Learn How to Make Whipped Cream with only 2 ingredients! This recipe makes perfect homemade whipped cream that’s irresistibly light, fluffy, and stable. Use it as a classic topping or as a frosting for your favorite desserts.
Easy 2-Ingredient Homemade Whipped Cream
Today we’re making thick, stabilized whipped cream that’s perfect for decorating! I love using this recipe on everything from cakes to cupcakes, pies, and no-bake desserts.
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.
You only need 2 ingredients to make a perfect whipped cream frosting. After that, the sky’s the limit in terms of variations and flavors. You’ll be a whiz in no time!
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 From Scratch
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.
- Overbeaten: 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.
Tips for Success
Here are my tips for successful stabilized whipped cream:
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- 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.
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- 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.
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- Whip the cream at high speed. It requires a continuous, vigorous speed to properly whip to stiff peaks.
Common Questions
If you’re new to whipped frostings, below are some common FAQs.
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 homemade 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.
Can I Replace Cool Whip With Whipped Cream?
Yes! This homemade recipe can easily substitute Cool Whip in no-bake desserts and more. When you’re preparing homemade whipped cream to use in place of Cool Whip, I recommend adjusting the recipe to 1 cup of heavy cream and a half cup of powdered sugar.
Easy Variation Ideas
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.
How to Use Whipped Cream
The possibilities are endless! Pipe whipped cream onto cupcakes and cakes, or use it as a topping for loads of desserts. Let’s have a look at some fun ways to use it.
As a Topping
There are so many occasions to use this recipe as a whipped topping. Here are a few ideas:
- 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
You’ll never run out of ways to use this whipped cream or its variations as a frosting. Try these ideas:
- 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,
How to Store
If you’re not using it right away, whipped cream must stay refrigerated in an airtight container. However, I don’t recommend preparing this recipe too far in advance. It’s best to freshly whip your cream right before serving.
Can I Freeze Whipped Cream?
Unfortunately not. Due to the delicate nature of this frosting, it won’t hold up well when frozen. The dairy tends to separate, and the whipped cream weeps once thawed. If the whipped cream is already used on the dessert, then it will freeze just fine.
Print
Homemade Whipped Cream Recipe
- 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
Thanks very much for this. But how do I go about using powdered whipped cream?
I am not familiar with that product, sorry I can’t be more help
Please how long can this recipe hold up on cake?
One it’s frosted, as long as it’s made correctly it should hold up for 2-3 days in the fridge.
I’m making a Trés léches cake. How much cream do you need to make enough for a 9×13 cake?
To cover just the top of a 9×13 pan I use these measurements: 1 ½ cups (354ml) heavy whipping cream
and ½ cup + 2 tablespoons (81g) powdered sugar
I have been using this recipe for quite some time and i think it really works well with my cakes and cupcakes.I agree that whipped cream had better not be stored for a long time because it would become watery.
Thank you so much Jade for sharing!
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!
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.
Hi
Which brand cream you use?
I don’t have a specific brand. I shop at several stores and I buy either the store named brand or name brand
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.
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.
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.
Thank you for the feedback Dawn! Happy birthday to your mother!
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!!
Can you provide some more details- how long after you made it and was it stored in the fridge or something?
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
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.
I dont have a hand mixer or stand mixer. Can i make with help of mixer grinder?
I am not sure what a mixer grinder is, is that a food processor? A regular mixer should work
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.
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.
It’s not meant to be frozen and reused.
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
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
Homemade Whipped Cream is the best dish on these hot summer days.Thanks you!
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
Hi Enny- I don’t understand your question, but I would not recommend using water or milk, you need to use heavy whipping cream.
Hey,
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!
I would recommend using strawberry extract or adding freeze dried strawberries that you put through a food processor so they achieve a fine powder
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!
Thank you Jennifer! I love to hear that!
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 ❤️
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
Hi, so would that mean I can frost my cake with this whipped cream and it wont melt by tomorrow?
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.
what measurements would i use for a 8 by 10 cake? sharon
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.
What kind is attachments should I use if I am using a hand mixer? Does it have to be whisk attachments or your basics attachments?
You can use your standard two whisks that it comes with
OMG this frosting was amazing!!!
Awesome! Thanks Victoria!
hi, I need to frost cake by Saturday if I frost Thursday will it separate?
Hi Brigitte, I recommend frosting the day of if you can.
Hi. Can I add cream cheese in whipped cream to decorate my cupcakes? Will it remain stable?
Yes- here is the actual recipe for cream cheese whipped cream
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?
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!
Thanks for sharing!
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.
Can you please suggest a good whipping cream available in the market?
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.
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!
LOVE that Karen!