How To Make Fresh Homemade Whipped Cream

How to Make Fresh Homemade Whipped Cream | #recipe

Fresh whipped cream might seem like second nature to most people, but when I first started making it myself years ago, I was admittedly intimidated. While there’s nothing better than a cream-based pie piled high with clouds of fresh whipped cream, there is certainly a sweet spot when it comes to getting it whipped up perfectly. If you stop too soon, you’ll end up with watery whipped cream, and if you whip it for too long, you’ll end up with butter.

No, seriously. You will make butter. I’ve done it (obviously unintentionally).

Now that fresh whipped cream and I have become friends, I love using it whenever I can. I actually have a number of different recipes on the site (hello coconut cream pie and chocolate cream pie) that use the method below, but I’m always bouncing around trying to find it since I apparently have a bad memory and can never remember how much cream, sugar and vanilla I use!

Whipped cream definitely deserves its own little corner of the Internet, and whether you choose to top a pie, dollop it on a bowl of fruit, or pipe some rosettes on a cake, this recipe will serve you infinitely well.

How to Make Fresh Homemade Whipped Cream | #recipe

One year ago: Homemade Buttermilk Ranch Dressing
Two years ago: Salted Mexican Chocolate-Chile Caramels
Three years ago: Crunchy Good-For-You Granola BarsΒ and Chocolate Peanut Butter Cup Ice Cream
Four years ago: Raisin Bran Muffins
Five years ago: Cookies and Cream Cheesecake Brownies
Six years ago: Cheesecake Truffles

How to Make Fresh Homemade Whipped Cream

Yield: 3 cups whipped cream

Prep Time: 10 minutes

Total Time: 10 minutes

An easy tutorial on how to make perfect whipped cream every time!


1½ cups heavy cream (or heavy whipping cream)
4½ teaspoons granulated sugar
1 teaspoon vanilla extract


1. Pour the heavy cream, sugar and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment.


2. Turn the mixer to medium speed and whip. The cream will start to get frothy, and then will begin to thicken (around the 2-3 minute mark).


3. Increase the speed to medium-high and beat for another 30 seconds to 1 minute, or until the cream looks billowy and there are distinct trails left by the whisk in the whipped cream. If you remove the whisk from the mixer and turn it upside down, the whipped cream should remain upright and not droop off.


Top your favorite fruit or pie! The whipped cream can be kept in the refrigerator for up to 1 day.

• While some recipes call for beating at medium-high or high speed, I find that there's not enough time to recognize the different stages of the cream when it's getting close to being done and it can easily be over-mixed, which is why I prefer using medium speed.

• When I first started making my own whipped cream, I found I was much more confident using a hand mixer. A stand mixer is great, but it will whip much faster, which makes it hard to realize when to stop before it's too late.


60 Responses to “How To Make Fresh Homemade Whipped Cream”

  1. Ami@naivecookcooks on April 28, 2014 at 12:28 am

    Wow, will be trying this soon! Thanks for step by step recipe πŸ™‚


  2. Jessica on April 28, 2014 at 12:58 am

    I use powdered sugar with my whipped cream, is there any difference in the end result?


    • Michelle on April 28th, 2014 at 9:07 am

      Hi Jessica, I’ve done both and they both turn out well, but I feel like the granulated sugar whips up just a little bit more reliably than the powdered sugar.


      • Aggie on April 28th, 2014 at 9:28 pm

        I find the whipped cream stays stiff longer if using powdered sugar.


  3. Marla on April 28, 2014 at 1:41 am

    I have always used granulated sugar but have recently noticed many people using powdered sugar. Is there a reason to use one as opposed to the other?


    • Michelle on April 28th, 2014 at 9:12 am

      Hi Marla, If you want to actually frost a cake with the whipped cream (which I never do), the powdered sugar will make it a little more stable.


      • Teresa on April 28th, 2014 at 10:21 pm

        Wasn’t the Black Forest cake made with a whipped cream frosting?


        • Michelle on April 29th, 2014 at 11:34 am

          Yes, it’s the only one I’ve ever done πŸ˜‰ And I used powdered sugar for that frosting.


  4. Debra on April 28, 2014 at 1:42 am

    Took great interest in your notes…if using a hand mixer, you would still do medium? I can’t imagine the time involved would a factor. Thanks.


    • Michelle on April 28th, 2014 at 9:13 am

      Hi Debra, Yes, I still use medium. If you find that it’s taking too long, you could bump it up one level once the cream has thickened, just keep a close eye on it.


