Homemade Whipped Cream

by Marcie // October 26, 2020 (updated 9/14/23)

This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using our links. Please see my privacy policy for more details.

Ditch the store bought whipped topping and transform your next dessert with Homemade Whipped Cream! It’s so fresh tasting and incredibly easy to make with only 3 simple ingredients!

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.

I won’t top my pumpkin pie, french apple cake or mini lemon cheesecakes with anything else. 🙂

Why you’ll love this recipe:
Recipe ingredients
- Ingredient notes
How to make this recipe
FAQs
Recipe notes
Ways to use homemade whipped cream:

Angled view of jar filled with piped whipped cream

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 make this recipe

Making perfect homemade whipped cream is incredibly easy following these simple instructions.

How to make homemade whipped cream process collage 1

How to make homemade whipped cream process collage 2

How to make homemade whipped cream process collage 3

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.
Begin mixing on low speed until the cream thickens slightly to prevent splattering.
Increase the speed to medium high once the cream has become bubbly and slightly thickened.
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.
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.
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!

FAQs

Is heavy cream the same as heavy whipping cream

Heavy cream and heavy whipping cream are the same product, as both contain 36% milk fat. Plain whipping cream is not the same, however. Whipping cream contains only 30-35% milk fat, which means it will not hold its shape as well.

Can I whip cream in advance?

Fresh whipped cream may be whipped up to 24 hours in advance. Simply under whip to medium peaks as the cream will separate and require a bit more whisking right before serving.

Why did my whipped cream turn to butter?

Homemade whipped cream turns into butter when it is over whipped. To prevent this, as soon as medium peaks form, whip the cream by hand until it reaches the desired consistency.

How do you make whipped cream better?

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.

Add 1 – 1 1/2 tablespoons granulated or powdered sugar for sweetened whipped cream.

How do you store fresh whipped cream?

Store fresh whipped cream in a bowl wrapped tightly with plastic wrap for up to 3 days depending on the expiration date of the cream. Whipped cream will separate when stored in the refrigerator — just whisk until fluffy and serve!

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:

Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram