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Homemade Whipped Cream comes together in minutes using just 3 ingredients. It is light, fluffy, and 100 times better than anything store-bought. Directions for stabilized whipped cream are provided.
Reasons To Make Whipped Cream From Scratch
- Incredibly Easy. It only takes minutes to make light, fluffy, creamy whipped cream.
- Quality Ingredients. Store-bought tubs of whipped topping or Cool Whip and cans of Reddi-Whip are filled with stabilizers and preservatives, homemade whipped cream contains three simple ingredients; cream, vanilla extract, and sugar.
- Superior Flavor. Homemade whipped cream is creamier, fluffier, and tastes pure and sweet.
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Ingredients and Equipment
- Heavy Whipping Cream: Look for cream labeled Heavy Whipping Cream, not just Heavy Cream or Whipping Cream. Heavy whipping cream has 38% fat content and will hold its shape much longer than heavy cream or whipping cream. Light cream does not have enough fat content to whip up properly.
- Sugar: I highly recommend using confectioner sugar (powdered sugar) in place of granulated sugar, as the powdered sugar dissolves easily into the cream. Granulated sugar works if that is all you have on hand, but can make the whipped cream a bit grainy.
- Vanilla Extract: You can certainly omit the vanilla, but it does add dimension and a bit of sweetness to the whipped cream.
- Mixer: You can make whipped cream using a wire whisk, a handheld kitchen mixer, or a stand mixer fitted with a wire whisk. A stand mixer makes faster work when making homemade whipped cream, but can easily overwhip if not watched closely.
Tips for Making Whipped Cream
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Chill EVERYTHING! Just like homemade pie crust and homemade biscuits, this is crucial for success. This will help your cream whip up into light and fluffy peaks. I recommend popping your mixing bowl and wire whisk or beaters into the freezer for 10-15 minutes before you plan to make the whipped cream.
- Start mixing on low speed. It is best to start mixing the cream and sugar together on low speed until small bubbles form. This will prevent your cream from flying everywhere.
- Don't overwhip. The difference between soft, pillowy whipped cream and over-mixed grainy whipped cream is only a few seconds! It is best to check the peaks every 30 seconds to ensure your whipped cream reaches the perfect consistency.
- Fresh whipped cream is best used immediately. If you don't plan to use it right away, it is best to follow directions for stabilizing your whipped cream
How to Stabilize Whipped Cream
If you would like your whipped cream to hold its shape for several hours or use it in place of whipped topping, it is best to stabilize your whipped cream. It is as simple as adding cream of tartar or dry milk powder to your heavy whipping cream and powdered sugar before whipping together.
How to Flavor Whipped Cream
Whipped Cream is simple, yet delicious. But sometimes you want to jazz it up. Use the following ideas to inspire you!
- Cinnamon Whipped Cream: Add ½ teaspoon of cinnamon to the heavy whipping cream when you add the sugar.
- Peppermint Whipped Cream: Omit the vanilla extract and add ¼ teaspoon of peppermint extract instead.
- Maple Whipped Cream: Omit the vanilla and sugar and add in 1 tablespoon of pure maple syrup instead.
Ways to Use Homemade Whipped Cream
Whether used as a topping, to replace your favorite whipped topping in dessert recipes, or in the suggestions below, you will turn to this simple method for making whipped cream again and again.
- Topping for Pie: It is criminal to eat pumpkin pie without a dollop of whipped cream in my book! And is perfect for ANY pie, including cherry crumble pie or Dutch apple pie.
- For Banana Pudding: The BEST banana pudding is made with fresh whipped cream (and homemade vanilla pudding!) PERIOD.
- Topping for Cakes/Desserts: Tapioca Pudding, cheesecake, mini cheesecakes, hot milk cake, Texas sheet cake, and the list goes on!
- For Pancakes & Waffles: Swap out maple syrup for homemade whipped cream
- For Topping Drinks: Whether added to a smoothie, a peppermint mocha, or a mug of homemade hot chocolate, you can't go wrong with finishing your beverage with whipped cream.
- Banana Pudding: The BEST banana pudding is made with fresh whipped cream (and homemade vanilla pudding!) PERIOD.
- The Ultimate Brownie Sundae: Top a homemade brownie with a scoop of no-churn ice cream, drizzle with hot fudge sauce, and then dollop on the whipped cream. Yum!
