Homemade Whipped Cream Recipe

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The perfect homemade Whipped Cream Recipe can be ready in just a few minutes. Heavy whipping cream beaten with pure vanilla extract and powdered sugar until thick and creamy; absolutely delicious on ice cream, with fresh berries, or for any recipe that calls for whipped cream.

homemade whipped cream in a glass jar

Whipped Cream Recipe

There’s nothing better than thick, creamy, rich, sweet whipped cream over top of a warm slice of apple pie, fresh strawberries, on hot peach cobbler, or almost any other dessert for that matter! You’ll love that it’s so quick and easy to make a batch with this Whipped Cream Recipe.

Looking for more dessert inspiration? Here are a few of our favorites: Ice Cream Sandwich Cake | Oreo Milkshake Recipe | Cream Puff Cake | Pineapple Cake | Strawberry Buttermilk Cake

What You’ll Need

Here’s what you’ll need to make Whipped Cream Recipe (the exact measurements and full recipe instructions are below in the easy to print recipe card):

  • Heavy whipping cream – Be sure your whipping cream. When the cream is cold it whips faster which helps prevent over-whipping.
  • Powdered sugar – It’s always best to use powdered sugar when making whipped cream because granulated sugar will either create a gritty texture or it will melt into the cream and mess with the consistency.
  • Pure Vanilla extract – Use a good quality pure vanilla extract. It gives the best flavor.
ingredients

Heavy Cream vs Heavy Whipping Cream:

You may see heavy cream next to the heavy whipping cream and wonder, is heavy whipping cream the same as heavy cream? As it turns out, heavy whipping cream is usually the very best option when making whipped cream because it has a little higher fat content than regular heavy cream. This means it thickens easiest when whipped and stays thicker after sitting for a little while.

How to Make Whipped Cream

Chill the bowl: Chill the metal mixing bowl for at least 15 minutes. This helps the cream whip faster.

Make the whipped cream: Add the ingredients to the bowl. Beat on low until the whipping cream starts to thicken. Increase the speed to medium, and beat until stiff peaks form.

homemade whipped cream on the beater

Store or Serve: Transfer the whipped cream to a bowl or piping bag to serve.

homemade whipped cream in a clear bowl

How Can I Fix Over-whipped Whipped Cream?

While homemade whipped cream is really easy to make, if you’re not careful, it’s easy to over-whip, leaving you with a clumpy and grainy mess instead of light and fluffy.

If you find yourself in this situation, don’t worry! There are a few simple techniques you can use to fix over-whipped cream and still enjoy your delicious dessert.

  • Add a little extra cream: One of the easiest ways to fix over-whipped cream is to simply add more cream to the mixture. This will help dilute the over-whipped portion and allow you to continue whipping until you reach the desired consistency.
  • Gently fold in more cream: If you’re concerned about over-whipping the cream even further by using a mixer, you can also try gently folding in some extra cream by hand. This allows for more control and prevents the cream from becoming too stiff.
  • Add liquid: Another method to fix over-whipped cream is to add a small amount of liquid, such as milk or water, to the mixture. This will help loosen up the cream and make it easier to re-incorporate any over-whipped bits.
  • Chill in the fridge: If your whipped cream is only slightly over-whipped, you can also try chilling it for a few minutes in the fridge. This will help firm up the cream and make it easier to re-whip without overdoing it.
  • Use a food processor: If your whipped cream is extremely over-whipped and cannot be fixed with the above methods, you can try using a food processor. Place the over-whipped cream in the food processor and pulse until it reaches the desired consistency. Be careful not to overdo it, as this method can easily turn your cream into butter.
  • Add a pinch of sugar: Finally, if all else fails and your whipped cream cannot be saved, you can try adding a pinch of sugar to sweeten it. This will help mask any graininess or stiffness in the over-whipped portion.

It’s also worth noting that over-whipped cream is still safe to eat, but it may not have the desired texture or appearance. Don’t be too hard on yourself if you accidentally over-whip your cream – it happens to the best of us!

homemade whipped cream with a strawberry on top

Ways To Use This Homemade Whipped Cream Recipe

There are so many delicious ways to use up your whipped cream! Here are some of our favorites:

Tip: To make chocolate whipped cream, try adding some unsweetened cocoa powder and beating until well combined. You may need to increase the amount of powdered sugar since the cocoa is bitter.

homemade whipped cream with a whisk

Stabilized Whipped Cream

Fresh homemade whipped cream is notorious for separating and getting runny after it sits for a little while. If you want to use your whipped cream for something like a cake, you’ll want to be sure to stabilize it. Here are a few methods for making stabilized whipped cream:

Vanilla Pudding – Add 1 tablespoon dry instant vanilla pudding mix to your ingredients and beat as usual. This also adds a little extra vanilla flavor to the whipped cream.

Gelatin – Mix 1 teaspoon unflavored gelatin with 1 1/2 tablespoons water and let it sit for 5 minutes to bloom. Add the bloomed gelatin to your cream, vanilla, and powdered sugar and beat as directed. Be sure the gelatin fully incorporates into the whipped cream.

Cream of Tartar – Add 1/4 teaspoon of cream of tartar to the cream, sugar, and vanilla, and mix as directed.

Storing Leftover Homemade Whipped Cream

Keep the leftover whipped cream in an airtight food storage container in the refrigerator for up to five days. It may separate in the fridge, so give it a good stir before serving.

homemade whipped cream in a glass jar

Other Favorite Whipped Cream Desserts

Homemade Whipped Cream
5 from 8 votes

Homemade Whipped Cream Recipe

The perfect homemade Whipped Cream Recipe can be ready in just a few minutes. Heavy whipping cream beaten with pure vanilla extract and powdered sugar until thick and creamy; absolutely delicious on ice cream, with fresh berries, or for any recipe that calls for whipped cream.
Servings: 8
Prep: 10 minutes
Chill Time: 15 minutes
Total: 25 minutes

Ingredients
  

Instructions

  • Chill a large metal mixing bowl (or the bowl of an electric stand mixer) in the refrigerator for at least 15 minutes.
  • Add whipping cream, powdered sugar, and vanilla extract to the chilled bowl. Beat with an electric mixer on low speed. When the whipped cream begins to thicken, increase the speed to medium and beat until stiff peaks form.
  • Transfer the whipped cream to a bowl or piping bag to serve.

Last Step:

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Nutrition

Calories: 435kcal | Carbohydrates: 11g | Protein: 3g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 32mg | Potassium: 114mg | Sugar: 11g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 0.1mg

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14 comments on “Homemade Whipped Cream Recipe”

  1. Avatar photo
    Francoise james

    5 stars
    I haven’t made a chocolate pie in years and it turned out perfect. Thank you for sharing your recie

  2. Avatar photo
    Karen Theobald

    A pint = 2 cups, so if you have a pint and 2 cups, isn’t that a quart of whipping cream?
    Your making real whipped cream which is lucious. The last I looked quart of heavy cream is almost $8. Cool whip or even Dream Whip, although a substitute, is more economical

  3. I have been making whipped cream like this for over 30 years. It really works. If it loses its stiff peak, rewhip before using, even if it’s in the fridge for a day. It will become just like fresh.

  4. 5 stars
    I haven’t made this yet, but isn’t a pint equal to 2 cups? I gave you 5 stars because I have made this, sorry, not using your recipe, (because I hadn’t seen yours, yet) and it was yummy!