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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 can be used as regular whipped cream and also as a frosting!

A shot of a wire whisk with whipped cream

Easy 2 Ingredient Homemade Whipped Cream

One of the things I make most is whipped cream. This recipe makes a nice and thick whipped cream which is perfect for piping and decorating cakes and cupcakes. I also love to use it for pies and no-bake desserts. Best of all, this recipe is made without gelatin and you can also use this recipe to replace Cool Whip in just about any dessert. 

You only need 2 ingredients to make a perfect whipped cream frosting! Heavy whipping cream and powdered sugar. You also have the option of adding an extract such as vanilla, lemon or mint.  

Homemade Whipped cream can be intimidating because if not made correctly, it wilts or melts all over the place and makes a huge mess, or even worse, it ruins a beautiful dessert. But I am here to teach you all my tips so you can be successful in the kitchen. 

A teal dish filled with piped whipped cream

What’s the Difference Between Whipped Cream & Whipped Cream Frosting?

They are actually the same thing when you use a stabilizer. You can make whipped cream simply by beating heavy whipping cream until it forms stiff peaks, but unless you add a stabilizer it won’t hold its shape for long.

When you add a stabilizer – such as gelatin or powdered sugar (more on that below) – you make a whipped cream that will hold those beautiful peaks and that also has more uses. So instead of just using it in coffee or on top of your pancakes, stabilized homemade whipped cream can also be used as an easy frosting on cakes, cupcakes and more!

A cupcake topped with piped whipped cream frosting and sprinkles

3 Tips for the best whipped cream frosting

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

Start with cold ingredients and utensils

To make a nice, thick frosting, I recommend placing the mixing bowl and your whisk in the freezer for 10 minutes so it’s nice and chilled. It will help keep the cream nice and cold while it’s whipping. 

You need a thickening agent

The most important part of making a whipped cream that can be piped it to is add something to make it stiff. My favorite thicker is powdered sugar, which also makes the frosting a bit sweeter. If you prefer a less sweet option, you can use corn starch, or a combination of corn starch and powdered sugar. I prefer not to use gelatin myself, but this is an option too. 

Beating the cream at high speeds

Start at a medium-high, which is speed 6-7 on my stand mixer, and whip the cream until it reach soft peaks and it starts to thicken. Then add the powdered sugar slowly while reducing the mixing speed. Once the powdered sugar is incorporated, increase to the highest speed and beat until stiff peaks form. 

Ways to Use this Recipe

Now that you’ve made this perfect bowl of whipped cream, what do you do with it? Here are a few ideas to get your creating juices flowing!

If You Use it as a Whipped Cream

  • Coffee & Hot Chocolate – Add a dollop to your cup of coffee or hot chocolate for some simple indulgence. 
  • Pancakes, French Toast & Waffles – Use it to top breakfast!
  • Dip, Fruit Salad and Trifles – Whipped cream and fresh fruit is a classic combo. Dip fresh strawberries into your homemade whipped cream or add it to fruit salad and trifles!
  • Pies and Crisps – Serve it on top of pies and crisps in lieu of (or in addition to) ice cream.

If You’re Using it as a Whipped Cream Frosting

When using stabilized whipped cream as a frosting, the possibilities are truly endless! You can pipe it onto cupcakes and cakes, or use it as a filling between layer cakes. I have even used it for ice cream cake!

Here are some easy recipes that use whipped cream frosting to get you started:

Adding Flavors

Another fun way to use homemade whipped cream is to add flavors to it! (Or color, which you can easily do with a few drops of food coloring.) 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!

I have several different recipes for flavored whipped cream on this site. Here are some of them!

A small dish with beautifully piped & stabilized whipped cream

How to replace Cool Whip with homemade whipped cream

One tub of Cool Whip is 8 ounces (226g) or about 2 1/2 cups.  When making homemade whipped cream to replace Cool Whip in  a recipe, I recommend using 1 cup (237 ml) heavy whipping cream plus ½ cup (65 g) powdered sugar. 

Frequently asked questions

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

Are whipping cream and heavy cream the same?

The main difference is the fat content. Whipping cream has a slightly lower fat content. All my recipes use heavy whipping cream which contains a higher fat content and therefore will hold a better shape and produce a thicker whipped cream frosting. Technically you can use either one, but I recommend heavy whipping cream if it’s available. 

Can I make this ahead of time?

I do not recommend leaving the prepared whipped cream in a bowl for an extended period of time (any longer than 30 minutes). It also must stay cold, so do not leave it out on the counter.

For the very best results, make the whipped cream prior to serving and immediately add it to your dessert. Once it’s been piped, it’s much more stable than just sitting in the bowl. So, you can store your desserts after you’ve frosted them. It also freezes well once it’s been piped, so you can add this to your frozen desserts.

An overhead shot of pipped whipped cream in a teal dish

How to scale this recipe

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.

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

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A teal dish filled with piped whipped cream

Whipped Cream Recipe

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 1/4 cups prepared


The recipe for Homemade Whipped Cream with only 2 ingredients! It’s a stabilized whipped cream without gelatin. It’s the perfect topping for cakes, cupcakes, pies and no-bake desserts.


  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1/2 teaspoon pure vanilla extract (optional)


  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  2. 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.
  3. Slowly add the powdered sugar and vanilla extract. Continue beating on high speed until stiff peaks form.


  • Flavor variations: Add 1/2-1 teaspoon of your favorite extracts: vanilla, almond, lemon, peppermint. Or add some fresh fruit zest such as lemon or orange. For chocolate whipped cream and 1-2 tablespoons of cocoa powder together with the powdered sugar.
  • How to store whipped cream:  Whipped cream must stay refrigerate. 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. Once it’s been piped, it’s must more stable then just sitting in the bowl.
  • 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 Information:
1 Batch
  • Category: Frosting
  • Method: Mixer
  • Cuisine: American

Keywords: Whipped Cream, Whipped Cream Frosting

Leave a Comment

Recipe rating

160 Responses
  1. 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. Julianne - Beyond Frosting
      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.

  2. 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. Julianne - Beyond Frosting
      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

      2. Julianne - Beyond Frosting
        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.

  3. 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.

  4. 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. Julianne - Beyond Frosting
      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. Julianne - Beyond Frosting
        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.

  5. 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. Julianne - Beyond Frosting
      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

  6. 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!

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