- Use in Place of Cool Whip: Homemade whipped cream works to replace whipped topping cup for cup in recipes. Keep in mind, that you should first stabilize the whipped cream and that those recipes are best served within 48 hours of preparation, as fresh whipped cream can begin to lose its shape and become watery as time passes.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Homemade Whipped Cream
A simple step-by-step process for how to make light and fluffy homemade whipped cream using only 3 ingredients. Directions for stabilized whipped cream as well.
Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons confectioners sugar, (powdered sugar)
- ½ teaspoon vanilla extract, optional
For Stabilized Whipped Cream
- ¼ teaspoon cream of tartar, or 1 tablespoon dry milk powder
Instructions
- Place the mixing bowl and wire whisk or beaters into the freezer for 10-15 minutes before you plan to make the whipped cream.
- Pour 1 cup heavy whipping cream, 2 tablespoons confectioners sugar, and ½ teaspoon vanilla extract into the cold bowl and whip on low speed until bubbles form.
- Once bubbles have formed, turn the mixer to medium-high speed and whisk until medium peaks form. You are looking for peaks that are soft, yet hold their shape. Test this by pulling out the beaters or whisk from your cream. Your whipped cream is ready when a sturdy peak that slightly droops down, yet still holds its shape, forms off the beater or whisk. The difference between soft, pillowy whipped cream and over-mixed grainy whipped cream is only a few seconds! It is best to check the peaks every 30 seconds to ensure your whipped cream reaches the perfect consistency.
- Serve immediately.
For Stabilized Whipped Cream
- To stabilize homemade whipped cream, add either a ¼ teaspoon of cream of tartar or 1 tablespoon of dry milk powder to your whipping cream when you add the sugar.
Notes
Cream: Be sure to use heavy whipping cream, not heavy cream or whipping cream, for the best results.
Equipment: You can make whipped cream using a wire whisk, a handheld kitchen mixer, or a stand mixer fitted with a wire whisk.
Storing: Fresh whipped cream is best used immediately. Cover and refrigerate any leftover whipped cream for up to 24 hours. When ready to use, whisk again quickly for 15-30 seconds. Don't overwhip.
Avoid Overmixing: The difference between soft, pillowy whipped cream and over-mixed grainy whipped cream is only a few seconds! It is best to check the peaks every 30 seconds to ensure your whipped cream reaches the perfect consistency.
Nutrition
Calories: 56kcalCarbohydrates: 1gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 20mgSodium: 6mgPotassium: 11mgSugar: 1gVitamin A: 219IUVitamin C: 1mgCalcium: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Really good and easy to make. Thanks for sharing!!
Hi
When i make this recipe i use cream cheese pidding.do you think it is necessary to add cream of tartar for more consistency or stability?
I want whipping cream for a nude cake for a wedding ?i have to make for this weekend.
What do you recommend?
I will appreciate your quick response 🤗
Hi Fanny! Whipped cream stabilized with cream of tartar will pipe, but it can begin to weep in heat. I would suggest practicing with it beforehand to see if you are happy with the results before the wedding. You can also opt to try using gelatin to stabilize the whipped cream, which is stable up to about 85-90 degrees F. Using gelatin is a bit more work to prepare, but here are step-by-step directions for you.
Homemade whipped cream is the best! Love the peppermint flavor!
The peppermint is so tasty on hot chocolate too!
Hi! How much pumpkin purée do you suggest for pumpkin flavored whipped?
Hi Liz! I have not tried making pumpkin whipped cream and due to the heavy nature of pumpkin puree, that would take some experimentation, as it could cause the whipped cream to easily deflate.
How about using pumpkin pie spice that will probably work better than pumpkin puree or put puree in after whipping the cream I wouldn't use much though
Excellent tips! The whipped cream came out perfectly!!
Nothing beats homemade whipped cream! Love how you can make it with different flavorings too!
Thanks Suzy! Glad you enjoyed the different options!
You are right, it tastes so much better than store bought! Love it!
It is a real treat for sure Ashley! Glad you enjoyed
If you double the recipe will it turn out right? Also when doubling do I add 2/4 tsp instead od 1/4 tsp of cream of tartar
Hi Anigh! Yes, you can double this recipe with great results. If adding cream of tartar and doubling the recipe, use a 2/4 which is 1/2 teaspoon of cream of tartar.