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Homemade Whipped Cream
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Homemade Whipped Cream

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.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2
Course: Dessert
Calories: 25
Ingredients Method Notes

Ingredients
  

  • 1 cup heavy whipping cream chilled
  • 2 –3 tbsp powdered sugar to taste
  • 1 tsp vanilla extract

Method
 

  1. For best results, place your mixing bowl and beaters (or whisk attachment) in the fridge or freezer for 10–15 minutes before whipping.
  2. Pour the chilled heavy cream into the cold mixing bowl. Add the powdered sugar and vanilla extract.
  3. 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. 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.
Rewhipping: If it deflates, gently rewhip for a few seconds until fluffy again.