This Homemade Whipped Cream is billowy, light, fluffy, and the perfect topping and filling for so many desserts. It has just three ingredients, takes minutes to prepare, and tastes better than store-bought whipped topping. Watch the video tutorial to see how easy it is to make whipped cream.
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Quick trivia: what do my Banana Pudding Recipe, Cream Puffs, and Strawberry Shortcake (three of our most popular desserts) have in common? Homemade whipped cream, of course!
Whipped Cream Video
Make the best homemade whipped cream in minutes! Don’t miss my tip for making stable dessert tipping that can hold up piping over desserts.
Easy Whipped Cream Recipe One of my New Year resolutions for this year has been to reduce the fake ingredients I eat by making more of the things I buy at home. I feel better knowing each ingredient used—especially when using a lot, like in our Strawberry Pretzel Salad. Homemade whip cream is one of the easiest things to make at home, and the difference in taste and texture is real.
Tips for the Best Whipped CreamHere’s everything you need to know before you get started. It’s super easy to make, but also easy to overbeat.

Cold is your friend – use the cream right out of the fridge. You can also put your mixing bowl and beaters in the freezer for 10 minutes if you are in a warmer environment.

Use heavy cream – this cream has the most milk fat at 36% or more, which helps it whip better. Avoid whipping cream or lite cream since its fat content isn’t high enough.

Don’t walk away– the mixture beats up quickly and is easy to over-beat. *See my tip below on how to fix curdled cream.

Control the speed – gradually increase the mixer speed from medium to medium-high for a more stable whipped cream.

Know your peaks – Use my tips below for achieving soft to stiff peaks.Ingredients for Homemade Whipped CreamIt really is just 3 ingredients and the vanilla is optional but I think it makes the whipped cream so much better. See the exact measurements in the recipe card below.

Heavy whipping cream – be sure to stick with cold Heavy Whipping Cream since the milk fat creates a creamy texture.

Powdered sugar – also called confectioners’ sugar dissolves the best and contains cornstarch that will help you stabilize your whipped cream. Swap with granulated sugar in a pinch (or—see How to Make Powdered Sugar from Love and Lemons). Tip: Use powdered sugar for large batches since granulated sugar may not get as smooth.

Vanilla extract – adjust to taste or omit if desire. You can also substitute it (see variations below). Variations

Chocolate Whipped Cream Recipe  – add 3 Tbsp of cocoa powder to the recipe

Flavorings – swap the vanilla for almond or peppermint extract or liquor, or add 1/2 tsp spices like cinnamon or pumpkin pie spice

Swap sweeteners – substitute part or all of the sugar with honey or maple syrup (the more liquid you substitute, the longer it will take to form peaks)

Stabilized Whipped Cream – for a more sturdy texture, add up to 1/2 tsp Cream of Tartar How to Make Whipped CreamYou can use an electric hand mixer, a balloon whisk (although that takes a lot more effort), or even a milk frother for a small batch.

Add Ingredients – Add the heavy cream, powdered sugar and vanilla to the mixing bowl.

Beat with a mixer – With an electric hand mixer or stand mixer, beat on medium speed until the mixture starts to thicken, then beat on medium-high. Stop when it just reaches the consistency you like – soft peaks or stiff peaks (see my tips below). It only takes a couple of minutes, so be sure not to over-mix!

Serve – Use right away or cover in an airtight container and refrigerate for up to 24 hours. Can I Double the Recipe?Each cup of heavy cream makes double the amount of whipped cream. For example, this recipe uses 1 cup of cream to make 2 cups of finished whipped cream.

How Long to Beat Whipped Cream? While whipping, stop the mixer to text for consistency. Lift the beater straight up out of the bowl. The cream should form a peak. 

Soft peaks – it will be creamy and fluffy, and the peak will gently fall over when lifting the beater. Great for dipping fruit or dolloping on desserts

Stiff peaks – the mixture will be more stable, and the peaks will not fall over when you lift the beater. Perfect for piping onto desserts and storing overnightHow to fix whipped cream that has curdledIf you accidentally over-beat the cream mixture, it will separate into butter and buttermilk and will look chunky and curdled. If it’s not too far gone, you can fix whipped cream by gently folding a tablespoon at a time of cream into the mixture until it looks smooth again.

How to Use Homemade Whipped CreamThis homemade whipped cream takes your dessert to a whole new level. It can be used as a 1:1 substitute for Cool Whip or as a fruit dip. Here are some of our favorite recipes:

Trifles – Chocolate Lasagna, Chocolate Mousse, Strawberry Blueberry Trifle

Replace Cool Whip (1:1) – Raspberry Roulade Cake, Strawberry Jello Cake, Cream Horns

Pie – Apple Pie, Cherry Pie, Peach Galette, Dutch Apple Pie, Pumpkin Pie, Blueberry Crumble

Cheesecake – Lemon Cheesecake, Mini Cheesecakes, Pumpkin Cheesecake, Classic Cheesecake

Decorate Desserts – Chocolate Soufflé, Cherry Upside-down Cake, Blackberry Lemon Cake Roll

With Fruit – Strawberries Romanoff, Eton Mess Recipe 

Breakfast Topping – Oatmeal, Buttermilk Pancakes or Waffles

Drinks – Hot Chocolate or Iced Coffee Storing Whipped CreamIt’s best to use homemade whipped cream right away, but if you beat it to stiff peaks, it keeps in the fridge and freezer as well.

To Refrigerate: Immediately pack in an airtight container and keep in the fridge for 2-3 days

Freezing: Pipe or dollop whipped cream on a sheet pan lined with parchment paper. Flash freeze for an hour or two in the freezer and then transfer to an airtight container for 3 months. Use frozen to top hot chocolate.

To Thaw: It may not look as fresh after freezing, but you can thaw it in the fridge to use as a topping for ice cream. Making this Homemade whipped cream recipe will truly change how you serve dessert, treats, and even breakfast. You’ll love this creamy, delicious topping. Once you try it, you won’t go back to store-bought!

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