Homemade Whipped Cream Recipe
If you’ve never made homemade whipped cream before, give it a try! It’s quicker and easier than you might expect. Plus, you can customize the flavor and sweetness to your preference. When you make your own whipped cream you can skip the questionable ingredients in store-bought versions. This recipe will teach you everything you need to know–including a crucial tip to avoid a common mistake!
I love me some homemade whipped cream! It is one of my favorite “dishes” on our families’ holiday lineups. It’s just such a special treat and in my opinion homemade just can’t be beat!
What you’ll love about homemade whipped cream:
- Skip the junky ingredients in spray whipped cream and frozen whipped topping.
- Tailor the sweetness and flavor to exactly your liking!
- The slightly higher sugar-to-cream ratio helps this whipped cream stay fresh longer.
Don’t skip these tips if you want perfect whipped cream
I remember the first time I tried whipping up heavy cream as a kid. I think I actually used half-and-half (how did this happen?) and all I can recall is the huge disappointment. Don’t be like me.
Starting with the correct cream product from the grocery store is the first step in getting the perfect whipped cream. This tip is critical, because it’s actually a common mistake to snag a product that is too low in fat to whip correctly.
When shopping in the USA, purchase “heavy whipping cream” or “heavy cream”. Skip “whipping cream” which is too low in fat. Yes, the name is confusing. Also skip “half-and-half”.
Next, you need the right equipment. While you can whip whipped cream with a mason jar (it takes several minutes of dedicated shaking) or even a bowl and whisk, the best equipment is an electric mixer. Stand mixers are great, but hand mixers are a bit easier to work with since you can whip even small amounts and you won’t be tempted to walk away!
Everything should be clean and super-cold. This means not just the cream, but ideally the bowl and whisk too! Bring out your cream straight from the fridge. If you are really dedicated, then the bowl and whisk (metal is preferred) should be chilled in the freezer for 15-20 minutes before whipping.
Finally, be patient and don’t walk away. Whipped cream is one of those culinary processes where nothing appears to be happening for awhile. Then suddenly, everything happens quite quickly. Don’t walk away from your stand mixer and check your mixture frequently to achieve perfect peaks.
If your whipped cream never whips, here’s what to do.
First, verify you used a high-fat product. The internet will tell you that you can whip lower fat creams too, but I just don’t agree. It’s very hit or miss. And we are not looking for hit-or-miss when we are working with expensive ingredients and using our valuable time!
Second, check the clock. Sometimes it takes quite awhile for anything to happen. It might take up to ten minutes to get whipped cream even with an electric mixer. If I don’t see any change in texture after 3-5 minutes I’m going to start getting worried. But, give it your best shot before you give up!
Then, consider the date of the cream you used. If it’s been in the fridge for awhile it could just be too old to whip well. It’s a bummer, but it’s not the fault of your recipe, it just happens sometimes.
Finally, opt to use a higher-quality heavy cream if possible. I like to go to my local “expensive” grocery store and pick a high-quality cream. I skip generic brands (although I also purchase Aldi’s heavy cream often and it’s not bad!). I’ve had bad results with Target’s generic brand.
Looking for a recipe that pipes incredible well, keeps its shape, and can be made in advance? Consider my Stabilized Whipped Cream recipe too.
Recipes by a Real Person in a Real Kitchen
In the age of AI-generated content, I like to share how I’ve created and tested my recipes. My recipes have been imagined, hypothesized, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.
Probably every blogger in the world has posted a whipped cream recipe by now. It’s truly not hard to make. My recipe lives here and if you try it you won’t be disappointed.
I’ve included extra tips and tricks for success including the type of heavy cream you should buy and how to store any leftovers.
Per the advice of Stella Parks in her book, BraveTart, I like to add just a bit more sugar to my whipped cream. It keeps it stable longer and who can complain about a slightly sweeter blend?
That being said, if your preference is to lessen the sugar content, you can certainly do that too.
