3-Ingredient Homemade Whipped Cream Recipe
This 3-Ingredient Homemade Whipped Cream Recipe is easy to make in 5 minutes. Light, fluffy and perfectly sweet with hints of vanilla, this homemade whipped cream tastes soooo much better than store-bought. Add dollops of it to your morning coffee, enjoy with fresh cut fruit for dessert or 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. Topping coffee with a drizzle of chocolate sauce or caramel syrup. Or you can add it to your homemade dairy free hot chocolate.
- Fruity crisps. Serve with ice cream on apple crisp with oat topping, or easy peach crisp with frozen peaches.
- Homemade ice cream: Top with whipped cream and lots of sprinkles! Homemade french vanilla ice cream, homemade butter pecan ice cream, or black walnut ice cream would be great options!
Homemade 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 doesn’t dissolve completely and can be a little gritty.
Vanilla Extract – Use pure vanilla extract for the best vanilla flavor. Use vanilla bean paste for a more bold vanilla flavor and tons of vanilla bean specks.
Salt – Another must in dessert recipes. Use just a pinch to balance out the sweetness of the sugar.
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!
Recipe notes
- Start with cold cream, and if you have time, chill the mixing bowl for 10 – 20 minutes before getting started. Using cold ingredients and tools will help the cream whip up more easily.
- Stay close by the stand mixer while the cream is mixing, 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. There also maybe a little milk in the bottom of the bowl the longer the whipped sits.
Looking For More Recipes?
- Pumpkin Spice Whipped Cream
- 3 Ingredient Homemade Hot Chocolate Mix
- Homemade Dairy Free Hot Chocolate (Made 3 Ways)
- Cacao Matcha Hot Chocolate
- Homemade Vanilla Ice cream
- How To Make Butter Pecan Ice cream
- Black Walnut Ice cream
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3-Ingredient Homemade Whipped Cream Recipe
Equipment
- Stand mixer fitted with the whisk attachment
- Silicone spatula
- Large mixing bowl for storage
Ingredients
- 2 cups heavy whipping cream cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 pinch salt
Optional
- Fresh strawberries for serving
Instructions
- To the bowl of a stand mix fitted with the whisk attachment, add cold heavy whipped cream, powdered sugar, vanilla extract or paste and salt.2 cups heavy whipping cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract, 1 pinch salt
- Mix on medium low speed for 2 – 3 minutes until the whipped cream becomes thick and fluffy then increase the mixer speed to medium high 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 large mixing bowl. Use immediately or store covered in the fridge for up to 5 days.
Notes
Make ahead/ storage
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 quite as fluffy. There also maybe a little milk in the bottom of the bowl the longer the whipped cream sits, this is ok as long as it doesn’t have an off color or smell, otherwise discard. Tips and and Tricks- Start with cold cream, and if you have time, chill the mixing bowl for 10 minutes before getting started. Using cold ingredients and tools will help the cream whip up more easily.
- Whipped cream is ready when it starts to leave broken “tracks” in the cream. It should look fluffy with stiff peaks. Don’t over mix, or it turn into butter. If it looks crumbly, it was mixed for too long. The process should only take 5 minutes at medium or medium-high speed.
- What are stiff peaks? This occurs when you lift the mixer whisk and the whipped cream can stand up in “stiff peaks”. It doesn’t drip when held up.
- Stay close by the stand mixer while the cream is mixing, because it can turn into butter very quickly after the cream has reached the stiff peaks stage.
