Learn how to make fresh sweetened homemade whipped cream with only 3 simple ingredients. With its light and billowy texture, whipped cream is the perfect topping for pies, cakes, cupcakes, crepes, cheesecake, trifles, and so much 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. ★★★★★“
After years of buying frozen whipped topping and cans of store-bought whipped cream filled with who-the-heck-knows-what, I can say with confidence that 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 so creamy, so light, and so so so delicious.
Whipped Cream Video Tutorial
What 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)
A Note on the 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.
You could also use brown sugar, and I love doing that for certain desserts, like pecan pie cheesecake and butterscotch pie.
Did you know? Because we’re sweetening the whipped cream and flavoring it with vanilla extract, this is called crème chantilly in French. 🙂
How to Make Homemade Whipped Cream
- Start with cold heavy cream. The colder the cream, the easier and more successful it will whip. Cold cream also creates the lightest whipped cream! Slightly warm or room temperature cream does not equate to whipped cream. 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.
- Whip the heavy cream, sugar, and vanilla together on medium-high speed. This speed is perfect for whipped cream, which will whip air into the cream at a medium pace. 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 are medium whipped cream peaks? 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 and liquid-y, it won’t be heavy and 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. For more ideas, check out all these flavors!
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 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.
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. (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 all be used interchangeably in most 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.
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. It’s exactly what we used for this cookies and cream cake, with the addition of Oreos!
What to Serve With Homemade Whipped Cream
There are so many options!
- Pavlova, of course!
- Lemon Berry Trifle
- Angel Food Cupcakes
- Strawberry Shortcake
- Banana Cream Pie
- Ice Cream Cake with Homemade Hot Fudge
- Homemade Chocolate Mousse
- Dark Chocolate Bread Pudding
- Fluffy Buttermilk Pancakes
- Cheesecake, Lemon 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 (or really any of your Thanksgiving pies!)
- Pumpkin Pie Bars or Pumpkin Swirl Cheesecake
- Cranberry Curd Tart
- Crepes or on Tiramisu Crepe Cake
- Slow Cooker Hot Chocolate
- Pecan Pie or Dark Chocolate Pecan Pie
- Flourless Chocolate Cake
- Chocolate Lava Cakes or Peanut Butter Lava Cakes
- Strawberry Cream Cheese Pie
- Pecan Pie Cheesecake
- Peanut Butter Banana Cream Pie
- Caramel Turtle Brownie Pie
- Key Lime Pie or Key Lime Pie Bars
- Peanut Butter Ice Cream Pie
- Apple Pie
- Mille-Feuille (on it’s own or mixed with pastry cream!)
- Dutch Baby Pancake
- Skillet Brownie
- 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 on ice cream, milkshakes, waffles, pancakes, berries, and so many more wonderful dessert recipes!
Print
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 prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand)
- 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
Made this for Christmas breakfast! Omg so good! My daughter is allergic to eggs, so I substituted 1/4 c. of Greek yogurt per egg and it still turned out amazing.
I Made a double batch of whipped cream for my cream puffs and it came delicious . Everyone was raving about them. Delicious . And easy. Thank you and Merry Christmas.
Excited to try this recipe tomorrow! How long will it keep in the refrigerator?
Hi Erika, you can use it immediately or cover tightly and chill in the refrigerator for up to 24 hours. Hope you enjoy the whipped cream!
LOVE this recipe! It was SO easy!! This was my first time making homemade whipped cream! My toddler has a dairy allergy, so I used Country Crock Plant Cream- and it turned out amazing!! Thank you- your recipes never disappoint!
Can I use vanilla bean paste instead of extract?
Absolutely. I would use the same amount.
So easy to make, I used it to decorate a lemon curd cheesecake and the piping decor lasted overnight. Thumbs up!
I made the pecan cheesecake and it turned out beautiful! Now for the whipped cream My husband says if I make it now and put it on the cake for Thanksgiving Dinner tomorrow it will fail and droop Is that correct? In the interim in case you answer me today I will put the finished product in the fridge until tomorrow.
Hi Marsha! Yes, whipped cream can droop – it’s best to add before serving!
Would you recommend defrosting a frozen crust if its already in the pie tin? I’ve had mixed results and found its best to just ask
Hi Mariah, we’d recommend thawing it so that it bakes through properly.
