Today I’m sharing a simple, 3-ingredient homemade whipped cream recipe. Skip the store-bought and make your own using just heavy cream, powdered sugar, and vanilla extract, ready in just 5 minutes!
A Foolproof Recipe for Whipped Cream
If you’re still buying your whipped cream from the grocery store in a little plastic tub, today’s recipe is going to be a game changer for you.
We’re ditching the store-bought, chemical-laden, poor excuses for whipped cream and we’re making it at home, from scratch. And you’re never going to look back. All you need is 3 ingredients (heavy cream, powdered sugar, vanilla extract) an electric mixer, and just 5 minutes.
This is a completely different animal from the store-bought variety: The taste is fresher, richer, better. Ever since sharing my homemade version with my family, they won’t even touch any imposters from the store. We are legit whipped cream snobs here.
As a bonus, my recipe is essentially foolproof (lots of notes in the FAQ section!), perfected to be easy, stable, and pipe-able. It’s perfect for topping off a slice of cheesecake or using in your strawberry shortcake. Let’s get to it.
What You Need
Just three things:
- Heavy Cream or Heavy Whipping Cream. This is critical, you need a rich cream that’s heavy on the fat (at least 30%) in order for it to ultimately whip properly. See my FAQ section below if you are seeking an alternative cream (including a non-dairy option).
- Confectioners Sugar. I use confectioners sugar instead of granulated sugar because the cornstarch in confectioners helps to stabilize the homemade whipped cream, helping it to last longer and keep its shape better. It of course also adds sweetness. Because of the sugar, this recipe could also be considered “chantilly cream” (and can be used on a Chantilly cake!).
- Vanilla Extract. This adds a simple but necessary flavor that takes the cream to the next level.
I also recommend a few tools:
- A medium/large metal bowl. I’ve successfully made this recipe in a glass bowl, but a metal bowl that you’ve chilled in the freezer for ten minutes is best, and will get you to fluffy cream fastest.
- An electric mixer or stand mixer. Yes, this recipe can be made by hand with a whisk, but it takes a long time and a heck of an arm workout.
How to Make Whipped Cream
SAM’S TIP BEFORE YOU BEGIN: Homemade whipped cream is most easily made when all your tools and ingredients are cold. If you’ve struggled to whip cream in the past, place a metal bowl in the freezer for 10 minutes before adding the cream, and make sure your cream is very cold!
- Combine cold heavy cream, confectioners sugar, and vanilla extract in a chilled bowl (for best results, use a metal one).
- Whip! Beat ingredients together on low speed, gradually increase to high-speed (see tip below), and beat until the cream is thick, fluffy, and billowy.
- Stiff peaks. This simply means that when you lift the beater out of the cream, the peak that forms on the beater will hold its shape even when you turn the beater upside down (if you’ve made my meringue cookies or pavlova, you’re familiar with this technique, but here is a great visual). It will feel fluffy and full and offer more resistance to your whisk or beaters than it initially did. Once I reach stiff peaks, I beat just a few seconds longer to ensure the cream will stay stable (many recipes stop shy of this, but this is my secret tip for best results!). Just don’t overdo it or you run the risk of over-beating your cream.
- Enjoy! Serve with any dessert you’d like (I recommend angel food cake), or just eat it straight out of the bowl.
SAM’S TIP: Start with your mixer on low-speed, then gradually increase to high speed. This will not only keep you from splattering cream everywhere, it will also allow you to more slowly incorporate air into the cream, which results in more stable, pipe-able, and sturdy results!
A Note on Organic Cream
Organic heavy cream is a great option for making homemade whipped cream and I use it often. However, I’ve noticed that I consistently have slightly different results when I use organic cream. The cream does not increase in volume quite as much and the resulting cream is denser and thicker. It will still work (unless the label on your heavy cream specifically states it is not meant for whipping), but you just won’t have quite as much!
Frequently Asked Questions
I have successfully made and stored this recipe in an airtight container in the refrigerator for up to three days. It holds its shape perfectly on pies in the refrigerator for days.
Please note that this recipe is not ideal for frosting a cake (unless you’re just using it over the top of a sheet cake as I do with my tres leches cake) as it is too soft.
Double cream will work as a substitute. “Whipping cream” will also work, but the end result won’t hold its shape as well as heavy cream.
Light cream or half and half will not work as neither contains enough fat, which is critical to giving whipped cream its sturdy texture. If in doubt, check the fat content. The liquid you’re using must contain at least 30% fat.
As for non-dairy options, I’ve had some people say that well-chilled, full-fat coconut milk will work, but I’ve never tried it myself.
Most likely you simply haven’t whipped it long enough (use an electric mixer or it will take a long time!). However, is it possible that your cream was too warm? Cream that’s too warm may never thicken to the stiff peaks we’re looking for.
Accidentally overdone it and found yourself with nearly curdled cream? Don’t panic! If you haven’t gone too far with it, you can save it by adding a tablespoon or two of additional cream and stirring on low-speed.
If it’s not salvageable, you can always keep mixing until you have some homemade butter!
And that’s it! Serve with your favorite dessert (I recommend banana pudding, Eton mess, or chocolate pie!) or just enjoy by the spoonful!
Enjoy!
Did you try this recipe? Leave me a comment and let me know what you think!
Homemade Whipped Cream Recipe
Ingredients
- 1 ½ cups (355 ml) heavy cream¹ cold
- ½ cup (60 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
Recommended Equipment
Instructions
- Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill.
