How To Make Easy Homemade Whipped Cream Recipe
If you love the convenience of store-bought whipped topping but prefer a creamy version you can make at home, you are in luck! This Homemade Whipped Cream recipe only requires 3 simple ingredients and 5 minutes of your time. The end result is legendary – you will never go back to the tub of whipped topping ever again!
Table of Contents
My grandma Pearl was a home baker who had a knack for making food taste amazing. One of the things I couldn’t get enough of {besides her chocolate chip cookies} was the homemade whipped cream she would whip up for almost everything.
You know how the canned stuff from the store disappears into a puddle after a few minutes? Not Grandma Pearl’s. Her whipped cream would hold its shape beautifully and had this rich, pure cream flavor that store-bought just can’t match.
Homemade whipped cream is the perfect topping for all of your favorite desserts. It goes perfectly with a slice of brownie bundt cake, adds something special to crepes, and takes my strawberry crunch cake to the next level.
Sometimes I even eat it straight from the bowl {I won’t tell if you don’t}, and fresh fruit dipped in whipped cream is my favorite thing ever. And let’s be honest – pumpkin pie and strawberry shortcake just wouldn’t be the same without real whipped cream on top.
Once you start making your own fresh homemade whipped cream, the store-bought stuff like Cool Whip just doesn’t cut it anymore.
Free Email Series
Tips & tricks to achieve the most delicious cookies of your life!
Homemade Whipped Cream Recipe Ingredients
- Heavy Whipping Cream: Make sure it’s very cold before whipping – this helps it whip up faster and hold its shape better. Heavy whipping cream (with at least 36% milk fat) will give you the best results. If it doesn’t have enough fat, we won’t get the fluffy texture we want!
- Powdered Sugar: Also known as confectioners’ sugar, this type of sugar dissolves smoothly into the cream without leaving any grainy texture. It also helps stabilize the whipped cream so it holds its shape longer than if you used regular granulated sugar.
- Vanilla Bean Paste {or Vanilla Extract}: This gives your whipped cream those beautiful flecks of real vanilla and a richer flavor than extract. Regular vanilla extract works perfectly fine, too – use whatever you have on hand. If using extract, make sure it’s pure vanilla extract rather than imitation for the best flavor.
See recipe card for full information on ingredients and quantities.
How to make Whipped Cream
The best homemade whipped cream recipe is easier than you might think!
- Before you start, place your mixing bowl and beaters in the freezer for about 10 minutes. This simple step helps your cream whip up faster and creates a more stable whipped cream. Pour the cold heavy whipping cream into your chilled bowl. Add the powdered sugar and vanilla bean paste {or extract}.
- Start mixing with your electric mixer on low speed to prevent splashing – the cream can go everywhere if you start too fast! Once the ingredients are combined, gradually increase the speed to medium-high.
- Watch the cream carefully as it thickens. You’ll see it go through stages: first soft waves will form, then soft peaks {the soft peak stage is when you lift the beater and the cream makes a peak that flops over}, and finally stiff peaks {the peak stands straight up}.
- Stop mixing as soon as you reach stiff peaks – this usually takes 2-3 minutes. Use your whipped cream right away, or store it in an airtight container in the refrigerator.
Best Tips for Whipping Cream
- Use a stand mixer if possible. While a hand mixer or even a whisk will get the job done, a stand mixer with a whisk attachment is perfect for whipped cream. It not only speeds up the process significantly, but it also gives you consistent results every time. Plus, your arms will thank you!
- Keep everything very cold. Cold cream is non-negotiable for the perfect whipped cream. For even better results, chill your mixing bowl and beaters in the freezer for 10 minutes before starting. The colder everything is, the faster your cream will whip up and the more stable it will be.
- Vanilla bean paste makes a difference. If you have vanilla bean paste on hand, use it! Those tiny black specks not only look beautiful in your whipped cream but also provide a richer, more authentic vanilla flavor. If you’re using regular vanilla extract, make sure it’s pure vanilla rather than imitation for the best taste.
- Don’t worry about over-whipping. If you get distracted and whip too long, your cream might look grainy or curdled, but it’s not ruined! Add a splash of cold heavy cream and gently fold it in with a spatula until it smooths out. This easy fix will bring your whipped cream back to life.
- Think about the presentation. For the prettiest serving option, transfer your finished whipped cream to a piping bag. This makes storage easier and allows you to create beautiful, professional-looking dollops on your desserts. If you don’t have a piping bag, a zip-top bag with the corner snipped off works in a pinch.
Storage and Freezing Instructions
Store: Homemade whipped cream can be stored in an airtight container in the refrigerator for up to 3 days. If it separates slightly, simply give it a quick whisk or stir before serving.
Freeze: While fresh is always best, you can freeze dollops of whipped cream on a parchment-lined baking sheet until solid, then transfer to a freezer bag for up to 2 months. These frozen dollops are perfect for dropping into hot chocolate – they have a consistency almost like ice cream!
To thaw frozen whipped cream, transfer it to the refrigerator overnight. Once thawed, you may need to gently whisk it to restore some of its fluffiness. For best results, use thawed whipped cream in recipes (like folding into mousses or trifles) rather than as a standalone topping, since the texture won’t be quite as light and airy as fresh.
Whipped Cream FAQ’s
If your whipped cream looks grainy or curdled (like it’s on its way to becoming butter), there’s an easy fix: add a little bit of cold heavy cream and gently fold it in with a rubber spatula until smooth. To prevent curdling, stop mixing as soon as stiff peaks form – this is when you lift the beater and the cream stands up straight.
The biggest difference is the fat content. A heavy cream and heavy whipping cream both contain about 36% milk fat, while whipping cream only has 30-35%. The heavier the cream, the more easily it will whip and hold its shape, so look for the word “heavy” when you’re at the grocery store.
Yes, you can skip the sugar entirely or use your favorite powdered sugar substitute. Just make sure it’s a powdered version to avoid any graininess.
What should I serve homemade whipped cream on?
Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Enter your email below and I’ll send it directly to your inbox!
Homemade Whipped Cream Recipe
Ingredients
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla bean paste {or vanilla extract}
Instructions
- Add whipped cream to a mixing bowl with powdered sugar and vanilla, beat with an electric mixer until stiff peaks form. Note: If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
- Use on your favorite dessert and store leftovers in the refrigerator for up to 3 days.
Notes
- Heavy whipping cream (with at least 36% milk fat) will give you the best results.
- Cold cream is non-negotiable for the perfect whipped cream.
- For even better results, chill your mixing bowl and beaters in the freezer for 10 minutes before starting.
