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!
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. But the first time I made my own whipped cream, I realized it’s easier to make it at home.
And you know what? It even tastes better. In my opinion, anything homemade is always better because you know exactly what’s going into it.
All you need to make your own whipped cream is some heavy whipping cream, powdered sugar, and a little vanilla extract. In the recipe I put a range for how much powdered sugar you can use. If you prefer your whipped cream lightly sweetened, just mix in 1 tablespoon at a time. I prefer mine a little sweeter, so I typically use 1/4 cup of powdered sugar.
One important thing before you get started, make sure to chill your bowl and beaters. This will help the cream to whip quickly and increase it’s volume too. I usually just put my stand mixer bowl and whisk attachment in the freezer for about 10 minutes. That’s usually enough time to chill them before I start making my whipped cream.
Once everything is chilled, you’ll mix it until it starts to thicken and holds soft or stiff peaks.
This recipe will yield about 2 cups of whipped cream. If you’re wondering how much to make, heavy whipping cream doubles in volume once it’s whipped. If you use 1 cup of heavy whipping cream, you’ll have about 2 cups of whipped cream.
If you have any leftover whipped cream, you can keep it in the fridge for a few hours. It’s perfect to dip fresh fruit in or top on just about any dessert!
Homemade Whipped Cream
- 1 cup (240 ml) cold heavy whipping cream
- 2-4 tablespoons (15-30) grams powdered sugar*
- 1 teaspoon vanilla extract
Before getting started, place your mixing bowl and beaters in the refrigerator or freezer for about 10-15 minutes to chill. I usually place mine in the freezer for about 10 minutes. Once chilled, remove from the refrigerator or freezer.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed, then increase the speed to medium-high until soft or stiff peaks form.
Adjust the amount of powdered sugar to your personal preference. I prefer to use 4 tablespoons (1/4 cup) in this recipe. Feel free to reduce the vanilla extract to 1/2 teaspoon if you prefer too.
And here are a few recipes you can top with homemade whipped cream!