★★★★★

Homemade Whipped Cream Recipe

Learn how to make whipped cream with this easy, versatile homemade whipped cream recipe. 3 simple ingredients are all you need!

Homemade whipped cream in a bowl with fresh strawberries

Why this Recipe is Best

Few things can divide a family or nation more than discussing whipped cream. Whether you make your own, use Cool Whip, or use the canned stuff…people can be very passionate about their choices.

Personally, I have nothing against any of them. They all have a place in my life.

Cool Whip is handy and convenient and perfect for No Bake Cheesecake recipes. I love that it stays more stable than homemade.

The canned stuff is always in my fridge to top a cup of hot cocoa or a mug of Brown sugar latte.

But homemade whipped cream is by far the best. Especially spooned on top of Italian Lemon Cake, pumpkin pie, French silk pie, and pumpkin cheesecake.

SO let’s get to it!

You can also try this Sugar Free Whipped Cream recipe. Same great taste, without the calories!

Sponge cakes topped with whipped cream and fresh raspberries on a white serving platter.

How to Make Whipped Cream

STEP 1. Start by chilling your mixing bowl. While this isn’t 100% needed, it does help the whipped cream set up quicker and stay set longer! If you don’t have time to chill the bowl, toss some ice cubes into it, swirl for a minute and dry the bowl.

STEP 2. Add heavy whipping cream, powdered sugar, and vanilla extract to the bowl. Attach to electric mixer and beat on medium high for several minutes until peaks form.

STEP 3. Use immediately or store covered with plastic wrap in refrigerator. It should remain fresh for about 2-3 days.

Clear glass mixing bowl with whisk showing thick whipped cream.

Tips and Tricks

  • Start with COLD whipping cream, and a cold bowl.
  • Change up the flavor of the whipped cream by using a different extract…lemon, peppermint, etc.
  • Add color by adding one drop of gel food coloring with the extract.
  • What are “stiff peaks?” It simply means that if you hold the whisk (beaters) upside down, the whipped cream will hold it’s shape.
  • Store in refrigerator until ready to use, up to 3 days.
Whipped Cream in a bowl with an Angel Food cake in the background.

Recipe FAQs

How do you make Stabilized Whipped Cream?

If you want to make this whipped cream recipe to work and act like Cool Whip, which is more stable, double the powdered sugar in this recipe.

How long does whipped cream last?

When you store whipped cream properly, it will last in the refrigerator for 3-4 days.

How do you fix runny whipped cream?

If your whipped cream is too runny, use more powdered sugar. Overbeating whipped cream can cause it to curdle and fall apart, so keep your eye on it.

How much Whipped Cream does this make

One batch of this recipe (using 1 cup of the heavy cream) yields about 2 cups of homemade whipped cream.

As a general rule of thumb, whipping cream doubles in size when beaten!

Serving Suggestions

Aside from pies and cakes, you’ll love this simple whipped cream as a dip for fresh fruit.

For a simple dessert, fill a bowl with homemade whipped cream and make a platter of various fruits…apple, berries, and grapes.

Slice of angel food cake with fresh whipped cream and strawberries.

More recipes that use Homemade Whipped Cream

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 16 servings

Homemade Whipped Cream Recipe

Prep Time 5 minutes
Total Time 5 minutes

Learn how to make whipped cream with this easy, versatile homemade whipped cream recipe. 3 simple ingredients are all you need!

Ingredients

  • 1 cup heavy whipping cream
  • 3 Tbsp powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Start by chilling your mixing bowl. While this isn't 100% needed, it does help the whipped cream set up quicker and stay set longer! If you don't have time to chill the bowl, toss some ice cubes into it, swirl for a minute and dry the bowl.
  2. Add heavy whipping cream, powdered sugar, and vanilla extract to the bowl. Attach to electric mixer and beat on medium high for several minutes until peaks form.
  3. Use immediately or store covered with plastic wrap in refrigerator. It should remain fresh for about 3-4 days.

Notes

  • How do you make Stabilized Whipped Cream? If you want to make this whipped cream recipe to work and act like Cool Whip, which is more stable, double the powdered sugar in this recipe.
  • How long does whipped cream last? When you store whipped cream properly, it will last in the refrigerator for 3-4 days.
  • How do you fix runny whipped cream? If your whipped cream is too runny, use more powdered sugar. Overbeating whipped cream can cause it to curdle and fall apart, so keep your eye on it.

Nutrition Information:

Yield:

16

Serving Size:

2 Tbsp

Amount Per Serving: Calories: 57Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 4mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Learn how to make whipped cream with this easy, versatile homemade whipped cream recipe. 3 simple ingredients are all you need!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 10, 2019

Comments & Reviews

  1. I can’t even describe how awesome this recipe is and how perfect it turned out! So so great! Thank you

  2. One way to stabilize whipping cream is to add gelatin. You beat the cream a little and then drizzle the gelatin in as you whip the rest of the way. The cream will stay for at least 3 days. I use this when I fill cake layers with whipped cream.

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