  5. Sharon on April 28, 2014 at 7:04 am

    I always use powdered sugar, it stabilizes the whipped cream so it holds up longer…


  6. Tom Mix on April 28, 2014 at 7:21 am

    Never could understand why anyone would buy canned, fake whipped cream when homemade recipes like the Brown Eyed Bakers are so easy and quick.


    • ina on July 13th, 2014 at 9:43 pm

      Because I keep failing to get it right? I got butter, then another try seems to be working but next moment it turns watery.
      It’s very frustrating and hence we are reading on internet to find out what’s wrong? Meantime while the kids wail, we use canned whipped cream to shut the kids up first.


      • Sandy on September 24th, 2014 at 11:27 am

        There is also less to clean and do if you just want some whip cream to top hot cocoa or waffles and pancakes.

        Making whip cream yourself is easy if you get the hang of it but there are benefits to using store bought whip cream too :).


  7. Karen on April 28, 2014 at 7:34 am

    I’ve also always used powdered sugar and have great results. Additionally, when I want to frost a cake with whipped cream icing, I use more powdered sugar to stiffen the cream and it seems to last for days in the fridge – doesn’t slide down the cake or soak in! For Angel Food cake, I sub pure almond extract for the vanilla and it is KILLA!


  8. Sabine on April 28, 2014 at 7:59 am

    I always use powdered sugar since it dissolves in the cold whipping cream much faster without being grainy. I don’t usually use additives but with the work involved and the height, I make my Black Forrest Torte with 4 layers and use 2 chopsticks to hold the cake layers in place, this is one recipe where I use a packet of Dr. Oetker whip it stabilizer to keep the whipped cream from seeping into the cake. It can last several days with no problem..


  9. Nancy Long on April 28, 2014 at 9:14 am

    I’ve always used powdered sugar, it helps stabilize the cream and always, always chill the bowl and beater!


  10. Maggi on April 28, 2014 at 9:19 am

    I always chill the bowl and whisk before making whipped cream.


  11. Kathy on April 28, 2014 at 9:43 am

    I made whipped cream for a pie the other day, and my son in law told me he had never had fresh whipped cream before! I was floored! My mom only used fresh whipped cream. Never a can and definitely never cool whip. I usually use powdered sugar when I make it and I like to use gelatin to stabilize it so it doesn’t separate. You just soften 1/2 tsp gelatin in 1 Tbsp water, and then ads it when the cream starts to get frothy. It works so well, especially if you’re piping it.


  12. Jessica @ A Kitchen Addiction on April 28, 2014 at 10:23 am

    Homemade whipped cream is the best! Love the tutorial!


  13. Liz on April 28, 2014 at 10:31 am

    If you do accidently over whip heavy cream and end up with butter do not despair. The liquid that is left over is genuine “buttermilk” and can be used in many recipes. For more information – look here:

    You’ll never mix vinegar with milk and think you have the real thing again.

    Liz Biss
    Houston, TX


  14. Christine Warren on April 28, 2014 at 11:29 am

    Soo funny that you just posted this. I made whipped cream with my daughter for the first time this weekend. Although I didn’t add vanilla and my sugar was still a little grainy so I thought I’d try powdered next time. No more cool whip for us!!


  15. Sue on April 28, 2014 at 11:40 am

    Chill the bowl and the beaters in the freezer for at least 20 minutes before whipping and the cream will always whip up better.


  16. marcie on April 28, 2014 at 11:49 am

    Now that I’m used to fresh whipped cream, I can’t eat Cool Whip anymore….I used to love the stuff! There’s nothing like fresh whipped cream to make fruit, pies, etc. extra special. I’ve made butter before, too, so this post is definitely useful!


  17. Kristi on April 28, 2014 at 1:05 pm

    I too prefer powdered sugar and if you like chocolate whipped cream add a tablespoon of unsweetened baking cocoa along with your powdered sugar! It is the bomb! (In coffee, on scones or other baked goods, or straight off the spoon.


