Easy Homemade Whipped Cream
Make delicious homemade whipped cream in less than 5 minutes using heavy cream, powdered sugar, and vanilla extract. You’ll never go back to store bought!
This whipped cream recipe is the easiest ever. You can taste the difference in the creaminess and the thicker yet fluffy texture.
With all the time and effort that goes in to making delicious desserts, I don’t want to cut corners when it comes to whipped cream. Like you, I want the best for my recipes. And this homemade whipped cream recipe is THE BEST.
Some of my favorite recipes to use homemade whipped cream include my sourdough discard strawberry shortcake bars, peaches and cream sourdough focaccia, and sourdough shortcake sheet cake with cream cheese icing. You can also use it to top scones like my sourdough peach scones!
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Easy Homemade Whipped Cream Recipe
Easy Homemade Whipped Cream
Equipment
- Measuring cup
- Teaspoon
- Kitchen mixer with whisk attachment
- Spatula
Ingredients
- 2 cups heavy whipping cream very cold, 1 pint
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
- Chill mixing bowl and whisk attachment by placing them in the freezer for at least 30 minutes.
- Once chilled, add the heavy whipping cream, vanilla extract, and powdered sugar to the bowl. Attach the wire whisk attachment if using a stand mixer or hand held mixer.
- Turn the mixer on low speed and gradually increase the speed to high. Mix on high for 60-90 seconds, stopping once to scrape down the sides of the bowl with a spatula.
- Whisk until stiff peaks form and the whipped cream looks light and fluffy. Use immediately in a recipe or to top a drink or dish. Or place in an airtight container and store in the fridge for later.
Notes
- Heavy whipping cream – Use cold heavy whipping cream, heavy cream, or whipping cream for this recipe. Make sure it is COLD!
- Use a mixer – You need a mixer for this recipe. Either a stand mixer or a hand-held mixer with a whisk attachment is key. Trying to whisk this by hand would take forever.
- CHILL the bowl and whisk attachment – You must chill the bowl and whisk attachment for fluffy whipped cream. At least 30 minutes in the freezer is plenty.
Is it dramatic to say making my own whipped cream changed my life? Well, I guess you call me dramatic because making my own whipped cream changed. my. life.
Truly. It is so creamy and rich without being heavy. And EASY to whip up anytime I need it.
I didn’t know what I was missing when I was buying a tub of it from the store. All the extra preservatives and oils and fillers… no thanks. Just give me wholesome ingredients I can pronounce, please! Quality matters and this whipped cream is top tier.
Why you’ll love this recipe
- It’s the easiest ever way to make whipped cream. Whisk 3 ingredients together in chilled bowl and ta-da! Fresh, creamy homemade whipped cream at your fingertips.
- It’s a staple recipe for your kitchen. Whipped cream is used in so many recipes so knowing how to make your own helps keep your kitchen stocked and ready for the next delicious treat.
- It tastes better than store bought. This homemade whipped cream is light, sweet, and creamy, not oily or foamy like what comes in plastic tubs from the store.
- It’s versatile for mixing in frostings, topping warm and cold drinks, dolloping on fresh fruit or baked goods.
Important Ingredients
Homemade whipped cream uses only 3 simple ingredients: heavy cream, powdered sugar, and vanilla extract.
- Heavy cream – This includes cream labeled heavy cream, heavy whipping cream, and whipping cream. Any of those work.
- Powdered sugar – Conventional powdered sugar works best for this recipe.
- Vanilla extract – Don’t skimp on the vanilla extract. Use real vanilla extract for the best flavor. And maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.
A full ingredient list with exact amounts can be found in the recipe card above.
How to Make Homemade Whipped Cream (Step by Step)
This homemade whipped cream recipe is simple and quick. Make it in just a few minutes!
Step 1: Chill the mixing bowl and wire whisk attachment in the freezer for at least 30 minutes before mixing the whipped cream.
Step 2: Once chilled, add the heavy whipping cream, vanilla extract, and powdered sugar to the bowl. Attach the chilled wire whisk attachment if using a stand mixer or hand held mixer.
Step 3: Turn the mixer on low speed and gradually increase the speed to high. Mix on high for 60-90 seconds, stopping once to scrape down the sides of the bowl with a spatula.
Step 4: Whisk until stiff peaks form and the whipped cream looks light and fluffy. Stop mixing once the whipped cream can be lifted on the whisk and stays in place. If it’s soft and runs or drips back into the bowl, keep whisking.
Watch the mixer carefully and don’t over mix or the whipped cream will eventually turn to butter.
Serve: Use immediately in a recipe or to top a drink or dish. Or place in an airtight container and store in the fridge for later.
How to Serve
Homemade whipped cream can be used in so many ways! Use in your favorite cold dessert recipe, cream pie, or cream cheese frosting. Top a cake or cupcakes with it for an easy frosting. Or spoon it onto your favorite iced coffee beverage as a special touch.
You can use this whipped cream any way you like and use it in recipes where you would normally use store bought!
We also love it to top fresh berries like blueberries or strawberries as a light, refreshing after-dinner treat or snack. My kids (and myself) like to also just eat it with a spoon! Like a lighter version of ice cream.
How to Store
Store homemade whipped cream in an airtight container in the fridge for up to 2 days.
Homemade whipped cream is best fresh and will start to get more liquid again over time. If you need to revive it, place it back in a chilled mixing bowl and add a little more powdered sugar to whisk it back up.
To Freeze
To freeze homemade whipped cream, place it in an airtight container or plastic freezer storage bag. Freeze up to 1 month and thaw in the fridge overnight when ready to use.
If the whipped cream is not as fluffy as you would like after thawing, whip it in a chilled mixing bowl with more powdered sugar until you reach your preferred texture.
Frequently Asked Questions
I love knowing I can keep my fridge and pantry stocked with a few simple ingredients to make homemade whipped cream anytime I need it. Just chill, pour, whisk, and voilà! Made with real ingredients I can feel good about to create the creamiest, delicious whipped cream in no time.
Homemade whipped cream is an essential recipe for my kitchen and I know it will be in yours too.
Remember to leave a rating and a comment sharing how you enjoyed this homemade whipped cream!
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