Homemade Whipped Cream
Learn how to make homemade whipped cream with just three ingredients. You’ll want to ditch the store-bought stuff once you learn how easy it is to make your own!
*Post and pictures updated July 2020*
For a long time I used to buy whipped topping in a tub from the store. You know, the frozen kind you have to leave in your refrigerator for a few hours to thaw? I always thought that it was easier and more convenient, until the first time I learned how to make whipped cream.
And you know what? It’s easy to make and tastes amazing too. So today I wanted to share my homemade whipped cream recipe with you!
Why You Will Love This Recipe
- Only requires 3 ingredients
- Can be made in about 15 minutes
- Tastes better than anything you can buy at the store
- It’s a perfect topping for so many different desserts!
So if you’ve ever felt intimidated when it comes to making your own whipped cream, this post is for you. I promise you’ll want to ditch the store-bought stuff once you learn how to make your own!
Ingredients For This Recipe
To make this easy whipped cream recipe you’ll need three simple ingredients – heavy whipping cream, powdered sugar, and pure vanilla extract. Let’s break down each ingredient:
- Heavy Whipping Cream: The most important component of this recipe! You’ll want to use a heavy whipping cream that’s at least 36% fat to ensure that the whipped cream thickens.
- Powdered Sugar: Also known as confectioners sugar or icing sugar this helps to sweeten the whipped cream. I’ve also found that powdered sugar helps it hold up longer than granulated sugar.
- Pure Vanilla Extract: I prefer to use a teaspoon of vanilla extract, but feel free to reduce it to 1/2 teaspoon. The vanilla adds a little flavor as well.
How To Make Whipped Cream
Once you’ve gathered your ingredients it’s time to prepare the whipped cream. Before you get started, make sure to chill your bowl and beaters. This will help the cream thicken quicker and increase the volume too. I usually put my stand mixer bowl and whisk attachment in the freezer for 5 to 10 minutes.
Next, you’ll add the heavy whipping cream, powdered sugar, and vanilla extract to your chilled mixing bowl. Then, you’ll start mixing on low speed. I recommend starting with low speed, otherwise, you may end up throwing heavy whipping cream everywhere.
Once the mixture starts to increase a little in volume, you can turn your mixer up to medium-high speed and continue mixing until the mixture reaches stiff peaks. In other words, when you lift the beaters out of the bowl the whipped cream stands up and doesn’t fold over.
Then, you can either enjoy the whipped cream, top it on a dessert, or chill it in the refrigerator for 2 to 3 hours until you’re ready to use it.
Is heavy cream the same as heavy whipping cream?
Heavy cream and heavy whipping cream are essentially the same thing and both at least 36% fat. However, you may see whipping cream and that is not the same thing. Whipping cream is typically 30-35% milk fat and doesn’t thicken like heavy cream or heavy whipping cream.
How do you stabilize it?
You can stabilize it by adding powdered gelatin mixed with some warm water. I have a full post and tutorial showing you how to make stabilized whipped cream here.
How much will this recipe make?
The amount of heavy whipping cream you use will typically double in volume. Since this recipe uses 1 cup of heavy whipping cream, it makes about 2 cups of whipped cream. You may cut this recipe in half to make less or double it to make more.
Tips For Success
- Before getting started, make sure to chill your mixing bowl and beaters in the freezer for 5 to 10 minutes. This will help it thicken quickly and increase the volume too.
- Make sure to use cold heavy whipping cream for best results.
- I prefer to use 1/4 cup (30 grams) of powdered sugar, but you may reduce the powdered sugar to 2 to 3 tablespoons if you prefer.
Different Ways To Use It!
- Pumpkin Pie
- Coconut Cream Pie
- No-Bake Cheesecake
- Key Lime Pie
- Strawberry Shortcake
- Classic Cheesecake
Homemade Whipped Cream
- 1 cup (240 ml) cold heavy whipping cream
- 2-4 tablespoons (15-30 grams) powdered sugar
- 1 teaspoon pure vanilla extract
- Before getting started, place your mixing bowl and beaters in the freezer for 5 to 10 minutes to chill. Once chilled, remove the bowl and beaters from the freezer.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high until stiff peaks form.
OMG I’m never buying store-bought whipped cream again. This was so easy and turned out so good! My daughter and I made it together and it was so fun watching it go from liquid to cloud of whipped cream. Lol. This is going to go lovely on my mini lemon blueberry cheesecakes. *wink*
Ugh, the stuff that you get in the freezer that comes in the white and blue container is horrible — I don’t know why anyone buys it. I’ve always bought the canned whipped cream with the nozzle — much better. But I’ll try this.
