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Skip the store bought topping and make your own Homemade Whipped Cream instead. This ultra light, incredibly fluffy topping comes together in under 5 minutes and tastes so much fresher than anything from a can or tub.
Perfect for desserts, hot chocolate, pies, and fresh fruit, this simple recipe uses just a few basic ingredients and delivers rich, silky sweetness every time. Once you try homemade, you will never go back to store bought again.
Easiest Whipped Cream Recipe
I used to think there was no reason to ever make homemade whipped cream when you could just buy the frozen kind, but once I tried making it myself, I never went back because it is truly the creamiest, dreamiest topping ever. Below I’ll share exactly how to make it from scratch, how to store it, and answers to the most common questions about this delicious homemade topping.
Homemade Whipped Cream Ingredients
Here’s what you’ll need to make this easy whipped cream recipe:
- Heavy Whipping Cream: This is the base of the whipped cream. Its high fat content allows it to whip up light and stable.
- Powdered Sugar: Sweetens the whipped cream and also helps stabilize it slightly.
- Vanilla Extract: Adds flavor and warmth.
This recipe doesn’t require many ingredients, but you may need to make a special trip to the store to pick up heavy whipping cream. It’s so worth it though!
How to Make Whipped Cream
Whipping cream into whipped cream is not a no-brainer like you might think. It’s actually the easiest thing you and your kids can learn how to do, but you can also accidentally turn it into butter.
Here’s how to make this recipe:
- Chill: Start with a chilled glass bowl. This is not absolutely necessary, but it does make it better.
- Beat: Using a hand mixer or a standing mixer, beat the heavy whipping cream into soft peaks.
- Incorporate: Add the vanilla and powdered (or regular) sugar and beat until stiff peaks form.
With just a few ingredients and a couple of minutes, you’ve got a fluffy topping that elevates any dessert.
How to Store?
Cream should always be stored in a sealed container in the fridge. You cannot let it sit out for an extended period of time or it will break down even faster.
How Long Does It Last?
You can store the homemade whipped topping in the refrigerator in your container for up to 3-4 days and have it still hold up. If it starts to break down, just whip it again.
Whipped Cream FAQs
It’s completely up to you which sugar you use, but I’m a fan of using powdered sugar as it’s so light and doesn’t weigh down the whipping cream.
Whipping cream and heavy cream are the same thing. They both contain at least 36% or more milk fat, but the difference between whipping cream and heavy cream is that whipping tends to have a more fluffy outcome. But you can use them interchangeably.
You can’t really use a heavy cream substitute but you can make a dairy-free whipped topping by using full-fat canned coconut milk and proceeding as normal.
Usually, whipped cream that is watery has been whipped too little. Cream should be whipped until it holds soft peaks.
When whipping cream is over beat, the fat molecules in the cream stick too closely together, creating lumps and giving the topping a granular texture.
Add a few drops of cream and use a hand whisk to gently whisk the cream in until it is smooth.
That’s it! In just minutes, you’ve made fresh, pillowy whipped cream that’s so much better than store-bought. Spoon it over your favorite desserts and enjoy!
Our Favorite Recipes With Whipped Cream:
- Banana Cream Pie Dip
- Dulce de Leche Banana Cream Pie
- Lime Cheesecake with Triple Berry Sauce
- Banana Cream Icebox Cake
- French Silk Pie From Scratch
Easy Homemade Whipped Cream
Ingredients
- 1 Cup Heavy Whipping Cream
- ½ Cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- In a large glass bowl, using a hand mixer with a whisk or beater attachments, beat until soft peaks form.1 Cup Heavy Whipping Cream
- Add the powdered sugar and vanilla and beat until peaks form. DO NOT OVER BEAT.½ Cup Powdered Sugar, 1 teaspoon Vanilla Extract
Recipe Notes
- For best results, chill the mixing bowl in the fridge for 15 to 20 minutes before.
- This recipe will keep for 2-3 days in the refrigerator. Just give a gentle stir before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
“Whipped cream” is the correct way to say it because whipped is the adjective form of the verb “to whip.” The only possible way around that might be to hyphenate the two words, as in whip-cream in order to create a noun for the fluffy white stuff.
While on the subject of grammar, the English language “myself” is primarily a reflexive pronoun – meaning it is used with verbs when the speaker does something to his/her/its- self. For example, “I hurt myself trying to whip the cream by hand.” It cannot be used as a subject such as, “Myself and my family wish you a Merry Christmas.” As an adult, if you were to tell someone “Myself wishes you a “Merry Christmas” more than likely you would get strange looks in return because you speak as an ignorant child who is still learning the language. The correct pronoun options are “I wish” or “We wish you a Marry Christmas” (just like how the song is sung). I am amazed at how many folks have doctorates who speak as if they are uneducated.
We weren’t on the site for an impromptu grammar lesson.
Oh Sweet Basil, thank you for the recipe!
Hahahaha…I’m dead! Thank you so much for the support!
I love your recipes and appreciate the time you put in to making the best. I did read from Add a Pinch if you add a bit of cream of tartar to your whipped cream it keeps its shape better and doesn’t get liquidy as it sits in the fridge. Thanks again for all your work and sharing your recipes for our family to enjoy amd make many memories along the way.
Thank you so much Shana! I’ll have to try that!
Fresh whipped cream is the best! Prefer powdered sugar over granulated sugar and clear vanilla. My family has always put bowl and beaters in the refrigerator to chill for 30 minutes or so. Supposedly the cream fluffs better in chilled bowl.
In the fall, I add cinnamon about 1/4 to 1/2 teaspoonful. It’s a great flavor to dollop on any of the fall desserts, particularly apple and pumpkin pies.
Carrian, I really enjoy your recipes and posts.
Yum! Adding cinnamon sounds fabulous! Thank you so much for the support Martha!