Yes, you can make whipped cream without a mixer
Ideally you will use a stand mixer with a whisk attachment or a hand mixer with a whisk attachment and metal bowl. If you don’t have either of these things, you have options:
First, you can whip by hand in a large bowl with a whisk. Since the process will take longer it’s really ideal if you can chill the bowl and whisk ahead of time. It’s great if you can find a friend or two to switch off whisking with–it does take awhile!
Secondly, you could try a mason jar with a lid. You will fill the jar slightly less than halfway with your ingredients and shake until you have the desired consistency. You’ll have to stop shaking and check the jar periodically to see. While some tutorials will tell you this process takes around three minutes, I’ve never had it take less than 9 or 10.
If you opt for the mason jar method, you’ll definitely have to be patient! You also won’t get the volume of a whipped cream that is made with a whip or whisk.
Ingredients in Whipped Cream
Heavy Cream – It’s very important to purchase “heavy cream” or “heavy whipping cream”. “Whipping Cream” is actually a lower fat product that won’t whip as well. I suggest opting for a higher quality brand as they usually have a higher fat content too, and that only helps! The only generic brand I really like so far Aldi’s–it has performed well over the years when I need a budget-friendly heavy cream option.
Powdered Sugar – I like using powdered sugar because the cornstarch in the mix adds extra stability to the whipped cream.
Vanilla Extract – Since whipped cream is served fresh and it’s not a baked item like a cookie or bread, you really do want to use a high-quality vanilla extract here. The flavor will shine through.
Substitutions
You can get creative with whipped cream and try a variation like Brown Sugar Whipped Cream, or simply vary the extract used to change the flavor. Perhaps peppermint, almond or even lemon if you are feeling quite creative.
How to Serve Whipped Cream
So many delicious possibilities! Serve it on top of homemade milkshakes, pancakes, French toast, cheesecake, ice cream, fruit, homemade lattes. Of course we can’t forget holiday favorites such as Thanksgiving pies and Christmas hot chocolate.
I love pairing a scoop of homemade whipped cream with some coffee creamer and cold press for a morning treat.
Whipped Cream Questions
Ideally, whipped cream is used immediately, but this recipe stores well in the fridge for several hours. You can store whipped cream for up to 5 days in the fridge, but the texture and flavor is best within the first 24 hours.
I often will prep a batch of whipped cream and then use it throughout the week on coffee or pancakes for my family. But if I’m preparing it for a special dessert or guests, I will plan to make it the same day.
Yes! Cool right? You can pipe rosettes onto a baking tray, freeze it, and then pop the rosettes into a freezer-safe bag. Or, freeze a whole portion of whipped cream in a freezer-safe container. Plan to use the whipped cream within 30 days (if you have a deep freezer if will likely stay fresh longer).
Keeping everything cold means the whipped cream will whisk up more easily and overall be a stronger product. You certainly don’t have to do this though. Whenever I make whipped cream for my family (or I’m in a hurry), I often skip chilling my equipment and everything turns out just fine.
Related Recipes
If you enjoyed this recipe, you should also check out my recipes for Brown Sugar Whipped Cream, Chocolate Whipped Cream, and Strawberry Whipped Cream.
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Thanks so much for trying one of my recipes!
Easy Whipped Cream Recipe
Ingredients
- 1 cup heavy whipping cream well chilled
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Optional: chill your metal bowl and whisk before starting. 15-20 minutes in the freezer.Pour the heavy whipping cream, sugar, and vanilla extract into a medium bowl. Use a hand mixer (or you can also use a stand mixer) to whip on low until the mixture starts to thicken and foam.
- Once the mixture is foamy, you can turn up the speed to medium. Continue until you notice tracks from the whisk forming in the cream and it becomes thick–about 3 minutes. This will take longer for larger batches of cream. If you are using a stand mixer, this process might be a lot faster.
- Begin checking the cream frequently for soft, medium, or stiff peaks. See notes. When the cream is the desired consistency, stop whipping and serve or put it in the fridge until you are ready to use it. Recipe as written makes about 2 cups of whipped cream (or about 16 two-tablespoon servings).
