Easy Homemade Whipped Cream

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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’s the perfect topping for cakes, cupcakes, pies, no-bake desserts and more. Ditch the Cool Whip and make a batch of homemade whipped cream instead.

A shot of a wire whisk with whipped cream

2 Ingredient Homemade Whipped Cream

I make a LOT of whipped cream in my house. Anytime I am making poke cakes, no-bake desserts, pies or even ice cream, I am probably making a batch of whipped cream.

Therefore, a lot of my recipes call for whipped cream whether it’s mixed into the filling or added as decoration to the top. While I like to offer the option of using a pre-made whipped topping, such as Cool Whip, I always want to encourage making it from scratch. It’s much easier than you think!

A teal dish filled with piped whipped cream

This recipe makes a nice and thick whipped cream which is perfect for piping and decorating cupcakes, cakes, pies and more. Best of all, this is a whipped cream without gelatin.

Tips for Perfect Homemade Whipped Cream

The key to a successful whipped cream involves a few simple steps.

1. You need a stabilizer

The most important part of making a stabilized whipped cream is adding something to help stiffen it up. I prefer not to use gelatin myself. My preferred stabilizer is powdered sugar. You will notice that I tend to use a lot of powdered sugar to make my whipped cream nice and stiff, which is perfect for piping! This does make the whipped cream a lot sweeter, but again, it’s a personal preference.

A cupcake topped with piped whipped cream and sprinkles

2. Start with cold ingredients and utensils.

I always recommend placing your mixing bowl and your whisk in the freezer for 10 minutes or so to chill. It will help keep the cream nice and cold while it’s whipping. You’ll notice my video shows me making this in a glass bowl, but I prefer to use a metal mixing bowl because it gets colder than a glass bowl.

3. Whipped cream needs to be whipped at a high speed.

I always start on medium-high, which is speed 6-7 on my stand mixer. Once the whipped cream is bubbly and starts to thicken, add the powdered sugar slowly while reducing the mixing speed. Otherwise you’ll have quite a mess on your hands! Then, beat at a high speed until stiff peaks form.

A look inside of a mixing bowl showing what stiff peaks look like

FAQs

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 stand or immersion blender, but I have never tried it myself.

A small dish with beautifully piped & stabilized whipped cream

Are whipping cream and heavy cream the same?

All my recipes use heavy whipping cream, as opposed to heavy cream. Whipping cream contains a higher fat content, which will hold a better shape and produce a thicker whipped cream. Technically you can use either, but I recommend heavy whipping cream if it’s available. 

Can I make whipped cream ahead of time?

My opinion? Not so much. If I am making a no-bake dessert or pie, I always prefer to prepare the whipped cream just prior to serving or at least the same day that I am serving it. However, it can also be frozen if needed. I want the whipped cream to be fresh, and I find it’s more stable at this point.

However, if you don’t have time and you need to make the whipped cream the night before serving, I suggest piping it onto your dessert at that time as opposed to leaving it in a bowl overnight.

An overhead shot of pipped whipped cream in a teal dish

How do I flavor my whipped cream?

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!

How much heavy cream do I need to make whipped cream?

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, and, as always, there are exceptions to my rules.

  • ¾  cup (177 ml) heavy whipping cream plus 1/4 cup (33 g) powdered sugar makes 7 ¼ ounces (205 g), or about 2 cups (150 g) prepared.
  • 1 cup (237 ml) heavy whipping cream plus ½ cup (65 g) powdered sugar makes 10 ounces (284 g), or about 2 ¼ cups (168 g) prepared.
  • 1 ¼ cups (296 ml) heavy whipping cream plus ½  cup and 2 tablespoons (114 g) powdered sugar makes 12 ounces (314 g), or about 2 ¾ cups (207 g) prepared.
  • 1 ½ cups (355 ml) heavy whipping cream plus  ¾ cup (98 g) powdered sugar makes 14 ounces (397 g), or about 3 ½ cups (263 g) prepared.
  • 1 ¾ cups (414 ml) heavy whipping cream plus 1 cup (130 g) powdered sugar makes about 16 ounces (454 g), or about 4 cups (300 g) prepared.

See below for my full recipe for how to make whipped cream. As alway, I’d love to hear from you! Do you have a favorite whipped cream recipe? Leave me a comment below.

A shot of a wire whisk with homemade, stiff whipped cream

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A teal dish filled with piped whipped cream

How to Make Whipped Cream

  • Author: Beyond Frosting
  • Prep Time: 10 min
  • Cook Time: 6 min
  • Total Time: 16 minutes
  • Yield: 2 1/4 cups prepared

Description

The recipe is for a sweetened, stabilized whipped cream without gelatin. It’s the perfect topping for cakes, cupcakes, pies, no-bake desserts and more. 

