Homemade Whipped Cream (with Video)

This Homemade Whipped Cream is billowy, light, fluffy, and the perfect topping and filling for so many desserts. It has just three ingredients, takes minutes to prepare, and tastes better than store-bought whipped topping. Watch the video tutorial to see how easy it is to make whipped cream.

Easy Whipped Cream Recipe 

One of my New Year resolutions for this year has been to reduce the fake ingredients I eat by making more of the things I buy at home. I feel better knowing each ingredient used—especially when using a lot, like in our Strawberry Pretzel Salad. Homemade whip cream is one of the easiest things to make at home, and the difference in taste and texture is real.

Tips for the Best Whipped Cream

Here’s everything you need to know before you get started. It’s super easy to make, but also easy to overbeat.

• Cold is your friend – use the cream right out of the fridge. You can also put your mixing bowl and beaters in the freezer for 10 minutes if you are in a warmer environment.
• Use heavy cream – this cream has the most milk fat at 36% or more, which helps it whip better. Avoid whipping cream or lite cream since its fat content isn’t high enough.
• Don’t walk away– the mixture beats up quickly and is easy to over-beat. *See my tip below on how to fix curdled cream.
• Control the speed – gradually increase the mixer speed from medium to medium-high for a more stable whipped cream.
• Know your peaks – Use my tips below for achieving soft to stiff peaks.

Ingredients for Homemade Whipped Cream

It really is just 3 ingredients and the vanilla is optional but I think it makes the whipped cream so much better. See the exact measurements in the recipe card below.

• Heavy whipping cream – be sure to stick with cold Heavy Whipping Cream since the milk fat creates a creamy texture.
• Powdered sugar – also called confectioners’ sugar dissolves the best and contains cornstarch that will help you stabilize your whipped cream. Swap with granulated sugar in a pinch (or—see How to Make Powdered Sugar from Love and Lemons). Tip: Use powdered sugar for large batches since granulated sugar may not get as smooth.
• Vanilla extract – adjust to taste or omit if desire. You can also substitute it (see variations below).

How to Make Whipped Cream

You can use an electric hand mixer, a balloon whisk (although that takes a lot more effort), or even a milk frother for a small batch.

• Add Ingredients – Add the heavy cream, powdered sugar and vanilla to the mixing bowl.

2. Beat with a mixer – With an electric hand mixer or stand mixer, beat on medium speed until the mixture starts to thicken, then beat on medium-high. Stop when it just reaches the consistency you like – soft peaks or stiff peaks (see my tips below). It only takes a couple of minutes, so be sure not to over-mix!

3. Serve – Use right away or cover in an airtight container and refrigerate for up to 24 hours.

How Long to Beat Whipped Cream?

While whipping, stop the mixer to text for consistency. Lift the beater straight up out of the bowl. The cream should form a peak. 

• Soft peaks – it will be creamy and fluffy, and the peak will gently fall over when lifting the beater. Great for dipping fruit or dolloping on desserts

• Stiff peaks – the mixture will be more stable, and the peaks will not fall over when you lift the beater. Perfect for piping onto desserts and storing overnight

How to fix whipped cream that has curdled

If you accidentally over-beat the cream mixture, it will separate into butter and buttermilk and will look chunky and curdled. If it’s not too far gone, you can fix whipped cream by gently folding a tablespoon at a time of cream into the mixture until it looks smooth again.

How to Use Homemade Whipped Cream

This homemade whipped cream takes your dessert to a whole new level. It can be used as a 1:1 substitute for Cool Whip or as a fruit dip. Here are some of our favorite recipes:

• Trifles – Chocolate Lasagna, Chocolate Mousse, Strawberry Blueberry Trifle
• Replace Cool Whip (1:1) – Raspberry Roulade Cake, Strawberry Jello Cake, Cream Horns
• Pie – Apple Pie, Cherry Pie, Peach Galette, Dutch Apple Pie, Pumpkin Pie, Blueberry Crumble
• Cheesecake – Lemon Cheesecake, Mini Cheesecakes, Pumpkin Cheesecake, Classic Cheesecake
• Decorate Desserts – Chocolate Soufflé, Cherry Upside-down Cake, Blackberry Lemon Cake Roll
• With Fruit – Strawberries Romanoff, Eton Mess Recipe 
• Breakfast Topping – Oatmeal, Buttermilk Pancakes or Waffles
• Drinks – Hot Chocolate or Iced Coffee

Making this Homemade whipped cream recipe will truly change how you serve dessert, treats, and even breakfast. You’ll love this creamy, delicious topping. Once you try it, you won’t go back to store-bought!

Homemade Whipped Cream Recipe

This Homemade Whipped Cream Recipe uses just 3 ingredients to make the best homemade whipped topping in minutes. My method will ensure your whipped cream is light, fluffy, and more stable so it holds its shape for longer. You can use this as a substitute for storebought whipped topping. This recipe makes 2 cups of whipped cream.

Prep Time: 2 minutes mins

Total Time: 2 minutes mins

Cook ModePrevent your screen from going dark

• Combine Ingredients – Into a large mixing bowl or the bowl of a stand mixer, add the cold heavy whipping cream, powdered sugar, and vanilla.
• Whip the Cream – Beat with an electric mixer or whisk attachment. Start on medium speed. As soon as the mixture starts to thicken, increase to medium-high speed. Beat until you have reached your desired consistency, making sure not to over-mix, or it will separate and turn buttery.*

• For Soft Peaks – the cream should look soft and fluffy, and when you lift up the whisk, a gentle curved peak should form. This consistency is perfect for dipping fruit or topping desserts.

• For Stiff Peaks – beat whipped cream until you see peaks that are firm and hold their shape. This will be a more stable whipped cream that is perfect for piping onto desserts or storing overnight.

• Serve the whipped cream right away, or cover and refrigerate.*

*How to fix whipped cream that has curdled (over-whipped) – sometimes if it’s not too separated and far gone, you can save it by adding 1-2 Tbsp of cream at a time and fold gently with a spatula until smooth again.
*Storage: Whipped cream stores better when beaten to stiff peaks. Store in an airtight container in the fridge for 2 to 3 days.
*Stabilized Whipped Cream: For a more stiff whipped cream, add up to 1/2 tsp of cream of tartar to the ingredients.
*Granulated sugar can feel grainy when making larger batches of whipped cream. Powdered sugar contains cornstarch which also helps stabilize the cream. 

110kcal Calories3g Carbs1g Protein11g Fat7g Saturated Fat0.5g Polyunsaturated Fat3g Monounsaturated Fat34mg Cholesterol8mg Sodium29mg Potassium3g Sugar437IU Vitamin A0.2mg Vitamin C20mg Calcium0.03mg Iron

Nutrition Facts

Homemade Whipped Cream Recipe

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.