Bookmark this homemade whipped cream recipe: in just 5 minutes you’ve got sweetened whipped cream that tastes infinitely better than store bought stuff!
Not much can beat the taste sensation that is real whipped cream. Although most recipes tell you to use an electric mixer, Alex and I have found that using a regular whisk is easier—not to mention whipping cream by hand is oddly therapeutic. The ingredients needed to make your own whipped cream recipe are simple: heavy whipping cream, powdered sugar, and vanilla extract. That’s it!
If you’re learning how to make real whipped cream from scratch for the first time, don’t stress. It takes a little patience, but the final product is unlike anything you’ll get at the grocery store. Move over, Cool Whip! Alex and I have used this homemade whipped cream recipe for over 10 years. It’s our tried and true topping desserts, perfect on top of strawberry shortcake or a tall glass of berries and cream.
Related: Want a plant-based option? Try Coconut Whipped Cream
How to make this whipped cream recipe
How do you make homemade whipped cream? All you need is three simple ingredients:
- Heavy cream
- Powdered sugar
- Vanilla extract
Now, how to whip whipping cream? Contrary to what you might think, it’s actually easier to make homemade whipped cream if you don’t mix the cream in circles. Instead, you should whisk the cream back and forth, kind of like you’re cutting through it. When making a whipped cream recipe by hand, it’s also important that you chill the bowl and cream before starting. This will make it whip up faster, which your forearms will thank you for later. Above all, make sure you whip until you see firm peaks. If you keep on whipping, it can turn into butter!
Before you jump in, here are a few small notes about this homemade whipped cream recipe. First and foremost, don’t feel tempted to add more vanilla extract than the recipe calls for. Cream has a subtle flavor that’s easily overpowered by vanilla extract. The goal here is to add just enough vanilla to complement the flavor of the cream without totally masking it.
Second, you’re welcome to add more or less powdered sugar to suit your tastes. We like our whipped cream very lightly sweetened, especially if we’re enjoying it with sweet, in-season fruit. If you’d like a sweeter whipped cream recipe, add half a tablespoon of powdered sugar in at a time. You can always add more sweetener, but you likely won’t have any heavy whipping cream left to balance out the sugar if you add too much.
How to store this whipped cream recipe
This homemade whipped cream recipe is best made the day of serving. However, it can be made up to one day in advance. Simply store it in an airtight container and refrigerate until you’re ready to enjoy. If the liquid separates out, whip it again to incorporate the liquid (this will only take a minute or two).
Can you use a KitchenAid for whipped cream?
Yes, you can use a stand mixer or KitchenAid for this whipped cream recipe, using the whisk attachment. Follow the instructions below and allow the mixer to whisk to the desired consistency. Alex and I prefer whisking by hand versus using a KitchenAid simply because we enjoy the satisfaction of making it with our own two hands. But if you prefer, by all means use your KitchenAid mixer!
Got more whipped cream questions?
Scroll down to our Whipped Cream FAQ section below the recipe!
Looking for more easy dessert recipes?
This lightly sweetened homemade whipped cream recipe pairs recipe well with any number of desserts. Here are a few of our favorites:
- Berries and Yogurt Whipped Cream: Use this whipped cream recipe to pair with seasonal berries: or try this yogurt whipped cream! It uses Greek yogurt to make for a tangy, lightly sweet cream that has a boost of health.
- Poached Pears with Pecan Granola: These wine poached pears are an elegant fall or winter dessert! Top with crunchy pecan granola and a dollop of this whipped cream.
- Simple Raspberries and Cream: Our favorite way to eat this whipped cream recipe: simply with ripe summer berries! It’s a simple treat that tastes incredible.
- Strawberry Vanilla Shortcakes: When strawberry season is on, there’s not much better than strawberry shortcakes! Our shortcakes are made with Greek yogurt to keep them moist and topped with crunchy turbinado sugar.
- Easy Bananas Foster: Instead of serving with ice cream, throw a dollop of whipped cream onto our bananas foster recipe! It’s the perfect light counterpoint to the caramel rum sauce.
- Simple Apple Crisp in a Jar: Of course, what’s better than apple crisp with a dollop of fluffy whipped cream?
Looking for more gluten-free desserts?
- Perfect Homemade Peanut Butter Cups
- Fudgy Flourless Brownie Pie
- Peanut Butter Frozen Yogurt Dots
- Chocolate Tahini Vegan No-Bake Cookies
- All Natural Strawberry Yogurt Pie
- 46 Gluten-Free Desserts That Won’t Give You Flour FOMO
This homemade whipped cream recipe is…
Vegetarian and gluten-free. If you’re trying to avoid refined sugars, you can omit the powdered sugar (it’ll still taste good, but it won’t be sweet).Print
Bookmark this homemade whipped cream recipe: in just 5 minutes you’ve got sweetened whipped cream that tastes infinitely better than the store bought stuff!
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Place a bowl in the freezer to chill for a few minutes.
- Combine the cream, powdered sugar, and vanilla extract in the chilled bowl.
- With a large whisk, whip the cream by moving the whisk back and forth quickly (try to whisk in a line instead of a circular motion). Whip to your desired thickness is reached. You can use a looser cream for more of a “drizzle”, or a stiffer whipped cream for the traditional Cool Whip style texture. Tip: You can place the bowl in the sink to whip the cream so that it is a bit lower than a table, which helps to make the whisking motion easier. *Alternatively, place the ingredients in the bowl of a KitchenAid stand mixer fitted with the whisk attachment, and mix on medium speed until the desired consistency is reached.
- Category: Dessert
- Method: Mixed
- Cuisine: American
Keywords: homemade whipped cream, whipped cream, whipped cream recipe, heavy whipping cream
Whipped Cream FAQ
Here’s all you need to know about making your own whipped cream at home…and more! If we’ve missed a question that you have, let us know and we’ll add it.
Heavy cream and whipping cream are essentially the same thing: both must contain at least 36% or more milk fat. Whipping cream is lighter and has 30% to 35% milk fat; heavy cream has 36% or more milk fat.
Dog consumption of whipped cream should be kept to a minimum.
You cannot make whipped cream with half and half or milk, because they don’t have enough fat content to thicken when they are whipped.
You actually can freeze whipped cream! Place small dollops onto a parchment lined baking sheet and freeze them, then peel them off and place them in a sealed container.
You can make a vegan whipped cream by whipping the solidified cream from a can of coconut milk. Here’s our Coconut Whipped Cream recipe.
Yes, you can! Heavy cream will whip slightly better and hold its shape longer than whipping cream, but the difference is subtle. Try to use heavy cream if you can find it, but whipping cream also works.
Yes, whipped cream has no gluten.
Stored in a sealed container, whipped cream can last 1 to 2 days in the refrigerator. Bring it back to life by whisking it up moments before serving. (Personally we prefer making it fresh right before serving, but this method works too!)
In a 1/4 cup serving of whipped cream, there are 114 calories.
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.