Knowing how to make homemade whipped cream is an excellent – maybe even required! – kitchen skill. It’s simple and easy, with only 3 ingredients needed and 5 minutes to make it – if that!
Whipped cream is literally – you guessed it – made by whipping cream! But there are a few tips and tricks to know for the best homemade whipped cream, along with a couple must-add ingredients that will make it the best homemade dessert topping you’ve ever had!
The Story Behind the Recipe
I’ve been making homemade whipped cream for years, and as I was whipping up a batch (literally) over the holidays, I thought to myself, “Why haven’t I posted it on the blog?!”
My goal is to have a good balance of inspirational recipes along with the basic how-tos on Kitchen Treaty, so here we are with quite possible the most delicious how-to of all: How to Make Whipped Cream from heavy cream.
Why You’ll Love Homemade Whipped Cream
There’s just nothing that tastes like it! No shade on whipped cream from an aerosol can, it’s just that homemade whipped cream has a lightly sweet, uber creamy flavor and texture that can’t be beat.
Whipped Cream Recipe Ingredients
- Heavy whipping cream – Heavy whipping cream has the most fat, which makes it perfect for whipping into thick, rich, creamy heavenly bliss. Make sure it’s right-out-of-the-fridge cold for the best whippability. Totally a word.
- Powdered sugar – I really like using powdered sugar because it’s lightweight and helps to stabilize the whipped cream. Granulated sugar doesn’t work well for whipped cream because it gives it a grainy texture and also doesn’t keep as long in the fridge.
- Pure vanilla extract – You don’t have to add vanilla, but I do recommend it! Just a touch of extract adds the most wonderful flavor.
Adaptations/Variations
Peppermint Whipped Cream
Swap the pure vanilla extract for peppermint extract. You can even add a drop of red or pink food coloring for pretty color that’s more on theme.
Almond Whipped Cream
Swap the vanilla extract for 1/2 teaspoon of almond extract.
Cinnamon Whipped Cream
Add 1 teaspoon of ground cinnamon with the vanilla.
Pumpkin Spice Whipped Cream
Add 1 teaspoon of pumpkin pie spice with the vanilla.
Espresso Whipped Cream
Add 2-3 teaspoons of espresso powder with the vanilla, to taste.
Sugar Free Whipped Cream
Swap in a sugar-free powdered sugar substitute, starting with about half then adding more to taste. I like Truvia.
Chocolate Whipped Cream
Sift in 1/4 cup of cocoa powder, added with the powdered sugar. Double the powdered sugar.
How to Make Whipped Cream
- Grab a hand mixer and affix the whisk attachment if you have one (if not, standard beater blades will work too). Or, if you have a stand mixer, use that with the whisk attachment. I like using the stand mixer because the bowl is nice and deep and it’s lower effort all-around. By the way, you can totally make whipped cream by hand! It’ll just take some work but it’s totally doable. You’ll want a big bowl and a whisk.
- Pour your COLD heavy whipping cream into the large mixing bowl (make sure it’s cold too – doesn’t need to be ice cold or anything but make sure it’s not warm fresh out of the dishwasher or anything).
- Start mixing on low speed, increasing the speed in 20-second increments as the whipped cream begins to thicken.
- Once it starts to thicken up, sprinkle in the powdered sugar (3 tablespoons to start) and the vanilla.
- Continue whipping on high speed until it’s smooth, thickened, and forms soft peaks (lift the whisk out of the whipped cream and if the mix holds peaks for a second or two before falling back in, you’re in a good place.)
- Taste and if you’d like it a bit sweeter, add another tablespoon of powdered sugar.
- Continue whipping on high speed for 30-60 more seconds. If you want your whipped cream a bit thicker, you can keep mixing it, but proceed with caution: It can go from whipped cream to basically butter pretty quickly.
- Serve right away, or you can refrigerate for up to 24 days before using. It’ll keep for about 3 days, but after 24 hours, it might soften/separate and need a little whipping refresh.
Tips for Success
- Make sure your whipping cream is right-out-of-the-fridge cold. Your bowl shouldn’t be warmer than room temp either – you can even freeze it for 10 or so minutes beforehand to help ensure maximum chill.
- When you first start mixing your heavy whipping cream, make sure you start at low speed so that it doesn’t splash anywhere. Nobody wants that!
What to Make with Whipping Cream?
- Top a simple cake with a dollop of whipped cream for a creamy counterpoint. Homemade whipped cream is especially good with Chocolate Wacky Cake or Lemon Cake.
- Pile a mix of strawberries, blueberries, and raspberries in a clear glass and top with whipped cream. Fancy yet unbelievably easy! Honestly though any fruit salad would benefit from a bit of whipping cream.
- Top fresh coffee, espresso, or a latte (like this gingerbread latte, iced pumpkin spice latte, or iced matcha latte) with whipped cream for a decadent touch.
Whipped Cream Recipe (with Heavy Cream)
Ingredients
- 2 cups heavy whipping cream (cold)
- 3-4 tablespoons powdered sugar (aka confectioner's sugar)
- 1 teaspoon pure vanilla extract (optional)
Equipment
- 1 stand mixer or hand mixer affixed with whisk attachment
Instructions
- Pour the heavy whipping cream into a large cold mixing bowl and have a hand mixer with whisk attachment ready, or pour it into the bowl of a stand mixer fitted with a whisk attachment. Begin to mix on low, increasing the speed in 20-second increments as the whipped cream begins to thicken.
- Once the whipped cream has started to thicken, add 3 tablespoons of powdered sugar and the vanilla extract.
- Continue whipping on high speed until the whipped cream is smooth and thick, clinging to the beaters when you lift them and forming soft peaks. Be careful not to continue beating after this stage, because the whipped cream can quickly become too thick and clumpy.
- Serve immediately or refrigerate for up to 6 hours in advance. For extra fancy presentation, place the whipped cream in a piping bag with a large star tip and pipe it onto drinks, pies, cakes, etc. So pretty!
FAQs
Q: How long does homemade whipped cream last?
A:
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
I prepared this whipped-cream at the farm, and it was delicious and so much fun to eat! The preparation method was just as easy to make as the Corn dip with cream cheese. Thanks for the great blog!
Hi! I always struggle with over-whipping, but the note about watching for soft peaks made a big difference for me. This recipe is now my go-to for desserts.