Homemade Whipped Cream Recipe
This fresh whipped cream recipe makes a light, fluffy topping perfect for desserts, whether you’re serving cake, pie, or anything in between!
Why We Love Homemade Whipped Cream
- Everyone has their preferences and opinions when it comes to dessert toppings, but homemade whipped cream is one that everyone can agree they love!
- This whipped cream recipe is a luscious mix of heavy cream, powdered sugar, and vanilla extract, and the cloud-like texture is perfect for desserts like strawberry shortcake and decadent pies!
- Sure, canned whipped cream is light and easy to use, but homemade whipped cream is so much better tasting, with no mystery ingredients, and it takes less than 5 minutes to make!
- Whether you spoon it on or use a piping bag to decorate your dessert, this homemade whipped cream is deliciously stable and won’t fall flat!
What Are The Ingredients for Whipped Cream?
CREAM: To make this homemade whipped cream, you will need either heavy cream or whipping cream.
SUGAR: For this recipe, you will need powdered sugar. You can use granulated sugar if you’re all out of powdered sugar.
FLAVORING: Bring out the sweetness of the whipped cream with a little vanilla extract. You can also use a combination of 1/2 teaspoon vanilla extract and 1/2 teaspoon of almond extract.
How to Make Whipped Cream
Jump to RecipeSTEP 1 Add the heavy cream, powdered sugar, and vanilla extract to the bowl of a stand mixer or a large mixing bowl.
STEP 2 Using the whisk attachment or a hand mixer, beat the heavy cream mixture on medium-high speed until medium peaks form.
STEP 3 Top your dessert immediately with the homemade whipped cream or keep it refrigerated in an airtight container for up to 24 hours.
Tips & Tricks
- Chocolate lovers will go bananas for chocolate whipped cream, and it’s just as easy to make! Stick with 1 cup of heavy whipping cream and use 1/4 cup of powdered sugar, 2 tablespoons of cocoa powder, and 1 teaspoon of vanilla extract. Add the cocoa powder when you add the powdered sugar to the whipped cream and enjoy this sweet, chocolaty treat!
- For a dairy-free whipped cream, you can purchase a can of coconut milk or coconut cream to use in place of the heavy cream. Be sure to use full-fat coconut milk or cream and avoid using the cartons of coconut milk that are meant for drinking – these are too thin to use. Give the can of coconut milk a shake, and if it sounds thick, it’s perfect to use.
- Both heavy whipping cream and whipping cream can be used to make homemade whipped cream. Heavy cream has a higher fat content, 36+ %, while whipping cream has a lower fat content of 30-36%. The higher fat content of heavy cream makes the whipped cream more stable when whipped, and extra luscious, but again, both options will get the job done.
How to Make Stabilized Whipped Cream (Homemade Cool Whip)
- Combine 1/4 cup cold water with 1 teaspoon unflavored gelatin in a small saucepan. Let that rest for 2-3 minutes.
- Cook over medium-low heat until the gelatin dissolves completely. Remove from the heat and allow to cool (but not solidify).
- Begin to prepare the whipped cream as directed. Once the vanilla has been added, drizzle the gelatin mixture in with the mixer running on low speed.
- Turn up the speed on the mixer and beat to medium peaks.
Homemade Whipped Cream Recipe FAQ
Is chantilly cream the same as whipped cream?
Here in the US, chantilly cream and whipped cream are pretty much the same thing for home bakers. Technically, anytime vanilla and sugar are added to cream and whipped, it’s a chantilly cream, while whipped cream is literally just whipped cream! Other extracts, such as rum or orange, can also be added to chantilly cream to create a delightful flavored whipped topping.
What is the trick to whipped cream?
It may not seem like there could be a tip or a trick in this recipe with how easy it is to make, but there is! At least 20 minutes before making your whipped cream, toss the mixing bowl and beaters (or stand mixer whisk attachment) in the fridge or freezer to get nice and cold. Make sure your cream is cold as well. When it comes time to whip it, all of that coldness will help the fat in the cream trap more air and help create a voluminous whipped cream!
Is powdered sugar or granulated sugar better for whipped cream?
Both powdered sugar and granulated sugar can be used to make whipped cream. The nice thing about used powdered sugar is that it has a small amount of corn starch in it, which helps stabilize the whipped cream a little more than granulated sugar. Powdered sugar also dissolves more easily and mixes more evenly. When making small batches of whipped cream, there isn’t really a difference between the two, but for large batches, you may notice a little more texture when using granulated sugar.
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Homemade Whipped Cream Recipe
Equipment
Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Using a stand mixer with the whisk attachment or a large mixing bowl with a hand mixer, whip the heavy cream, powdered sugar, and vanilla on medium-high speed until medium peaks form. (The peaks should mostly hold their shape, but fall over a tiny bit, not a full flop over.)
- Use the whipped cream right away or store it in the fridge in an airtight container for up to 24 hours. Freezing is not recommended.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.