This homemade whipped cream recipe is light, airy, and easy to make with just 3 ingredients! Better than store-bought, it’s delicious on cakes, pies, and more.
Homemade Whipped Cream Recipe
Learn how to make whipped cream! This homemade whipped cream recipe is easy to whip up in minutes with just 3 ingredients: heavy cream, powdered sugar, and vanilla. It’s plush, airy, delicate, and lightly sweet. Take it from me—homemade whipped cream is so much better than the canned stuff.
Recently, I made this whipped cream to serve with my lemon olive oil cake and realized I’d never shared it on the blog. It’s such a lovely finishing touch for desserts like cakes, pies, crisps, and crumbles that I thought it deserved a home here. The next time you want to elevate a treat, make this whipped cream recipe!
What You Need
Gather these ingredients and tools to make whipped cream:
- An electric mixer with a whisk attachment – Use a stand mixer or hand mixer. You can whisk by hand, but it’s labor-intensive!
- A mixing bowl – Metal is best. Chill it beforehand for optimal results.
- Powdered sugar – Stabilizes the cream and adds sweetness. Granulated sugar works too, but may create a grainy texture.
- Pure vanilla extract – Adds warmth to the flavor. Optional if unavailable.
- Heavy cream or heavy whipping cream – Ensure it’s cold for the best results!
Is Heavy Cream the Same as Heavy Whipping Cream?
Yes, both contain at least 36% milk fat, as required by the U.S. Food and Drug Administration. “Whipping cream” has a lower fat content (30-36%). For this recipe, I recommend using heavy cream for the best outcomes.
How to Make Whipped Cream
Step 1: Chill the Bowl. Chill your mixing bowl in the fridge for 15 to 30 minutes. This will help the cream whip beautifully. In a hurry? Place it in the freezer for 15 minutes.
Step 2: Combine Ingredients. In the chilled bowl, mix cold cream, powdered sugar, and vanilla. Start whisking on low speed to incorporate the sugar.
Step 3: Whip the Cream. Increase the speed to medium and whip for 4 to 8 minutes until medium to stiff peaks form. Watch closely to avoid over-whipping!
Medium vs Stiff Peaks
Check the cream’s stiffness by lifting the beaters out:
- Medium peaks: The cream holds a peak that gently folds back into itself. Great for desserts like strawberry shortcake.
- Stiff peaks: The peak stands upright. Ideal for piling on cakes or whole pies.
What to Do If You Over-Whip the Cream
If your cream turns clumpy, don’t despair! Follow these steps:
- Stop the mixer.
- Gently fold in cold heavy cream, one tablespoon at a time.
- Whip until it reaches a smoother texture.
How to Store Whipped Cream
Store homemade whipped cream in an airtight container in the refrigerator for up to 3 days. If it deflates, use a whisk to re-whip before serving.
What to Serve with Homemade Whipped Cream
Homemade whipped cream makes a wonderful topping for various desserts and breakfast dishes! Here are some suggestions:
- On pies: like cherry, apple, or pumpkin pie
- On crisps and crumbles: such as apple crisp or peach cobbler
- On cakes: like lemon olive oil cake
- On breakfasts: including crepes, French toast, or waffles
How do you like to use whipped cream? Share in the comments!
Homemade Whipped Cream Recipe
| Ingredient | Amount |
|---|---|
| Heavy Cream | 1 cup |
| Powdered Sugar | 2 tablespoons |
| Vanilla Extract | 1 teaspoon |
Instructions
- Chill the bowl for 15-30 minutes.
- Combine heavy cream, powdered sugar, and vanilla.
- Whip on low to incorporate, then increase speed to medium for 4-8 minutes.
- Aim for medium to stiff peaks.
- Store or serve immediately.
FAQ
1. What is the main ingredient in homemade whipped cream?
The main ingredient is heavy cream. It creates the light and airy texture we love in whipped cream.
2. Can I make whipped cream without sugar?
Yes, you can make whipped cream without sugar, but it will lack sweetness and flavor. Consider using a sugar substitute if needed.
3. How can I stabilize whipped cream?
You can use a stabilizer like gelatin or cornstarch for whipped cream that holds up longer. Simply mix it with the heavy cream before whipping.