Homemade whipped cream is one of those simple recipes that makes just about any dessert feel extra special. With only 3 ingredients and a few minutes, you get a light, creamy, billowy topping that tastes so much fresher than anything from a can or tub. Use it on pies, cakes, cupcakes, cheesecake, trifles, crepes, fresh berries, and more.
I originally published this recipe in 2018 and have since added some new photos, a video tutorial, and more success tips. This recipe is such a fan favorite that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.
One reader, Michelle, commented: “I was really surprised by how much better this tastes than store-bought whipped cream. This is easy to make and delicious. The vanilla really elevates the flavor. There’s no reason to purchase whipped cream ever again. ★★★★★“
When compared to frozen whipped topping and store-bought whipped cream from a tub or can, HOMEMADE whipped cream tastes 100% better in both the texture and flavor departments. Fresh whipped cream is made with just 3 simple ingredients and comes together in only a few minutes. It’s creamy, light, and utterly delicious.
Whipped Cream Video Tutorial
Here’s Why This Recipe Works
- Cold cream whips best. The colder the cream, the easier it is to trap air and build volume.
- Confectioners’ sugar keeps it smooth. Granulated sugar works in small amounts, but confectioners’ sugar blends in seamlessly.
- Medium-high speed is the sweet spot. It incorporates air steadily without rushing you into over-whipped, grainy cream.
- Medium peaks are ideal. Soft enough to spoon and dollop, sturdy enough to hold shape.
Here’s Everything You Need
- Electric mixer: handheld or stand mixer with whisk attachment
- Mixing bowl
- Cold heavy cream or heavy whipping cream
- Sugar to sweeten
- Pure vanilla extract (or homemade vanilla extract)
Did you know? Because we’re sweetening the whipped cream and flavoring it with vanilla extract, this is called crème chantilly in French.
Choose Your Sugar
Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with a couple Tablespoons, it doesn’t really make a difference. But if you’re working in larger batches, you may begin to taste the granules of granulated sugar.
Confectioners’ sugar is my top choice because it dissolves easily and keeps the whipped cream smooth. Granulated sugar works in a pinch, especially in small amounts, but you may notice a slight grittiness in larger batches. Brown sugar is another great option when you want a deeper caramel-like flavor, especially with pies or fall desserts, like pecan pie cheesecake and butterscotch pie.
How to Make Homemade Whipped Cream
- Start with cold heavy cream. The colder the cream, the more successfully it will whip. Cold cream also creates the lightest whipped cream! Slightly warm or room-temperature cream will not whip properly. If you’re ambitious, you could even chill the mixing bowl and whisk attachment in the refrigerator for 30 minutes or the freezer for 15 minutes before you begin.
- Whip the heavy cream, sugar, and vanilla together on medium-high speed. This speed incorporates air steadily without rushing the process. I find that high speed easily over-whips cream, and low speed under-whips cream.
- Don’t walk away! Whipped cream only takes a couple minutes, but it’s only a few seconds between soft whipped cream and over-mixed whipped cream. Over-mixed whipped cream is curdled and grainy. Soft whipped cream, the ideal sweet spot, has a billowy and smooth texture. Stand by your mixer so you know when it’s ready.
- Look for medium peaks. What do medium peaks look like? When you lift the beaters or whisk out from the bowl, a semi-sturdy peak should form on them. The peak will slightly droop down, but not lose its shape entirely. It won’t be too soft or liquid-y, and it shouldn’t be heavy or curdled. Don’t be afraid to stop the mixer and check the consistency of the whipped cream as you go.
Looking for flavored whipped cream? Try adding tequila and lime like we do for these mini margarita cheesecakes, strawberry filling like we do for strawberry shortcake cupcakes, almond extract like we do for berry icebox cake, or espresso powder and cocoa powder as detailed in these flourless chocolate cake and mocha chocolate pudding pie recipes. (Pictured below.)
For more ideas, check out all these flavors.
You could also try cinnamon whipped cream, which is what I use to top banana pudding:
How to Fix Over-Whipped Cream
If you accidentally over-mix the cream, and it looks curdled and heavy, pour in a little bit more cold liquid heavy cream, and fold it in gently by hand with a spatula until it smooths out.
