This Homemade Whipped Cream takes just 5 minutes to make and is worlds better than anything you can buy at the store. It’s super fluffy, lightly sweetened with just a touch of vanilla extract added to make it the perfect accompaniment to pies, cakes, tarts, French toast, and more.
Perfect Homemade Whipped Cream
While you may always have a soft spot for Cool Whip and whipped cream from the can, you just can’t beat freshly made Homemade Whipped Cream (pun intended). It’s so much richer, creamier, fresher and far more delicious. Plus, with only 3 ingredients and 5 minutes of prep, it seriously could not be easier.
Ways to Use Whipped Cream
Ingredients in Homemade Whipped Cream
- Heavy Whipping Cream - for best results, be sure and use super cold heavy whipping cream. You can substitute regular whipping cream, but it will not hold its shape for nearly as long.
- Powdered Sugar - this is added to lightly sweeten the whipped cream. You can replace with granulated sugar if you are out of powdered sugar.
- Vanilla Extract - pure vanilla extract tastes best.
How to Make Homemade Whipped Cream
- Add all of the ingredients into a bowl. In a large chilled bowl using a handheld mixer, or a stand mixer with the whisk attachment, add the cold heavy whipped cream, powdered sugar and vanilla extract.
- Whip. Whip the heavy cream mixture on medium high speed for about 3-4 minutes, or until soft peaks, medium peaks or stiff peaks form*, depending on what you plan to use it for.
- Store or serve. Use immediately, or cover with plastic wrap and chill for up to 24 hours. Enjoy!
Whipped Cream Variations
- Chocolate Whipped Cream: Add 2 tablespoons Dutch Processed Cocoa Powder and an additional 3 tablespoons of sugar to the mixture before beating.
- Cinnamon Whipped Cream: Add 1 teaspoon ground cinnamon when you add the sugar.
- Coconut Whipped Cream: Add 1 teaspoon of coconut extract instead of the vanilla extract.
- Ginger Whipped Cream: Fold in 3 tablespoons of finely chopped crystallized ginger immediately after whipping.
- Maple Whipped Cream: Add ¼ cup pure maple syrup to the cream after beating instead of the powdered sugar. (With the added maple syrup, it makes a loose dollop and won't work as well for piped cream)
- Peppermint Whipped Cream: Add ½ teaspoon of peppermint extract in place of the vanilla extract.
- Berry Whipped Cream: Add ¾ chopped fresh berries to whipped cream and fold together.
- Salted Caramel Whipped Cream: Add ¼ cup Caramel Sauce to whipped cream. Fold together. Add ¼ teaspoon of salt if desired.
- For best results, make sure to use a chilled mixing bowl and very cold heavy cream. It will whip up much quicker and be more stable when the cream is super duper cold.
- If you accidentally over-whip your cream and it begins to curdle, stop the mixer and add about 1 tablespoon of fresh cold whipping cream into the mixture at a time until it becomes smooth again.
- Never walk away while you are making whipped cream! It takes only a few seconds for it to go from perfectly fluffy to curdled.
- Beat the cream until it forms soft peaks if you want a dollop on top or alongside your pie. Beat until it forms medium peaks if you want to put it in a pastry bag and pipe it on your pie.
- If your whipped cream becomes loose after being stored in the fridge, you can re-whip it again by hand.
Your Homemade Whipped Cream will last for up to 24 hours if stored in the fridge. You can extend that time to about 48 hours by re-whipping it by hand if it becomes a bit loose.
You sure can! Just be prepared to have a sore arm. Make sure your cream and bowl are chilled and go for it! You can expect it to take quite a bit longer, but it will absolutely whip up eventually.
The main difference between whipping cream and heavy whipping cream is the butterfat percentage. Heavy whipping cream has more fat, basically meaning it will hold its shape for longer. Either will whip up nicely, but if you plan to pipe your cream onto a pie, or want more stabilized whipped cream, you’ll want to stick with heavy whipping cream.
Sure! Either will work, and some people actually prefer granulated sugar in their whipping cream. We like powdered sugar because it isn’t as grainy but if you are out you can definitely substitute granulated sugar.
Simply add a couple tablespoons of cream and whisk it by hand. This will thin it out and bring it back to a soft peak consistency.
(if it is starting to curdle, you'll need to start over)
You can store any leftover Homemade Whipped Cream in an airtight container in the fridge for a couple of days but it's best if it's made just before it's needed. If it starts to deflate, don’t toss it, grab a whisk and whip it back up by hand, then use as desired.
Fresh Whipped Cream Recipe
- 1 ½ cups Heavy Whipping Cream cold
- ¼ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- In a large chilled bowl using a handheld mixer, or a stand mixer with the whisk attachment, add the cold heavy whipped cream, powdered sugar and vanilla extract.
- Whip the heavy cream mixture on medium high speed for about 3-4 minutes, or until soft peaks, medium peaks or stiff peaks form*, depending on what you plan to use it for.
- Use immediately, or cover with plastic wrap and chill for up to 24 hours. Enjoy!
Here are some of our favorite pie recipes to serve fresh whipped cream with:
- Razzleberry Pie
- Homemade Flaky Pie Crust
- Blackberry Pie
- Peach Pie
- Pecan Pie
- Coconut Cream Pie
- Banana Cream Pie
- Cherry Pie
- Apple Pie
- More Pie Recipes
- More Desserts
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This Homemade Whipped Cream is so much richer, creamier, fresher and far more delicious than anything store-bought. Plus, with just 3 ingredients and 5 minutes of prep, it seriously could not be easier.