How to Make Whipped Cream

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This recipe for Homemade Whipped Cream walks you through tips for how to make whipped cream. 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.

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A shot of a wire whisk with 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 Homemade Whipped Cream.

Therefore, a lot of my recipes call for a batch of 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 readers to try making it yourself. 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.

I love playing around with different flavors of whipped cream such as hot chocolate or cake batter whipped cream. Yum!

Let me provide you with some helpful tips for how to make homemade whipped cream. The key to a successful whipped cream involves a few simple steps.

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.

You might also consider Mascarpone Whipped Cream for a more stabilized whipped cream.

A cupcake topped with piped whipped cream and sprinkles

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.

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

Commonly asked questions about how to make whipped cream at home:

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


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. 


  • 1 cup heavy whipping cream
  • ½ cup powdered sugar


  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.


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

Nutrition Information:
1 Batch
  • Category: Frosting

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

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123 Responses
  1. 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.

  2. 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.

  3. 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.

  4. Roses

    Your recipe is great. My son’s birthday is coming soon. I want to make Whipped Cream to give him. He likes to eat strawberries so I want to ask you if I can add strawberry flavor?
    Thanks You!

    1. Beyond Frosting

      I would recommend using strawberry extract or adding freeze dried strawberries that you put through a food processor so they achieve a fine powder

  5. Jennifer

    Love, love this simple recipe. Super easy to “whip” up! I followed directions usiing 1 cup of heavy whipping cream. However, I made mine a bit sweeter adding more than the 1/2 cup of confectioners sugar. I also added a 1/2 teaspoon of vanilla! Just dreamy and delightful!

  6. Supritha

    should I have to do the cake day before and keep it in the fridge ? Because whenever I decorate it cream does not stay stiff . I’m so mad at seeing that . What should I do to stay stiff while decorating .Much love ❤️

    1. Beyond Frosting

      Hi there- Once you make the whipped cream or frost your cake it has to be refrigerated. Trying adding a little more powdered sugar and beating the cream for longer to get it to be a little more stiff. But note that whipped cream is not the same as buttercream- and not nearly as stiff

        1. Beyond Frosting

          Hi Mel- if it’s properly prepared and stored in the refrigerator it should be just fine. Remember that whipped cream frosting is delicate and doesn’t like to be handled. You can also consider adding some unflavored gelatin to help with stability.

    1. Beyond Frosting

      Hi Sharon- I can’t answer your exact question, I’ve never made that size but also it would depend on how thick you want the frosting to be. I will tell you that for a 9×13 pan I usually do 1 1/4 – 1 1/2 cups heavy whipping cream and then half the powdered sugar depending on how much cream you use.

  7. Isabella

    Can you please suggest few store brand or name brand?
    I tried some heavy whipping cream.but it doesn’t become fluffy and light.what should I do to make fluffy and light , cloudy whipping?

    1. Anthony Howard-Erevia

      I whip with my mixer (I used to do it by hand, no mixer, and my right forearm now looks like Popeye) for at least 5 minutes. The longer you mix the cream, with the powdered sugar, the lighter it gets. I have used generic and name brand heavy whipping cream. Mine usually comes out rally light, so I suggest keep that blender on a few more minutes. Then refrigerate it and let it set. That helps a LOT! I hope this helps!

    2. Beyond Frosting

      Hi Isabella, as previously mentioned, this will vary greatly by regionally offering. I’ve used mostly Target’s private label, Walmart’s private label, Kroger’s private label.

    1. Beyond Frosting

      Hi Isabella. It totally varies by region. I purchase both store brand and name brand whipping cream depending on where I am shopping and what’s on sale. As long as it’s heavy whipping cream, it should do the trick.

  8. Karen

    Thank You! I googled that I wanted whipped cream frosting without gelatin and this was the first that came up and it had EVERYTHING I needed to be successful all in one clear recipe without having to search, I so appreciate that!

  9. marie

    i’m doing a bake sale at my church is it ok to do my cupcakes with the whip icing over night then serve them at about 1:00 the next day? they wouldn’t be able to be refrigerated in the meantime

    1. Beyond Frosting

      I don’t recommend making it the night before. Prepare it and immediately frost the cake, then refrigerate the whole cake. Regarding the amount, it depends on whether you are also using it as a filling for the middle, as well as to frost the whole outside or if you are trying to frost the whole outside. For a 9×13 inch cake I use 1 1/2 cups heavy whipping cream and 3/4 cup powdered sugar. So you might try starting with 1 3/4 cup heavy cream to 3/4 + 2tablespoons powdered sugar. It’s hard to say exactly what you’ll need because I have not done it myself. But you can also make a second, smaller batch.

