Homemade Whipped Cream
Make homemade whipped cream with just 3 ingredients and in only 5 minutes! Once you taste fresh sweetened whipped cream, you’ll never want to grab a tub or can from the grocery store again. It’s the perfect accompaniment to fruit, to top your favorite cakes or pies, and add as layers in pretty trifles.
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.
Once I landed on the perfect combination of ingredients and technique, I’ve never looked back. This may seem basic to many, but I’m sure there are others out there like me who may be intimidated by it or who can never get it quite right.
Let’s do this!!
Ingredients for Fresh Whipped Cream
Technically, you only need one – heavy cream! But if you want something at least a little bit sweet (you do, trust me!), then you need three total ingredients:
- Heavy cream (or heavy whipping cream)
- Sugar (powdered sugar or granulated sugar)
- Vanilla extract
You may have seen both heavy cream and heavy whipping cream at your grocery store and wondered if they are the same thing, or if they can be used interchangeably. Let’s discuss…
The Difference Between Heavy Cream and Whipping Cream
This all comes down to fat content. Heavy cream has a slightly higher fat content than whipping cream; they will both turn into delicious bowls of fresh whipped cream, but heavy cream will hold its shape for a longer period of time, while the whipping cream will give you a lighter, softer texture. I always use (and recommend!) heavy cream.
How to Make Homemade Whipped Cream
This comes together easily and quickly! Here’s how we do it…
- Place the heavy cream, powdered sugar, and vanilla in a mixing bowl (you can use a stand mixer with a whisk attachment or use a hand mixer).
- Beat at medium until frothy and beginning to thicken, then increase to medium-high speed and beat until you start to see trails left by the beaters.
- Stop and scrape the bowl. I find that sometimes the cream along the sides and bottom of the bowl don’t get whipped up very well, so once we’re close to finished, I like to scrape the bowl so the straggling cream gets whipped in well too!
- Beat until stiff peaks form – I like my whipped cream nice and thick, but you don’t want it to become curdled. It’s important to watch closely at the end so you don’t overmix it (if you’re new to making whipped cream, I find that a hand mixer allows for more control and lessens the chance of overbeating it). If you take the beater out of the cream, it should hold its shape and not droop off of the beater.
Recipes that Use Fresh Whipped Cream
Aside from topping fresh fruit or waffles, you can use it for all of these delicious desserts:
- Easy Strawberry Shortcake
- Pavlova Layer Cake with Whipped Cream & Berries
- Caramel Tres Leches Cake
- Strawberry Pie
- Chocolate Cream Pie
- Tres Leches Cake
- Banana Cream Pie
- No Bake Peanut Butter Lover’s Pie
- Banoffee Pie
- Salted Caramel Apple Cheesecake Pie
- Coconut Cream Pie
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.
Three years ago: Peanut Butter & Marshmallow Popcorn Bars
Four years ago: Pimento Cheese Sandwich
Five years ago: Bacon and Cheddar Beer Bread
Six years ago: Creamy Mushroom-Fontina Pasta
Homemade Whipped Cream
Ingredients
- 1 cup (240 ml) heavy cream, or heavy whipping cream
- ½ cup (57 g) powdered sugar
- ½ teaspoon vanilla extract
Instructions
- 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
- You can use a stand mixer with a whisk attachment, a hand mixer, or make the whipped cream by hand with a whisk!
- I recommend using heavy cream (vs whipping cream) for thicker whipped cream that holds its shape better.
- You can use either powdered sugar or granulated sugar; some people swear by one or the other, and I've had success using both.
- You can make fresh whipped cream up to 1 day in advance. Cover and refrigerate, then whisk briskly before using.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in April 2014 and updated in April 2019 with a refreshed recipe, new photos, and better recipe instructions.
[photos by Ari of Well Seasoned]
It’s done like charm. I’ve done it with the help of my newly purchased hand blender with whipper blades. It took a bit longer but it got done. Thanks for sharing. Deserves 5 Stars.
Super easy and perfect for pies for fruit. This will be my go-to from here on out!
1/2 cup sugar? Hurts my teeth already,wow!
Quick easy to follow recipe. So much better than store bought. I put my stand mixer bowl & whisk in freezer while getting my ingredients together. Used powder sugar & it came out very light & fluffy. I will definitely use your recipe again :)
Do you put the bowl & beaters in the freezer for a little while? I’ve done that in the past.
Yes, that is what I did. :)
OMG Michelle!!!! I’ve been making homemade whipping cream for 40 years and always with whipping cream, and then adding the powdered sugar after I had peaks . The idea of dumping it all in and using half and half is a game changer. And, the fact that I can make it a day ahead is a BONUS. Can’t wait to try this. THANK YOU for all your help-even to us experienced bakers.
