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
Delicious, classic, and easy!
It is insane how spot on this taste like store bought whipped cream! So easy too. How long does it last in the fridge for? I want to use it for my coffee for the next few days.
Hi Arielle, we’re so glad you love it! We recommend using immediately or covering it tightly in the refrigerator for up to 24 hours.
I wish I could post my picture because this thing was not only delicious but it was so, SO pretty. I baked this pie for my friends and Co workers but of course I needed to test it out first. Her home made whipped cream goes perfectly on this! The pie is definitely on the sweeter side.. which isn’t a bad thing, just means you don’t need as much! All in all I give it a 10/10. Extremely easy to make and I am completely satisfied. Can’t wait to try the butter pecan cookies next
I based my standard whipped cream on this recipe, but I prefer it sweet so use 4 tablespoons confectioners sugar, and 1 tspn vanilla. Consider adding comments to your post that using a metal bowl and putting it and the metal whisk into the freezer for a few minutes beforehand makes a huge difference.
Hello, I would like to infuse some orange flavor in this cream to go along with your crepe recipe. How do you recommend I do this?
Hi Scott, To make the orange whipped cream, add 1 Tablespoon fresh orange juice and, if desired, 1 Tablespoon orange liqueur to this whipped cream recipe. Just add it along with the heavy cream– the instructions remain the same.
Hi Sally,
What would be the setting on a KitchenAid for medium-high speed?
I tried this a couple of times, everything was cold (bowl and whisk in the freezer overnight) but didn’t come out well. Not sure what I’m doing wrong. So would you be able to say what setting to use on a KitchenAid, please….?
Hi Udari! I usually make whipped cream on speed level 6 on my Kitchenaid tilt head stand mixer. Make sure you’re using heavy whipping cream or heavy cream – 36% milk fat (not something with less fat).
It worked! First time making whipped cream, nailed it! Ty. Btw i’m 10 years old……
Sounds so yummy an easy! I want to give it a go! My sons teacher requested for me to make cupcakes for his class but to use a cool whip for the cupcakes. I’m afraid cool whip will melt. How long would this receipt hold its shape? Can it be piped?
Hi Mercedes, you could do very simple piping with this whipped cream. Whipped cream is best piped and served as soon as possible, but it will hold its shape for a few hours. It will start to wilt as time goes on. If you’re looking for a more stabilized light topping, you might enjoy this not-so-sweet whipped frosting!
Hi Sally,
Can you flavor the whipped cream? Like with an extract ( I wanted to maybe flavor it with peppermint extract to put in the layers of a mint cake??) Thanks!
Yes you can!
Easy, delicious perfection!
Hi Sally, big fan! I have some half and half leftover from another recipe. Can I use this instead of heavy whipping cream?
Hi Hayley! No, that wont whip properly. You really need heavy cream or heavy whipping cream which both contain about 36% milk fat to make whipped cream.
I don’t have my mixer yet and I’m wondering if its even possible to whip this up by hand? My son reallys wants this to top his angel food cake but I don’t really want to give him the stuff from the store because of all the unreadable ingredients that are sometimes placed in it.
Thanks!!!
Hi Bree, it’s possible but will take some arm muscle and lots of whipping!
Thank you for the quick reply
If I may suggest something to stabilize it easier:
keep the cream in the fridge for at least 4h before opening and whipping it, as the colder it is, the easier it stabilizes…
and use confectioner’s sugar (icing sugar), it helps stabilize it easier due to its texture… 🙂
Hi. Should I use four cups of heavy cream for a four layer cake?
Hi Ann, it really depends on how much whipped cream you’d like to use in decorating your cake. The recipe as written yields 2 cups. Feel free to double or triple the recipe as needed.
Great recipe, haven’t made whipped cream in decades but it came right back to me and was a hit with everyone from Grandma on down to four-year-old Charlotte… her first taste of real whipped cream!
Only suggestion is to chill the bowls and mixer parts for two hours in the freezer before starting.
First time I made homemade whipped cream and I’m happy. Didn’t want to overbeat it so stopped when it looked slightly peaked. Used confectioner’s sugar and the flavor was perfect. Thank you so much. Now I never need to buy it from the store again.
