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Ready to take your desserts up a notch? With just 3 simple ingredients, you can whip up a batch of fresh, sweetened homemade whipped cream that’s perfectly light and dreamy. Whether it’s topping off pies, cakes, or trifles, this easy recipe adds the perfect finishing touch to all your favorite treats!
There’s definitely a time and place for frozen whipped topping—it can be a lifesaver in a pinch. But some recipes simply need homemade whipped cream. When you’re topping a special pie, dessert, or anything that deserves a little extra love, homemade whipped cream is where it’s at!
After making countless desserts over the years, I can tell you that nothing compares to the taste and texture of fresh, homemade whipped cream. It’s rich, light, and comes together in just a few minutes with only three simple ingredients. Some desserts deserve that fluffy, real-deal cream—store-bought just doesn’t do them justice. Once you’ve tried it, you won’t want to go back!
Everything You Need to Make Homemade Whipped Cream
- An electric or stand mixer – a hand held or stand mixer with a whisk attachment are my go to for this recipe. You can do it by hand and I’ll share a few tips later, but I find the easiest best results are with these kitchen tools.
- A cold mixing bowl – I love to use a metal bowl that I place in the freezer along with my whisk. This helps the process along.
- Cold heavy whipping cream or heavy cream.
- Powdered or Confectioners Sugar– this sweetens the whipping cream.
- Vanilla Extract – this adds flavor. The French call this Crème Chantilly.
How to Make Homemade Whipped Cream
- Start with your cold bowl & whisk: I put them both in the freezer for about 20 minutes.
- Make sure your heavy cream is cold: The colder your cream is the better it will whip up. It makes for a lighter and fluffier whipped cream. If it is warm it will not whip up as well.
- Whip the heavy cream, sugar, and vanilla on medium-high speed. This has been fool proof for me. If it is too low and the cream is under whipped. On high it can go to over-whipped too easily.
- Keep an eye on it: Whipped cream only takes a couple of minutes. It will go from just perfect to over-whipped quickly. It becomes grainy and curdled. You want soft billowy. So don’t leave it!
- Soft to Medium peaks are perfect:
- If you would like a softer cream beat until when lifted a soft peak forms and falls ever so slightly back into the bowl. This is perfect for berries and whipped cream or on shortcake.
- Want something to hold up a bit more for your recipe go for a medium peak. You are looking for a slightly sturdy peak, meaning that when you lift up the whisk you will see a peak. It will still have some movement and droop down a bit, just barely staying on the whisk without falling.
Can I make whipped cream by hand?
Yes, you can! Go ahead and work out those arm muscles!
By hand with a balloon whisk: It does take a little time and some effort. Use a nice big bowl to allow room for movement and a balloon whisk. Pour ingredients in a the bowl and make circular motions with your wrist until soft to medium peaks form.
Shake in a Mason Jar: Place the ingredients in a mason jar and shake. Did you ever make butter in a jar as a kid? This is the same theory, but stop once you have the consistency of whipped cream. This is something fun for the kids to do to help in the kitchen.
Homemade Whipped Cream Recipe Variations
Want to try another flavor for a recipe or to top off your strawberry shortcake, switch out the vanilla extract with another flavoring of choice. Other extracts or liquors are perfect to make this change. Just make sure to taste it to see if you need more to get the flavor profile you want.
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Some delicious ones to try are: coconut, almond, amaretto, coconut rum, or bourbon. You can even add honey, maple syrup, or about 1/2 tsp of cinnamon. The choices are abundant and delish!
How to Store Fresh Whipped Cream
In a perfect world whipped cream is best when used right away. It gives the best most creamy results.
However, we live in reality and sometimes you need to make it ahead. In this case you can make it and store in an airtight or plastic wrap covered container and place in the refrigerator for 24 hours.
You may also freeze whipped cream. You can also portion or pipe out individual servings and freeze up to 3 months for future use. You could notice a slightly different texture, but it does work and is still delicious. It will need to thaw for 10 or 15 minutes.
Whichever method or flavor you choose to use, it is always worth it to make the homemade version of whipped cream! Now whip up a batch and enjoy the creamy deliciousness!
Frequently Asked Questions
Yes! Homemade whipped cream is a great more flavorful replacement for cool whip (which is a frozen whipped topping purchased in your local grocery store). Use the same amount your recipe calls for.
No, milk doesn’t contain enough fat to whip up into the light, fluffy texture of whipped cream. Heavy cream or heavy whipping cream is necessary because it has a higher fat content, around 36% or more, which allows it to thicken and hold its shape. However, if you’re looking for a lighter option, you can whip up coconut cream or use a store-bought non-dairy whipping cream as an alternative!
No, you can’t make traditional whipped cream from half-and-half, like milk it doesn’t have a high enough fat content to whip up into that fluffy texture. Half-and-half only contains about 10-18% fat. If you’re set on using half-and-half, you can use it as a base for sauces, but for whipped cream, stick with heavy cream or heavy whipping cream for the best results!
Ways to Use Sweetened Whipped Cream
- Lemon Pudding Poke Cake
- Chocolate Cake with Whipped Oreo Icing
- Classic Cheesecake
- Carrot Cake with Whipped Cream Icing
- Coconut Cream Pie
DIY Whipped Cream
Ingredients
- 1 cup cold heavy cream or heavy whipping cream
- 2 Tablespoons powdered or confectioners sugar
- ½ teaspoon vanilla extract
Instructions
- Using a hand or stand mixer fitted with whisk attachment, whip heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks are formed (about 3-4 minutes).
- Use immediately or cover tightly in an airtight container or with plastic wrap and chill in the refrigerator up to 24 hours.
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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This is so much better than anything in the can. I just miss squirting it in. I might have to buy one of those at home whipped cream cans!
Right! We used to have one at our church and used it for strawberry shortcake. Now I need to look for one!
Absolutely perfect! I love the touch of vanilla and the added sweetness because it’s wonderfully balanced.
There isn’t anything better than homemade!