  10. Beth Martie

    I’m making a pudding poke cake ,layered. 4 layers actually. Frosting it with whipped cream. Will it need to be refrigerated after it’s frosted or will it be ok left out as long as the whipped cream is nice and stiff. Also do you add cream of tarter?

    1. Beyond Frosting

      You could pipe a rose with a 1M tip or rosettes, something like that but you just don’t want to over handle the whipped cream, as it will wilt

    1. Beyond Frosting

      It depends on how much cream you’re making, the type of mixer and whether or not your chilled your bowl and whisk. You should beat them until the peaks are stiff. If you run your whisk through it, the whipped cream will stick to the whisk.

    1. Beyond Frosting

      For extract, 1/2- 1 1/2 teaspoons depending on the size of the batch you’re making. For alcohol, I usually try for 2 teaspoons, and add additional accordingly.

  11. Lisa

    Thank you so much for the step by step instructions! I never know what speed to use, so that was very helpful!! Do you sift your powdered sugar?

    Thank you, I’m just made a lemon cream pie and now it needs to whipped cream 🙂


    1. Beyond Frosting

      You’re so welcome! I’m often too lazy to sift my cocoa powder, but if it is really clumpy, it for sure helps!

      1. Elizabet

        I am trying to make a layered cake with whipped cream filling and fresh strawberries, would this recipe be good for that?

  12. Anna

    Hi i dont bake alot maybe once in a bluemoon. I was always confused with which type of cream to use heavy cream or heavy whipping cream. I’m glad i got my answer. So im going to use heavy whipping cream now. Is powdered sugar the confectioner sugar or different? And im planning to make a fresh cream cake for my son’s 1st birthday in 2weeks and it ll b open in park. How long do you think it can stay out without the fridge? Also do i need to corn starch too to make it stabilize it more or just powdered sugar will do the magic? Thank you ?

    1. Beyond Frosting

      Hi Anna. That’s great! I am glad I could help answer that question for you. Confectioners sugar and powdered sugar are essentially the same. Adding a touch of corn starch will probably help but in regards to letting this sit outside, I don’t recommend a whipped cream frosting, especially if it’s warm at all. It will melt. If you can keep the cake in a cooler with ice packs that would be best. I can’t tell you how long it is “safe” to be out because I am not a health professional. I’d do more research if you’re concerned.

  13. GS

    Wel I am looking to make a whipped cream frosting for my son’s bday cake. I will have to make it the previous day and put it fridge. will the frosting stay fine for a day? Any tips that I need to follow?

    1. Beyond Frosting

      Hi GS, you can make it a day ahead of time but you’ll need to frost the cake right away. I find that if you let it sit say in a bowl in the fridge, it will deflate. You may also consider trying to add some gelatin for added stability. Be sure to keep the cake refrigerated once frosted.

  14. Ann

    Perfect !

    If I wanted to add liquid flavor like bourbon or or other liquor how much is proper for say 1 cup whipping cream, 1/2 cup powdered sugar?

  15. JC

    can I put this on my cupcakes and take them to church for a gathering or will the whipping cream mix start to melt or not set well transporting

  16. mouna

    You should slowly whisk the cream this would help you to reduce the flattering you can add the flavoring or sugar once the cream tend to thicken you are also in need to increase the speed once vanilla or sugar is incorporated into the cream says Online Cake Delivery in Chennai.

    1. Beyond Frosting

      You can try using strawberry emulsion or extract, or take freeze dried strawberries and ground them into a fine crumb, add them together with the powdered sugar, and lastly, you can try strawberry jello, but it will thicken the whipped cream rather quickly.

  17. kathleen miller

    whats the differents between using powdered sugar tne regular sugar for whip cream frosting I did not know you can just use whip cream and sugar and vanilla

    1. Beyond Frosting

      Absolutely Rose! I would use one or the other myself. Also fruit zests like lemon, lime and orange are also good.

  18. Cecilia

    I would love to try this on my cakes as I am looking for a very light frosting for a dense cake. Can I ask once the cake is piped … I can leave the cake in the fridge for a week or so without the whipped cream weeping or not keeping it’s shape?

    1. Beyond Frosting

      Hi Cecelli, if you want to pipe and store it for a week, I would recommend using gelatin or a stabilized whipped cream such as mascarpone whipped cream. I don’t think I’d recommend keeping this for a week in the fridge, maybe in a freezer would be better but please note I have not done it myself.

  19. Kristin Koss

    Have you made this recipe with chocolate if so what kind. Can you use melt chocolate then cool the use or will it break the frosting down.

    1. Beyond Frosting

      Hi Kristin, yes I have! I actually love hot chocolate powder myself, it’s called Hot chocolate whipped cream but it has a very subtle chocolate flavor and more mousse like. For regular chocolate chipped cream, cocoa powder will work, depending on how much you’re making, start with 1 tablespoon and add from there. Chocolate whipped cream can be a little bitter with the unsweetened cocoa, so try adding a teaspoon of vanilla extract.

