ingredients and it’s so easy to make it.
Taylor Smith says
Super easy!
Shadi Hasanzadenemati says
I Just tried this recipe and my family loved it.