Ingredients

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar

Instructions

  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  2. Prepare the whipped cream. 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 the cream starts to thicken.
  3. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.

Notes

Whipped cream must stay refrigerate. Hot or humid climates are no good for whipped cream.

Nutrition Information:
1 Batch
641
62.2g
33.6mg
43.3g
27.6g
63.1g
0g
3.4g
135.6mg
  • Category: Frosting

Keywords: Whipped Cream, Whipped Cream Recipe, How to Make Whipped Cream, Whipped Cream Frosting

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132 Responses
  1. Iris Erlingsdottir

    I’ve never seen a recipe for whipped cream and didn’t know you needed one any more than you need a recipe for boiled water. Whip cold, heavy cream (don’t overwhip unless you want butter) until desired consistency. Period. “Whipped cream” doesn’t need a stabilizer or a sweetener. Its purpose is be a a fresh, cool contrast to the sweet with wich it served. That, of course, is according to Scandinavian cooking (I grew up in Iceland), and our teeth are not as sweet as the Americans’. Thanks for great recipes!

    1. Beyond Frosting

      You would be amazed how many people Google “how to boil water” 🙂 But there are a number of ways you can make whipped cream, and there are times when you want to stabilize whipped cream for frosting so it will hold up better.

  2. Eva

    I did not like this recipe. There wasn’t information as to how long to whip the cream, and the whipped cream was overly sweet. I do not recommend this. I was upset that I had to throw out ingredients.

    1. Beyond Frosting

      Hi Eva, there’s no set time for whipping because it really depends on your circumstances (hand mixer vs stand mixer, cold bowl vs room temperature bowl, speed at which you’re mixing etc) and also differs depending on how much you’re making at one time. You’re welcome to add less powdered sugar, therefore making it less sweet, but the whipped cream is not as stable. You can make a less sweet option by adding corn starch but I don’t prefer the texture myself.

    2. dawn m fillinger

      i used this recipe for my moms 86th Birthday i made a cake with the whipped cream then strawberry layers. KI got so many compliments my brother a chef said i nailed it. the persons who said theirs was weepy, you beat the cream first then slowly add the sugar. i left it on the cake over night and iot was perfect. Also it was not too sweet. im back now because im using the rest of the quart of heavy whipping cream i purchased to make just the whip cream and my mom asked my to add more sugar. so obviously it is a matter of taste. Which the author says if you read more than the ingredients. this shouldn’t be held against the her.

  3. Divya

    Hi, I am new to this, I used electric hand beater for this my whipped cream was thick and later on it became watery can you suggest me something for that? Thanks!!

    1. Beyond Frosting

      Can you provide some more details- how long after you made it and was it stored in the fridge or something?

      1. Divya

        First batch I kept in the fridge for around 2-3 hrs but I noticed it was little bit watery and when I started to apply it was not keeping its shape. So I made again, but within 15-20 mins it again became watery

        1. Beyond Frosting

          Hi Divya- If you’re planning to refrigerate it for any period of time it’s possible it would need to be rewhipped and that’s why it wilted, it could also be that it was not quite whipped enough to start.

    1. Tracy

      I make whipped cream with a wire whisk all the time. Cold utensils and stamina are essential. It is the most simple method and it always turns out beautifully.

  4. Shobana

    What should be an ideal room temperature to maintain for whipped cream frosting? Also, could you please suggest how to store whipping cream to reuse.. i tried to freeze it and once i took out from freezer it became runny after getting back to room temperature.

  5. Shobana

    Hi, today is my first attempt in baking a vanilla sponge cake and decided to top with whipped vanilla cream. I followed the instructions of keeping whipping bowl and the whipper refridgerated and was cold enough. I Added 1 cup of whipping cream with 3/4 parts sugar. I got stiff peaks and kept refridgerated until use.. once i started to spread onto my cake the cream became thin and weepy. Although i got stiff peaks, i didnt expect the frosting would turn thin and watery… do u have any tips to avoid this for beginners with whipping cream frosting trials… suitable for vegetarians

    1. Beyond Frosting

      Hi there- how long did you store it in the fridge before it started to become thin and weepy? It’s not meant to be stored for long periods of time without an additional stabilizer such as gelatin

    1. Enny

      Hi, I really love this. Kindly explain the measurement for milk or water to be added for mixing. I’ve been having issues with that. Thank you

      1. Beyond Frosting

        Hi Enny- I don’t understand your question, but I would not recommend using water or milk, you need to use heavy whipping cream.

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