Perfectly sweet and airy, this homemade whipped cream recipe is so delicious. Get the steps to make whipped cream from scratch, the best addition to desserts of all kinds!
You just need two simple ingredients to elevate your drink or dessert! Yes, it really is that easy, and I’m going to show you how.
I can find thousands of ways to use this quick and easy recipe. In fact, just writing this post sends me off into a sweet daydream, wishing I had some on top of the strawberries I am snacking on.
This is one of those essential recipes that everyone should have in their baking repertoire. It’s the perfect topping to so many desserts, and once you realize how simple it is to make, you’ll never go back to the store bought version.
In fact, I love homemade whipped cream so much that I love adding seasonal flavors throughout the year.
Don’t Skip These: Have you tried my eggnog whipped cream or mascarpone whipped cream?
Homemade Whipped Cream
Truly, it’s beyond simple. All you need is a mixer and a little patience. You’ll be rewarded with a delightful airy and sweet cream that will thrill your friends and family!
It will elevate any dessert or drink you use it with. (You can also eat it right out of the bowl… not that I know anyone who’s ever done that!)
Why You’ll Love this Homemade Whipped Cream
Ingredients and Substitutions
- Heavy Whipping Cream – Often labeled as heavy cream or whipping cream, this rich, thick cream beats up beautifully. Make sure it’s chilled. Learn about the best Heavy Whipping Cream Substitutes here.
- Powdered Sugar – Also known as confectioner’s sugar, it’s refined powdery texture gives whipped cream a luxurious consistency. Learn how to make powdered sugar here.
Variations
- Optional: Add a teaspoon of your favorite extract like this homemade vanilla extract, orange, lemon, almond, the options are endless!
- Add Your Favorite Spice – Cocoa powder, cinnamon or nutmeg work well.
- Add a stabilizer to help it last for longer – read more below.
Tools to Use
- Mixer (You can also mix by hand)
- Liquid Measuring Cups
How To Make Whipped Cream From Scratch
- In a mixing bowl with a hand mixer or a traditional stand mixer, cream the powdered sugar and vanilla extract together along with the heavy whip.
- Gradually increase speed until stiff peaks form.
Don’t Overmix!
You’ll know it’s done when it begins to hold its shape. If you overmix and it deflates or “breaks”, don’t worry.
Add a slow drizzle of cold heavy cream into the bowl of your mixer while it’s running at low speed. Keep adding cream until the broken whipped cream regains its fluffy texture.
If you whip it for too too long, though, you’re on your way to sweetened butter. Get my tips for how to make homemade butter here.
Tips
- Need help with baking conversions? Check out my Essential Measurement Conversion Chart or use the slider in the recipe card.
- Use very cold heavy whipping cream.
- You can even freeze your mixing bowl and mixer attachments to add an extra chilled element.
- Don’t over-whip! It’s better to under-whip than over-whip.
- I prefer to wait until the last minute to make this topping. You can prepare it in advance up to four hours and it will keep most of its volume.
- Add a tablespoon of lowfat milk to your whipped cream to help stabilize it so it holds up for longer.
Make More (or Less!)
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
The colder the cream, the faster it will whip together. It also helps to make sure your mixing bowl and whisk is icy cold, too.
To stabilize your homemade whipped cream, you’ll need to add a little starch to help it hold up. The powdered sugar does that, but you can also add a little cornstarch, gelatin or pudding mix.
Serving Suggestions
Oh, the options are endless and all SO delicious! Forget the cool whip, this homemade version is where it’s at.
- Add it to your coffee and hot cocoa bar when entertaining or whenever you want that extra special touch.
- Serve on top of fruits and berries of all kinds.
- On top of pie…need I say more? It’s good on any kind, from classic pumpkin pie to fruit-based pies. (Try it on top of this chocolate pie, and thank me later!)
- Add a dollop to New York Cheesecake – classic, no bake cheesecake or even pumpkin cheesecake.
- Add a bit to the top of your ice cream and shakes.
- Try a little on your waffles or pancakes and you won’t regret it.
- Brownies! Have you ever made my peanut butter brownies? Oh my!
How to Store
- Room Temperature – It cannot be left out at room temperature for more than 1-2 hours while serving.
- Refrigerator – This whipped cream will last up to 2-3 days in the refrigerator.
- Freezer – Freeze this homemade topping in an airtight container for up to three months.
More Toppings
Homemade Whipped Cream Recipe
Ingredients
- 1 cup heavy cream
- ¾ cup powdered sugar
Instructions
- In a mixer or mixing bowl, beat heavy cream on low gradually increasing speed until stiff peaks form.
- Gradually add powdered sugar. You can add more to taste if you prefer it sweeter.
Julie’s Tips
Variations
- Add an Extract – Vanilla, lemon, orange, lime, or almond for a hint of additional flavor.
- Add Your Favorite Spice – Cocoa powder, cinnamon or nutmeg work well.
Tips
- Use very cold heavy whipping cream.
- You can even freeze your mixing bowl and mixer attachments to add an extra chilled element.
- Don’t over-whip! It’s better to under-whip than over-whip. You know it’s done when it begins to hold it’s shape.
To Store
- Refrigerate – I prefer to wait until the last minute to make my whipped cream. You can prepare it in advance up to four hours and it will keep most of its volume.
- Freeze the leftovers! It works surprisingly well. Freeze this homemade whipped cream in an airtight container for up to three months.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
I always use vanilla. Iโll have to try the others. Never knew you could freeze. Appreciate the tip!
This is the BEST hands down best whipped cream! Great consistency, best flavor! Iโve tried several recipes and this is the ONE!๐
Thank you, Tonya! I spent years perfecting it. In fact, for years all I ate during the holidays was dinner rolls and a bowl of whipped cream!
So easy and so delicious!
if using half n half use 2 Tbs of butter, and 2 splashes of milk it will make wipped cream like me i only had half’n half so i used what i had, but u half to wisk it to death
So easy and so good! Never buying whipped cream in the store again. Thank you๐
SUPER EASY AMD DELICIOUS!
Thanks, Lee!