        1. Kristin Koss

          Sorry I for got to ask. when I use my ghirardelli cocoa powder do I still use powder sugar. Following your recipe. Then add the cocoa. Powder. Can I sift a little cocoa powder and powder sugar together into the whipped cream. Your recipe doesn’t call for Vanilla. If i put vanilla in there how much. Or do you think it doesn’t need it. I’m try this Saturday. Thanks

          1. Beyond Frosting

            Hi Kristin, no problem! Yes- use a combination of the two for a little bit of sweetness. However much cocoa powder you want to add, subtract that amount from the powdered sugar

            1 ¼ cups heavy whipping cream
            ½ cup and 2 tablespoons powdered sugar – > turn into 1/2 cup powdered sugar + 2 tablespoons cocoa powder. Then add 1 teaspoon vanilla extract. The vanilla extract is optional, I would taste it without and then add it last if you feel like it’s not sweet enough for you

  20. Teresa

    I am making a Barbie cake the cake is the dress. Thinking of using whipping cream can you use different shape on the end of the piping bag and can you add food colouring to the cream

    1. Beyond Frosting

      Hi Teresa, I would add the food coloring to the milk. I think you could try adding different tips, but you don’t want to spend a whole lot of time handling the whipped cream, that would be my only concern with that

  21. Jodie in Wisconsin

    Hi Julianne! I’m super excited to try your whipped cream frosting for my son’s 10th birthday party tomorrow. I don’t cook or bake much but you did a great job with details so I’m going for it!! I’ll let you know how it turns out. Thank you for all of the great tips!

  22. Sean in Seattle

    Easy enough even a guy who hasn’t done any baking can do it. I did chill the bowl, implements and even the cream in the freezer while the cake was cooling. And it took a few minutes longer than I expected for the frosting to start to fluff. But it turned out great!

    1. Beyond Frosting

      It depends on your climate, but I do not suggest leaving anything whipped cream out at room temperature for extended periods of time

  23. Erin

    I am making my son’s 1st birthday cake. Is this an acceptable substitute for cake frosting? If so, how much do you recommend for a 1/4 sheet cake?

    1. Beyond Frosting

      Hi Erin, whipped cream is totally different than cake frosting, so that would be a personal decision! It is much lighter and less sugary at least, so if you’re looking for an alternative for you son, it might not be a bad idea. I am not entirely sure how much you need for 1/4 sheet cake, it depends if you’re covering the top only or also the sides? Perhaps you should start with 1 1/2 cups of HWC and 3/4 cups powdered sugar and then if you need a second batch, it’s easy to make. Best of luck and happy birthday to your son!

    1. Beyond Frosting

      Sometimes I buy Target brand “Market Pantry” and I often buy the store brand from Kroger. But it’s really whatever is available while I am shopping

  24. Carleen

    Hi I’m going to make this , can I crush up oreo cookies and add them to the whipped cream . And can I get emails sent to me , I’m a newbie. Thank you very much .

    1. Beyond Frosting

      Hi Nancy,I havenot tried it. I would give it a try and see. You might need more splenda that I called for. I’ve never used splenda myself so I can’t say.

    1. Beyond Frosting

      Yes but whipped cream is still fragile, so plan to ice it once, and don’t be too finicky about it. It doesn’t re-spread well.

  25. Carol

    I’m making the heavy cream frosting how long can I freeze it for. I do a lot of baking and love this frosting but the cream will not last that long. It’s just like milk it will go bad. So I was going to take a quart of heavy cream and make it into frosting. How long will it last frozen? Thank you for your response. Carol

  26. monkeyitsme

    I am wanting to use homemade whipped cream as the “frosting” to a homemade ice cream cake I’m attempting to make this weekend. I was going to make the cake Friday and let it set in the freezer until Saturday. I was going to icing and to simple piping with the whipped cream- can I do it all Friday and freeze it for a day or should I decorate the cake Saturday?

    1. Beyond Frosting

      Hi there. We always frosted our ice cream cakes with whipped cream! I would suggest allowing the cake to freeze before frosting. Then after frosting, allow it to freeze before serving. So it sounds more like a 48 hours process 🙂

  27. Ree

    Does the heavy cream needs to be chilled before whipping? Is this perfect for decorating cupcakes? I am from Trinidad where it is very hot so I am contemplating between buttercream or this whipped cream recipe…which would decorate and hold up nicely with this weather please?

    1. Beyond Frosting

      Hi Ree, yes the heavy cream should be very cold before whipping. This does work nicely for decorating cupcakes, but since you live in a hot a humid climate, I might not suggest it, especially if they’re going to be sitting outside the fridge for any amount of time. I also believe that you can color the whipped cream.

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