Easy Whipped Cream Recipe

Stirring a measuring cup of homemade whipped cream with a spoon.

No ratings yet

Want to know how to make your own whipped cream? Here's how! Bookmark my easy whipped cream recipe to use anytime you need homemade whipped cream for topping desserts, pancakes, waffles, coffees, and more! The recipe makes about 2 cups of whipped cream (or about 16 two-tablespoon servings).

Prep Time10

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Keyword: homemade whipped cream recipe, how to make whipped cream, whipped cream recipe

Servings: servings.

Calories: 58kcal

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).

Notes

How to Check the Consistency of Whipped Cream:

To check for peaks, turn off the mixer, pull the whisk away and check the consistency of the "peak" that forms on the whisk and in the bowl.

Soft peaks – A peak that flops over. Great for scooping on top of strawberry shortcake or swirling over a stack of pancakes. Too soft for piping.

Medium peaks – Possibly the most ideal texture, a peak of cream that holds its shape, but flops over at the top. Can be used for piping.

Stiff peaks – A peak that stands straight up, stiff peaks are great for piping.

Overwhipped - If you go too far, the cream will start to look clumpy and grainy. Stop immediately and you might be able to still salvage the whipped cream.

How long to store whipped cream?

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.

Can I freeze whipped cream?

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 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).

Nutrition