The Only Whipped Cream Recipe You’ll Ever Need
Did you know that the best homemade whipped cream requires just five minutes of your time? You’ll start with cold heavy cream, which is key for volume and stability. Then you’ll add a few tablespoons of powdered sugar (this gives a gentle sweetness and helps with structure) and a splash of vanilla extract for flavor. That’s it—just three simple ingredients, and you’re on your way to whipped cream heaven.
The result could not be simpler, or more delicious!
Try it on top of my creamy dulce de leche cheesecake, spooned over homemade peanut butter mousse, or on a big scoop of my favorite blueberry pie! Or over pretty much any of my homemade dessert recipes (because truly everything benefits from freshly whipped cream!)
Why You Should Begin Making Whipped Cream At Home
Homemade whipped cream feels like a dreamy, velvety cloud. The taste is luxuriously rich yet delicately sweet, with a subtle hint of vanilla that rounds it all out. You’ll notice it’s airy without being foamy and is light enough to complement really any variety of desserts (both store-bought and homemade!).
From pies, cakes, or ice cream to breakfast dishes like pancakes, waffles, or fresh fruit, freshly whipped cream is always a good idea!
And no matter where you find whipped cream on this website, you’ll see that the base recipe remains the same. You can add cinnamon, citrus, or even a different extract, but stick with my basic ratios and you’re guaranteed whipped cream success every single time!
3 Simple Ingredients
Start by making sure you’ve got some heavy cream—enough for about a cup and a half if you’re serving a crowd—then grab a little powdered sugar and a splash of vanilla extract. We measure this with our heart. 😉
I don’t recommend substituting confectioners sugar with granulated sugar. You can technically use it, but powdered sugar dissolves more easily and gives a smoother finish. Granulated sugar may result in a slightly grainy texture, which is the opposite of what you want with soft, pillowy whipped cream.
The Different Types of Peaks Explained
Soft peaks barely hold their shape and gently flop over.
Medium peaks stand up but with a slight curve.
Stiff peaks stand tall and firm—perfect if you need whipped cream to hold up in layered desserts.
It’s really that simple!
Directions
- Combine ingredients: Pour one and a half cups of chilled heavy cream into a stand mixer bowl. Sprinkle in three tablespoons of powdered sugar, and drizzle in about two teaspoons of vanilla extract.
- Using the whisk attachment, turn your mixer on to medium-high speed. This will help incorporate air without overworking the cream right away.
- Medium peaks vs stiff peaks: After a minute or two, you’ll start to see the cream thickening. Watch carefully until you reach medium peaks—where the whipped cream holds its shape but still slumps a bit at the tip. If you prefer a firmer texture, keep whisking a tiny bit longer until you reach stiff peaks.
Spoon your freshly whipped cream onto anything from homemade pies to fresh fruit to chocolate mousse. To describe it in one word, it is ethereal.
Can whipped cream be made by hand? Absolutely! It takes more effort (and some stamina), but it can be done with a whisk and a chilled bowl. Just be patient and use quick, consistent strokes.
Ari’s Best Tips!
- Cold ingredients: Cold heavy cream whips faster and holds a better shape, so keep everything cold–even the bowl–especially on warm days.
- Don’t walk away: This process is quick. Over-whipped cream can turn grainy, or worse, churn into butter.
- Taste as you go: Feel free to adjust sweetness, using more or less powdered sugar based on the dessert you’re serving it with.
Variations
Try adding a touch of almond extract, citrus zest, or a splash of liqueur like amaretto or Grand Marnier for a unique twist.
You can also add spices–I add ground cinnamon to whipped cream all the time, especially in the fall!
Make-Ahead and Store
If needed, you can whip the heavy cream a couple hours in advance, but trust me when I say it’s at its absolute best when served fresh.
- To make-ahead: If you make it a few hours early, store it in the fridge. Just give it a gentle stir before serving if any separation occurs.
- Store: Keep any extra in an airtight container in the refrigerator for up to two or three days. It may deflate slightly, but a quick whisk will perk it back up.
There’s no world in which frozen whipped cream is ever as good once its defrosted. For this reason, I don’t recommend freezing. Homemade whipped cream is best enjoyed fresh.
Serving Suggestions
There’s no shortage of ways to enjoy whipped cream. Dollop generous spoonfuls onto fruit shortcakes (like my classic strawberry shortcakes or blueberry shortcakes), layer it in trifles (such as banana pudding layered with Nilla wafers), swirl onto cupcakes or cake, top off a mug of hot chocolate, or add it to any and all pie recipes.
It’s also fantastic tucked inside crepes, spooned over waffles, or served simply with fresh berries for a light dessert.
Just remember that the sweeter the dessert you’re pairing it with, the less sugar you may want to add to the whipped cream.
Fresh homemade whipped cream truly elevates any dessert—I’m so excited for you to try my classic recipe because it is a staple in this house, and will be forever more.
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Better Than Store-Bought Homemade Whipped Cream!
Equipment
Ingredients
- 1½ cups (355ml) heavy cream cold
- 3 Tbsp (6g) powdered sugar
- 2 tsp pure vanilla extract
Instructions
- Make homemade whipped cream. Place 1½ cups (355ml) heavy cream, 3 Tbsp (6g) powdered sugar, and 2 tsp vanilla extract in the bowl of a stand mixer. Whisk on medium-high speed until medium peaks form. If you prefer stiff peaks, beat it a little longer.
Notes
- Make-ahead: Whipped cream is best served fresh, but you can make it a few hours ahead. Store it in the fridge in a covered container. If it softens a bit, give it a quick whisk before serving.
- Leftovers: Keep them in the fridge for up to 2 days. Whipped cream tends to deflate over time, so don’t wait too long to use it.
Nutrition
Photography by Megan McKeehan.
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