We truly believe homemade whipped cream makes everything better. It is perfect for topping pies, cakes, hot chocolate, or fresh fruit, and it comes together in minutes with just a few basic ingredients. Once you try homemade, it is hard to go back to store-bought.
This is the whipped cream recipe we have made for years, and we have tested the ratios to make sure it turns out light, fluffy, perfectly sweet, and completely foolproof every time. It holds its shape beautifully with a smooth, creamy texture that is great for piping or spreading.
If you want a no-fail whipped cream recipe that is stable, delicious, and versatile for any dessert, this is the one we always use. It is simple, reliable, and the perfect finishing touch for so many favorite treats.
Try it on top of Strawberry Shortcake, Chocolate Pie, Hot Chocolate, or Banana Cream Pie. These family favorites are even better with a big dollop of fresh whipped cream.
Why we think you’ll love it:
- Better homemade. I think we can all agree that homemade is better. Fresh whipped cream tastes richer and more natural than frozen toppings.
- So quick to make. Not only does it require only 3 ingredients, but it’s also whipped up in minutes.
- The perfect dessert companion. Add it to a Vanilla Ice Cream sundae, Hot Chocolate, or on top of pies (Homemade Pumpkin Pie), crisps, or cobblers. You can add a dollop to your Fluffy Pancakes, Crispy Waffles, or fresh berries.
Homemade Whipped Cream Ingredients
- Heavy Whipping Cream (2 cups): Whips up into a light and airy texture that gives this topping its structure and volume. Look for cream with at least 36 percent fat for best results. For a dairy-free whipped cream recipe replace with a can of full-fat coconut milk. Use just the solidified coconut fat at the top of the can not the liquid at the bottom. The cream can be whipped into a smooth, creamy topping.
- Powdered Sugar (4 tablespoons): Sweetens the whipped cream while also helping stabilize it so it holds soft peaks longer. You can adjust the amount based on sweetness preference. For a smooth texture, I suggest sifting it before using it in the recipe. Do not use granulated sugar.
- Vanilla Extract (2 teaspoons): Adds warm flavor and depth that makes the whipped cream taste homemade and bakery style. Pure vanilla extract is our favorite. Use different flavors like almond extract, peppermint extract, or orange extract. Use less than 2 teaspoons or the flavor may be too overwhelming.
How to Make Whipped Cream
PREP. Place your mixing bowl and whisk attachment (or beaters if mixing with an electric mixer) in the freezer for about 10 minutes to chill.
BEAT. Once chilled, remove from the freezer and add 2 cups of heavy cream, 4 tablespoons powdered sugar, and 2 teaspoons vanilla to your bowl.
Whether using the Kitchen-Aid stand mixer or a hand mixer, start mixing on low speed, then increase to medium-high speed. Mix until soft peaks form.
Then, top onto your favorite desserts, pies, etc.
Alternative Whipping Methods
- Food processor. Add the cold heavy whipping cream, sugar, and vanilla. Mix for a few minutes.
- Make it in a jar. Add all the ingredients to a jar, add the lid, and shake for about 5 minutes. Works like a charm!
Kristyn’s Recipe Tips
- Test for soft peaks by lifting the beater out of the cream. The whipped cream will rise like a little mountain peak. Soft peaks will hold their shape for a second before melting back down, whereas stiff peaks will hold their shape.
- If stiff peaks form, then you have overwhipped. To fix over-whipped cream, whisk in a little more heavy cream and whip. Soft peaks should still form.
- You can beat the cream so that stiff peaks form, which will help keep the whipped cream fluffy, but over-beating will start to turn it into a butter-like consistency.
- To achieve a whipped cream that holds its shape for piping, stiffly beat heavy whipping cream. This means whipping it until it forms stiff peaks, where the peaks hold their shape when the beaters are lifted. Use a spoon to add the whipped cream to a piping bag.
- Always chill your bowl and beaters first to help the cream whip faster and hold its shape.
- Taste and adjust the powdered sugar before serving if you want it sweeter.
- Add a tablespoon of instant pudding mix if you need a more stable whipped cream for piping or layering desserts.
