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How to Make Whipped Cream Recipe

1 Review

Skip the store-bought stuff and make Homemade Whipped Cream instead! It comes together in under 5 minutes and is supremely light and fluffy!

A bowl of whipped cream sitting on a white plate and surrounded be strawberries. A whisk and a few strawberries are in the background.

Easiest Whipped Cream Recipe

I can remember feeling like there was literally no reason to ever make homemade whipped cream when you could buy the frozen whipped topping. And then it happened! I made my own, and I have never looked back. It is the creamiest, dreamiest stuff ever! 

On a slightly unrelated note, I have kind of a silly question, do you say whip cream or whipped cream? I only ask because I’ve always said whipped cream but I’m hearing others say whip cream. For example, I had a friend text me asking how to make “homemade whip cream.”

So which is it?

Anywho, this is such an easy whipped cream recipe. It requires just three simple ingredients and takes mere minutes to whip up (no pun intended). In this post, I’ve broken down how to make whipped cream from scratch, how to store whipped cream, and I’ve answered many more FAQs about this delightful whipped topping.

A measuring cup of heavy cream, a measuring cup containing powdered sugar, and a small silver container of vanilla.

Homemade Whipped Cream Ingredients

Whipped cream is one of those things that doesn’t require many ingredients, but you may need to make a special trip to the store to pick up heavy whipping cream. It’s so worth it though! 

Here’s what you’ll need to make this easy whipped cream recipe: 

  • Heavy Whipping Cream
  • Granulated Sugar or Powdered Sugar
  • Vanilla Extract

Should I Use Powdered Sugar or Granulated Sugar in Whipped Cream?

It’s completely up to you which sugar you use, but I’m a fan of using powdered sugar as it’s so light and doesn’t weigh down the whipping cream. 

Is Whipping Cream The Same As Heavy Cream?

Whipping cream and heavy cream are the same thing. They both contain at least 36% or more milk fat, but the difference between whipping cream and heavy cream is that whipping tends to have a more fluffy outcome. But you can use them interchangeably.

Is There a Heavy Cream Substitute I Can Use?

You can’t really use a heavy cream substitute but you can make a dairy-free whipped cream by using full-fat canned coconut milk and proceeding as normal. 

A glass bowl of homemade whipped cream.

How to Make Whipped Cream

Whipping cream into whipped cream is not a no-brainer like you might think. It’s actually the easiest thing you and your kids can learn how to do, but you can also accidentally turn it into butter. 

Here’s how to make homemade whipped cream: 

  1. Start with a chilled glass bowl. This is not absolutely necessary but does make for a better whipped cream. 
  2. Using a hand mixer or a standing mixer, beat the heavy whipping cream into soft peaks. 
  3. Add the vanilla and powdered (or regular) sugar and beat until stiff peaks form.

How to Store Whipped Cream

Homemade whipped cream should always be stored in a sealed container in the fridge. You cannot let whipped cream sit out for an extended period of time or it will break down even faster. 

How Long Does Whipped Cream Last?

You can store the homemade whipped cream in the refrigerator in your container for up to 3-4 days and have it still hold up. If it starts to break down, just whip it again. 

A bowl of whipped cream surrounded by strawberries.

How Do You Keep Whipped Cream From Getting Watery?

Usually, whipped cream that is watery has been whipped too little. Cream should be whipped until it holds soft peaks.

What Happens If You Over Beat Whipping Cream?

When whipping cream is over beat, the fat molecules in the cream stick too closely together, creating lumps and giving the whipped cream a granular texture.

Is There Anything You Can Do To Fix Over Mixed Cream?

Add a few drops of cream and use a hand whisk to gently whisk the cream in until it is smooth.

Our Favorite Recipes With Whipped Cream: 

A bowl of whipped cream sitting on a plate with a few sliced and whole strawberries. There is a whisk and two strawberries in the background.

Homemade Whipped Cream

5 from 1 vote
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Skip the store-bought stuff and make Homemade Whipped Cream instead! It comes together in under 5 minutes and is supremely light and fluffy!

Ingredients

  • 1 Cup Heavy Whipping Cream
  • 1/2 Cup Powdered Sugar
  • 1 teaspoon Vanilla Extract

Instructions

  • In a large glass bowl, using a hand mixer with a whisk or beater attachments, beat until soft peaks form.
  • Add the powdered sugar and vanilla and beat until peaks form. DO NOT OVER BEAT.

Notes

  • For best results, chill the mixing bowl in the fridge for 15 to 20 minutes before making the whipped cream. 
Whipped cream will keep for 2-3 days in the refrigerator.  Just give a gentle stir before serving.
Nutrition Facts
Homemade Whipped Cream
Amount Per Serving (1 g)
Calories 133 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 41mg14%
Sodium 12mg1%
Potassium 22mg1%
Carbohydrates 8g3%
Sugar 7g8%
Protein 1g2%
Vitamin A 437IU9%
Vitamin C 1mg1%
Calcium 19mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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4 comments

  • I love your recipes and appreciate the time you put in to making the best. I did read from Add a Pinch if you add a bit of cream of tartar to your whipped cream it keeps its shape better and doesn’t get liquidy as it sits in the fridge. Thanks again for all your work and sharing your recipes for our family to enjoy amd make many memories along the way.

    • Reply
    • Thank you so much Shana! I’ll have to try that!

      • Reply
  • Fresh whipped cream is the best! Prefer powdered sugar over granulated sugar and clear vanilla. My family has always put bowl and beaters in the refrigerator to chill for 30 minutes or so. Supposedly the cream fluffs better in chilled bowl.
    In the fall, I add cinnamon about 1/4 to 1/2 teaspoonful. It’s a great flavor to dollop on any of the fall desserts, particularly apple and pumpkin pies.
    Carrian, I really enjoy your recipes and posts.

    • Reply
    • Yum! Adding cinnamon sounds fabulous! Thank you so much for the support Martha!

      • Reply

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