Want to learn how to make whipped cream? It’s easier thank you think! This recipe makes perfect homemade whipped cream that’s irresistibly light, fluffy, and stable. Use it as a classic dessert topping or as a frosting for your favorite desserts.
Today we’re making homemade whipped cream with two simple ingredients you probably already have in your kitchen. I used to grab a can of whipped cream without thinking twice, but then I learned how easy it is to make from scratch. It only takes a few minutes and the flavor is unbeatable!
Why Make Homemade Whipped Cream?
- Superior Taste: Once you try homemade whipped cream, the canned stuff just won’t cut it anymore. It’s creamier, fluffier, and full of real vanilla flavor.
- Super Easy: If you can whip cream with a mixer, you can make this. It takes less than 5 minutes and is totally foolproof.
- It Holds Up Better: While regular whipped cream is great as a topping, it tends to wilt and lose its airiness over time. Stabilizing helps it hold its shape for longer, and makes it perfect for frosting and piping. This whipped frosting recipe is light, fluffy, and stable without gelatin, and it even works as a replacement for Cool Whip in just about any dessert such as a mousse cake.
- So Many Options: Add cocoa powder, almond extract, or even make strawberry whipped cream. I shared lots of flavor ideas below.
- Endless Uses: Dollop it on pie, waffles, hot cocoa, fresh fruit, or just eat it straight off the spoon (no judgment).
Ingredients Needed
A whole two ingredients are key to a perfect homemade whipped cream. Here’s what you’ll need, and don’t forget to refer to the recipe card for the full details:
- Heavy Cream – I prefer to use higher-fat heavy whipping cream in my whipped cream recipes, as it produces a thicker, more stable frosting. While you can still use it, regular whipping cream has a slightly lower fat content.
- Powdered Sugar – Also called confectioner’s sugar. This helps to thicken and stabilize the frosting so that it holds its shape, especially when piped. No need to sift the powdered sugar.
- Optional Flavoring – If you’d like to enhance or add flavor to the final result, add pure vanilla extract, or another flavoring of your choice. See further down for variation ideas.
How to Make Whipped Cream
Let’s officially banish any fears of wilted, weepy whipped cream. Making your own fluffy whipped topping is an easy 3-step process:
- Chill the bowl. Cold ingredients and cold tools are essential to successful whipped cream. Pop your mixing bowl along with your stand mixer’s whisk attachment into the freezer before you begin.
- Beat the heavy cream. After about 5-10 minutes, take the chilled bowl out of the freezer and fix your whisk attachment to your mixer. Add heavy cream to the bowl, then beat the cream until it begins to thicken into soft peaks, about 2-3 minutes.
- Add the sugar. Next, add your powdered sugar to the bowl, along with vanilla (if you’re using it). Combine then increase the mixing speed to high and continue to whip the frosting until it forms stiff peaks.
What’s the Difference Between Soft and Stiff Peaks?
The key to being successful with whipped cream is to properly mix it. Underbeating will result in a wilted whipped cream whereas over beating will result in a curdled or grainy texture.
- Soft Peaks: Soft peaks occur when the whipped cream first thickens. You can run a spoon through it, but it may collapse in on itself and not hold a shape.
- Stiff Peak: After adding the powdered sugar, the whipped cream should be beaten to a stiff peak. This means the frosting will hold a shape, meaning if you run a spoon or knife through it, the edges will not fall in on itself.
- Over Beaten: If mixed too long, the whipped cream will become grainy looking and actually lose volume in the mixing bowl.
Can I Make Whipped Cream Ahead of Time?
Even stabilized whipped cream can lose its texture when left in a bowl for long periods, especially at room temperature. For this reason, I recommend preparing your frosting right before serving, or at most 30 minutes ahead of when you plan to use it (in this case, place it in the fridge).
Whipped cream is much more stable once it’s been piped. So, go ahead and frost or decorate your desserts ahead of time whenever possible and store them appropriately.
Important Tips
- Start with cold ingredients and tools. To make a nice, thick frosting, leave your heavy cream in the fridge right up until you’re ready to whip it. Also, remember to chill the mixing bowl and your whisk in the freezer for 10 minutes beforehand. This keeps the cream nice and cold while it’s whipping.
- Use a thickening agent, like powdered sugar. This is most important when making pipeable whipped cream frosting. If you find powdered sugar too sweet, use cornstarch or a combination of the two instead. Some recipes will also use gelatin as a thickener.
- Whip the cream at high speed. It requires a continuous, vigorous speed to properly whip to stiff peaks.
Common Questions
Can I make whipped cream without a stand mixer?
Yes. While I find that a hand mixer can’t always achieve the same stiff peaks as a stand mixer, it still does the job. I recommend tag-teaming your hand mixer with a spatula, mixing the ingredients from bottom to top so that it’s evenly combined.
How long does it take for the cream to thicken?
It usually takes about 2-3 minutes during that initial whip before the heavy cream starts to thicken to soft peaks. You’ll notice that the cream will first start to froth, and then become thicker. Pay particular attention to the stages the whip cream goes through from soft to stiff peaks.
Why is my whipping cream not getting fluffy?