This whipped cream recipe is yummy! I will never buy cool whip again! I beat it by hand, but it turned out thick and creamy. Perfect for all my needs. Thank you.
This was so easy and so delicious! Loved the idea of adding vanilla. Making this again for sure 🙂
I just made this whipped cream, second time time making it. This is a bowl of creamy beauty!!! I no longer buy whipped cream, the homemade way is always the best way!!!
Super easy to make and tastes like store bought tub kind which I haven’t been able to get during stay at home orders. Now I’ll never go back! Thanks! 🙂
I love this!! This is so much better than the whipped cream that you can get at the store!!❤️❤️
I made this whipped cream for a strawberry tiramisu, and it was amazing! So light and fluffy! My younger brothers devoured what was left of it, and are currently begging me to made more! I am actually planning to make more next week for my brother’s birthday, so I was wondering how long you can leave the whipped cream. Can it sit in the fridge for a week without melting? Thanks so much!
Hi, Ella! It can start to weep (become watery) if you let it sit for too long. If you’re going to use it on a dessert right away, I have a stabilized whipped cream recipe here that will hope up longer. I hope that helps!
This was amazing!
Can regular sugar be used instead of powdered sugar?
Yes, but I would only use 1 to 2 tablespoons since granulated sugar is denser than powdered sugar.
My daughter has to watch her sugar content. Can I use Splenda or another alternative in this recipe
I think it would be fine. You may just need to adjust the amount depending on the level of sweetness in the sugar alternative that you use.
Yummy…. how long did it take to form stiff peaks.
Can we use granulated sugar as well, and please post on how to make heavy cream at home without butter.
The amount of time will vary depending on how quickly you’re mixing the cream and how cold it is too. You can use granulated sugar, but it’s much denser than powdered sugar so you’ll only want to use 1 to 2 tablespoons. I don’t have a tutorial for how to make heavy cream, but there are quite a few tutorials online.
WOW this is AMAZING! Thank U so much. I will Never buy store bought again. Once more Thank U
ok thank you. Sure i will check online for tutorials, nice recipe by the way.
Can I use a lined 9×9 pan instead of individual cups? If so, how long would you bake it?
Hi, Erin! This recipe is for homemade whipped cream and isn’t baked. Are you referring to another recipe?
I would like to use this recipe for a key lime pie. Would you recommend for this Whipping Cream to be used for the pie. Can you tell me why one would prefer the stable version over this one. I’m asking because I would like to know if that’s the one I should be using for my pie.
Yes, you can used this whipped cream to top of a key lime pie. I’ve used it before and it holds up well! You may prefer the stabilized version if you’re wanting to pipe designs on your pie.
This was easy and delicious. The only thing is that my vanilla tinted the cream. I know there are clear vanilla extracts out there but I’ve never used one. Have you used one? Any recommendations?
I’ve used Watkins clear vanilla extract and it works well!
Hi, why can this only last for 2-3 hours in the fridge? It won’t last more than that? I need to make it today before putting in desserts tomorrow.
Sometimes homemade whipped cream can weep, in other words, it can be come watery. I have used it on top of pies and it held up pretty well, but I have made it before and left it in a container overnight and it did weep. If you’re wanting a whipped cream that will hold up for quite a while, especially at room temperature, then I recommend using my stabilized whipped cream.
This whipped cream is sooooo good!!! Will never buy from the store again!
Yummy and perfection
Does the reg cream and stabilized cream taste the same?
Yes, they do.
This recipe is great! I put 3 tablespoons of sugar and it’s perfect. Made this in advance for a cake I’m putting together tomorrow. Thank you for posting this!!
Can this whipped topping be frozen?
I haven’t tried it, but I don’t think it would thaw out very well.
I’m making Ambrosia salad, any recommendations regarding using lemon or almond extract vs vanilla ? Trying for a unique spin on it……
You could add either lemon or almond extract to the whipped cream. I would start with 1/4 teaspoon, then add more as needed.
Just to let you know I had some of the whipped cream left over and I put it in the freezer and use it 2 weeks later and it was still amazing.
Great recipe. I’ve made this a few times with a a box of lemon instant pudding (3.4 oz) whipped into 2 cups of heavy cream to add to cheesecake. So decadent!
I have several cartons of sweetened heavy cream that were given to me and I need to make lots of whipped cream for a reception. Can you stabilize the already sweetened cream? And, what do think the maximum amount of cream is that you can whip at one time? In other words, does it have to be made in small batches, like 2-3 cups of cream at a time, or doesn’t it matter? Thank you!
I think that would be fine. You could use my stabilized whipped cream recipe here and just omit the powdered sugar. There’s not really a maximum amount of cream that you can whip, just keep in mind that it will double in volume.