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    Home » No-Bake Recipes » Homemade Whipped Cream

    Homemade Whipped Cream

    Published: Apr 10, 2018 by Jen Sobjack · 32 Comments

    This post may contain affiliate links. Please read my disclosure for more info.

    Jump to Recipe

    This whipped cream recipe is so easy for anyone to make! It requires only 3 ingredients and comes together in less than 10 minutes.

    whipped cream swirled on top of chocolate cupcakes

    Simply, mix the ingredients together and you will have a smooth, fluffy homemade topping. No need to buy premade at the store.

    It's so easy to make this at home. Simply mix heavy cream, vanilla extract, and confectioners' sugar until stiff peaks form.

    You can also beat just until the mixture reaches soft peaks for a softer texture. It's so easy you'll tell all of your friends how to make whipped cream.

    This is great for topping desserts such as strawberry shortcake and raspberry pie.


    Why this recipe works

    • The powdered sugar can be adjusted to suit the sweetness you desire.
    • It can be flavored any way you like! I stay true to classic crème chantilly by adding vanilla extract.
    • It's literally a dump-and-mix recipe. You can't mess it up... Unless you overwhip it.
    • Homemade is so much fresher than store bought.

    You'll love how simple and fast this recipe is to make at home.

    bowl of powdered sugar, bowl of vanilla extract, and glass measuring cup with heavy cream

    What you need

    Simple ingredients make up this easy homemade whipped cream recipe. Let’s discuss just a few of the key ingredients:

    Ingredients

    This is a short overview of the ingredients I used and why I chose them. The full recipe can be found at the bottom of the post!

    • Heavy cream: You must use heavy, not regular. The more fat content it has the more stable it will be as a finished product.
    • Confectioners' sugar: This ingredient adds sweetness to the recipe.
    • Vanilla extract: This adds a sweet, woody aroma and flavor to it.

    Equipment

    This is a list of tools I used to make the recipe. Some of the links are affiliate links.

    • Mixer: You'll need to use an electric mixer to mix the ingredients correctly.

    How to make whipped cream

    1. Whip until frothy

    Combine ingredients and beat until just foamy.

    mixer whipping cream in a glass bowl
    1. Combine cream, confectioners' sugar and vanilla with an electric mixer.
    2. Mix on medium-low speed until just foamy.

    2. Whip to stiff peaks

    Then, continue beating until a stiff peaks texture is achieved.

    • mixer whipping cream in a glass bowl
      Whip on medium high speed.
    • homemade whipped cream in glass mixing bowl
      Whip to medium or stiff peaks.
    1. Turn electric mixer speed up to medium-high.
    2. Then, continue to mix until it forms medium to stiff peaks.
    3. Make sure not to overbeat because it will become lumpy and butter-like.
    4. Use immediately or cover tightly and refrigerate the whipped cream for up to 24 hours.

    Frequently asked questions

    Is heavy cream the same as whipping cream?

    Heavy cream and whipping cream are not the same thing. The difference is in their fat content. Heavy cream contains 36% milk fat. While whipping cream contains just 30% milk fat.

    Is heavy cream the same as heavy whipping cream?

    Yes! The word "heavy" in the title means it is essentially the same product.
    You need that "heavy fat content" in order for it to remain stable.

    Can it replace Cool Whip?

    Yes, homemade works wonderfully as an equal substitute for frozen whipped topping.

    How to make a stabilized version?

    To make stabilized whipped cream, you need to add one additional ingredient - gelatin, cream of tartar, piping gel, or cream cheese. Stabilizing it will allow it to hold up longer in the refrigerator.


    Fun flavor options

    • Chocolate: Sift 3 tablespoons of unsweetened cocoa powder with the powdered sugar before adding it to the recipe. Everything else remains the same.
    • Strawberry: Mix all the ingredients to soft peaks. Add ¼ cup strawberry jam and continue to whip to stiff peaks.
    whipped cream in black bowl with peach colored napkin in background

    Storing & Freezing

    To store: Use immediately on your dessert. However, you can cover it tightly and refrigerate 24 hours.

    To Freeze: I don't recommend freezing it unless it is already placed on or in your dessert.


    Delicious ways to use whipped cream

    This homemade recipe is so versatile. I love using it in so many of my favorite recipes on the blog, such as, the ones listed below.

    • Banana Cream Pie
    • Chocolate Chai Cream Pie
    • Mini Cheesecakes
    • Cream Puffs
    • Mini Pumpkin Pies
    • Flourless Chocolate Cake
    • Apple Pie Cheesecake
    • Strawberry Mousse Cake
    • Chocolate Mousse
    • Strawberry Shortcake Cake
    • Tres Leches Cake
    • Banoffee Pie

    Watch how to make it

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    Continue to Content
    whipped cream swirled on top of chocolate cupcakes

    Homemade Whipped Cream

    Yield: 2 cups
    Prep Time: 6 minutes
    Total Time: 6 minutes

    This Homemade Whipped Cream recipe is so easy, anyone can make it! It requires only 3 ingredients and comes together in less than 10 minutes.

    Ingredients

    • 1 cup (240 ml) heavy whipping cream
    • ¼ cup (30 g) confectioners’ sugar
    • 1 teaspoon vanilla extract

    Instructions

    1. In a medium bowl, whip cream, confectioners' sugar, and vanilla with an electric mixer on medium-low speed just until foamy.
    2. Turn the speed up to medium-high and continue to whip until the cream forms medium to stiff peaks. Make sure not to overbeat, the cream will become lumpy and butter-like.
    3. Use immediately or cover tightly and refrigerate for up to 24 hours.

    Notes

    Make sure you are using cold cream. Warm cream will not whip to medium/stiff peaks.

    If you live in a warm climate, chill the mixing bowl and beaters for 30 minutes before you whip the cream.

    For stabilized whipped cream, add 1 ½ teaspoons clear piping gel.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • Handheld Electric Mixer
      Handheld Electric Mixer
    • Mixing Bowls
      Mixing Bowls
    Nutrition Information:
    Yield: 8 Serving Size: 2 tablespoons
    Amount Per Serving: Calories: 116Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 8mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 1g

    Tried this recipe? Share it on Instagram!

    Mention @introvertbaker or tag #introvertbaker!

    © Jen Sobjack
    Cuisine: American / Category: Frostings
    Previous Post: « Chocolate Swirl Bread with Cherries
    Next Post: Lemon Curd »

    Reader Interactions

    Comments

    1. Teresa Joudrey says

      September 29, 2018 at 3:45 am

      Should you chill you bowl and beaters?

      Reply
      • Jen Sobjack says

        September 29, 2018 at 10:58 am

        Hi Teresa! I never have but I do always use cold cream. If you live in a warm climate it's a good idea to chill the bowl.

        Reply
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