Whipped Cream Recipe

A cup of fresh homemade whipped cream topped with a strawberry.

5 from 30 votes

Whipped Cream Recipe

Fresh homemade Whipped Cream is light, fluffy, made in minutes with just three ingredients, and perfect for all of your dessert needs.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings: cups

Author: Kristyn Merkley

Equipment

electric hand mixer

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

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 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.

Store in an air-tight container in the refrigerator for 2-3 days.

Freeze. 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.

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