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Homemade Whipped Cream

Light, fluffy, and perfectly sweet whipped cream made at home in just minutes. Ideal for topping pies, pancakes, or enjoying straight from the bowl.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 cup heavy whipping cream cold and straight from the fridge
  • 2 to 3 tablespoons powdered sugar adjust depending on how sweet you like it
  • 1 teaspoon vanilla extract or something stronger if you are feeling bold

Method
 

  1. Chill your mixing bowl and whisk or beaters in the refrigerator for 10 to 15 minutes to help the cream whip faster and hold better.
  2. Pour the cold heavy whipping cream into the chilled bowl.
  3. Add the powdered sugar and vanilla extract to the cream.
  4. Using a hand mixer, stand mixer, or whisk, beat the mixture on medium speed.
  5. After about 3 minutes, the cream will begin to thicken. Continue beating until soft peaks form for a smooth texture, or longer for stiff peaks if a firmer texture is desired. Stop mixing immediately to avoid over-whipping.
  6. Serve immediately or spoon generously over pies, pancakes, hot cocoa, or enjoy as desired.

Notes

Store homemade whipped cream in the fridge for up to 24 hours. To restore texture, gently whisk before serving. For added stability, mix in a pinch of cream of tartar or use powdered sugar that contains cornstarch. Do not freeze whipped cream, as it alters the texture.