Super simple and incredibly tasty! I’m never buying store-bought again.
such a staple! lovely whipped cream
Hey there! Hoping this gets to you in time, I’m interested in making this whipped cream as a filling for a strawberry shortcake for halloween [it would end up dyed red or black], I was wondering if you thought the integrity would hold up inside a 3 tier cake overnight? I would be using this along with the strawberry sauce recipe inside of a buttercream border so it won’t leak out, just wanted to see if the whipping would be stable enough! Thanks!
Hi Juliette, When filling a cake with whipped cream it’s best to refrigerate the assembled cake for at least 2 hours and up to 1 day before slicing and serving. This time in the refrigerator helps the whipped cream thicken and makes cutting neater and easier. If chilling for longer than a few hours, you can carefully cover it with plastic wrap or use a cake carrier for storing in the refrigerator. But note that the berries could begin to release their juices if kept in the refrigerator for longer than 2 hours.
Looks so delicious, my daughters loved it, I will definitely try it your way, looks seem easy-made, hope so :D. Thanks so much for this guide. Looking forward to seeing more from you. I’ll be back.
Hi Sally! Thanks for the recipe. Will it hold its shape as a cake topping/decoration and filling?
Hi Sandra! We recommend using stabilized whipped cream for decorating a cake – you can use the recipe from our cookies and cream sheet cake recipe and skip the crushed Oreos in the whipped cream frosting. Enjoy!
Thank you so much! I can’t wait to try!
With this stabilized whipped cream, would I be able to pipe decorations like meringue kisses?
Yes, that stabilized recipe pipes beautifully!
First time having this pie or even hearing of it. Let me tell you…so glad I found THIS recipe and used it! I will be using it from here on. I’ve shared with friends also. It is absolutely deeeelish! Thank you! Amazing
can I stabilize this with mascarpone? if so, how much should i put?
Hi Amy! We haven’t tested a whipped cream stabilized with mascarpone, but we do have a recipe for whipped cream frosting that uses cream cheese in this recipe (simply skip the crushed Oreos).
Why do you choose to only use 1/2 Tea Spoon of pure vanilla extract instead of 1 to 2 tea spoons?
Fudgin’ delicious! 10/10 will make again!
If there’s no available heavy cream, can I just use “all purpose cream instead?
Great Recipe! Makes it easy to have Whipped Cream without having to spend a lot per can, etc… Checked out the Different ways to Flavor it… However is it possible to Flavor it more easily with Nesquick Syrup or Hershey;s Syrup? Instead of having to melt Bittersweet Chocolate & adding more Sugar. Melting Chocolate’s a lot more hassle for a Great & Easy Recipe then should be necessary. Thanks for All Your Great Recipes!
Thank you for your detailed recipe and method! I want to do a whip cream pie challenge (hide a gummy worm at the bottom and make them go after it with just their face) for a gaggle of wild little boys this week. I have two questions:
1. I need to fill 5 shallow 9” pie tins, how many batches would you recommend?
2. Can I make it the night before and keep it in my coldest refrigerator? It will be about 16 hours before we use it?
Hi Andrea, I’m unsure exactly how much you would need (it would depend on how high you want to fill them). As written this recipe yields 2 cups of whipped cream but you can easily double or even triple the recipe as needed. You can cover the whipped cream tightly and chill in the refrigerator for up to 24 hours. Have fun!
Easy peasy, delish, perfection! Thanks!
My whipped cream became floppy and it looks like a meringue without stiff peaks. What do I do?
Hi Isa! Sounds like it may have been over-whipped. Was it stiff before it drooped? Make sure to keep everything very cold as well!
Agree.EVERYTHING must be cold,cold cold including whisk or beaters,your bowl (not plastic)refrigerated for at least 30 minutes.Get that H. Cream cold cold cold ,once it`s whipped refrigerate immediately until ready for use.
Hi, I want to make a blueberry whipped cream using this as a base recipe. How do I alter it with blueberries so the consistency remains good?
Hi Maanvi! We suggest following the blueberry whipped cream recipe from our vertical cake. Enjoy!
If I’m making cream puffs with this whipped cream recipe (about 15-20), how much whipping cream would I need?
Hi Veronica, one batch of this whipped cream will fill about 16 cream puffs. Feel free to 1.5x or 2x the recipe if needed.
Great recipe! It was perfect amount of sugar. I used my stand mixer.
Easy!! Great tasting!! Perfect for us!!! ❤
This is the best tasting and easiest recipe for whipped topping I have ever used.
I can’t wait to try it out as a filling for my choux pastires.