Let’s talk all things WHIPPED CREAM! It’s easy to make, uses minimal tools and ingredients, and is a dessert all on its own. Whipped cream lovers rejoice, it’s time to put down the cool whip and learn how to make whipped cream from scratch that’s super fluffy, perfectly sweet, and absolutely delicious.
If you’re like me and love BOTH marshmallows and whipped cream on your mug of hot chocolate, this homemade whipped cream recipe is for you. Plus, every slice of pie deserves a dollop of whipped cream. Don’t you think?
Once you master this easy whipped cream tutorial you’ll never go back to the store-bought kind again. Top your pies, hot cocoa, brownies, pancakes, waffles, and more. Enjoy!
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Everything you’ll need to make homemade whipped cream
The best part about making whipped cream from scratch is that you just need 3 simple ingredients and a few key tools! Here’s what you’ll need:
- Heavy whipping cream: the key ingredient that we’ll be whipping up.
- Powdered sugar: AKA confectioner’s sugar to sweeten the whipped cream. You’ll only need a couple of tablespoons!
- Vanilla extract: for a lovely vanilla flavor! Learn how to make vanilla extract from scratch here.
Tools you’ll need
- Deep mixing bowl
- Hand mixer or stand mixer with a whisk attachment
That’s it! Get all of our favorite kitchen essentials here.
Heavy cream vs. whipping cream
In the store, you may have noticed that there’s heavy cream, whipping cream, and heavy whipping cream. Confusing! The good news is that all three can be used to make homemade whipped cream. “Whipping cream,” without the “heavy,” just has a bit less fat than the other two, so opt for heavy cream or heavy whipping cream when making whipped cream from scratch so that it holds up better.
Customize your whipped cream flavor
There are a few easy, fun ways to create new flavors of whipped cream when you’re making it right at home! Here are some options:
- Choose a new sweetener: I like to use powdered sugar because it dissolves and disperses more evenly into the cream when you whip it, but you can also sweeten your whipped cream with honey, granulated sugar or maple syrup depending on your taste preferences.
- Swap the vanilla: try using rum or bourbon for a deeper flavor, or try different extracts like almond or peppermint for a festive new twist!
- Add flavor: you can actually whip 1/2 teaspoon of cinnamon or a few tablespoons of cocoa powder into the whipped cream to make cinnamon or chocolate whipped cream. YUM.
How to make whipped cream
You can make homemade whipped cream in just 3 simple steps:
- Chill your tools. Be sure to not only start with cold heavy whipping cream but to also use a cold mixing bowl and whisk attachment (if using a stand mixer) or beaters (if using a hand mixer). I suggest placing them all in the freezer for 20-30 minutes.
- Start slow. Add the cream, sugar and vanilla to your chilled mixing bowl and start beating them together on low speed.
- Go high. Continue to beat the ingredients on medium-high speed, then end your mixer on high speed until stiff peaks form. You may need to scrape down the sides of the bowl as well. This should only take about 1-2 minutes. Be sure not to overwhip.
- Serve or store. Serve the whipped cream immediately (on top of pumpkin pie, of course) or store it in the fridge for up to 24 hours.
How much whipped cream will I get?
A good rule of thumb is that you’ll get about 2 cups of whipped cream from 1 cup of heavy whipping cream. Feel free to double or triple the batch for more!
Be careful not to overwhip
Remember to stop beating the whipped cream ingredients once you see stiff peaks form. Overwhipped cream starts to get lumpy and grainy, and then eventually turns into butter! While butter is useful for other recipes, it’s probably not what you’re looking for when you want whipped cream.
If you do happen to overwhip the cream and it starts to get lumpy, simply mix in a few more tablespoons of the heavy cream until it smooths out.
What is stabilized whipped cream?
If you’ve seen decorated cupcakes or cakes with whipped cream that holds its shape really well, almost like frosting, it’s most likely stabilized whipped cream. This is just whipped cream that has a thickening agent like cornstarch in it to help it hold its shape. It’s great for decorating or any time you want to “shape” your whipped cream a bit!
How to freeze whipped cream
That’s right, whipped cream is freezer-friendly! Feel free to freeze your homemade whipped cream for later:
- Add dollops of whipped cream to a baking sheet lined with parchment paper.
- Freeze the whole baking sheet so that the dollops solidify. Then store the dollops in a freezer-safe bag or container.
- When ready to use them, simply add a frozen dollop of whipped cream to your mug of hot cocoa, or let the dollops come to room temp on a slice of pie or cake for about 15-20 minutes and enjoy!
Ways to use homemade whipped cream
Top any of these delicious recipes or just a good old fashioned bowl of ice cream or fresh berries!
- World’s Best Banana Cream Pie (with peanut butter cookie crust!)
- My Absolute Favorite Healthier Hot Chocolate
- Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust
- Best Ever Healthy Pumpkin Pie
- Homemade Pumpkin Spice Latte
- Whole Wheat Banana Bread Pancakes
- Grandma’s Buttermilk Waffles
I hope you loved learning how to make whipped cream! If you make this homemade whipped cream recipe be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
How to Make Whipped Cream
Ingredients
- 1 cup heavy whipping cream or heavy cream
- 2 tablespoons powdered sugar*
- ½ teaspoon vanilla**
Instructions
- Make sure the heavy cream and your tools are cold. I suggest placing your mixing bowl and whisk attachment (if using a stand mixer) or beaters (if using a hand mixer) in the freezer for 20-30 minutes.
- Add heavy cream, sugar and vanilla to the chilled mixing bowl and beat together starting on low speed and ending on high speed until stiff peaks form. This should only take about 1-2 minutes. Be sure to not overmix!
- Serve immediately or store the whipped cream in the refrigerator for up to 24 hours.
Recipe Notes
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