Can Whipped Cream Replace Cool Whip?
Yes. This homemade whipped cream can replace Cool Whip (store-bought frozen whipped topping) in recipes. Use the same amount.
Heavy cream roughly doubles in volume as you whip it. So if you need 2 cups of whipped cream, use 1 cup of heavy cream. (Plus the sugar to sweeten, and vanilla extract.)
What Is the Difference Between Heavy Cream and Whipping Cream?
This can definitely be confusing! Their difference is in the percentage of milk fat. Heavy cream and heavy whipping cream contain 36% milk fat and whipping cream (without “heavy” in the title) is a little lighter, with 30% milk fat.
They can usually be used interchangeably in recipes, but when it comes to whipped cream, heavy cream/heavy whipping cream will hold its shape longer. They are ideal for homemade whipped cream.
Look for the word “heavy” on the carton.
Can I Pipe This Whipped Cream With Piping Tips?
Yes, you can pipe this whipped cream on your desserts.
I recommend using large star tips and my favorites include Wilton 8B (as shown on this lemon cake), Wilton 1M (as shown on this ice cream cake, peanut butter pie, and blueberry cream pie), and Ateco 849 (as shown on this cookies & cream pie). You could also just spread whipped cream on your confections with a knife, large spoon, or icing spatula.
For a sturdier whipped cream that you could use as a stable frosting for layered cakes, try my whipped frosting.
What to Serve With Homemade Whipped Cream
There are so many options!
- Pavlova, of course!
- Lemon Berry Trifle
- Strawberry Shortcake
- Banana Cream Pie
- Ice Cream Cake
- Homemade Chocolate Mousse
- Dark Chocolate Bread Pudding
- Fluffy Buttermilk Pancakes
- Cheesecake or Cheesecake Pie
- Brioche French Toast
- Choux Pastry & Eclairs
- Chocolate Swirl Pistachio Ice Cream
- Crème de Menthe Pie
- Lemon Cake
- Pumpkin Pie, Pumpkin Cheesecake Pie, or Sweet Potato Pie
- Pumpkin Pie Bars or Pumpkin Swirl Cheesecake
- Cranberry Curd Tart
- Slow Cooker Hot Chocolate
- Chocolate Lava Cakes or Peanut Butter Lava Cakes
- Strawberry Cream Cheese Pie
- Pecan Pie Cheesecake
- Peanut Butter Banana Cream Pie
- Key Lime Pie or Key Lime Pie Bars
- Peanut Butter Ice Cream Pie
- Mille-Feuille (on its own or mixed with pastry cream!)
- Dutch Baby Pancake
- Baked Apples or Maple Baked Pears
- As a filling for your favorite cupcake recipe (see my How to Fill Cupcakes tutorial for exactly how to do this—so easy!)
And one of my favorites, lemon cheesecake:
And on ice cream, milkshakes, waffles, pancakes, berries, and so many more wonderful dessert recipes! Once you make whipped cream from scratch, it’s hard to go back. It’s quick, fresh, endlessly useful, and makes even the simplest dessert taste like a masterpiece.
Yes. Homemade whipped cream is best enjoyed fresh, but you can make it up to 24 hours ahead and store it in the refrigerator. If it loses a little volume, gently whisk it again before serving.
Absolutely. You can freeze it in any freezer-safe container or bowl for up to 3 months. Or you could pipe or dollop it onto a parchment-lined baking sheet and freeze until solid, then transfer to a freezer container. (Great for topping hot chocolate!)
Usually the cream wasn’t cold enough, didn’t contain enough fat, or needed more whipping time. Be sure to use cold heavy cream or heavy whipping cream and whip until medium peaks form.
No. Half-and-half and milk do not contain enough fat to whip into whipped cream. For best results, use heavy cream or heavy whipping cream.
Homemade Whipped Cream
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 cups
- Category: Frosting
- Method: Baking
- Cuisine: American
Description
Learn how to make fresh sweetened homemade whipped cream with only 3 simple ingredients. With its light and billowy texture, it’s the perfect topping for pies, cakes, cupcakes, cheesecakes, trifles, and so much more! This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
- 1 cup (240g/ml) heavy cream or heavy whipping cream, cold
- 2 Tablespoons granulated sugar or confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- In a large bowl using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
- Use immediately or cover tightly and store in the refrigerator for up to 24 hours.
