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
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
No, anything with whipped cream has to be refrigerated
How much do I need for a 9 inch double round cake. Also can I make it the night befor?
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.
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?
Hi Beth, it should stay refrigerated until you’re ready to serve it.
Hello! I love your recipes! I was wondering if I’d be able to pipe flowers with this particular 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
What about adding some cream of coconut like Coco Lopez?
I am not familiar with that product but I think vegan whipped cream is made from coconut milk!
Hi,
How long do you beat the whipped heavy cream?
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.
Hi, what would be the measurements if I want to add a flavor like vanilla or Bailey.?
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.
Will the basic recipe amounts frost a 9X13 cake?
I’d go with 1 1/2 cup heavy whipping cream 3/4 cup powdered sugar for a 9×13″ cake.
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 🙂
Lisa
You’re so welcome! I’m often too lazy to sift my cocoa powder, but if it is really clumpy, it for sure helps!
I am trying to make a layered cake with whipped cream filling and fresh strawberries, would this recipe be good for that?
I would recommend trying my Strawberry Mascarpone Cake.
Hi is it possible to keep the cake in the fridge for 1 day after frosting?
Yes as long as the cake is frosted it should be fine.
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 ?
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.
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?
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.
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?
Hi Ann, I would start with 2 teaspoons and go from there.
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
Hi JC, I tend to advise caution when traveling or leaving this out at room temperature for awhile myself.
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.
Hmm I’ve never tried it.
I am curious about strawberry flovoring any ideas?
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.
This is my all-time favorite frosting!
That’s wonderful! thank you!
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
Hi Kathleen, I have not made whipped cream with regular sugar myself.
with this recipe for whipping cream would you have more flavor by
adding 1 tsp vanilla and 1 tsp of squeezed lemon please let us know
williamcarleton2@gmail.com
Absolutely Rose! I would use one or the other myself. Also fruit zests like lemon, lime and orange are also good.
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?
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.