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.