This post may contain affiliate links. Please read my disclosure policy.

Learn how to make fresh sweetened homemade whipped cream with only 3 simple ingredients. With its light and billowy texture, whipped cream is the perfect topping for pies, cakes, cupcakes, crepes, cheesecake, trifles, and so much more! 

hand holding whisk attachment with whipped cream

After years of buying frozen whipped topping and cans of store-bought whipped cream filled with who-the-heck-knows-what, I can say with confidence that HOMEMADE whipped cream tastes 100% better in both the texture and flavor departments. Fresh whipped cream is made with just 3 simple ingredients and comes together in only a few minutes. It’s so creamy, so light, and so so so delicious.

Whipped Cream Video Tutorial

What You Need

  1. Electric mixer – hand-held or stand mixer with whisk attachment
  2. Mixing bowl
  3. Cold heavy cream or heavy whipping cream
  4. Sugar to sweeten
  5. Vanilla extract

A note on the sugar: some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with a couple Tablespoons of the stuff, it doesn’t really make a difference. But if you’re working in larger batches, you may begin to taste the granules of granulated sugar. I include this in the notes below to remind you.

Did you know? Since we’re flavoring the whipped cream with vanilla extract, this is called Crème Chantilly in French. 🙂

homemade whipped cream in a glass stand mixer bowl

How to Make Homemade Whipped Cream

  1. Start with cold heavy cream. The colder the cream, the easier and more successful it will whip. Cold cream also creates the lightest whipped cream! Slightly warm or room temperature cream does not equate to whipped cream. If you’re ambitious, you could even chill the mixing bowl in the refrigerator for 30 minutes or the freezer for 15 minutes.
  2. Whip the heavy cream, sugar, and vanilla together on medium-high speed. This speed is perfect for whipped cream, which will whip air into the cream at a medium pace. I find that high speed easily over-whips cream and low speed under-whips cream.
  3. Don’t walk away! Whipped cream only takes a couple minutes, but it’s only a few seconds between soft whipped cream and over-mixed whipped cream. Over-mixed whipped cream is curdled and grainy. Soft whipped cream, the ideal sweet spot, has a billowy and smooth texture. Stand by your mixer so you know when it’s ready.
  4. Look for medium peaks. What are medium whipped cream peaks? When you lift the beaters or whisk out from the bowl, a slightly sturdy peak should form on them. The peak will slightly droop down, but not lose its shape entirely. It won’t be too soft and liquid-y, it won’t be heavy and curdled. Don’t be afraid to stop the mixer and check the consistency of the whipped cream as you go.

Looking for flavored whipped cream? Check out all these flavors!

Can Whipped Cream Replace Cool Whip?

Yes. This homemade whipped cream can replace Cool Whip (store-bought frozen whipped topping) in recipes. Use the same amount.

banoffee pie with whipped cream on top

What is the Difference Between Heavy Cream and Whipping Cream?

This can definitely be confusing! Their difference is in the percentage of milk fat. Heavy cream and heavy whipping cream contain 36% milk fat and whipping cream (without “heavy” in the title!) is a little lighter with 30% milk fat.

They can all be used interchangeably in most recipes, but when it comes to whipped cream– heavy cream/heavy whipping cream will hold its shape longer. They are ideal for homemade whipped cream.

zoomed in image of a cream puff

For a sturdier whipped cream that you could use as a stable frosting for layered cakes, try our whipped cream frosting. It’s exactly what we used for this cookies and cream cake, but we added Oreos!


What to Serve with Homemade Whipped Cream

There are so many options!

  1. Pavlova, of course!
  2. Lemon Berry Trifle
  3. Angel Food Cupcakes
  4. Strawberry Shortcake
  5. Banana Cream Pie
  6. Dark Chocolate Bread Pudding
  7. Homemade Cream Puffs
  8. Lemon Cake
  9. Homemade Pumpkin Pie or Sweet Potato Pie
  10. Pumpkin Pie Bars or Pumpkin Cheesecake
  11. Crepes or on Tiramisu Crepe Cake
  12. Slow Cooker Hot Chocolate
  13. Pecan Pie or Dark Chocolate Pecan Pie
  14. Flourless Chocolate Cake
  15. Chocolate Lava Cakes or Peanut Butter Lava Cakes

And on ice cream, milkshakes, crepes, waffles, pancakes, and so much more!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
banoffee pie with whipped cream on top

Homemade Whipped Cream

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups 1x
  • Category: Frosting
  • Method: Baking
  • Cuisine: American

Description

Learn how to make fresh sweetened homemade whipped cream with only 3 simple ingredients. With its light and billowy texture, it’s the perfect topping for pies, cakes, cupcakes, cheesecakes, trifles, and so much more!


Ingredients

Scale
  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • 2 Tablespoons confectioners’ sugar or granulated sugar*
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  2. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works.

Notes

  1. Make Ahead Instructions: Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works.
  2. Double Batch: This recipe can easily be doubled or tripled.
  3. Sugar: some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with a couple Tablespoons of sugar as listed in the recipe above, it doesn’t really make a difference. But if you’re working in larger batches, you may begin to taste the granules of granulated sugar and confectioners’ sugar is the way to go.

Keywords: whipped cream

Reader Questions and Reviews

  1. If I’m making cream puffs with this whipped cream recipe (about 15-20), how much whipping cream would I need?

    1. Hi Veronica, one batch of this whipped cream will fill about 16 cream puffs. Feel free to 1.5x or 2x the recipe if needed.

  2. Hi, I want to make a blueberry whipped cream using this as a base recipe. How do I alter it with blueberries so the consistency remains good?

  3. My whipped cream became floppy and it looks like a meringue without stiff peaks. What do I do?

    1. Hi Isa! Sounds like it may have been over-whipped. Was it stiff before it drooped? Make sure to keep everything very cold as well!

