A simple homemade whipped cream made with heavy cream, powdered sugar, and vanilla extract - perfect for a variety of desserts!
If you've ever had homemade whipped cream, you know it tastes so much better than store-bought.
That's because it's fresher and you get to make it just the way you like it!
Plus, making whipped cream at home is super easy - I'm talking just three ingredients and less than 10 minutes.
And there are endless ways to enjoy it.
Whether you're making a berry trifle for the 4th of July, piling it high on pumpkin cheesecake, or dolloping it onto your hot chocolate or a slice of lemon pound cake, fresh whipped cream makes everything taste extra special.
Trust me, once you try homemade whipped cream, you'll never go back to store-bought!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Heavy Whipping Cream- The high fat content of heavy whipping cream makes it ideal for whipped cream. Remember to use cold cream straight from the fridge for the best results.
- Powdered Sugar- Confectioners' sugar dissolves quickly, making it great for sweetening whipped cream. You can swap it with granulated sugar, but be aware it might leave a slightly grainy texture. If your dessert is already sweet, you can skip the sugar entirely.
- Vanilla Extract- Adds a hint of vanilla flavor. Feel free to use any extract flavor you'd like, such as peppermint, orange, or almond.
Equipment Notes
Making homemade whipped cream is easiest with a stand mixer or hand mixer.
But if you don't have either piece of equipment, you can also whip it up by hand.
Just grab a mixing bowl and whisk, then whisk the cream vigorously by hand for several minutes. Or, try shaking it up in a mason jar like I do in this post about homemade butter.
How to Make Homemade Whipped Cream
Here is how to make whipped cream from scratch.
Step 1: Chill your equipment. Chill a mixing bowl and beaters of a hand mixer or the bowl and whisk attachment of a stand mixer in the freezer for about 15 minutes.
Step 2: Add ingredients to the mixing bowl. Pour the cold heavy whipping cream into the chilled mixing bowl. Add the powdered sugar and vanilla extract to the cream.
Step 3: Start whipping slowly. Using either a hand mixer or a stand mixer fitted with the whisk attachment, begin whipping the cream on medium speed. Start slowly to prevent splattering.
Step 4: Whip to desired consistency. As the cream thickens, increase the speed gradually. Whip until your desired consistency is achieved (about 3 minutes for soft peaks, 5 minutes for medium peaks, and 8 minutes for stiff peaks). Be careful not to over-whip, as the cream can turn into butter if whipped too much.
Tips for Success
- Chill your equipment. Starting with a cold bowl and whisk helps the cream whip up faster and easier.
- Use cold cream. Chilled heavy cream produces a more stable whipped cream that whips up more quickly.
- Don't over-whip. Over-whipping cream will turn it into butter. Which is also delicious, but not exactly what we're going for.
Storage
Homemade whipped cream is best served immediately after whipping.
How long your whipped cream lasts in the fridge depends on how much you whip it. Cream whipped to stiff peaks generally holds up better than softly whipped cream.
You can also freeze whipped cream for up to 2 months.
If your refrigerated or frozen whipped cream separates, simply re-whip it with a little extra powdered sugar or cold heavy cream.
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📖 Recipe
Homemade Whipped Cream
Equipment
- Stand mixer or hand mixer
Ingredients
- 2 cups heavy whipping cream cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Chill a mixing bowl and beaters of a hand mixer or the bowl and whisk attachment of a stand mixer in the freezer for about 15 minutes.
- Pour the cold heavy whipping cream into the chilled mixing bowl. Add the powdered sugar and vanilla extract to the cream.2 cups heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
- Using either a hand mixer or a stand mixer fitted with the whisk attachment, begin whipping the cream on medium speed. Start slowly to prevent splattering.
- As the cream thickens, increase the speed gradually. Whip until your desired consistency is achieved (about 3 minutes for soft peaks, 5 minutes for medium peaks, and 8 minutes for stiff peaks). Be careful not to over-whip, as the cream can turn into butter if whipped too much.
- Serve immediately or chill in the refrigerator for up to 4 hours before serving.
Notes
- Soft Peaks (3-4 minutes): At this stage, peaks are just beginning to form, and they gently fold over when the beaters are lifted.
- Medium Peaks (4-6 minutes): Peaks will be firmer and hold their shape better, standing up straight for a moment before gently folding over.
- Stiff Peaks (7-10 minutes): Peaks will be very firm and stand up straight without collapsing when the beaters are lifted.
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