Homemade Whipped Cream Recipe: Light, Fluffy, and Delightfully Sweet
Homemade Whipped Cream is a classic topping that instantly elevates any dessert—from pies and cakes to hot chocolate and fresh berries. Light, airy, and just sweet enough, this luscious cream is incredibly easy to make and far better than store-bought alternatives. With only a few simple ingredients, you can create a versatile topping that’s perfect for dolloping, piping, or folding into other recipes. Whether you’re making a holiday pie, layering it into trifles, or spooning it over pancakes, homemade whipped cream adds a touch of indulgence and elegance to any treat. Once you taste the homemade version, you’ll never go back to the canned stuff again.
What Makes This Whipped Cream Special?
Homemade whipped cream is fresh, fluffy, and free from artificial stabilizers or preservatives. You control the sweetness, flavor, and texture, which makes it ideal for all kinds of desserts. It can be as simple as three ingredients—cream, sugar, and vanilla—or you can get creative with flavor additions like cocoa powder, citrus zest, or flavored extracts. Plus, it comes together in just minutes with a whisk or mixer.
Prep Time
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Servings: About 2 cups
Ingredients
- 1 cup heavy whipping cream (chilled)
- 2–3 tbsp powdered sugar (to taste)
- 1 tsp vanilla extract
Instructions
1. Chill Your Tools
For best results, place your mixing bowl and beaters (or whisk attachment) in the fridge or freezer for 10–15 minutes before whipping.
2. Add Ingredients
Pour the chilled heavy cream into the cold mixing bowl. Add the powdered sugar and vanilla extract.
3. Whip the Cream
Using a hand mixer or stand mixer, whip on medium-high speed for about 2–3 minutes. Stop once soft or stiff peaks form, depending on your desired texture. Be careful not to overwhip—it can turn into butter!
4. Serve or Store
Use immediately for best texture, or store in the refrigerator for up to 24 hours. If it begins to deflate, you can gently rewhip it for a few seconds to revive the texture.
Variations
- Chocolate Whipped Cream: Add 1–2 tbsp cocoa powder for a chocolatey twist.
- Citrus Zest: Add lemon or orange zest for a fresh, zingy flavor.
- Boozy Whip: Add 1 tbsp of liqueur like Bailey’s, Kahlúa, or Amaretto.
- Cinnamon Whip: Add ½ tsp ground cinnamon for a warm flavor perfect for fall desserts.
- Stabilized Version: Add 1 tsp cornstarch or a small amount of cream cheese to keep it firm for longer periods.
Equipment You’ll Need
- Hand mixer or stand mixer
- Mixing bowl (preferably metal or glass)
- Measuring spoons
- Spatula
Nutritional Information (Per Tablespoon, Approx.)
- Calories: ~25
- Carbohydrates: 1g
- Fat: 2.5g
- Protein: 0g
- Sugar: 1g
Storage Tips
- Refrigeration: Store in a sealed container in the refrigerator for up to 1 day.
- Freezing: Not recommended for plain whipped cream, but stabilized versions can be frozen and thawed.
- Rewhipping: If it deflates, gently rewhip for a few seconds until fluffy again.
My Cooking Experience
Homemade whipped cream is one of the first things I learned to make from scratch, and it’s still something I come back to time and again. It’s incredibly satisfying to see liquid cream transform into soft peaks in just a few minutes. I love playing with flavors depending on the dessert I’m serving—it’s such a simple way to make a dish feel special and homemade. And once you get the hang of it, you’ll never look at store-bought the same way.
Conclusion
Homemade Whipped Cream is quick, easy, and endlessly versatile. Whether you’re topping off a slice of pie, folding it into mousse, or piping it onto cupcakes, this fluffy, creamy delight brings a homemade touch to everything it graces. With just three basic ingredients, you’ll always have a fresh, dreamy topping ready to impress.
Homemade Whipped Cream
Ingredients
Method
- For best results, place your mixing bowl and beaters (or whisk attachment) in the fridge or freezer for 10–15 minutes before whipping.
- Pour the chilled heavy cream into the cold mixing bowl. Add the powdered sugar and vanilla extract.
- Using a hand mixer or stand mixer, whip on medium-high speed for about 2–3 minutes. Stop once soft or stiff peaks form, depending on your desired texture. Be careful not to overwhip—it can turn into butter!
- Use immediately for best texture, or store in the refrigerator for up to 24 hours. If it begins to deflate, you can gently rewhip it for a few seconds to revive the texture.
Notes
- Refrigeration: Store in a sealed container in the refrigerator for up to 1 day.
- Freezing: Not recommended for plain whipped cream, but stabilized versions can be frozen and thawed.
