Whipped Cream Recipe

Bookmark this homemade whipped cream recipe: in just 5 minutes you’ve got sweetened whipped cream that tastes infinitely better than Cool Whip! 

Homemade whipped cream recipe | Sweetened whipped cream

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 homemade whipped cream are simple: heavy whipping cream, powdered sugar, and vanilla extract. That’s it!

If you’re learning how to make whipped cream 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 10 years. So, it’s our tried and true whipped cream recipe for topping desserts. It’s perfect on top of strawberry shortcake, or top make a tall glass of berries and cream.

Homemade whipped cream recipe | Sweetened whipped cream

How to make this homemade whipped cream recipe

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 the cream. When making whipped cream by hand, it’s also important that you chill the bowl and cream before starting. The cream will whip up faster when it’s cold, which your forearms will thank you for later on. Above all, make sure you whip the cream only until it has firm peaks. If you keep on whipping, it can turn into butter!

There are a few small notes I’d like to make about this homemade whipped cream recipe before you jump in. First and foremost, you shouldn’t 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, 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.

Homemade whipped cream recipe | Sweetened whipped cream

How to store homemade whipped cream

This homemade whipped cream 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 from the cream, whip it again to incorporate the liquid (this will only take a minute or two). This whipped cream recipe is delicious on fresh fruit and strawberry shortcake, or eaten by the spoonful.

Can you use a KitchenAid for whipped cream?

Yes, you can use a stand mixer or KitchenAid for whipped cream, 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 for our homemade whipped cream recipe simply because we enjoy the satisfaction of making it with our own two hands. If you prefer having robots work for you (which has a place too), by all means use your KitchenAid for this whipped cream recipe!

Looking for more easy dessert recipes?

This lightly sweetened homemade whipped cream pairs recipe well with any number of desserts. Here are a few of our favorites:

  • Berries and Yogurt Whipped Cream: You can use this whipped cream recipe to pair with berries: or try this yogurt whipped cream! It uses equal parts cream and yogurt to make for a tangy, lightly sweet cream that has a boost of health.
  • Poached Pears with Pecan Granola and Whipped Cream: These wine poached pears are an elegant fall or winter dessert! Top with crunchy pecan granola and a dollop of this whipped cream, and it’s heavenly.
  • Simple Raspberries and Cream: This is our favorite way to eat this homemade whipped cream: 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. Dollop with this homemade whipped cream and it’s a treat that you’ll never tire of.
  • 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.

This recipe is…

This 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).

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Whipped Cream Recipe


1 Star (4 votes, average: 5.00 out of 1)

  • Author: A Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 cups
  • Category: Dessert
  • Method: Mixed
  • Cuisine: American

Description

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!


Ingredients

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Place a bowl in the freezer to chill for a few minutes.
  2. Combine the cream, powdered sugar, and vanilla extract in the chilled bowl.
  3. 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.

Keywords: homemade whipped cream, whipped cream, whipped cream recipe, heavy whipping cream

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website 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

Cookbook Author and photographer

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 food 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.

1 Comment

  • Reply
    Sam
    December 8, 2018 at 3:43 am

    Interesting, that is generally what we do over here in Australia, as we don’t have ‘cool whip’ actually we don’t have a lot of US packaged food here. We just use fresh ingredients and cook from scratch mostly, with packaged food or take-aways a sometimes food :) Love reading and drooling over your recipes. Sam the Aussie :)

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