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
So amazing!!! Best I’ve ever had. Thank you!
Just made a batch of homemade whip topping this evening! It’s so easy and taste so good!
Great recipe! Thank you
Would like your opinion… I’m making a strawberry cake with strawberry icing for my daughter birthday. To cut the heaviness / sweetness I was thinking of using something other than the icing between the layers… do you think whipped cream would be good or would it be too much going on? Thank you!
Hi Jill, you can certainly do that, or you might enjoy our not-so-sweet whipped frosting instead. It’s wonderfully light, and you can find directions in the recipe Notes for using freeze dried strawberry powder to make a strawberry version. Hope it’s a hit!
When or how do you decide when to add a stabilizer to whipped cream decorations like you have on your Key Lime Pie recipe?
Hi Mar! Usually we would stabilize whipped cream to use it as decor on cakes or cupcakes for longevity. Here’s our stabilized whipped cream frosting recipe.
I just made this recipe. Way better than the store bought. Thank You so much!!
Hello, I love your recipes. I need to use this recipe for decorations on a cheesecake. I have to transport the cheesecake 30 min away and it’s hot where I live. Would this hold up? Thank you
Hi Lashwaneque, Thank you for trying our recipes! If you can transport it in a cooler, it should be okay!
I used Swerve Confectioners Sugar and it was pure perfection! Thank you!
I halved this and it worked perfectly! I think this is the first time I’ve made my own, and it’s so much better.
Made this recipe for a friends brunch on top of fruit crepes! This was EXCELLENT and the perfect whip cream recipe!! I doubled the recipe and had no problems, I even had to keep myself and everyone else out of the bowl. Lol, thank you for this awesome and super easy recipe- definitely a keeper,
This is one of the best whipping cream recipes I have ever made. It is a simple and easy recipe that I am going to pass on to my friends and family to use. Thank you Sally your recipes have never fail led
Delicious added extra sugar though
Taste great. Used it to make strawberry cake. Layers slid off. Messy but good.
Hello Sally, I’m from the Philippines and residing here in Barcelona. I’ve just entered this year in the world of Baking. I’m so eager to find out which icing for piping is cheap and easy to make especially when you need to do a big cake. Lately I am using Italian merengue. But it takes time to do. Please teach me a recipe of frosting which is stable for piping and gusto od for covering cake.
Hi Robelyn! You can browse all of our frosting recipes here. In each of the posts will be detail about if they’re sturdy enough to pipe—most are. A few classic favorites are vanilla buttercream frosting, Swiss meringue frosting, and whipped frosting. This homemade whipped cream recipe can be piped, but isn’t always ideal for intricate layer cakes. Our piping tips 101 post and video will be a helpful resource, too. Happy baking to you!
Good Morning Sally & Fellow Addicts!
I’ve made this whipped topping for so long now that I can’t even imagine buying that OTHER stuff! So fresh & easy. I make extra just to dip cookies etc. Have a GREAT DAY!
Dear Sally, I found your website several years ago when searching for the perfect cookie recipe, and my search ended. Everyone has loved my cookies ever since and say they are the best they’ve had. I love everything else about your site and am exploring it more and more. Several of your pies have whipped cream that is prettily but simply piped. Do you have a basic tutorial on how to pipe whipped cream, or if not, would you make one for us fans? Thank you!
Hi Sarah, Thank you so much for trusting out recipes. We typically use a Wilton 1M piping tip for whipped cream.
The best homemade coffee ever. I have tried for months now to make my own homemade specialty coffees when I have the craving, and they never turn out. This is the only one that has.
I substituted heavy cream for milk, and then made my own homemade whipped cream. It was absolutely amazing!
I love Sally all of her recipes are so good and easy. All of the recipes are quick so I can do them after school.
Easy Shpeazey!!
I love this site, the recipes are wonderful and easy to follow.
I made strawberry shortcake put the whipped cream on with the strawberries . The whipped cream got real soft running over the sides within 4 hours . What did I do wrong ?
Hi Terry, did it whip into medium peaks before it was added to the strawberry shortcake? It sounds like it could have used a bit of extra time to whip into the right consistency. An easy fix for next time!
How many people can the recipe serve?
Hi Maya, this recipe makes 2 cups of Homemade Whipped Cream.
Will this cover a 9×13 cake or do I need to double it??
Hi Anna, 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 as needed. You may also love our stabilized whipped cream frosting recipe: not-so-sweet whipped frosting.
I added way more vanilla and sugar, but my kids still loved it. Thanks for giving me the courage to try this!
Hey! I have been thinking about how it would be possible to make this type of whipped cream but use a commercial grade whipped cream dispenser for it and infuse the whipped cream with flavored vodka for a whipped jello shot type situation? Any thoughts on how this might be possible? I’m asking all bakers! If I can figure this out I’d like to expand the idea to other type of liquor drinks. Using whipped drinks in a bar or at a party could be a quick way to get shots out to large groups quickly!
Hi Eric, we have a tequila-infused whipped cream that we pair with our margarita cheesecakes. We’d start there and experiment with other liquors if desired. Let us know how it goes!
I have found that my favorite cream pies that call for Cool Whip have started to be runny when blended with other ingredients such as jello & strawberries. Will your recipe for homemade whipped cream stand up better when blended ?
Hi Julie, I’ve used this prepared whipped cream in many cream pie recipes for stability with no issue.
Tastes great! Better than store bought!
Made this for my Grandsons “ice cream Sunday” Topping! Quick easy and super delicious!
If I don’t use all the cream upi freeze it in baggies 1/2 cup at a time for sauces and soups.
I never thought I would be making whipped cream from scratch! This recipe is easy and SO much better than storebought. I wanted to share that it lasted for the better part of a week in the fridge and still tasted great. Thanks Sally! I’ve made a handful of your recipes and your website has given me so much confidence as a baker! I share it frequently. Happy Holidays!
This is my go-to whipped cream recipe and it always gets rave reviews!
Can you use this for creme horns?