Homemade whipped cream is easy to make in 5 minutes with only 4 ingredients. It is light, fluffy and soooo much better than the store-bought canned stuff.
I’ve made this recipe 3 times in the last week! It’s super easy to make and perfect to add on top of your favorite desserts or to it eat it by the spoonful!
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Uses For Homemade Whipped Cream
- Fresh fruit. Serve on top of blueberries, blackberries, or sliced strawberries.
- Drinks. My older sister loves to add a dollop to her coffee with a drizzle of chocolate sauce or caramel syrup. Or you can add it to your homemade hot chocolate.
- Fruity crisps. Serve with ice cream on apple crisp, or peach crisp.
- Homemade ice cream: Top with whipped cream and lots of sprinkles! My vanilla ice cream, butter pecan ice cream, or black walnut ice cream would be great options!
Whipped Cream Recipe Ingredients
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Heavy Whipping Cream – You can use either heavy cream or heavy whipping cream they are the same thing! Milk or half-and-half can’t be used because they don’t have enough fat to whip into cream.
Powdered Sugar – Dissolves easily, and gives the whipped cream a neutral sweetness. Maple syrup or honey can be used instead. Cane sugar won’t dissolve all the way and can be a little grainy.
Vanilla Extract – A must in any dessert. Use the real stuff 🙂
Salt – Another must in desserts. Just a pinch to balance out all the flavors.
How To Make Whipped Cream From Scratch
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1. Add all the ingredients to the bowl of the stand mixer.
Step 2. Whip the cream on medium-high speed for 2 – 3 minutes until steak peaks form.
The cream will start to look fluffier, and the whisk will leave smooth tracks in the cream, once the tracks start to look a little broken the whipped cream should be ready. Don’t overwhip. It shouldn’t look crumbly
Step 3. Transfer the whipped cream to a medium bowl. Use immediately or store in the fridge for up to 5 days. Enjoy!
Recommended Tools
Kitchen aid mixer with a whisk attachment
Smaller Pyrex bowl for storage
Notes
- Start with cold cream, it will help it to whip better.
- Stay close by the stand mixer while the cream is whipping, because it can turn into butter very quickly after the cream has reached the stiff peaks stage.
- Homemade whipped cream is best to use within 2 – 3 days, but it can last for up to 5 days, it just won’t be as fluffy.
Looking For More Recipes?
3 Ingredient Homemade Hot chocolate mix
How To Make Butter Pecan Ice cream
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How To Make Whipped Cream From Scratch
Equipment
- Stand mixer fitted with the whisk attachment
Ingredients
- 1 pint heavy whipping cream cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Optional
- Fresh strawberries for serving
Instructions
- Add all the ingredients into the bowl of a stand mixer.
- Mix on medium-high speed for 2-3 minutes until stiff peaks form or when the whipped cream stands up on its own when the whisk is lifted up.
- Transfer whipped cream to a medium-sized bowl. Use immediately or store covered in the fridge for up to 5 days.
Notes
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
