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
For an angel food cake , in between layers, I mix cool whip , instant pudding, crushed pineapple, and sliced strawberries.
My question is will the homemade whip cream hold up in those ingredients for the mixture or will it get runny.
Thank you
Will this stay firm in a Jell-O salad?
Oh. My. Goodness. This whipped cream is a MILLION times better than store-bought!!!!! I used granulated sugar, and it worked fine.
My very first time making whipped cream! I don’t think speed was “medium-high” enough so mine didn’t look like legit whipped cream unto about 5 minutes. I used powdered sugar. Next time, I’ll beat it on high enough speed otherwise really good and easy! Thank you, Sally! You’re quickly becoming my go-to blogger for yummy things!
Hi! I really liked the ingredient ratios in this recipe. I’ve been making homemade whipped cream for years usually just winging the cream/sugar measurements. However lately I’ve struggled with my whipped cream breaking down… I’ll whip to stiff peaks and it doesn’t take long for it to become soupy. I thought that maybe it was time to try following a recipe again since I’ve been having issues so when I made a key lime pie over the weekend I topped it with this whipped cream recipe which turned out great- I whipped until stiff peaks. I made sure the pie was chilled before adding the whipped cream but after a few hours it lost a lot of its shape. Not sure what I’m doing wrong but it’s frustrating. Any insight?
Hi Erika! Whipped cream will deflate over time, especially in hot weather. You can try stabilizing it with gelatin to ensure it lasts longer, sometimes we’ll use this method with gelatin if we need to stabilize it: https://www.allrecipes.com/recipe/18041/stabilized-whipped-cream-icing/
What can i use if I don’t have heavy cream?
Can I make heavy cream from butter and milk?
Hi Ema, We haven’t tested it but we are not confident that it would whip properly. For the best results you should wait until you can get heavy cream or heavy whipping cream that contains 36% milk fat.
This is my go to recipe when making whipped cream. IMO, it beats anything premade that you could purchase. Just make sure that you use a quality heavy whipping cream. One with a minimum of additives. Definitely no Carrageenan. It will cost more, but it will be healthier.
How do u make whipped cream without a whisk or sugar??
Hi Urvashi, It will take some time and require quite a bit of arm muscle endurance, but you should be able to whip cream by hand. Make sure to chill the bowl first. Working with small quantities (half the recipe) would require less time. You can leave out the sugar if you don’t want it sweet at all.
Can you use this whipped cream and mix with your lemon curd for a filling between a layer cake?
Hi V-H, that should work just fine!
Best whipped cream recipe I’ve ever made and my favorite!
I put a half of a teaspoon of cream of tartar to stabilize it. They say it imparts a sour taste, but I haven’t noticed it. Do you have a better way to make it last longer? Also I’m a big fan of maple extract in mine for apple and pecan pies.
Hi Josh, sometimes we’ll use this method with gelatin if we need to stabilize it: https://www.allrecipes.com/recipe/18041/stabilized-whipped-cream-icing/ Or, you might enjoy our whipped frosting recipe instead.
i had never made whipped cream before I tried your recipe and instructions. i have done it three times now and each time, the whipped cream gets better. It is so easy and yummy. My family enjoys and likes it. Thank you so much! I had no idea it could be this good and simple. I won’t buy whipped cream ever again.
Delicious! Turns my coffee from bland to sweet!! I also love to add a pinch of cocoa powder depending on what I’m using it for!
Hi, how long in advance can I prepare this homemade cream and out in the fridge? Can I also apply it already on the cake (strawberry short cake) and leave it open in the fridge?
How many days in advance?
Hi Lea, you can make the whipped cream up to 24 hours in advance; cover tightly and refrigerate until you’re ready to use it. For best results, we’d recommend assembling the shortcakes shortly before serving. Hope they’re a hit!
1. STRAWBERRY SHORT CAKE
Can I prepare the whipped cream in advance and let it sit in the fridge?how many days in advance can I prepare it?Is it also possible to already prepare the entire cake and refrigiate it, can it be open since i cant seal it bc it has the cream ontop. Maybe the strawberry will give color to the whip? But the how about the cake with the cream on top, would that be ok refrigerate for a week?