      1. Agree.EVERYTHING must be cold,cold cold including whisk or beaters,your bowl (not plastic)refrigerated for at least 30 minutes.Get that H. Cream cold cold cold ,once it`s whipped refrigerate immediately until ready for use.

  4. Thank you for your detailed recipe and method! I want to do a whip cream pie challenge (hide a gummy worm at the bottom and make them go after it with just their face) for a gaggle of wild little boys this week. I have two questions:

    1. I need to fill 5 shallow 9” pie tins, how many batches would you recommend?
    2. Can I make it the night before and keep it in my coldest refrigerator? It will be about 16 hours before we use it?

    1. Hi Andrea, I’m unsure exactly how much you would need (it would depend on how high you want to fill them). As written this recipe yields 2 cups of whipped cream but you can easily double or even triple the recipe as needed. You can cover the whipped cream tightly and chill in the refrigerator for up to 24 hours. Have fun!

  5. Great Recipe! Makes it easy to have Whipped Cream without having to spend a lot per can, etc… Checked out the Different ways to Flavor it… However is it possible to Flavor it more easily with Nesquick Syrup or Hershey;s Syrup? Instead of having to melt Bittersweet Chocolate & adding more Sugar. Melting Chocolate’s a lot more hassle for a Great & Easy Recipe then should be necessary. Thanks for All Your Great Recipes!

  6. If there’s no available heavy cream, can I just use “all purpose cream instead?

  7. can I stabilize this with mascarpone? if so, how much should i put?

    1. Hi Amy! We haven’t tested a whipped cream stabilized with mascarpone, but we do have a recipe for whipped cream frosting that uses cream cheese in this recipe (simply skip the crushed Oreos).

    2. Why do you choose to only use 1/2 Tea Spoon of pure vanilla extract instead of 1 to 2 tea spoons?

  8. Hi Sally! Thanks for the recipe. Will it hold its shape as a cake topping/decoration and filling?

    1. Hi Sandra! We recommend using stabilized whipped cream for decorating a cake – you can use the recipe from our cookies and cream sheet cake recipe and skip the crushed Oreos in the whipped cream frosting. Enjoy!

      1. With this stabilized whipped cream, would I be able to pipe decorations like meringue kisses?

      2. Yes, that stabilized recipe pipes beautifully!

  9. Looks so delicious, my daughters loved it, I will definitely try it your way, looks seem easy-made, hope so :D. Thanks so much for this guide. Looking forward to seeing more from you. I’ll be back.

  10. Hey there! Hoping this gets to you in time, I’m interested in making this whipped cream as a filling for a strawberry shortcake for halloween [it would end up dyed red or black], I was wondering if you thought the integrity would hold up inside a 3 tier cake overnight? I would be using this along with the strawberry sauce recipe inside of a buttercream border so it won’t leak out, just wanted to see if the whipping would be stable enough! Thanks!

    1. Hi Juliette, When filling a cake with whipped cream it’s best to refrigerate the assembled cake for at least 2 hours and up to 1 day before slicing and serving. This time in the refrigerator helps the whipped cream thicken and makes cutting neater and easier. If chilling for longer than a few hours, you can carefully cover it with plastic wrap or use a cake carrier for storing in the refrigerator. But note that the berries could begin to release their juices if kept in the refrigerator for longer than 2 hours.

  11. Super simple and incredibly tasty! I’m never buying store-bought again.

  12. First time I made homemade whipped cream and I’m happy. Didn’t want to overbeat it so stopped when it looked slightly peaked. Used confectioner’s sugar and the flavor was perfect. Thank you so much. Now I never need to buy it from the store again.

  13. Great recipe, haven’t made whipped cream in decades but it came right back to me and was a hit with everyone from Grandma on down to four-year-old Charlotte… her first taste of real whipped cream!

    Only suggestion is to chill the bowls and mixer parts for two hours in the freezer before starting.

    1. Hi Ann, it really depends on how much whipped cream you’d like to use in decorating your cake. The recipe as written yields 2 cups. Feel free to double or triple the recipe as needed.

  14. I don’t have my mixer yet and I’m wondering if its even possible to whip this up by hand? My son reallys wants this to top his angel food cake but I don’t really want to give him the stuff from the store because of all the unreadable ingredients that are sometimes placed in it.
    Thanks!!!

    1. Hi Bree, it’s possible but will take some arm muscle and lots of whipping!

    2. If I may suggest something to stabilize it easier:
      keep the cream in the fridge for at least 4h before opening and whipping it, as the colder it is, the easier it stabilizes…
      and use confectioner’s sugar (icing sugar), it helps stabilize it easier due to its texture… 🙂

  15. Hi Sally, big fan! I have some half and half leftover from another recipe. Can I use this instead of heavy whipping cream?

    1. Hi Hayley! No, that wont whip properly. You really need heavy cream or heavy whipping cream which both contain about 36% milk fat to make whipped cream.

  16. Hi Sally,
    Can you flavor the whipped cream? Like with an extract ( I wanted to maybe flavor it with peppermint extract to put in the layers of a mint cake??) Thanks!

  17. Sounds so yummy an easy! I want to give it a go! My sons teacher requested for me to make cupcakes for his class but to use a cool whip for the cupcakes. I’m afraid cool whip will melt. How long would this receipt hold its shape? Can it be piped?

    1. Hi Mercedes, you could do very simple piping with this whipped cream. Whipped cream is best piped and served as soon as possible, but it will hold its shape for a few hours. It will start to wilt as time goes on. If you’re looking for a more stabilized light topping, you might enjoy this not-so-sweet whipped frosting!

Leave a Review!

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.