Homemade whipped cream is so easy to make. It only takes 3 ingredients and about 7 minutes. Once you realize how easy and amazing it is, heavy cream will become a staple in your fridge for those last minute ice cream sundae nights.
Growing up, we always made whipped cream and it was one of the first things I learned how to make. Now it is a staple in my house and I will whip up a batch a few times a month.
Homemade whipped cream is so creamy, fluffy, and rich. The best part is you can make it as sweet as you want. I adjust the amount of confectioners sugar based on what I am serving it with.
Ingredients
Whipped cream is made from 3 ingredients: heavy cream or heavy whipping cream, confectioners sugar, and vanilla.
- Heavy Cream: Cold heavy cream or heavy whipping cream is a high fat milk and the main ingredient. One cup will whip into two cups of whipped cream
- Confectioners’ Sugar: This sweetens the whipped cream. I use between 1-3 tablespoons of sugar per cup of heavy cream based on how sweet I want the final product. Granulated sugar can be in used as substitute for confectioners’ sugar, but it can make the whipped cream grainy.
- Vanilla: A splash of vanilla adds nice flavor to the whipped cream.
See recipe card for quantities.
Instructions
Using a hand or standing mixer, mix together all the ingredients until it is thick and holds its shape. Knowing when to stop is key. Not whipping it enough will cause the whipped cream will weep or deflate while too much and it will start to taste like butter. As a kid, I did make butter once by accident!
- Combine all the ingredients a bowl.
- Whisk on high until stiff peaks form
The cream will whip up fast- only a few minutes for a single recipe. Watch closely- it is done when the the whipped cream will hold its shape and has soft billowy peaks.
Equipment
This recipe is best made using either a hand or stand mixer. You can whip it by hand, but your arm might get quite tired by the time the whipped cream is done.
For large batches I use my stand mixer, otherwise the hand mixer works just fine.
Storage
Whipped cream is best eaten right away. You can make it ahead of time and store it in the fridge for a couple hours. If it is being made ahead of time, whip it to slightly stiffer peaks to prevent it from deflating. The longer it sits the softer it will get and you might need to rewhip it for about 10-15 seconds before serving.
Top it off with whipped cream
There are so many ways to use whipped cream! Here are just a few desserts you can add whipped cream to make them better
- Ice Cream Sundaes
- Fruit Cobblers or Crisps
- Pies
- Sweet Breads
- Pudding
- Mixed with fresh berries
- Fillings for cakes or cupcakes
- Lemon Curd
- An empty spoon.
FAQ
Either. Heavy whipping cream has a slightly higher fat content making it a little more stable.
Sure! Use gel food color to limit the amount of extra liquid and add it at the end.
It is over whipped. Add a tablespoon or two of heavy cream and whisk on low until it is smooths out.
You can and it will taste so much better!
YES! This is a base recipe that can be adjusted based on how much you need. It will take longer to whip the larger the batch.
Other sauces, frostings, and toppings
Looking for other recipes like this? Try these:
Homemade Whipped Cream
Equipment
- Stand or Hand Mixer with whisk attachments
Ingredients
- 1 cup Heavy Cream
- 1-3 tablespoons confectioners sugar
- 1/2 teaspoon vanilla
Instructions
- In a large bowl or bowl of a stand mixer, combine all ingredients.
- Using the whisk attachment, whisk on medium-high until soft, billowy peaks form. The whipped cream should hold its shape both in the bowl and on the whisk.
- Serve immediately.
Notes
- Whipped cream is best eaten right away. It will keep for several hours up to 24 hours in the fridge. You whip to rewhip it for 10-15 seconds before serving.
- You can halve, double, or even triple the recipe- one cup of heavy cream will make about 2 cups of whipped cream.
- Very cold heavy cream whips up the best.
Desserts
Check out these other sweet treats