Notes
- Make Ahead Instructions: Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.
- Freezing Instructions: You can freeze prepared whipped cream in any freezer-safe container or bowl for up to 3 months. Or you could pipe or dollop it onto a parchment-lined baking sheet and freeze until solid, then transfer to a freezer container. (Great for topping hot chocolate!) Thaw in the refrigerator. After thawing, whipped cream may not be quite as creamy as it was when fresh.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand)
- Make Sure the Heavy Cream is Cold: For best results, use cold heavy cream or cold heavy whipping cream.
- Do Not Use Whipping Cream, Half-and-Half, or Milk: Whipping cream (without “heavy” in the title) has a lower milk fat percentage; it works but will not hold its shape quite as long. I strongly recommend heavy cream or heavy whipping cream. Likewise, avoid half-and-half or milk because they do not contain enough fat to whip properly.
- Double Batch: This recipe can easily be doubled or tripled. The amount of heavy cream you use doubles in volume as you whip it. So if you need 2 cups of whipped cream, use 1 cup of heavy cream.
- Sugar: Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ (powdered/icing) sugar. You could also use brown sugar. If you’re working with just a couple Tablespoons of sugar as listed in the recipe above, it doesn’t really make a difference. But if you’re working in larger batches, you may begin to taste the granules of granulated sugar, so confectioners’ sugar is the way to go.
Reader Comments and Reviews
Every saturday and Sunday, I wake up before 10 p.m. and make this recipe for the cookies I bake. My parent ALWAYS ask me to give this recipe to others.
This was super easy and so delicious! I made this to go on top of your pumpkin swirl cheesecake! I popped my metal mixing bowl and beaters in the freezer last night and took them out to make the whipped cream this morning. I doubled it and added 1 and 1/2 tsp of cinnamon!!
Do you think this whipped cream is able to be dyed with Americolor gel coloring or would it get ruined with the food dye? Thanks!
Hi Dani, you can add a couple drops of gel food coloring with the rest of the ingredients– that’s no problem.
I LOVE IT SO MUCH!!!!!!!!!!!!!!!!!
This was amazing! I don’t have a mixer, so I put it in the blend and pulsed twice, and then went to the highest speed. This recipe and the ratio’s she came up with for the cool whip is absolutely great! I have tried a few recipes this year, and this one is hands down, the greatest. I could not stop licking the spatula.
If I use confectioners sugar, should I sift it before measuring since it has a tendency to clump up in the bag?
If it looks particularly clumpy, I would sift it.
From one baker to another— if you put a heaping tablespoon of powdered milk into the mix before you start whipping, it does not change the taste or texture at all but the result is a stabilized whipped cream that holds its shape for days. You can use it to pipe pretty swirls, stars, etc. and it holds its shape as long as it’s chilled and then doesn’t get melty/soft as soon as it would otherwise. Game changer for adding whipped cream accents the night before to pumpkin pie!!
Great tip, T
Thanks! I’m always afraid to make whipped cream too far in advance
Thank you so much, I have heard that before but never the reason why, it is a good idea.
I live Chantilly whip cream and almond flavored whipped cream.
All good tips. Another reason to use sifted powdered sugar is that the cornstarch in powdered sugar helps hold the whipped cream shape when used for decorating.
That’s pretty much it in a nutshell! My 1962 edition of Joy of Cooking explains this in detail with making heavy cream into whipped cream. It actually says you MUST use the sugar for its intrinsic starches to bind the fats into long chain form that defines the essence of Whipped Cream. I think otherwise you end up with dry stiff cream or clotted cream, not the smooth fluffy stuff that makes all deserts so yummy!
Using brown sugar in whip cream makes adds a nice fall touch for pumpkin pie!
I make lots of cakes with whipped cream frosting. I have used “Whip it” made by Dr. Oetker. It is a great stabilizer and the cream doesn’t weep or separate. Even lasts when the cake is out of the frig for some time.
I always make homemade whipped cream and will never buy commercial again. To produce stiffer peaks, and to make whipping scream stable for up to a week, I add one quarter tsp of cream of tartar just before it forms peaks Delicious on everything
Our standard “heavy “ cream in 33%, I know of ONE fairy here in Canada that sells 36% and it’s hard to find in stores .