  18. Romy on April 28, 2014 at 2:26 pm

    Thanks for this recipe. I always forget how much vanilla and sugar I’m supposed to put in and then always end up having to taste it a couple of times. I can’t remember the last time I bought canned whipped cream, I always mix it by hand though, never with a mixer. This way I always get it right by feeling it when it is ready πŸ™‚


  19. Phi @ The Sweetphi Blog on April 28, 2014 at 2:35 pm

    There’s nothing better than homemade whipped cream! Love the addition of vanilla extract πŸ™‚


  20. Lynne on April 28, 2014 at 2:48 pm

    This is such a coincidence, my mother was just reminiscing how my son had asked her to make sure she wrote down her recipe for whipped cream, and we all chuckled about how there is no “recipe” for whipped cream. I guess we put it in the same category as toast or boiling water πŸ™‚ I do know that my mom always chills her bowl and beaters, but I usually forget (plus – my KA bowl takes a lot of frige or freezer room). I rarely measure any amounts when I whip cream, but I’m guessing it’s pretty close to the above measurements. I may not put as much sugar – a little goes a long way.


  21. Allison on April 28, 2014 at 2:49 pm

    I L-O-V-E fresh whipped cream. So yummy. I never realized there was a recipe for it – i’ve been making it since i was a kid. I like it straight – no sugar, no vanilla – but….my family does not, so i add a little granulated sugar.


  22. Denise on April 28, 2014 at 5:51 pm

    I always chill my bowl and beaters and if I want the whipped cream to hold better I add 2-3 tablespoons of meringue powder.


  23. Emilia on April 28, 2014 at 8:20 pm

    I love making my own whipped cream! I remember shopping with a friend who was confused when I said I was serving something with whipped cream but only had the pint of heavy cream – no can, no tub, just the cream. I don’t know how she thought whipped cream was made but she sure loved it when she joined us for dessert! I generally use my hand mixer – it’s easier to take out on a whim (when you have a brownie crying for whipped cream) and there’s no fighting with quality control folks over who gets to lick the beater! Thanks, Michelle!


  24. Aggie on April 28, 2014 at 9:34 pm

    Another way to achieve perfect stiffness (not underbeaten). Try flipping your bowl upside-down after beating. If it wants to slide out even the slightest bit, beat some more and check again. It should remain right where it lay right side up.


  25. Lisa @ Simple Pairings on April 28, 2014 at 10:42 pm

    Homemade whipped cream is the best! It makes all the difference to top off a dessert!


  26. Steph in Lex on April 29, 2014 at 10:34 pm

    I absolutely LOVE homemade whipped cream. I do love pie, but to me it’s just an excuse to eat homemade whipped cream. πŸ™‚ I’ll definitely be making some to top a nice big slice of derby pie come Saturday!


  27. Janice on April 29, 2014 at 10:37 pm

    One way to make a delicious stable whipped cream that can top a cake (like a Black Forest) and sit out for a couple of hours is to whip in some cream cheese.


  28. Hania on April 30, 2014 at 10:15 am

    I really love your website, all the recipes are wonderful- as well as the pictures! I have the advice as for powdered sugar- you should add it to the cream very slowly WHILE mixing it, not before. The later, the better. Know that by experience- I am from Poland where there is no packed whipped cream (really) and everyone just makes it at home out of sweet heavy cream (with 30 or 36% of fat). It was kind of funny (in a nice way, of course) for me to see the recipe for a whipped cream (becasue here, in Poland, everyone just knows how to prepare it and people probably can`t imagine that you can buy it in a way like in the US)- as funny as my first time when I saw it in the States in a plastic container, bought by my mother-in-law (who is American). I was really shocked πŸ™‚
    Also, one more thing- “pierogi” is already a plural form, a singular is “pierΓ³g”. So there is no need to add “pierogiS”, it is actually a common mistake- I see it very often in foreign websites.
    Lots of kisses from Poland! πŸ™‚ πŸ™‚


  29. Jane on April 30, 2014 at 12:42 pm

    Will ultra pasteurized heavy whipping cream still whip, or pasteurized whipping cream? That’s the closest thing I’ve found in my grocery store but I’m not sure.


    • Michelle on April 30th, 2014 at 6:44 pm

      Hi Jane, The only type of cream that my grocery store sells is pasteurized, so that’s all I use. It whips up just fine!


  30. Brittany on April 30, 2014 at 9:05 pm

    How long do you think it would last if you freeze it?


    • Michelle on May 1st, 2014 at 1:33 pm

      Hi Brittany, I do not recommend freezing whipped cream, it will become watery when it thaws.


    • Ruth on May 31st, 2014 at 10:31 pm

      If all you want is a dollop of whipped cream for your coffee every morning (or hot chocolate occasionally) dollop the whipped cream by the spoonfull onto a parchment lined cookie sheet and place the sheet into the freezer for a couple hours. After about 2hrs, without actually removing the tray from the freezer (it thaws FAST), bag up the dollops into a ziplock type bag and stash that into the freezer (now you can remove the tray!). Drop one frozen dollop into your coffee at your leisure.

