You can't beat the taste of homemade whipped cream, made from scratch in just 5 minutes using 2 simple ingredients. This easy-to-follow recipe and tips will show you how to make perfect whipped cream every time!
With summer (and berry season!) just around the corner, it's the perfect time to master an easy and important skill for any dessert lover: how to make homemade whipped cream! Whipped cream is used in SO many desserts - as a topping or folded into creamy, layered desserts - but one of my favorite ways to enjoy it is simply with fresh berries for a light, summery treat!
Whipped cream is made by whipping air into heavy cream to create a light, deliciously fluffy foam. It takes just minutes to make and requires only two simple ingredients.
Let me show you how!
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Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Cold Heavy Whipping Cream - You'll need cold cream with a high fat content to make whipped cream, so I recommend working with heavy whipping cream or heavy cream that's well chilled.
Confectioners' Sugar (Powdered Sugar) - A little bit of sugar adds just the right amount of sweetness to the cream. While you could use granulated sugar, I recommend confectioners sugar since it will dissolve more easily into the cream, ensuring a smooth (rather than gritty) texture.
Vanilla Extract (optional) - Vanilla extract is optional (I did not use it in the whipped cream shown here), but it does add a nice vanilla flavor to the cream. Whipped cream flavored with vanilla is actually called Chantilly cream (or crème Chantilly in French)!
Special Equipment
- Large bowl - You'll want to use a large bowl, as the cream will splatter as it's whipped.
- Handheld electric mixer - I like to use a handheld electric mixer to make whipped cream because I feel that it gives me the best control. However, you can also whip cream using a stand mixer with a whisk attachment. (You could also use a whisk and beat the cream the old fashioned way, but I'm not sure I have the arm muscles for that!)
Recipe Instructions
Making the whipped cream is super easy! Simply add the ingredients to the bowl and beat them on medium-high speed until the mixture reaches your desired consistency.
Recipe Video
This step-by-step video shows exactly how heavy whipping cream and confectioners sugar (plus air added by the beaters!) become homemade whipped cream.
Recipe Tips
Cream whips best when it's well chilled, so keep your cream in the fridge until you're ready to use it.
You can even put your bowl and beaters in the freezer for 5-10 minutes or in the fridge for 30 minutes before making whipped cream to keep everything extra cold.
Need to whip cream to reach stiff peaks, but not sure what that means? This article will show you the difference between soft peaks, firm peaks, and stiff peaks.
Recipe FAQs
There are three types of cream to know, and the differences between them come down to their milk fat content, and we want cream with a higher fat content for making whipped cream. Heavy cream and heavy whipping cream both contain 36% milk fat, making them ideal for whipped cream. Whipping cream contains less milk fat (just 30%), which is not a high enough fat content for whipped cream. Be sure you're using heavy cream or heavy whipping cream to make homemade whipped cream.
I always recommend using freshly whipped cream when possible, since this will have the best texture. However, whipped cream can be made ahead of time if necessary. Store the whipped cream in an airtight container in the fridge for up to 12 hours.
Storage Instructions
Whipped cream will have the best texture when it's used immediately, but it can be made ahead of time if necessary. Store the whipped cream in an airtight container in the fridge for up to 12 hours. Note that whipped cream that has been stored in the fridge will be more dense and less frothy than freshly whipped cream, and you may want to give it a quick whip on low speed to fluff it up just before serving.
Recipes Using Whipped Cream
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Recipe
Homemade Whipped Cream
Special Equipment
- Large bowl
Ingredients
- 1 cup (227 grams) heavy whipping cream cold
- 2 Tablespoons (14 grams) confectioners' sugar
- 1 teaspoon (4 grams) vanilla extract (optional)
Instructions
- Add heavy whipping cream, confectioners sugar, and vanilla (if using) to a large bowl or the bowl of a stand mixer.1 cup (227 grams) heavy whipping cream, 2 Tablespoons (14 grams) confectioners' sugar, 1 teaspoon (4 grams) vanilla extract
- Using a handheld electric mixer (or a stand mixer with the whisk attachment), beat the mixture on medium-high speed until the desired texture is reached.
- Use immediately.
Video
Notes
- Soft Peaks: If you lift your beaters straight up from the bowl (be sure to turn them off first!) and see small, undefined peaks, you have soft peaks. Stop whipping at this stage if you like whipped cream with a softer texture.
- Medium Peaks: If you lift your beaters straight up from the bowl and see formed peaks with tips that bend over, you have medium peaks. This is the most common/popular stage of whipped cream, and it's ideal for use as a topping on treats like ice cream and strawberry shortcake.
- Stiff Peaks: If you lift your beaters straight up from the bowl and see formed peaks with tips that remain upright, you have stiff peaks. This type of whipped cream is ideal for use in layered desserts where a little more structure is needed, like icebox cake or cream pie.
Ryann says
Whipped cream was always an elusive dessert item to me! There is something about homemade whipped cream that elevates a dessert, but it always seemed too difficult until this recipe! Allison always instills a confidence in you while you are baking! I make this all the time now!!
Allison says
This makes me SO happy!! I completely understand what you mean about certain desserts being intimidating, and it's so empowering when you realize that you can do it! I'm so happy to hear that this recipe was helpful to you, and I'm grateful for your review!
-Allison