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 with step-by-step photos 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 a few simple ingredients.
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Ingredient Notes & Substitutions
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 (more on the different types of cream in a minute) 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. It's also a great idea to chill the bowl before you begin to help keep the cream cold as it's being 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 - cold heavy whipping cream, confectioners' sugar, and vanilla extract (if using) - to the bowl and beat them on medium-high speed until the mixture reaches your desired consistency (more on this below).
Step-by-Step 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.
The Stages of Whipped Cream: Soft Peaks, Medium Peaks & Stiff Peaks
There are 3 common "stages" of whipped cream. These stages are used to describe the texture and consistency of the whipped cream, and the difference between the three is based on how long you spend whipping the cream. Here's a breakdown:
- 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.
- Butter: If you continue to beat the whipped cream beyond the stiff peaks stage you will eventually get... BUTTER! So, if whipped cream is what you're aiming for, be sure to stop whipping the cream once it reaches stiff peaks (or earlier to suit your preference). If you do over-whip the cream don't be discouraged; store your homemade sweet butter in the fridge to use for spreading on biscuits or breads and start again with a fresh cup of chilled cream.
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.
Whipped cream is best when used immediately. However, if absolutely necessary, you can store whipped cream in an airtight container in the fridge for up to 12 hours. Note that whipped cream that's been made ahead and stored in the fridge will be denser and less frothy than fresh whipped cream, and you may want to give it a quick whip to fluff it up just before serving.
Storage Instructions
Whipped cream is best used immediately. However, you can store the whipped cream in an airtight container in the fridge for up to 12 hours. Note that whipped cream that's been made ahead and stored in the fridge will be denser and less frothy than fresh whipped cream, and you may want to give it a quick whip 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 (238 grams) heavy whipping cream, cold
- 2 Tablespoons (16 grams) confectioners' sugar
- 1 teaspoon (4 grams) vanilla extract (optional)
Instructions
- Before you begin, make sure that your cream is well chilled in the refrigerator. I also recommend placing your bowl and whisk/beaters in the fridge for 30 minutes before whipping the cream (this will help to keep the cream cold as it's whipped).
- Add heavy whipping cream, confectioners sugar, and vanilla (if using) to a large bowl or the bowl of a stand mixer. 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. (See post above for images and descriptions of soft peaks, medium peaks, and stiff peaks, or see descriptions in 'Notes' section below.)
- Use immediately.
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
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
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