This quick homemade whipped cream recipe with just a few ingredients is so easy you’ll never miss store-bought stuff (like Cool Whip) or canned stuff! Great topping for your favorite desserts and there’s a super secret ingredient we use for this whipped cream frosting that elevates it to the next level, especially if you’re using it as topping for strawberries, fresh berries, or on fresh fruit pies!
Best Homemade Whipped Cream Recipe
Learning how to make whipped cream is super fast AND tastes 100 times better than anything that you buy in a container at the grocery store. (This is great on pumpkin pie, hot chocolate or for chocolate cake and whipped cream, too!) It really is the best whipped cream I’ve ever had!
How To Make Whipped Cream From Scratch
A homemade whipped cream recipe is really only two simple ingredients:
- Heavy whipping cream (cold heavy cream)
- Powdered sugar (not regular granulated sugar or “regular” sugar, use confectioners’ sugar)
RECIPE TIP: I like to use powdered sugar instead of regular white sugar because sometimes it can take time for the regular sugar granules to dissolve, which makes for a crunchy (yucky) whipped cream if you can’t get them to dissolve before peak stiffness is reached. Powdered sugar makes a smooth texture.
Sometimes, I also add vanilla (if we’re pairing it up with something that I want a little richer taste).
But, you can definitely get an amazing, light whipped cream just by using those two ingredients.
This is an easy homemade whipped cream without gelatin that still stands on its own like a stabilized whipped cream!
I also have a secret ingredient that I add to our whip cream which is especially good if you’re making this as a topping for fruit or fruit pies!
SEE THE SECRET INGREDIENT AFTER IN THE PRINTABLE RECIPE CARD AND AFTER THE RECIPE PRINTABLE.
How To Make Whipped Cream Step By Step
IMPORTANT RECIPE TIPS FOR MAKING HOMEMADE WHIPPED CREAM
IMPORTANT WHIPPED CREAM TIP #1: Just Chill
An important thing about making homemade whipped cream is: THE CHILL.
A successful homemade whipped cream relies a lot on chilling your metal mixing bowl and also the electric mixer beaters/whisk attachment.
I just pop mine in the freezer for 15 minutes or so before I make the whipped cream and then use the cold bowl for the recipe.
A heavy stand mixer is perfect for this recipe, but you can also use a hand mixer.
IMPORTANT RECIPE TIP: Use cold heavy cream! Be sure to keep your heavy whipping cream in the refrigerator and chilled until right before you use it. Don’t keep it at room temperature!
Keeping everything chilled helps keep the milk fat in the cream from melting. The higher fat content helps trap air bubbles, which makes the whipped cream lighter and fluffier.
If the fat in the cream warms up quickly, you will have a hard time creating a light, fluffy whipped cream.
IMPORTANT WHIPPED CREAM TIP #2: Don’t Over-Whip
You do not want to over-whip the cream.
There is a point where your whipped cream will go from beautiful stiff peaks into deflated cream where the fat has broken down.
(It will still taste fine, but it just won’t look as pretty.)
Pay attention to when soft peaks start to form. As soon as you start to see stiff peaks form (firm peaks that hold their shape), you should stop mixing.
Remove one of the beaters from the mixer and if the whipped cream stays stiff on the beater, then it’s good to go!
RECIPE TIP: The first time making this recipe is definitely the hardest because you have to keep an eye on it. Whipping whip cream can take practice sometimes, but it’s super easy.
IMPORTANT WHIPPED CREAM TIP #3: Start Slow
Start the mixer on low speed so that the cream doesn’t splatter everywhere.
This will also prevent from having broken whipped cream early in the process.
Sometimes you go quickly from a soft peak stage to the stiff peak stage, so watch it closely. (I’ve noticed it can depend a lot on the humidity outside or in the house and can sometimes result in different results like never being able to reach a good stiff whipped cream peak stage!)
Once it starts to get a little stiff (or thicker), move the speed up to medium-high speed and start to slowly add the powdered sugar a little at a time.
How long does homemade whipped cream last?