      Otherwise no, it doesn’t freeze well.


  31. anna on May 5, 2014 at 2:14 pm

    I got excited when I read Fresh Homemade Whipped cream. What is so “homemade” about this whipping cream? And here I was thinking, milk, butter, sugar, vanilla, some thickening agent, churning etc. I didn’t see anything homemade about this, except for purchasing a carton of whipping cream from the grocery store. very disappointed.


    • Kerry on May 6th, 2014 at 8:54 am

      …How else would one make whipped cream? There’s no need for a thickening agent, because whipping the heavy cream makes it thicker. You churn butter, you whip cream. The recipe does call for sugar and vanilla, but whipped cream does not contain butter (though you can, as stated before, make butter from cream). I’m not sure how this can be different from what you expected. Whipped cream is just that–cream that one has whipped.


  32. Julia on May 9, 2014 at 12:26 pm

    My favorite whipped cream recipe uses 1 cup of heavy cream and 2 tablespoons of powdered sugar. The directions read “whip until it almost becomes butter”.


  33. Ruth on May 31, 2014 at 10:27 pm

    Add a teaspoon or so (fiddle with it to taste) of cocoa per cup of cream and get chocolate whipped cream! Its heaven when you need a chocolate ice cream fix and don’t have any in the house! (I knew there was a reason I couldn’t seem to loose weight!)


  34. rbarnes on September 6, 2014 at 5:54 pm

    is this the easiest way to make whip sream? if not what is?


  35. Bobi on November 30, 2014 at 6:41 pm

    Do you think this could be done with nut milk (ie almond, cashew, hemp)? Maybe with boiling it down first then chilling? I don’t drink or eat dairy/soy/rice milk.


    • Michelle on December 2nd, 2014 at 1:35 pm

      Hi Bobi, I honestly have no idea; I don’t regularly use nut milk.


  36. Lynette Geary on December 9, 2014 at 10:29 pm

    How long can you keep homemade whipped cream in the fridge before it goes bad?


    • Michelle on December 14th, 2014 at 5:54 pm

      Hi Lynette, I think 1-2 days is max before it starts to get watery.


  37. Ayana on January 26, 2015 at 7:40 pm

    Hi Michelle!

    Great recipe! I had really thick cream in the blender then it thinned back to liquid. What happened? Thank you!


    • Michelle on February 4th, 2015 at 9:13 pm

      Hi Ayana, It sounds like you may have beaten it just a little too long. When cream is whipped too long, it actually starts to turn into butter, and then separates.


  38. Fairygodmother on July 8, 2015 at 2:08 am

    I use powdered stevia πŸ™‚


  39. Aliciya on November 18, 2015 at 5:22 am

    Can i make whipping cream in another type of mixtures? Actually i dont have blender and i have mixtures


  40. christine on March 6, 2016 at 5:06 pm

    I made banana creme pie last night, and my whipped creme turned out perfect as shown in your photos, however today when I cut the pie, the whipped creme turned runny when I cut it. Why does this happen. Should Knox Gelitan be added to prevent this? Thanks


    • Michelle on March 8th, 2016 at 8:47 pm

      Hi Christine, Fresh whipped cream is best served the day it is made – it’s not meant to keep for longer-term storage. If you want to keep a dessert for a few days, then yes, I would recommend using a stabilized whipped cream recipe.


  41. Danielle P on April 24, 2016 at 12:38 pm

    Hi, this came out perfect and delicate. I normally use powdered sugar and was surprised this recipe called for granular. But it came out smooth. I used a hand mixer, and the cream did not begin to thicken till about the 4-minute mark, which worried me at first. I blended at medium speed 3 minutes, then medium-high for last 2. Thanks. Love your blog. I often return here. πŸ™‚


  42. Michele Elliott on May 22, 2016 at 7:36 pm

    How long can fresh raw milk whipped cream sit atop a pie kept in the refrigerator? Should I make the whipped cream just before serving the pie? I made a chocolate banana coconut cream pie and the recipe says to top with whipped topping. I am not going to serve the pie until the next day. I want to use fresh raw milk cream to make whipped cream and I don’t know how it will hold up atop the pie for a full 24 hours. Thank you for your knowledge!


    • Michelle on May 25th, 2016 at 5:41 pm

      Hi Michele, I never use raw milk, but I would say the same as any other fresh whipped cream – serve it same day.


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