2. I baked the vanilla cakes and froze them as instructed. I prepared the buttercream and refrigerated it.
Can I place the buttercream on the cake and refrigerate the entire cake with the buttercream for a week?
(Can’t handle last minute stress! Lol)
Hi Lea, I think we answered these questions under your other comments. Let us know if we can help with anything else. Hope these desserts are a hit for you!
I followed the link to dairy free recipes/desserts and looked through most recipes and didn’t see any alternatives for recipes wt dairy, milk, heavy cream, etc.
I have a family member that can’t have dairy 🙁
Hi Marilynn, whether or not a dairy recipe will work with alternatives really depends on the particular recipe, so there isn’t a blanket option that will work in all cases. Some readers have tried this with a dairy-free heavy cream, but we haven’t tested it ourselves to know the results. Or, you might look for another recipe that uses coconut milk in place of the heavy cream. Let us know if you do give it a try.
Wow! I can eat a bowl of this. It’s somehow light and rich at the same time
Could this be used on a chocolate pie instead of meringue?
Hi Kayla, Absolutely! We top our chocolate pudding pie, French silk pie, and many others with it.
I have made this a few times as part of other recipes. It’s a lot better than store bought whipped cream!
Turned out great! I used a hand whisk – which was tiring but worked fine.
Hi Sally, could you please tell me what I would need to add to this recipe to make it chocolate whipped cream please.
Thank you
Hi Helena, 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! Or you can use our chocolate ganache recipe and follow the instructions there to make whipped ganache.
I love how easy and versatile this homemade whipped cream recipe is! It beats store-bought versions in both taste and texture. For those who enjoy banana pudding too, I came across some helpful info and different recipe ideas at bananaspuddingrecipe.com that pair perfectly with whipped cream.
Sally’s , I am beginner Instructions and it came out purfect Incredibly moist and packed with flavorthanks for thank you recipe.peter
The video does me no good without proportions. Where does it tell us how much of each ingredient?
Hi Linda! You can find the recipe card above this comment section. At the top of the page you can click the “jump to recipe” button.
Hi Sally!
Can I mix in some fresh berries when its done?
Absolutely!
Sounds great. Will try it this afternoon. Thank you for recipe.
How long does it last In Refrigerator?
I’m only one person in house hold. I love whip creme in my coffee and of course on pumping pie pudding and brownies.
Hi Christine, we recommend only keeping it in the fridge for 24 hours, but you can freeze it.
Fantastic recipe. Simple and delicious. Thank you for sharing it with us.
Do you think it would be possible to use this as a frosting? Like on a cake and cupcakes?
My daughter wants chocolate cake with whipped cream “frosting”
So appreciate any input!
Hi Natasha! Definitely. It just doesn’t hold up quite as well as a frosting would (and it’s softer), so we would frost the cake and serve right away. It might be helpful to refrigerate the assembled cake for a bit before serving, like we do in this fresh berry cream cake, to help solidify the whipped cream a bit.
Hi! Just curious if we can add food coloring to this? Will it change the consistency?
Hi Megan! You certainly can. We recommend gel food coloring so you don’t add too much moisture.
My 8 year old has been begging me to buy more cans of whipped cream. She reminded me this evening that she has asked me several times. I said you know what? I think I remember having an unopened container of heavy cream. We can make our own!
I helped her measure the cream and sugar, but gave her free reign with the homemade vanilla paste that a relative gave us for the holidays. She used a hand mixer on high and we set the kitchen timer for 4 minutes. It turned out SO perfectly! The best whipped cream I’ve ever had. I’m so proud of her and she’s just beaming. She’s letting everyone she sees know she just made the best whipped cream.
How sweet, Allie! We’re so glad this homemade whipped cream was a hit.
How long will it keep in an airtight container in the fridge please
Hi Jean, you can use it immediately or cover tightly and chill in the refrigerator for up to 24 hours. After that it may start to lose its shape a bit.
Hello, new to all of this! I made the whipped cream but it taste like milk. lol is there a way to fix it and what did I do wrong?
Hi Christine, did you use heavy cream?
Yes lol I don’t know what I did wrong