Learn how to make fresh sweetened homemade whipped cream with only 3 simple ingredients. With its light and billowy texture, whipped cream is the perfect topping for pies, cakes, cupcakes, crepes, cheesecake, trifles, and so much more!
After years of buying frozen whipped topping and cans of store-bought whipped cream filled with who-the-heck-knows-what, I can say with confidence that HOMEMADE whipped cream tastes 100% better in both the texture and flavor departments. Fresh whipped cream is made with just 3 simple ingredients and comes together in only a few minutes. It’s so creamy, so light, and so so so delicious.
A Note on the Sugar: Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with a couple Tablespoons, it doesn’t really make a difference. But if you’re working in larger batches, you may begin to taste the granules of granulated sugar.
You could also use brown sugar, and I love doing that for certain desserts, like pecan pie cheesecake.
Did you know? Because we’re sweetening the whipped cream and flavoring it with vanilla extract, this is called crème chantilly in French.
Looking for flavored whipped cream? Try adding tequila and lime like we do for these mini margarita cheesecakes, or espresso powder and cocoa powder as detailed in this flourless chocolate cake recipe. For more ideas, check out all these flavors!
If you accidentally over-mix the cream, and it looks curdled and heavy, pour in a little bit more heavy cream, and fold it in gently by hand with a spatula until it smooths out.
Yes. This homemade whipped cream can replace Cool Whip (store-bought frozen whipped topping) in recipes. Use the same amount.
The amount of heavy cream you use doubles in volume as you whip it. So if you need 2 cups of whipped cream, use 1 cup of heavy cream. (Plus the sugar to sweeten, and vanilla extract.)
Homemade Whipped Cream
Learn how to make fresh sweetened homemade whipped cream with only 3 simple ingredients. With its light and billowy texture, it’s the perfect topping for pies, cakes, cupcakes, cheesecakes, trifles, and so much more!
Prep: 5min
Total: 5min
Yield: 2
Ingredients:
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 2 Tablespoons confectioners’ sugar or granulated sugar*
- 1/2 teaspoon pure vanilla extract
Instruction:
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
- Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works.
Homemade Whipped Cream
Homemade whipped cream is easy to make with only 3 ingredients in 5 minutes and it’s so delicious you’ll ditch the store-bought stuff for good once you try it! Watch the video and follow our step-by-step photos to learn how to make the best homemade whipped cream recipe!
Prep: 5min
Total: 5min
Yield: 4
Serving Size: 4 TBS
Nutrition Facts: servingSize 4 TBS, calories 118.4 kcal, Carbohydrate 4.6 g, Protein 0.6 g, Fat 11.1 g, Saturated Fat 6.9 g, Cholesterol 40.9 mg, Sodium 11.4 mg, Sugar 4.6 g, unSaturated Fat 3.6 g
Ingredients:
- 1 pint heavy whipping cream (COLD) ((2 cups))
- ½ cup powdered sugar
- 1 tsp pure vanilla extract
Instruction:
- Put the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).
- Add whipping cream, powdered sugar and vanilla extract to the chilled bowl of a standing mixer (or chilled mixing bowl).
- Use the wire whisk attachment to a standing mixer, or a hand-held mixer, and beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.
- Beat for 60-90 seconds until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.
- Transfer mixture to a piping bag to pipe onto your favorite dessert or into hot chocolate. Or put in a serving dish to serve.
Whipped Cream
All you need is sugar, cream and a cold metal mixing bowl to easily make Alton Brown’s homemade Whipped Cream recipe from Food Network.
Prep: 0 10min0
Total: 0 20min0
Yield: 1 1/2 to 2 cups whipped cream
Serving Size: 1 of 6 servings
Nutrition Facts: servingSize 1 of 6 servings, calories 153, Fat 15g, Saturated Fat 9g, Carbohydrate 5g, Fiber 0g, Sugar 5g, Protein 1g, Cholesterol 54mg, Sodium 15mg
Ingredients:
- 2 tablespoons sugar
- 1 cup heavy whipping cream
Instruction:
- Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
- Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
