Home > Recipes by Category > DIY Recipes > How To Make Fresh Homemade Whipped Cream
How To Make Fresh Homemade Whipped Cream
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.
MY OTHER RECIPES 
One year ago: Homemade Buttermilk Ranch Dressing
Two years ago: Salted Mexican Chocolate-Chile Caramels
Three years ago: Crunchy Good-For-You Granola Barsย 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
Did you make this recipe?
An easy tutorial on how to make perfect whipped cream every time!
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.
Notes:
- 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.
Nutritional values are based on one cup
Calories: 437kcal
Fat: 44g
Saturated fat: 27g
Cholesterol: 163mg
Sodium: 45mg
Potassium: 89mg
Carbohydrates: 9g
Sugar: 6g
Protein: 2g
Vitamin A: 35%
Vitamin C: 0.9%
Calcium: 7.7%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Subscribe to receive new posts via email:
If a recipe calls for whipping cream (liquid), and we only have heavy cream, how do we make a liquid whipping cream out of it. I’ve come across this many times, and I have to use up my heavy cream.
There is a slight difference in the fat content between whipping cream and heavy cream, but they can generally be used interchangeably. I’ve used both for making whipped cream.
can we use eggs yolk in whipped creem
I’m not sure why you would?
I tried making this(first time), but it turned to liquid with like with curdles in the bowl. Did I over mix it? How can I fix this?
Hi Amy, Yes, if that happened it was overmixed and separated into butter and whey. Unfortunately you can’t fix it at this point, you will need to start over.
Perfect and was so easily. ย My very first whipped creamย
Wt if r cream left behind we hv to use it later on n it becomes thick?? Hw can we reuse it??
Wt if sm cream is left in refrigerator n we r using it afterwords it become thick can we use it nw?? N if yes hw??
Placing the mixing bowl and beaters in the freezer until ice cold help the cream whip
Hi! I live in India where we make cream from raw milk our own cows.. The cream separated from the top of the boiled cooled milk is stored in the refrigerator. We easily get a cup or two of thick cream within a few days. I tried your recipe for whipped cream with this homemade cream using an electric hand beater on low speed. But within hardly a few seconds it all turned to butter ???? can you please tell me how I can avoid that happening again? I have no idea how to estimate the amount of fat in the cream we make.. please help!
Hi Bindhu, Oh no! If you’re mixing on low briefly and it’s already turning to butter, I’m not sure what else you can do. Usually you would need to mix on high speed for a few minutes to get cream to turn to butter.
Is there a recipe for homemade cool whip?
It’s really a stabilized sweetened whipped cream, so you could add more sugar, and some people add a little cream cheese or gelatin (although I’ve never done either). The closest I’ve come is this cream cheese whipped cream: https://www.browneyedbaker.com/pumpkin-spice-latte-cupcakes/
I love this recipe. So easy. I live on a sailboat and this was a breeze to make. I used a hand mixer and it was perfect.
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!
Hi Michele, I never use raw milk, but I would say the same as any other fresh whipped cream – serve it same day.
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. :)
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
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.
Can i make whipping cream in another type of mixtures? Actually i dont have blender and i have mixtures
?
I use powdered stevia :)
Hi Michelle!
Great recipe! I had really thick cream in the blender then it thinned back to liquid. What happened? Thank you!
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.
How long can you keep homemade whipped cream in the fridge before it goes bad?
Hi Lynette, I think 1-2 days is max before it starts to get watery.
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.
Hi Bobi, I honestly have no idea; I don’t regularly use nut milk.
is this the easiest way to make whip sream? if not what is?
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!)
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”.
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.
…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.