- Once bowl has chilled, remove from freezer and add heavy cream, powdered sugar, and vanilla extract.1 ½ cups (355 ml) heavy cream¹, ½ cup (60 g) powdered sugar, 1 teaspoon (5 ml) vanilla extract
- Using an electric mixer², beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don't over-beat, but don't stop beating until cream has reached a thick, billowy consistency (think the thickness of Cool Whip).
- Keep unused whipped cream refrigerated in an airtight container.
Notes
Heavy Cream
¹I recommend using “heavy cream” or “heavy whipping cream” rather than “whipping cream”. Heavy cream holds its shape better after whipping, but whipping cream will work in a pinch. Double cream will also work and some people have reported success using full-fat coconut milk. Note that organic whipping cream does not tend to whip as nicely/fluffy as its non-organic counterpart.Mixer
²I definitely recommend using an electric mixer for this. Whisking cream to stiff peaks by hand can be done with a whisk and some tenacity, but it takes forever and is not fun. If you’re using a KitchenAid or stand mixer, use the whisk attachment for best results.Making in Advance
I have made this whipped cream up to 3 days in advance and had it keep beautifully in an airtight container in the refrigerator. However, because all baking environments differ I generally recommend you make it the same day you intend to use it.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Araceli
Hello is heavy whipping cream okay to use?
Sam
I recommend heavy cream over whipping cream as heavy cream will hold its shape better ultimately, but whipping cream will work! Enjoy 🙂
Jaz
Taste like vanilla ice cream! Yummy!
Sam
I am so glad you enjoyed the whipped cream so much! 🙂
Karen
Peach cobbler
Sam
Hi Karen! I do have a recipe for peach cobbler. 🙂
Kathryn
Once made, how long will this whipped cream last in the refrigerator l ?. Can you add gelatin to help stabalize it?
Sam
I have kept it for several days in the refrigerator but to be safe I recommend using it the same day you make it. I’m sure you could add gelatin to stabilize even more.
Eman
Hello,
Thanks for the recipe. It just comes on time. I want to ask you about soft serve cream. I bought it as a whipping top cream. I never knew it is for ice cream. Is there any way to make it thick and use it for cake decoration? I do not have ice cream machine and I do not want to throw it away either.
Thanks again,
Eman
Sam
Hi Eman, I’m sorry but I am not familiar with soft serve cream so I’m afraid I can’t advise.
Annette Herreravvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvcancan
Absolutely delicious 😋 with strawberry & shortcake. Followed your instructions to the Tee and was perfect in every way. I have such fond memories growing up in the Midwest on the hot summers evening’s, just after getting the dinner dishes all washed up and then Mom would meet us outside at the patio table with a freshly made bowl of whipped cream topping and fresh sliced and slightly sweetened🍓 strawberries with surup and a plate of homemade biscuits at room temperature….
Thank you for the most important ❤️ missing ingredient…
Sam
I’m so happy to hear you enjoyed the whipped cream so much, Annette! Thank you so much for commenting, I appreciate it 🙂
Patti
I’m working with a client who’s had swallowing issues, every liquid needs to be thickened. Her favorite dessert has always been cool whip but she can no longer tolerate it. Today is her 72nd Birthday and her last. She will probably not last 2 more weeks.
With your recipe she’ll be able to enjoy it till it’s finished.
Thank you!
Sam
I’m so sorry to hear that Patti. I hope she loves the whipped cream.
Judy
This is the first time I followed a recipe for whipped cream. I usually just start whipping the cream and gradually add sugar. It always turns out great. This recipe failed for my granddaughter and me. We did everything exactly as explained but the cream never whipped up fluffy. It got thicker and never moved on. We started out using my hand mixer. I thought maybe..it wasn’t,’t powerful enough. So I put the beater to my stand mixer in the freezer. I put the bowl of cream in the freezer as well. We waited 10 min and then tried to whip it on the stand mixer. No change. I don’t understand what happened
Sam
Hi Judy, what kind of cream did you use?
Estelle
Hello. Can I use it to make homemade ice cream. If yes how can I make it. Thank you
Sam
Hi Estelle! See my Strawberry Rose Ice Cream for reference and alter it for your personal taste. 🙂
Dani
Using this recipe to add on top of my Italian sweet berry cheesecake. So excited to try it!
Sam
I think you’re going to love it! This is the only whipped cream my family will ever eat anymore 🙂
Rocio
Does this whipped cream hold up better than the whipped topping mix (the one that you add only milk)?
Thank you,
Sam
I’m sorry, I am not familiar with that mix so I can’t provide a good answer.
Cathy Kennedy
Sam,
I made your recipe. It held together beautifully. The finished product I folded into another recipe – German Sweet Chocolate Pie which calls for Cool Whip. I’ll report back on how well it does in the freezer, as this is how the pie sets up. I happened to have some Cool Whip in the refrigerator, which I compared to your recipe and the homemade whipped topping is far superior. I figured it would be but I’m glad to have done the comparison. Have a good weekend!
Sam
I am so glad you enjoyed the whipped cream, Cathy! Homemade is always better if you ask me. 🙂
colleen
Can this be made with regular granulated sugar instead of powdered sugar? Just to save me a trip to the store.. !
Sam
Hi Colleen! It should work, you will probably want to use less sugar. It will also be less likely to stay as fluffy. 🙂
Laura
Made an amazing topping for my strawberry pie. Held up well for a couple of days!
Sam
I’m so glad you enjoyed the whipped cream, Laura! Thank you for commenting 🙂
Kristina P
Absolutely perfect and delicious! Used it to top my fresh strawberries and homemade pound loaf cake! Found my Mother’s Day dessert! ❤️
Sam
I am so glad you enjoyed it, Kristina! I lovvveeee whipped cream and strawberries together. 🙂
Kristina P
Absolutely 5 stars!! Thank you so much!