Homemade Whipped Cream is one of the easiest and most delicious things you’ll ever make! Three ingredients and 5 minutes time to fluffy, beautiful whipped cream. Check out all the flavor options, tips, and more!
It’s time to step up your whipped cream game and I’m here to help you. Homemade whipped cream is the easiest way to elevate any dessert. And the good news is that it’s super simple. Three ingredients, one step, less than 5 minutes.
This whipped cream is the perfect topping to cakes or pies. You can swirl it onto an ice cream sundae or dollop into your coffee or hot chocolate. Build a beautiful trifle or use it as the finishing touch to a fruit crisp. The uses are endless!
Jump to:
Ingredients needed
Heavy Whipping Cream – Make sure it is very cold.
Powdered Sugar – Heavy cream is not sweetened, which means we need to sweeten the whipped cream. Powdered sugar is the perfect choice because it dissolves right into the cream – no grainy sugar crystals.
Vanilla Extract – A touch of vanilla is essential for that classic whipped cream flavor. See my other flavor variations below!
How to make homemade whipped cream
Place all ingredients in a mixing bowl. Using a hand mixer, or stand mixer, beat on medium-high speed until the cream is thickened and fluffy. You can beat it until it holds soft or stiff peaks, your choice.
Recipe tips
- Keep your ingredients COLD! The cream should not get warm at any point during this process. Make sure you are starting with heavy cream that is coming straight from your fridge.
Make ahead option
Yes! Homemade Whipped Cream will last in the fridge for several days. That being said, I highly recommend making it 24 hours or less from when you need it. Keep it tightly covered in the refrigerator.
Note: The longer it sits in the fridge the more it will “deflate”. If the whipped cream loses some volume, and appears thinner than you would like it to be, simply whisk it (by hand or with a mixer) to thicken it up again.
How to fix overbeat whipped cream
Accidentally beat the whipped cream too much? I’ve been there! Add a couple tablespoons of cream and whisk it in by hand. This should thin it out and bring it back to soft peak consistency. I can’t tell you how many times I’ve used this trick!
If you’ve really overbeat it and it’s starting to curdle, it’s likely that you’ll have to start over again.
Flavored whipped cream
Another reason you’ll love making whipped cream is that you can flavor it any way you want.
I most often use traditional vanilla whipped cream, but there are times that flavored whipped cream can really take things over the top. Here are some of my favorite flavored whipped creams and ways to serve them. See the recipe below for how to flavor the whipped cream.
- Coffee/Espresso Whipped Cream: Serve with brownies, chocolate cake, mocha poke cake, or white hot chocolate.
- Cinnamon Whipped Cream: Serve with pumpkin pie, apple pie, spice cake, apple crisps, stuffed apples, or cider floats.
- Salted Caramel Whipped Cream: Serve with brownie trifles, vanilla ice cream, apple pie, or iced or hot coffee.
- Peppermint Whipped Cream: Serve with chocolate cake, brownies, hot chocolate.
- Lemon Whipped Cream: Serve with fresh berries, pound cake, angel food cake.
- Peanut Butter Whipped Cream: Serve with brownie trifles, ice cream pie, brownies, icebox cake.
- Berry Whipped Cream: Serve with pound cake, berry pie, berry crumble bars, vanilla ice cream.
- Maple Whipped Cream: Serve with pecan pie, gingerbread, pancakes/waffles/french toast.
- Chocolate Whipped Cream: Serve with strawberries, raspberries, pound cake, coffee, hot chocolate, cheesecake.
Recipe
Easy Homemade Whipped Cream (10 flavors)
Ingredients
- 1 cup chilled heavy whipping cream
- 3-4 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
Instructions
- Chill your mixing bowl and beaters in the freezer for 10 minutes.
- Place the cream, powdered sugar and vanilla in a mixer bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until it is has thickened and soft peaks form (about 3-5 minutes). Periodically scrape down the sides of the bowl. Refrigerate or use immediately. If refrigerating, the whipped cream might deflate slightly over time. If necessary, beat it briefly right before serving.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Akpoveta Destiny says
Yummy
Alie says
First.time Ive used canned table cream. Froze my tools. Got cream cold etc… but never got it to whip up, stayed thin and liquidy. Dont know what I did wrong.
Allison says
You used the wrong cream. Table cream is a different product than heavy whipping cream. You will not get that to whip and hold a stiff peak. This recipe calls for heavy whipping cream which is sold in the refrigerated section of the grocery store in a carton or bottle.
Marie says
Used the cinnamon recipe for pumpkin pie topping. It was excellent! Thank you for the creative ideas on whipped cream.
Allison says
You’re welcome! Thanks for stopping by. 🙂
Jerry Clark says
According to what I just looked up 4 tablespoons of sugar is 50 grams of carbs. So I cannot figure how you came up with 1 gram of carbs
Allison says
Hi, Jerry. Sorry, that was confusing. The nutrition information is for one 2-tablespoon serving, not the full recipe. I clarified that in the notes.