How to Make Whipped Cream

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

1. Add heavy cream to your chilled mixing bowl.

   
2. Add powdered sugar and vanilla, if using.

   
3. 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!

1. Chill your bowl, whisk, and cream well before mixing (30 minutes in the refrigerator or 15 minutes in the freezer).
2. Use a whisk to beat the cream back and forth until soft peaks form.
3. Once you have soft peaks, add the sugar and continue whipping until medium peaks form.
4. 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

1. Chill everything. You want cold heavy cream, yes. But you also want a cold mixer bowl and beater, for best results.
2. 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!
3. 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

By mixer or by hand, I'll teach you how to make whipped cream (so much better than canned!) with 3 ingredients and in 5 minutes! Use this homemade whipped cream in shortcakes, pies, sundaes, and so much more.

5 from 1 vote

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Cook Time 5 mins

Total Time 5 mins

Servings 2 cups

Course Dessert

Cuisine American

Calories 445

Ingredients 

• ▢ 1 cup heavy cream cold
• ▢ 2 tablespoons powdered sugar
• ▢ 1/2 teaspoon vanilla extract optional

Instructions 

• 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. 

Notes

1. Heavy cream: Chill in the freezer for at least 15 minutes before whipping to ensure the ultimate fluffy results and easiest whip.
2. Vanilla extract: This is completely optional. Alternatively, you could swap in almond extract, peppermint extract, orange extract, or any other flavor that pairs nicely with how you plan to use the whipped cream.
3. Yield: This Homemade Whipped Cream makes 2 cups, or about enough to garnish 8 desserts or drinks.
4. Storage: Store any extra whipped cream in the refrigerator, covered, and use within 10 hours. (That extra after-dinner dessert topping is dreamy atop Baked French Toast the next morning!)
5. Make ahead: Homemade Whipped Cream is best made just before you plan to use it, but it can be reserved up to 10 hours, covered, in the refrigerator.
6. Chill everything: You want cold heavy cream, yes. But you also want a cold mixer bowl and beater, for best results.
7. Speed limit: If you're using a stand-mixer or hand mixer, medium-high is ideal. If the 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!
8. Mixer-free whip: To make this by hand, chill a large bowl, whisk, and cream well before mixing (30 minutes in the refrigerator or 15 minutes in the freezer). Add the cream to the bowl, and 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.
9. Put it to delicious use: Homemade Whipped Cream is a treat to savor by the spoonful straight from the bowl. Or enjoy it on all your favorite drinks, desserts, and brunches, like 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, Angel Food Cake, Strawberry Shortcake, Croissant French Toast, or Irish Coffee.

Nutrition

Calories: 445kcalCarbohydrates: 11gProtein: 2gFat: 44gSaturated Fat: 27gCholesterol: 163mgSodium: 45mgPotassium: 91mgSugar: 8gVitamin A: 1749IUVitamin C: 1mgCalcium: 78mgIron: 1mg

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