Learn how to make whipped cream with just 2 ingredients – 3 if you decide to add vanilla! It’s an easy, delicious way to add a touch of homemade sweetness to cakes, pies, cupcakes, cheesecakes, trifles, drinks, and more!
Homemade whipped cream is fabulous on cobblers, apple pie, chocolate mousse, and in cream puffs. Or, spoon it on your morning coffee for extra sweetness.
Whipped cream is the crown jewel on all your favorite desserts and drinks, and it always tastes better when you make it yourself.
Use a mixer or make it by hand – either way, it tastes so much better than what you can get out of a can!
How to Make Whipped Cream
- Add heavy cream to your chilled mixing bowl.
- Add powdered sugar and vanilla, if using.
- Whip on medium-high speed until soft or stiff peaks form (depending on your personal preference and application).
Can you whip cream by hand?
Yes of course you can!
- Chill your bowl, whisk, and cream well before mixing (30 minutes in the refrigerator or 15 minutes in the freezer).
- Use a whisk to beat the cream back and forth until soft peaks form.
- Once you have soft peaks, add the sugar and continue whipping until medium peaks form.
- If you whip the cream too much, fold in a little liquid cream (1 tablespoon at a time) until you have the right consistency.
Is heavy cream the same as whipping cream?
The difference between “heavy whipping cream” and “whipping cream” is the percent of milkfat.
According to theU.S. Department of Agriculture, heavy cream must contain no less than 36 percent milkfat. “Whipping cream” or “Light whipping cream” may contain between 30 to 36 percent milkfat.
Tips for Homemade Whipped Cream
- Chill everything. You want cold heavy cream, yes. But you also want a cold mixer bowl and beater, for best results.
- Medium-high speed is ideal. If your mixer speed is too low, you’ll be there all day (and the cream may never quite whip). If your mixer speed is too high, you’ll end up with butter!
- Watch your mixer. See #2. If you walk away at the wrong moment, you’ll over-whip your whipped cream.
What can I do with homemade whipped cream?
Eat it with a spoon, right out of the bowl, or enjoy it on all your favorite drinks and desserts!
- Cream Puffs
- Key Lime Pie
- Pumpkin Pie
- Apple Pie
- Lemon Yogurt Cake (the whipped cream here is sweetened with Limoncello)
- Chocolate Mousse
- Pumpkin Cheesecake (or any cheesecake)
- Black Forest Cake
How to Make Whipped Cream
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract optional
- For best results, chill metal mixing bowl and metal whisk in freezer for 10 to 15 minutes.
- Combine cream, sugar, and vanilla (if using) in mixing bowl and beat until soft peaks form, 3 to 4 minutes, or until stiff peaks form, about 6 to 8 minutes (the stiffness of the peaks depends on what you want for your particular application).
- Whipped cream can be stored covered, in the refrigerator, for 10 hours.
