This homemade whipped cream recipe is light, airy, and easy to make with just 3 ingredients! It tastes better than store-bought and goes well on cakes, pies, etc.
Learn how to make whipped cream! This homemade whipped cream recipe is easy to make in minutes with just 3 ingredients: heavy cream or heavy whipping cream, powdered sugar, and vanilla. Fluffy, airy, delicate and lightly sweet. Hear me out as someone who has been buying canned food for years and thought it was pretty great. Home made whipped cream Much better.
I recently made this whipped cream recipe to serve with Lemon Olive Oil Cake and realized I’d never shared it on the blog. It’s like that A lovely finishing touch to desserts such as cakes, pies, chips and crumbles. I thought there should be a house here. If you’re looking for a simple way to make your next meal more delicious, try making this whipped cream recipe!
Homemade Whipped Cream Recipe: What You Need
To make this whipped cream recipe, you will need the following basic ingredients and equipment:
- Electric mixer with whisk attachment – Use either a stand mixer or a hand mixer. Technically, you can whip cream by hand, but it takes quite a long time to whip cream. It definitely takes more time than my arms can handle! I recommend using a mixer for this recipe.
- mixing bowl – Metal is best. I like to chill my bowl before making whipped cream, the metal holds the cold temperature well.
- icing sugar – Also called confectioners’ sugar. It adds sweetness and helps stabilize the cream. Granulated sugar also works here, but you may notice a slightly grainy texture to the cream.
- pure vanilla extract – For a warm depth of flavor. If you don’t have it, you can skip it.
- And heavy cream or heavy whipping cream, of course! Make sure it is cold before you start whipping it.
Is heavy cream the same as heavy whipping cream?
In essence, yes. Both heavy cream and heavy whipping cream contain at least 36% milk fat, as required by the U.S. Food and Drug Administration (FDA).
“Whipping cream” or “light whipping cream” is another product with a lower fat content: 30-36% milk fat. It also works in this recipe, but it doesn’t hold its shape. For best results, we recommend using heavy cream (aka heavy whipping cream).
How to Make Whipped Cream
Step 1: Let the bowl cool. 15 to 30 minutes before making the whipped cream, place the mixing bowl in the refrigerator to cool. This will help the cream whip well and keep its shape. Short on time? To chill faster, place in the freezer for up to 15 minutes.
Step 2: Combine the ingredients. Place cold cream, powdered sugar, and vanilla in a cold bowl. Beat on low speed until the sugar is incorporated into the cream.
Step 3: Whip the cream while observing closely. Increase speed to medium and beat for 4 to 8 minutes or until medium stiff peaks form. Watch closely and don’t hesitate to stop the mixer to check the progress of the cream. You can easily go from just right to overly whipped.
Medium to stiff peak
To check the stiffness of the cream, lift the beater from the cream and hold it upside down.
- With a mid peak, The cream forms peaks that hold their shape while gently folding. (See photo above) I love this texture when served with desserts like strawberry shortcake or on crepes.
- With stiff peaks, The peaks of the cream will stand upright. I like the stiff peaks when layered over a whole pie or cake, like a lemon olive oil cake.
What to do if you have whipped too much cream
Whipped cream can go from perfectly stiff peaks to near-buttery in seconds. If you accidentally whip the cream too much and it starts to curdle, all is not lost!
- Stop the mixer.
- Mix 1 tablespoon of cold heavy cream into the whipped cream with a spatula.
- It relaxes back into a softer, fluffier texture.
Storage method
Homemade whipped cream can be stored in an airtight container in the refrigerator for up to 3 days.
It may shrink slightly over time. If so, I like to whip it again by hand using a whisk before serving.
What to serve with homemade whipped cream
Homemade whipped cream makes a great topping for your favorite desserts and sweet breakfast dishes! Here are some great ways to use it:
- we are pies, Like the cherry pie, apple pie, and pumpkin pie I made myself.
- Fruit chips, cobbler and crumbles Like apple crisp, rhubarb crisp, and peach cobbler.
- In the cake Like my lemon olive oil cake or strawberry shortcake.
- at breakfast Things like crepes, French toast, and waffles.
How about using whipped cream? Let us know in the comments!
Homemade Whipped Cream
serve 16
This homemade whipped cream recipe makes a delicious topping for desserts like cakes, pies, and more! You can easily make it in 5 minutes with just 3 ingredients. Much better than store bought!
Prevent your screen from going dark
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15 to 30 minutes before making the whipped cream, place the bowl of your stand mixer or another large metal or glass bowl in the refrigerator to chill.
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Combine cream, powdered sugar and vanilla in a cold bowl. Using a stand mixer fitted with the whisk attachment or an electric mixer, whip the powdered sugar into the cream on low speed, then increase the speed to medium and beat for 4 to 8 minutes or until stiff peaks form on medium.
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For medium peaks, stop whipping when the cream leaves a few ripples when you lift the whisk attachment. If you turn the whisk upside down, the top of the cream will keep its shape but will gently fold back on itself. I love this texture when served with desserts like strawberry shortcake or apple pie, or on top of crepes.
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If the peaks are stiff, continue to beat until the cream forms strong ripples when you lift the whisk attachment. If you turn the whisk upside down, the tip of the cream will stand upright. I love this texture when layered all over cakes and pies.
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Use immediately or store in an airtight container in the refrigerator for up to 3 days. Whipped cream loses some of its volume over time, so it’s best to use it within 1 to 2 days.
Whipping cream doubles its volume. This recipe yields about 4 cups of whipped cream.