The number one reason for heavy cream that won’t whip is that your tools and the cream itself aren’t cold enough. Making sure your ingredients, bowl, and whisk attachment are well-chilled is key. For best results, use a metal mixing bowl.
Why is my whipped cream watery?
This can happen when whipped cream is left out for long periods, particularly in warmer temperatures, as the frosting tends to break down and become wilted and watery. This is why it’s best to prepare it just before serving and store any leftovers in the fridge.
Help! I over-beat my whipped cream. What do I do?
Add some more heavy whipped cream, then mix it into your whipped cream with a spatula until it comes together.
Can whipped cream replace Cool Whip?
Yes, you can use this whipped cream in your recipes instead of Cool Whip.
Want to Add Color or Flavor?
There are so many fun and flavorful ways to customize this basic homemade whipped cream. I also have a bunch of other variations available on the site (see below). Can you tell I’m a little obsessed? Here are some simple ways to change up this recipe:
- Food Coloring – You can easily color your frosting using food-grade gel dyes, like the ones from Wilton Color Right or AmeriColor. You only need a small amount of dye to achieve bright, beautiful colors. Add together with the heavy cream.
- Flavoring – Add a teaspoon or a half teaspoon of flavoring extract. Popular extracts are vanilla, lemon, almond, and peppermint, but you can also play around with adding vanilla bean paste, citrus zest, maple syrup, or spices like cinnamon or nutmeg.
- Chocolate – Make Chocolate Whipped Cream by adding 1-2 tablespoons of cocoa powder along with the powdered sugar in this recipe.
- Strawberry – Put a fruity spin on this recipe and make Strawberry Whipped Cream.
- Mascarpone – Try my Mascarpone Whipped Cream or Cream Cheese variations for something a little different.
Ways to Use Your Whipped Cream
As a Topping
- Coffee and Hot Chocolate – Add a dollop to a warm mug of coffee or hot chocolate for a little extra indulgence.
- Pancakes, French Toast, and Waffles – Dress up your favorite sweet breakfast recipes with a swirl of homemade fluffy cream.
- Dip, Fruit Salad, and Trifles – Use this recipe as a dip with fresh strawberries. Or, layer it into a fruit salad or homemade trifle.
- Pies and Crisps – Serve fluffy cream on top of pies and crisps along with a scoop of vanilla ice cream. It can also be paired with something as simple as a pound cake or as fancy as these brownies.
As a Frosting
- Cakes – Pipe this frosting over an easy Vanilla Layer Cake. Or, try this Red, White, and Blue Poke Cake.
- No-Bake Desserts – Try this No-Bake Oreo Cheesecake or Turtle Pie.
- Ice Cream Cakes – This is the perfect frosting for this homemade Oreo Ice Cream Cake.
- Other Desserts – Use this as a filling for Cream Pie Cupcakes or as a frosting for Chocolate Cream Pie,
Homemade Whipped Cream
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 1/4 cups prepared
- Category: Frosting
- Method: Mixer
- Cuisine: American
Description
You only need 2 ingredients to make perfect Homemade Whipped Cream! Learn how to make stabilized whipped cream without gelatin that’s light, fluffy, and perfect for piping over your favorite 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 flavoring extracts: vanilla, almond, lemon, peppermint, etc. Or add some fresh fruit zest such as lemon or orange. To make chocolate whipped cream, add 1-2 tablespoons of cocoa powder together with the powdered sugar.
- How to store whipped cream: Whipped cream must stay refrigerated. 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. Whipped cream is much more stable once it’s piped.
- 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
Nutrition
- Serving Size: 1 Batch
- Calories: 641
- Sugar: 62.2g
- Sodium: 33.6mg
- Fat: 43.3g
- Saturated Fat: 27.6g
- Carbohydrates: 63.1g
- Fiber: 0g
- Protein: 3.4g
- Cholesterol: 135.6mg
Needed to know how much cream to use to produce 3 cups of whipped cream. This was the first search result with the information I needed.
Glad you found this one!
So easy and can make an ordinary dessert amazing!!
Wonderful to hear! Thank you!
My mother in law taught me how to make whipped cream with powdered sugar and vanilla. My mom used the compressed spray can of whipped cream. Never went back to that after having true whipped cream. Wondering the best way to stabilize this recipe for a strawberry crepe cake I plan to make this weekend.
Hi Sha, the powdered sugar makes the whipped cream thick. If you want to make it extra special, you should try this mascarpone whipped cream.
What makes it “stable” did I miss the explaination? Thanks!
the powdered sugar helps to thicken and stabilize it
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.
I made your vanilla cake with this frosting and omg!!! Amazing!
Thank you so so much Victoria! This is a perfect frosting for that cake!
Will this frosting melt if I put it on a cake and it’s kept out of the fridge?
Hi Kim, whipped cream is not meant to be kept at room temperature for prolonged periods of time, especially in warm weather.
Can this be frozen?
Once it has been piped or frosted on a cake, yes.
Could I use fresh lemon juice to flavor the icing instead of extract?
Hi Sandra, yes, but I think lemon zest would produce a better flavor
Is heavy whipping cream and whipping cream the same?
Hi Lisa, this question is actually answered directly in the blog post under the heading “ARE WHIPPING CREAM AND HEAVY CREAM THE SAME?” in the FAQ section.