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Forget store-bought, this deliciously fresh homemade whipped cream is made in minutes with only 3 ingredients!
Whipped Cream 101
It’s no surprise we love dessert here and so many of our treats call for the same ingredient – whipped cream!
Yes, you can buy it from the store, but today we are here to show just how simple it is to make at home AND just how much it tastes better. (Be sure to check out all of our Tips and Tricks for whipped cream at the bottom of the post).
Whipped cream is a standard when talking about desserts (like our Cream Puff Cake, Dirt Cake Recipe and Easy Strawberry Shortcake), and we hope this recipe becomes a standard in your own home.
WHY WE LOVE IT:
- Better homemade. I think we can all agree that homemade whipped cream is better than store-bought stuff (Cool Whip).
- Quick + simple. 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.
Ingredients
PREP TIME: 15 minutes
- 2 cups heavy whipping cream – 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.
- 4 tablespoons powdered sugar – aka confectioners’ sugar. For a smooth texture, I suggest sifting it before using it in the recipe. Do not use granulated sugar.
- 2 teaspoons vanilla extract – 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 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.
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!
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Equipment
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.
Video
Notes
- Transfer the whipped cream to an airtight container with minimal headspace. Press plastic wrap directly onto the surface of the whipped cream 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
> 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.
> Do not overbeat the cream. 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.
> Keep it cold. Use cold bowls and keep the ingredients cold.
> Store it properly in an airtight container in the fridge.
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.
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 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.
Love love this recipe
I am so happy you do 🙂 Thank you!
Love this whip cream! It is so easy to make and tastes so much better than store bought! DElicious
I never knew making your Own whipped cream was so easy. I dont usually have Store bought whipped cream on hand, but i almost always have heavy whipping Cream. ThaNks For sharing.
I would rather make my whip cream than buy it. It just taste so much better than the store bought Version. It makes up very quickly and can be used in anything that requires whip cream.
This recipe comes out perfect every time. Has the right amount of sweetness, we love it!
Homemade is the best!! I love this!
Yum! I love homemade whip cream. Saving Your recipe!
tthis is the perfect go to recipe for whip cream! gotta make ive cream sundaes now
Yum! Thank you!
So much better than store bought!
This is so easy to make and so much better than store bought. I love that I can make this with only 3 or 4 ingredients
This is so easy to make & so much better than buying it!! Love the taste..it’s so smooth & creamy!