Whipped Cream Recipe
Equipment
Video
Ingredients
- 2 cups heavy whipping cream
- 4 tablespoons powdered sugar
- 2 teaspoons vanilla extract
Instructions
- To get started, place your mixing bowl and whisk attachment (or beaters if mixing with a hand mixer) in the freezer for about 10 minutes to chill.
- Once chilled, remove from the freezer and add heavy whipping cream, powdered sugar, and vanilla to your bowl.
- Whether using the Kitchen-aid or a hand-mixer, start mixing on low speed then increase to medium-high. Mix until soft peaks form.
Notes
- Test for soft peaks by lifting the beater out of the cream. The whipped cream will rise like a little mountain peak. Soft peaks will hold their shape for a second before melting back down, whereas stiff peaks will hold their shape.
- If stiff peaks form, then you have overwhipped. To fix over-whipped cream, whisk in a little more heavy cream and whip. Soft peaks should still form.
- You can beat the cream so that stiff peaks form, which will help keep the whipped cream fluffy, but overbeating will start to turn it into a butter-like consistency.
- Replace the vanilla extract with another flavor of your choosing. Note that some extracts have a stronger flavor, so use less than 2 teaspoons.
- To achieve a whipped cream that holds its shape for piping, stiffly beat heavy whipping cream. This means whipping it until it forms stiff peaks, where the peaks hold their shape when the beaters are lifted. Use a spoon to add the whipped cream to a piping bag.
- Always chill your bowl and beaters first to help the cream whip faster and hold its shape.
- Taste and adjust the powdered sugar before serving if you want it sweeter.
- Add a tablespoon of instant pudding mix if you need a more stable whipped cream for piping or layering desserts.
- Homemade whipped cream can be made ahead and stored covered in the fridge for up to 24 hours, gently rewhip if needed before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Homemade whipped cream tends to deflate over time, so if you wish to make it ahead of time, I suggest including unflavored gelatin powder.
Add ¼ cup cold water to a small pot, then sprinkle with 1 teaspoon of unflavored, powdered gelatin.
Let the gelatin soften and absorb the water, which takes about 4-5 minutes.
Place the pan over low heat and stir until the gelatin dissolves. Let cool.
Follow the steps and slowly add the gelatin mixture until soft peaks re-form. You’ll get soft, fluffy mounds that stay fluffy!!
Store in an air-tight container in the refrigerator for 2-3 days.
Transfer to an airtight container with minimal headspace. Press plastic wrap directly onto the surface to prevent air pockets. Freeze for up to 2 months.
Dollop method. For individual servings to use on top of hot drinks like cocoa or coffee, or as a garnish for desserts. Simply dollop spoonfuls onto a parchment paper-lined baking sheet. Freeze for about 1-2 hours. When solid, store in an air-tight container or freezer bag in the freezer.
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This recipe was first shared February, 2019.
Timmy,Timmy,Timmy.As a guy that has frequented Pinterest daily for years,I can tell you the last thing you want to do is get on the wrong side of lil Luna fans.They are extremely devoted.
So when you make a mistake by not knowing how to use the site,don’t blame it on Lil Luna.Admit you’re wrong and suck it up.
I’m probably responding too late in the game.I imagine you already felt the wrath from fans of one of the largest and most popular sites anywhere.
This is the best whipped cream for toppings! I followed the instructions step-by-step and it turned out perfectly!
My whipped cream turned out so much better following these tips!
This is so fun to make! Used it in cookies and turned out so beautiful and delicious 😍
Go to top of page
Tap “Jump to Recipe”
There you will see not only ingredients for recipe but also conversions for 2x & 3x amount
It took me awhile to figure it out
It just requires patience
Attacking Lil’ Luna instead of just asking for info isn’t necessary or OK – it’s abusive
Obviously if ppl are having difficulty accessing her content she will want to fix it – ppl just need to let her know
Never buying CoolWhip again. I never knew it was this easy and SOOOOO much better!
Can you use half n half instead of heavy whipping cream?
I personally have not tried, but it should be ok 🙂
What amount is a serving? Nutrition facts aren’t specific
Serving is one cup 🙂