If you have leftover homemade whipped cream (I can’t imagine, but OK . . .), it will store in the refrigerator for 2-3 days. However, it will start to lose some of its height and “stiffness” as the days go on, but it will still taste the same. Just use a hand whisk and whisk the whipped cream after it’s been in the refrigerator.
Sometimes, you can bring the refrigerated whipped cream back to life by just giving it a quick whisk.
You can also store homemade whipped cream in an airtight container or freezer-proof container for up 3 months in the freezer, but honestly, that fresh, fluffy texture is one of the reasons to make homemade whipped cream!
Homemade Whipped Cream Recipe
How To Make Perfect Whipped Cream
A few years ago I decided to try making homemade whipped cream recipe from scratch for a barbecue we were having at our house. It turned out so good that it is now one of the most requested items whenever we have a party (even for holiday parties).
One of my friends says that she can just have a bowl of the whipped cream as dessert and that’s it!
This is also a really fun, fast, and easy recipe to make with the kids.
RECIPE TIP: I don’t add anything extra to make this a stabilized whipped cream, but this is a stiff whipped cream that holds its shape pretty well if you don’t over mix it! You can make it soft or with stiff peaks, depending on how you want to use it.
- 2 Cups Heavy whipping cream
- 1/4-1/2 Cup Confectioners (Powdered) sugar
- 1 Teaspoon Vanilla (optional)
- Pour heavy cream into a chilled metal mixing bowl.
- Add vanilla (optional).
- Begin mixing on slow until bubbles and a few peaks start to form. Then, turn mixer speed to medium.
- While mixing on medium, add in confectioner's sugar a little at a time until stiff peaks begin to form—about 6-8 minutes. (You may not use all of the sugar OR feel free to use a little more, if needed.) DO NOT OVER MIX! If you can take the beaters out of the mixer and the whipped cream stays on the beater in a stiff peak, it's ready!
FOR FRUIT OR PIE TOPPINGS: When I make whipped cream for fresh fruit or for fruit pies, I add lemon!
To the cream, add a couple of squeezes of juice from a fresh lemon before you start beating.
To add a little zing, zest some lemon onto the top of the whipped cream before serving. (It's especially good that way with fresh strawberries or berry pies!)
Serving Size:1 cup
Amount Per Serving: Calories: 408Total Fat: 43gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 134mgSodium: 32mgCarbohydrates: 3gFiber: 0gSugar: 4gProtein: 3g
Nutrition information is estimated. Changes to the recipe and use of different brands may cause changes to the nutritional information to vary slightly from the ones provided here.
Whipping Cream vs Heavy Cream: What’s The Difference?
You may be wondering what’s the difference between whipping cream and heavy cream when making whipped cream? There are different types of cream for recipes. They are both creams found in the refrigerated section near the milk, but these creams have different fat content. Heavy cream has a little more fat and will hold its shape longer. Whipping cream has less fat and is lighter.
(It is even sometimes labeled “Light” Whipping Cream.)
You may also see heavy cream and heavy whipping cream, which are basically the same thing and just has different fat contents.
For our homemade whipped cream recipe, we use heavy whipping cream.
Whipped Cream From Scratch with a Secret Ingredient
I’m going to share with you a secret ingredient that I add to our homemade whipped cream to give it extra flavor take it from “Oh wow! This is amazing!” to “OMGosh! THIS IS THE BEST DESSERT THING EVER!”
Are you ready?
The secret ingredient is. . .
I add a little lemon juice and lemon zest to our whipped cream!
If you’re making whipped cream to use with fresh fruit or fruit pies, DEFINITELY add the lemon! It makes a huge difference in the flavor!
(I even zest some of the lemon right on top of the whipped cream before I serve it.)
WARNING: The acid in the lemon can break down the cream, so I only squeeze a little fresh lemon in the cream at the beginning of the mixing process.
Then, I also add fresh lemon zest while it’s mixing and also right before serving.
PS? Zesting can be so much fun for a kid!
My kid is addicted and a couple of years ago even asked for her own zester for Christmas!
(You can get cut-resistant gloves to protect little hands, if you want!)