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Learn how to make Homemade Whipped Cream with only 2 ingredients! The recipe is for a stabilized whipped cream without gelatin. It can be used as regular whipped cream and also as a frosting!
TABLE OF CONTENTS
- Easy 2 Ingredient Homemade Whipped Cream
- What’s the Difference Between Whipped Cream & Whipped Cream Frosting?
- 3 Tips for the best whipped cream frosting
- Ways to Use this Recipe
- Adding Flavors
- How to replace Cool Whip with homemade whipped cream
- Frequently asked questions
- How to scale this recipe
- Whipped Cream Recipe
Easy 2 Ingredient Homemade Whipped Cream
One of the things I make most is whipped cream. This recipe makes a nice and thick whipped cream which is perfect for piping and decorating cakes and cupcakes. I also love to use it for pies and no-bake desserts. Best of all, this recipe is made without gelatin and you can also use this recipe to replace Cool Whip in just about any dessert.
You only need 2 ingredients to make a perfect whipped cream frosting! Heavy whipping cream and powdered sugar. You also have the option of adding an extract such as vanilla, lemon or mint.
Homemade Whipped cream can be intimidating because if not made correctly, it wilts or melts all over the place and makes a huge mess, or even worse, it ruins a beautiful dessert. But I am here to teach you all my tips so you can be successful in the kitchen.
What’s the Difference Between Whipped Cream & Whipped Cream Frosting?
They are actually the same thing when you use a stabilizer. You can make whipped cream simply by beating heavy whipping cream until it forms stiff peaks, but unless you add a stabilizer it won’t hold its shape for long.
When you add a stabilizer – such as gelatin or powdered sugar (more on that below) – you make a whipped cream that will hold those beautiful peaks and that also has more uses. So instead of just using it in coffee or on top of your pancakes, stabilized homemade whipped cream can also be used as an easy frosting on cakes, cupcakes and more!
3 Tips for the best whipped cream frosting
The key to a successful whipped cream involves a few simple steps.
Start with cold ingredients and utensils
To make a nice, thick frosting, I recommend placing the mixing bowl and your whisk in the freezer for 10 minutes so it’s nice and chilled. It will help keep the cream nice and cold while it’s whipping.
You need a thickening agent
The most important part of making a whipped cream that can be piped it to is add something to make it stiff. My favorite thicker is powdered sugar, which also makes the frosting a bit sweeter. If you prefer a less sweet option, you can use corn starch, or a combination of corn starch and powdered sugar. I prefer not to use gelatin myself, but this is an option too.
Beating the cream at high speeds
Start at a medium-high, which is speed 6-7 on my stand mixer, and whip the cream until it reach soft peaks and it starts to thicken. Then add the powdered sugar slowly while reducing the mixing speed. Once the powdered sugar is incorporated, increase to the highest speed and beat until stiff peaks form.
Ways to Use this Recipe
Now that you’ve made this perfect bowl of whipped cream, what do you do with it? Here are a few ideas to get your creating juices flowing!
If You Use it as a Whipped Cream
- Coffee & Hot Chocolate – Add a dollop to your cup of coffee or hot chocolate for some simple indulgence.
- Pancakes, French Toast & Waffles – Use it to top breakfast!
- Dip, Fruit Salad and Trifles – Whipped cream and fresh fruit is a classic combo. Dip fresh strawberries into your homemade whipped cream or add it to fruit salad and trifles!
- Pies and Crisps – Serve it on top of pies and crisps in lieu of (or in addition to) ice cream.
If You’re Using it as a Whipped Cream Frosting
When using stabilized whipped cream as a frosting, the possibilities are truly endless! You can pipe it onto cupcakes and cakes, or use it as a filling between layer cakes. I have even used it for ice cream cake!
Here are some easy recipes that use whipped cream frosting to get you started:
- Fruity Pebbles Ice Cream Cake
- Pumpkin Ice Cream Cake
- Pop Tart Ice Cream Pie
- Oreo Ice Cream Cake
- Red, White and Blue Poke Cake
Adding Flavors
Another fun way to use homemade whipped cream is to add flavors to it! (Or color, which you can easily do with a few drops of food coloring.) Most recipes call for vanilla extract or vanilla bean paste. This is all well and good but consider substituting things like almond, mint or peppermint extract, lemon or lime zest, lemon extract, maple syrup, cinnamon or nutmeg. I have also been known to add some Bailey’s Irish Cream or bourbon to my whipped cream. Get creative!
I have several different recipes for flavored whipped cream on this site. Here are some of them!
- Cereal Milk Whipped Cream
- Hot Chocolate Whipped Cream
- Cinnamon Maple Whipped Cream
- Cake Batter Whipped Cream
How to replace Cool Whip with homemade whipped cream
One tub of Cool Whip is 8 ounces (226g) or about 2 1/2 cups. When making homemade whipped cream to replace Cool Whip in a recipe, I recommend using 1 cup (237 ml) heavy whipping cream plus ½ cup (65 g) powdered sugar.
Frequently asked questions
Can I make whipped cream without a stand mixer?
Yes, you will notice that a majority of my recipe videos show me preparing whipped cream using a hand mixer. I find the hand mixer cannot achieve the same stiff peaks as a stand mixer, however it still does the job.
