Fresh, homemade whipped cream is one of those recipes that might feel overrated, or too much fuss when you’re already making other things for a big meal. But whipped cream can really put a dish, like pie or hot chocolate, over the top! Plus homemade whipped cream is SO easy to make—anyone can do it.
Related: Here are a few more recipes your dessert-loving heart may need: Peanut Butter Frosting, Sweetened Condensed Milk Buttercream, German Chocolate cake frosting, tips for using edible flowers, how to use edible gold leaf, and royal icing.
- Heavy whipping cream
- Granulated white sugar – or confectioner’s sugar will work as well
- Vanilla extract
Heavy whipping cream is sometimes shorted and called simply heavy cream. They both have around 36% milk fat, ideal for whipped cream. Probably the most common mistake people make when they try to make fresh whipped cream is using the wrong kind of cream (milk). The only one I recommend is heavy whipping cream, sometimes called heavy cream.
Milks that will NOT make whipped cream: Half and half, whole milk, sweetened condensed milk, evaporated milk, 2%, skim milk, etc.
Start with a cold bowl and whisk. You will also want the heavy whipping cream to be cold, but it likely is as it should always be refrigerated.
In the stand of an electric mixer add the cold cream, sugar and vanilla. Beat on medium high speed until stiff peaks form. This usually takes 2-3 minutes, but it’s best to keep an eye on whipped cream so you don’t over beat it. Feel free to stop the mixer and check after a minute or so if needed, to see how stiff the peaks are.
Tips & Variations
- Place your bowl and whisk (or whisk attachment) in the refrigerator for 30 minutes, or the freezer for 10 minutes before making whipped cream. While is isn’t absolutely necessary it will make your cream whip faster and be lighter and more airy. Perfect whipped cream consistency!
- Replace the vanilla extract with another extract, like mint or almond, for a slightly different flavored whipped cream.
- Add a drop of two of food dye if you want to color your whipped cream.
- This is called crème chantilly in French because we sweetened and flavor the cream.
This is the perfect addition to SO many treats:
- Strawberries – the perfect, light dessert togther
- Add it to your mocha or homemade Frappuccino
- Top any pie with it but a must is Chocolate Silk pie
- Angel food cake with berries and this recipe is the dream!
Frequently Asked Questions
Can I use half & half to make whipped cream?
No. You need heavy whipping cream (36% milk fat) to make homemade whipped cream.
How do you know if whipped cream is over whipped?
It will look lumpy and grainy. It also may leak or have some of the liquid seeping out from the rest of the whipped cream.
How do I fix over beat whipped cream?
Add a little more heavy whipping cream to the mixture and using a rubber spatula fold the liquid into the whipped cream until it becomes soft again.
Can fresh whipped cream replace Cool Whip in recipes?
Yes, usually. Whipped cream and cool whip are similar consistencies and weights so they can usually be substituted for one another in recipes.
Easy right? Add a little to ice cream, brownies, warm pie or to top off a cake. Enjoy! xo. Emma
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- 1 cup heavy whipping cream
- 1 tablespoon granulated white sugar
- ¼ teaspoon vanilla extract
- stand mixer
- In the stand of an electric mixer add the cold cream, sugar and vanilla.
- Beat on medium high speed until stiff peaks form. This usually takes 2-3 minutes, but it’s best to keep an eye on whipped cream so you don’t over beat it.
- Feel free to stop the mixer and check after a minute or so if needed, to see how stiff the peaks are.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.