33% works well for my clotted cream ( for
Scones )
I use 33% even in my coffee as well!( instead of milk)
I forget to put the stars
I used this ever year when I make pumpkin pie, apple pie any pie for my friends and family.
I have used real whipped cream for years! The frozen stuff just tastes like a lot of chemicals to me.
I use super fine sugar which I’m my area has gotten crazy expensive for less than 3 lbs so I make my own I use in inexpensive Ninja “blender” it’s shaped like a 5 cup measuring cup & buy a bag of your favorite sugar I run it through blender until it’s the size texture I want ( do a couple of cups at a time) I store in glass container and use it for baking sugar syrup whipped cream etc. I don’t remember which blog recommended this but it’s so inexpensive & a little work compared to $$$ I would have spent.
My mother taught me to make whipped cream exactly this way except she ALWAYS chilled the bowl and beaters.
Love your recipes.
The day I learned to use powdered (confectioner’s) sugar, rather than granulated sugar, was a great day. It’s easier to control the preferred sweetness. And, best of all it holds up and doesn’t become weepy. Often I choose to “under sweeten” whipped cream when it’s used to top a really sweet dessert. For dinner parties, I make the whipped cream in advance. No last minute whipping in the kitchen which is a total hassle. I’ll never use granulated ever again no matter the amount needed or for what recipe. I think your young readers will find it to be a revelation.
Excelente tu explicación Sally lo tendré en cuenta para mis rellenos, ahora se puede usar congelada la crema
Gracias por tus enseñanzas con tu explicación yo misma lo puedo hacer y eso está mejor
Hi Sally, your recipes are the best, I use just about everything on your site for cooking and baking, thanks so much.
Sue Hebberd
Oh my goodness, how could I even imagine that this would be one on my favorite tutorial videos that you’ve done?! Loved everything about it!!!! Loved the detailed instructions, loved that you were actually talking and teaching (as opposed to just video clips with music), I loved that you addressed potential problems and how to solve them, etc, etc. SO many baking sites now are just trying to entertain as opposed to really teaching us. PLEASE make more videos like this. I’ve learned so much from your blog/website. I’ve always been a great cook, but now I’m learning how to be a great baker too. Many thanks!!!
Hi I was wondering if I could freeze this, to make it easier to take to picnics and put it on so it doesn’t get runny
Hi Max, Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works.
Forgot to rate. 10 stars if I could !
So easy so good ! Good bye store bought whipped cream.
Hi Sally,
I’m a huge fan of all your recipes and have tried quite a few of them.
I wanted to know how I could fix my whipped cream when I mistakenly added a LOT of butterscotch essence to it??
Also, can I mix a frozen batch of whipped cream with a fresh batch of whipped cream?
Hi Meenakshi! So glad you enjoy my recipes. If you’ve added too much flavor, I recommend making another half batch of whipped cream (without flavor) and folding them together. And yes, you can mix a batch of thawed frozen whipped cream and fresh whipped cream.
Thank you so much Sally❤️
Can I pipe this whipped cream on my key lime cheesecake a day ahead of serving or will it deflate?
While it’s best applied that same day, you can pipe it one day ahead of time and refrigerate overnight.
Nice simple instructions, wavering between 1-2 tablespoons of powdered sugar, everyone’s taste buds are different.
This recipe is SO easy (most times I’m recipe challenged…lol) & quick to make…not to mention it tastes way better than any store bought whipped cream!!! Thanks, Sally!!!
I love your recipes! They are fun and easy to make. My family loves them too.
Very clear instructions, thank you!! I halved the sugar and it was still almost too sweet, so I suggest one Tablespoon of sugar or less for those who often find desserts too sweet
We did this as well using 1 tbsp of confectioner’s sugar and it was great. And so simple!
Cheers.
Hi Sally! Can i put some cream cheese in this homemade whipped cream recipe? Thanks!
I’m sure you could work whipped cream into beaten creamed cheese, but it would be difficult to avoid over-mixing and deflating the whipped cream. (I do this with my no bake cheesecake.) You may want to try folding some whipped cream into my cream cheese frosting.