If you’re using a hand mixer, I suggest using your spatula to turn the whipped cream from the bottom to the top and continue mixing to ensure it’s evenly mixed. I’ve also heard whipped cream can be made in a regular or immersion blender, but I have never tried it myself.
Are whipping cream and heavy cream the same?
The main difference is the fat content. Whipping cream has a slightly lower fat content. All my recipes use heavy whipping cream which contains a higher fat content and therefore will hold a better shape and produce a thicker whipped cream frosting. Technically you can use either one, but I recommend heavy whipping cream if it’s available.
Can I make this ahead of time?
I do not recommend leaving the prepared whipped cream in a bowl for an extended period of time (any longer than 30 minutes). It also must stay cold, so do not leave it out on the counter.
For the very best results, make the whipped cream prior to serving and immediately add it to your dessert. Once it’s been piped, it’s much more stable than just sitting in the bowl. So, you can store your desserts after you’ve frosted them. It also freezes well once it’s been piped, so you can add this to your frozen desserts.
How to scale this recipe
I never use less than ¾ cup (177 ml) of heavy whipping cream or more than 1 ¾ cups (414 ml) of heavy whipping cream at one time. This is because I find it can be more difficult for the whipped cream to form properly when using less or more than these amounts.
Below is a table of helpful measurements that will ensure a nice, stiff whipped cream. This is a general guide.
- To make 2 cups prepared: ¾ cup (177 ml) heavy whipping cream plus 1/4 cup (33 g) powdered sugar
- To make 2 1/2 cups prepared: 1 cup (237 ml) heavy whipping cream plus ½ cup (65 g) powdered sugar
- To make 3 cups prepared: 1 ½ cups (355 ml) heavy whipping cream plus ¾ cup (98 g) powdered sugar
- To make 4 cups prepared: 1 ¾ cups (414 ml) heavy whipping cream plus 1 cup (130 g) powdered sugar
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Whipped Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 1/4 cups prepared
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Pin RecipeDescription
The recipe for Homemade Whipped Cream with only 2 ingredients! It’s a stabilized whipped cream without gelatin. It’s the perfect topping for cakes, cupcakes, pies and no-bake desserts.
Ingredients
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1/2 teaspoon pure vanilla extract (optional)
Instructions
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Pour the heavy cream into the chilled bowl and use an electric or stand mixer to beat the heavy cream on medium-high speed until soft peaks form.
- Slowly add the powdered sugar and vanilla extract. Continue beating on high speed until stiff peaks form.
Notes
- Flavor variations: Add 1/2-1 teaspoon of your favorite extracts: vanilla, almond, lemon, peppermint. Or add some fresh fruit zest such as lemon or orange. For chocolate whipped cream and 1-2 tablespoons of cocoa powder together with the powdered sugar.
- How to store whipped cream: Whipped cream must stay refrigerate. I do not recommend leaving the prepared whipped cream in a bowl for an extended period of time. For the best results, make the whipped cream prior to serving and immediately add it to your dessert. Once it’s been piped, it’s must more stable then just sitting in the bowl.
- Recipe Variations:
- To make 2 cups prepared: ¾ cup (177 ml) heavy whipping cream plus 1/4 cup (33 g) powdered sugar
- To make 2 1/2 cups prepared: 1 cup (237 ml) heavy whipping cream plus ½ cup (65 g) powdered sugar
- To make 3 cups prepared: 1 ½ cups (355 ml) heavy whipping cream plus ¾ cup (98 g) powdered sugar
- To make 4 cups prepared: 1 ¾ cups (414 ml) heavy whipping cream plus 1 cup (130 g) powdered sugar
- Category: Frosting
- Method: Mixer
- Cuisine: American
Keywords: Whipped Cream, Whipped Cream Frosting
Thanks. Please is the whipped cream liquid or powder?
always liquid
As an alternative to powdered sugar, how much plain cornstarch should I use. I use a concentrated liquid sweetener (all it takes is a few drops) when making whipped cream to top desserts, and would like to stabilize it for piping.
Hi Lisabeth- I have done it with corn starch. For 1 3/4 cups I use 2-3 tablespoons. So about 1 tablespoon per cup of heavy cream give or take.
Surprised so many had trouble with this. I’ve used whipped cream for piping and frosting and no problems ever. Just have to be careful not to whip too long with mixer. I use to be able to find a packet of whip-it that had a stabilizer in it. Not sure the ingredients but it worked well also.
Thanks Jennie, I think it’s easy to undermix the whipped cream so then it gets melty or runny, that’s usually the most common issue I see.
How long can the frosting be left in the fridge on the cake for?? It is morning now.. I wanted to do it now! But will not be eaten til after supper tonight. Should I wait to frost it right before we eat it or can I do it now?
Once the cake is frosted it should stay good in the refrigerator for a couple days if it’s in an airtight container, and the whipped cream is made properly.
When frosting cupcakes with this recipe, can the cupcakes be displayed on the buffet table inside my home instead of being in the refrigerator until served?
Hi Erin, I still wouldn’t leave them out for too long
Can I make this the day before and store in piping bag? And 2 1/2 cups will frost 30 cupcakes? Excited to try this!!
No I do not recommend doing that. It’s better to either frost the cupcakes and refrigerate or just make it the day of. 2 1/2 cups will frost 20-24 cupcakes depending on how much frosting you use. So for 30 cupcakes, I’d increase the recipe.