From a fellow Michele :-)
My grandmother always made this with heavy cream too. I’m going ditch the commercial variety this Christmas and make this recipe. Thanks!
Whipped cream can also be also be stored in a colander or sieve. Any whey will drip out and keep the cream thick
I actually like to make stabilized whipped cream and then it lasts for 3 DAYS in the fridge. It holds up so well and can be made ahead of time and not have to be rewhipped. There are several ways of doing it (adding gelatin, cornstarch, cream of tartar or powdered milk)…but my favorite is to just add a T. of instant pudding mix to the cream with your powdered sugar. You can use any flavor you want too…I love adding white chocolate pudding mix…I’ve done chocolate whipped creams, cheesecake flavor is lovely atop pumpkin pie or spice cupcakes…but any flavor of instant pudding will do the trick.
Hi Michelle! How much cocoa powder would you add for a chocolate version? I am thinking maybe 1 tablespoon?
Add 1 T. of chocolate instant pudding mix. You will have a stabilized chocolate whipped cream.
Thanks Michelle
Can we use granulated sugar as well?
Yes, definitely!
Although I didn’t read all the comments, I noticed someone pointed out one of the most important details.
Absolutely to increase chances of success…. the bowl and beater should be placed in the freezer in order to keep the cream as cold as possible.
The heavy cream should NOT be at room temperature. Keep it in the fridge while you gather all your “stuff”.
Warm cream…. beaten = BUTTER.
Since not everyone reads the comments (and rarely all of them!) I think you should put this info into the actual recipe.
Love all the recipes I try from your site. Love reading about your family!
Hi Michele – I see there are various methods to make stabilized whipped cream. What method do you lean towards? Thanks in advance.
I use this recipe all the time! I make it with dark chocolate cocoa for a special treat. I make a parfait with vanilla whipped cream, chocolate whipped cream, and chopped or flaked dark chocolate!
You’ve left out the most important instruction. Place the bowl and the beater in the freezer for at least 30 minutes prior to whipping. They must be chilled to maximize whipping. Also, if you can find it, go with pasteurized, not ultra-pasteurized, cream.
Which is better powder or granulated sugar. I saw on Tresleche recipe, you state granulated sugar and here powdered sugar. Thanks.
Cindy
Can’t seem to “pin” your recipes to Pintrest lately. Even in the browser(chrome). I use various sites… without issues.
Just wanted to see if it’s just me…
Thank you! This is delicious!
I wish I had known that something this delicious was so easy to make. EVERYONE Loved it! For winddown Sunday, it was perfect with summer fruit. Thank you so much! I can’t imagine buying store bought again.
Brilliant post.
Thanks for all the information.
Really great recipe to make fresh and tasty whipped cream .
Your post is very helpful for me.
Thanks for posting ..
Keep Blogging !
Normally we buy fresh Whipped cream from Market , Home made fresh whipped cream great initiative, thanks for sharing
Try the ISI dispenser…stays fresh in fridge for about two weeks. Fresh heavy cream, sugar syrup or maple syrup, vanilla and a CO2 cartridge….away you go! Pretty dispensing too!
I love my dispenser.
I “weep” and, no, it isn’t the butter separating from the whey…one of the most basic and ancient skills is whipping cream to delightful sweet fluffiness (as is butter making ~ the best BTW, far and away from what is on offer in the stores)…before the coming of the pressurized cans of “convenient” and fast toppings laden with gawd knows what chemical preservatives! A median solution is the ISI dispenser, using heavy cream and vanilla and sweetened with simple syrup (or maple syrup) and a CO2 canister). Perfect ( and decorative) every time! And it lasts weeks in the fridge.
I am really surprised that this basic process needed to be explained…but I’m old school……
I am intrigued by your process, Michelle. You put all the ingredients in the bowl to start. I always whipped the cream, then added the sweetner. Excited to try your way for Easter dinner. Thanks for sharing….
You left out what I consider the most important information. Your cream will whip much more easily if you put your bowl and beaters in the freezer for about 30 minutes before whipping. Your cream should be very cold as well.
I frequently whip up cream for desserts, but I always use powdered sugar, and much less, only a tablespoon or two.
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.
I like to make this in advance, so I usually add some bloomed gelatin or piping gel right before final whipping. It makes the whipped cream easy to pipe and holds its shape for 24 hrs.
can we use eggs yolk in whipped creem
I’m not sure why you would?