How to Make Whipped Cream

Learn how to make fresh sweetened homemade whipped cream with only 2 simple ingredients. You’ll have the perfect topping for pie, cake, crepes, mousse, filling cream puffs, peach cobbler, or top a mug of hot chocolate and more with this recipe that creates light and billowy whipped cream!

This homemade whipped cream recipe is simple. 

I use two ingredients. Vanilla extract is optional.

It creates a light, fluffy whipping cream.

You can omit the vanilla extract if you like, but it does add something to the end product.

Just a fun fact, if you use confectioners’ sugar, you can gussy up the name from Whipped Cream to Creme Chantilly–the French are so fancy!

Also, the cornstarch in confectioners sugar prevents the whipped cream from weeping when it sits out.

Or go gourmet by adding vanilla bean paste.

Growing up my mom cooked from scratch. 

Pies and cakes, your favorite dessert, topped with freshly whipped cream!

It was heaven.

I was a teenager before I went to my grandparents and learned about the non-dairy whipped topping (aka: cool whip).

It is not the same.

Not even close.

One of the best things about making your own whip cream is you can make it as thick as you like.

From froth, for coffee, to a drier, thicker cream, perfect for stuffing cannolis.

I like a dollop in my coffee or a big fluffy serving on top of pies.

Try this peach cherry pie recipe.

If you continue to beat the cream and replace the sugar with the salt, you end up with butter.

You can substitute granulated sugar for the powdered sugar, but it does take longer to dissolve–the end result is not much different.

Tips for Success:

Cold Cream:

The colder the cream, the easier it will whip.

The colder cream makes the lightest whipped cream.

Try placing a stainless steel mixing bowl in the freezer for 15-30 minutes before starting for the best results.

I also place my whisk attachment in the freezer for 10-15 minutes before attaching to the electric mixer to begin.

All Together:

Some will say to begin mixing the cream then add the vanilla and sugar. 

I put it all in the bowl, set the mixer at medium-high speed, and whip the cream. 

Stay Near

It’s easy to put it all in your electric stand mixer and walk away.

Don’t do this.

It takes just a minute or two and there is a short time frame between whipped cream and nearly butter.

It’s all in the Peaks:

The best, billowy whipped cream has medium peaks.

In other words, when you lift the beaters from the whipped cream, medium peaks hold their well; the tip of the peak curls over on itself.

The peak will droop, but not disappear.

Check the consistency of the whipped cream as you whip.

It’s All About the Fat:

There’s Heavy Cream and Whipping Cream on the shelf and you’re unsure what you need.

Either can be used, but if you want the whipped cream to hold its shape, opt for the heavy whipping cream.

The reason is that heavy whipping cream or heavy cream has a higher percentage of milk fat (36-percent).

The Whipping Cream (No “heavy” in the title) weighs in with 30-percent milk fat.

Light cream or half and half will not work as neither contains enough fat.

Fat is critical to giving whipped cream its sturdy texture.

The liquid you’re using must contain at least 30% fat.

The fat content is the key to fluffy whipped cream that holds its form.

Let’s Talk Sugar:

There may be a debate among bakers on what type of sugar works best for perfect whipped cream.

Some say confectioner sugar, some say granulated sugar, and still, others may say simple syrup or maple syrup.  

I’ve tried them all.

They all work.

It’s preference.

Granulated sugar works well in this recipe, it’s just a bit, however, if you were doubling this recipe, it may not dissolve as quickly and leave granules of sugar in the texture.

Ingredients Checklist:

• 1 cup heavy whipping cream
• 1 teaspoon vanilla
• 1 Tablespoon confectioners’ sugar or simple syrup

How to Make Whipped Cream from Scratch:

TIP: Use COLD heavy cream and a chilled bowl.

Place all ingredients in the chilled metal bowl.

Whisk on low speed to incorporate air until cream forms soft peaks form.

Increase speed to medium speed and whisk until firm peaks form. 

Whisk until Stiff peaks form.

This means when you lift the beater out of the cream, the peak that forms on the beater will hold its shape even when you turn the beater upside down (if you’ve made meringue cookies you may know this technique). 

High speed tends to add the air too quickly, over whipping the cream.

Do not over whip.

Over whipped cream begins to take on a lumpy, grainy consistency and there may be a liquid starting to appear in the bottom of the bowl.

You can save your whipped cream by adding a tablespoon or two of additional cream and stirring at low-speed.

If it isn’t salvageable, keep whipping to make sweet butter.

Store in an airtight container for up to two days.