Would this recipe be comparable to an 8 0z container of cool whip? My recipe calls for 8 oz container and I want to make my own.
Hi Karen, an 8 oz. container of Cool Whip has a bit more than 1.5 cups, and this recipe yields 2 cups—so you’ll have plenty!
This was my first attempt at making a cheesecake and it came out great! Best instructions ever! Wondering if you ever thought to incorporate the pecan topping through out the cheesecake or ombré bottom. Do you think that would alter the baking.
Hi Abbey, do you mean for the pecan pie cheesecake? You could certainly try layering the topping it into the filling.
Im wanting to do chocolate whipped cream. How much cocoa powder would you recommend?
Hi Sarah, we haven’t tested it, but have seen other recipes that use one 1 TBS of sugar and then use 1 TBS of cocoa powder with the 1 cup of cream. Let us know if you try it!
I love The White Whipped Cream Recipe
Great tip about chilling the bowl before starting. Sally, you always have the most detailed instructions and extra success tips. I recommend your site to everyone who likes to bake!
I have not made it yet but, It sounds like it’ll be good.
I made it today, halved thr recipe. I used confectioners sugar and store bought vanilla. I’ve had this with a homemade vanilla and it was phenomenal. There’s an after taste I can’t pinpoint so I have to blame the artificial vanilla…maybe I’m wrong, but confectioners sugar and creamshouldmt be the culprit?
I’m diabetic ,I’ve used this recipe using stevia instead of regular or powder sugar. It tasted so much better than any store bought whipped cream. This is my go to for anything I use to put whip cream on or in. I love it.
Awesome recipe.
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.
I was skeptical because it was my first time. Not any more!!! It was simple, easy and I can’t wait to make it again. It was a complete HIT!!! It was just perfect!!
I tried this recipe using powdered sugar. You stated to use speed level medium, unfortunatly my Costway stand mixer, was not creating enough air at medium, therefore, I increased my speed to medium high. This created a great whipped cream. My partner tasted it and thought it was the best he had ever had. I came out with 1 cup of whipped cream and will use it on my fresh strawberry pie, this afternoon. Thanks for the recipe 🙂 Tastes Better than Cool Whip or the can stuff.
Sally I have tried your whip cream, A few of your recipes and they have been easy and delicious. I take care of an elderly man who is very picky on his food. So far everything I’ve made from your recipes he’s enjoyed so thank you for being there for us
You were right on point with testing the peaks to know when it is done. I went on just tad too far and clumped up. Next time I’ll know when to stop whipping. So easy and so much better than Cool Whip.
You made sweet butter!
I accidentally used just ‘whipping cream’ and it’s has just turned into this kind of watery creamy mess! Is there any way I could salvage it without adding heavy cream?
Hi Abi! You really need the higher fat content to make whipped cream. Anything with lower fat won’t whip up properly.
Turned out perfect by following this recipe!
Hey, I’m making strawberry cupcakes for me friend. I’m worried about the cream in this recipe spoiling. How shall I store the cupcakes once I’ve made them? X
Hi Ria, we recommend storing the cupcakes with whipped cream in the refrigerator.
So yummy! Big hit and went perfectly with peanut butter swirl brownies!
Im am going to bake a tres leches cake & I think this recipe will be perfect for my topping!
Hi I am planning to make this recipe. Can I use half and half instead of heavy cream?
Hi Kiwi, you really need heavy cream to make whipped cream, anything with lower fat will not whip properly.
Made this recipe with granulated sugar and added a little more vanilla. Very easy and good!
Your site was recommended to me by a friend about a year ago. I’ve made so many things that I tried for the first time and that really worked because of your wonderful instructions. The hardest were the choc/vanilla pinwheel cookies — so good! And last night I did this pavlova. I was surprised how easy it was! Thanks for all the great recipes!
Last night I made this with brown sugar. I couldn’t say – that’s brown sugar but my husband anted more than just one taste.
You said that brown sugar shouldn’t be used for more than one recipe. Why?
Hi Jo, When using brown sugar for a single batch it works fine. But if you try to double the recipe or make a very large batch, you may begin to taste the granules of the brown sugar.
I’ve been making homemade whipped cream for about 65 years. I always use granulated sugar or home made powdered sugar. The powdered sugar you get at the store has cornstarch in it so I never use it. It’s easy to make nowadays in a blender.