Learn how to make whipped cream with this easy, versatile homemade whipped cream recipe. 3 simple ingredients are all you need!
Add a dollop to your hot chocolate, especially after you’ve made a batch of these fun and trendy Hot Cocoa Bombs!
Why this Recipe is Best
Few things can divide a family or nation more than discussing whipped cream. Whether you make your own, use Cool Whip, or use the canned stuff…people can be very passionate about their choices.
Personally, I have nothing against any of them. They all have a place in my life.
Cool Whip is handy and convenient and perfect for No Bake Cheesecake recipes. I love that it stays more stable than homemade.
The canned stuff is always in my fridge to top a cup of hot cocoa or a mug of Brown sugar latte.
But homemade whipped cream is by far the best. Especially spooned on top of Lemon Bundt Cake, pumpkin pie, French silk pie, and Instant Pot pumpkin cheesecake.
SO let’s get to it!
How to Make Whipped Cream
Chill Your Bowl. Start by chilling your mixing bowl. While this isn’t 100% needed, it does help the whipped cream set up quicker and stay set longer! If you don’t have time to chill the bowl, toss some ice cubes into it, swirl for a minute and dry the bowl.
Beat until Peaks. Add heavy whipping cream, powdered sugar, and vanilla extract to the bowl. Attach to electric mixer and beat on medium high for several minutes until peaks form.
Refrigerate. Use immediately or store covered with plastic wrap in refrigerator. It should remain fresh for about 2-3 days.
Tips and Tricks
- Start with COLD whipping cream, and a cold bowl.
- Change up the flavor of the whipped cream by using a different extract…lemon, peppermint, etc.
- Add color by adding one drop of gel food coloring with the extract.
- What are “stiff peaks?” It simply means that if you hold the whisk (beaters) upside down, the whipped cream will hold it’s shape.
- Store in refrigerator until ready to use, up to 3 days.
Recipe FAQs
If you want to make this whipped cream recipe to work and act like Cool Whip, which is more stable, double the powdered sugar in this recipe.
When you store whipped cream properly, it will last in the refrigerator for 3-4 days.
If your whipped cream is too runny, use more powdered sugar. Overbeating whipped cream can cause it to curdle and fall apart, so keep your eye on it.
How much Whipped Cream does this make
One batch of this recipe (using 1 cup of the heavy cream) yields about 2 cups of homemade whipped cream.
As a general rule of thumb, whipping cream doubles in size when beaten!
Serving Suggestions
Aside from pies and cakes, you’ll love this simple whipped cream as a dip for fresh fruit.
For a simple dessert, fill a bowl with homemade whipped cream and make a platter of various fruits…apple, berries, and grapes.
More recipes that use Homemade Whipped Cream
- Pumpkin Crunch Cake
- Apple Bread
- Jello Trifle recipe
- Lemon Pudding Cake
- Lemon JELL-O Poke Cake
- Instant Pot Rice Pudding
- Banana Split Cheesecake
- Pistachio Pie
- Chocolate Cheesecake
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Homemade Whipped Cream Recipe
Ingredients
- 1 cup heavy whipping cream
- 3 Tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Start by chilling your mixing bowl. While this isn’t 100% needed, it does help the whipped cream set up quicker and stay set longer! If you don’t have time to chill the bowl, toss some ice cubes into it, swirl for a minute and dry the bowl.
- Add heavy whipping cream, powdered sugar, and vanilla extract to the bowl. Attach to electric mixer and beat on medium high for several minutes until peaks form.
- Use immediately or store covered with plastic wrap in refrigerator. It should remain fresh for about 3-4 days.
Notes
- How do you make Stabilized Whipped Cream? If you want to make this whipped cream recipe to work and act like Cool Whip, which is more stable, double the powdered sugar in this recipe.
- How long does whipped cream last? When you store whipped cream properly, it will last in the refrigerator for 3-4 days.
- How do you fix runny whipped cream? If your whipped cream is too runny, use more powdered sugar. Overbeating whipped cream can cause it to curdle and fall apart, so keep your eye on it.
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Learn how to make whipped cream with this easy, versatile homemade whipped cream recipe. 3 simple ingredients are all you need!
This recipe is absolutely AWESOME. Every time I share it, I am ask for the recipe. Thank you so much!
I failed to mention that I made the No Bake Blueberry Cheesecake recipe! AWESOME!
I can not tell you how awesome this recipe is. Made it sugar free except for the graham crackers, and it was so awesome. Shared it with friends and they agree it was awesome. Making it again today except sugar free. Making a different kind of crust-sugar free!. Your graham cracker crust was so awesome! I hope it comes out as awesome as it was with your graham cracker crust.
This was so good! I did have to keep adding powdered sugar to it came up to whipped consistency but otherwise a success! My adult son loved it! Happy Holidays!
Hi, do you have a recipe for vegan butter? If you do, that would be great! Please let me know!
I do not. Sorry!
Be smarter than me! Over mixing made it separate and my results were a waste:(
Yes l made it came out great thank you
if we dont have heavy cream what can be used in place of it non fat milk powder would that helpi wonder
My graham crackers are soggy. What will help?
Ummm, soggy graham crackers on a homemade whipped cream? I’m not sure where you went wrong 🙂
Were you making banana pudding with whipped cream? If so, you just didn’t eat it fast enough!
Over mixing heavy whipping cream…. Turns into butter and butter milk.. I do it all the time to have homemade butter on hand… I even add seasonings to my butter… Example
Minced garlic, chopped chives, fresh grated parmesan and basil mixed in the butter is amazing… On steaks… In pasta dishes… On bread toasted…
I also make a honey cinnamon butter for pancakes… Toast.. Or to put on my homemade fresh warm biscuits
I can’t even describe how awesome this recipe is and how perfect it turned out! So so great! Thank you
So glad to hear it!!
One way to stabilize whipping cream is to add gelatin. You beat the cream a little and then drizzle the gelatin in as you whip the rest of the way. The cream will stay for at least 3 days. I use this when I fill cake layers with whipped cream.
How much gelatin do you use?
How do you adjust the whip cream recipe if you want to make chocolate whip cream or strawberry whip cream?
Interesting. I’ve never made either of those flavors!
This is the best homemade whipped cream! So much better than store bought. We love it on so many things!