Homemade Whipped Cream

I grew up eating store bought whipped topping, and had never tried fresh whipped cream until a family member made it for Thanksgiving several years ago.

I remember thinking that it tasted strange because I was used to whipped topping laden with preservatives. I got used to it very quickly, and I’ve been making my own Homemade Whipped Cream ever since.

Now I won’t top desserts like pumpkin pie or French apple cake with anything else!

If you’re looking for a dairy-free alternative, be sure to try my coconut whipped cream recipe!

Why you’ll love this recipe

• This homemade whipped cream recipe is creamy and fresh tasting. It’s mildly sweet with the delicious flavor of vanilla and is the perfect topping for any dessert.
• It’s so easy to make and contains only 3 ingredients.
• It may be made in advance and keeps for up to 3 days in the refrigerator.

Recipe ingredients

There are only 3 ingredients in this easy homemade whipped cream!

Ingredient notes

• Heavy whipping cream. Heavy cream and heavy whipping cream both contain 36% milk fat, so either one can be used in this recipe. Plain whipping cream contains only 30-35% milk fat, so it’s lighter and won’t whip up as well.
• Granulated sugar. Many people like to use powdered sugar in whipped cream because it contains cornstarch, which helps thicken it. It’s truly a personal preference…either can be used.
• Vanilla extract. Substitute with vanilla bean paste for lovely flecks of vanilla bean. To change things up, use ground cinnamon, espresso powder, cocoa powder, almond or peppermint extracts.

How to whip cream

You’ll learn how to whip cream with a mixer quickly and easily by following the simple steps below.

1. Place the heavy whipping cream, granulated sugar and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment, or use a medium bowl and a standard mixer.
2. Begin mixing on low speed until the cream thickens slightly to prevent splattering.
3. Increase the speed to medium high once the cream has become bubbly and slightly thickened.
4. Stop the mixer occasionally and dip the whisk attachment into the cream to check the consistency to prevent over whipping. Once soft peaks have formed, it will only take a short time to achieve medium peaks.
5. PRO TIP: Once medium peaks have formed as shown in Figure 4, begin whisking by hand to achieve the desired consistency. This will only take a few strokes but it will give you more control and prevent over whipping.
6. Beat or whisk until stiff peaks form. From here, serve immediately or store in the refrigerator until you’re ready to use it. If you’d like to pipe the whipped cream onto a pie or use it as whipped cream frosting, I recommend adding gelatin to keep the cream from weeping or separating. See this post for stabilized whipped cream for full instructions!

Recipe FAQs

Recipe notes

• PRO TIP: Once medium peaks have formed as shown in Figure 4, begin whisking by hand to achieve the desired consistency. This will only take a few strokes but it will give you more control and prevent over whipping.
• If you’d like to pipe the whipped cream onto a pie or use it as whipped cream frosting, I recommend using adding gelatin to keep the cream from weeping or separating. See this post for stabilized whipped cream for the recipe!
• If you plan to make this recipe in advance, under whip the cream slightly as it will separate and require a bit of whisking before serving. It may be made up to 1 day in advance, and leftovers may be stored in the refrigerator for up to 3 days depending on the expiration date.
• Whipped cream is very versatile and may be flavored a multitude of ways. For every cup of heavy cream, add: 1 teaspoon of ground cinnamon, citrus zest, vanilla bean paste or extracts such as almond, peppermint or vanilla. 1 tablespoon coffee, alcohol or cocoa powder may also be used.

Ways to use homemade whipped cream:

• Almond flour cake
• Banana cream pie
• Cherry almond cake
• Chocolate mousse
• Fruit tart vanilla cupcakes
• Key lime pie
• Pumpkin cheesecake