Need a quick topping for pies, hot chocolate, waffles, or fresh fruit? This Homemade Whipped Cream is light, fluffy, and comes together in minutes with just 3 simple ingredients!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
If you’ve ever grabbed a tub of store-bought whipped topping and thought… “this is fine,” let me just say: homemade whipped cream is a whole different thing. It’s light, fluffy, perfectly sweet, and tastes like the real deal because it is the real deal.
The best part? You can make it in about 5 minutes with 3 ingredients you probably already have. No weird aftertaste, no ingredients you can’t pronounce… just sweet, creamy goodness that makes any dessert instantly feel fancy.
Why You’ll Love This Homemade Whipped Cream
- Only 3 ingredients
- Ready in 5 minutes
- Perfect for pies, cakes, hot chocolate, waffles, fruit, and more
- Tastes fresh and creamy (and honestly makes everything better)
This is one of those simple recipes you’ll make once and then you’ll never want to be without it again.
What Is Homemade Whipped Cream?
Homemade whipped cream is made by whipping heavy whipping cream until it gets fluffy and holds its shape. Then we sweeten it with powdered sugar and add a splash of vanilla for that classic flavor.
That’s it. No stabilizers, no artificial flavors, and no “why does this taste like the freezer?” moments.
QUICK GLANCE AT INGREDIENTS for homemade whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How to Make Homemade Whipped Cream:
-
Start with cold heavy whipping cream. (Cold cream whips faster and fluffier!)
-
Pour the heavy whipping cream into a mixing bowl.
- Whip to Soft Peaks
Beat on medium speed until the cream thickens and soft peaks form.
- Add Sugar + Vanilla
Add the powdered sugar and vanilla extract.
- Whip to Stiff Peaks
Continue beating until stiff peaks form (it should hold its shape). Don’t overmix!
- Serve
Spoon or pipe onto your favorite dessert and enjoy!
Storage: Store homemade whipped cream in an airtight container in the fridge for up to 24 hours for the best texture. If it softens, you can give it a quick whisk to fluff it back up before serving.
Frequently Asked Questions
Yes! It’s best the same day, but you can make it up to 24 hours ahead and store it covered in the refrigerator. Give it a quick stir (or quick whisk) before serving if needed.
Most of the time, it’s because the cream (or bowl) is too warm. Use cold heavy whipping cream and start with a chilled bowl if you can. Also, make sure you’re using heavy whipping cream (not half and half).
You can, but powdered sugar dissolves faster and gives a smoother whipped cream. If you use granulated sugar, it may feel a little gritty.
More Helpful Homemade Recipes
- How to Make Homemade Brown Sugar
- How to make Homemade Butter in a Mason Jar
- How to make Homemade Puff Pastry
Homemade Whipped Cream
Homemade Whipped Cream
There’s just something about homemade whipped cream that makes desserts feel extra special. It’s light, fluffy, perfectly sweet, and comes together in just a few minutes with simple ingredients you probably already have on hand.
Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Pour the heavy whipping cream into a mixing bowl.
- Beat on medium speed until soft peaks begin to form.
- Add the powdered sugar and vanilla extract.
- Continue beating until stiff peaks form.
- Serve immediately or refrigerate until ready to use.
Notes
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
Love the recipes that you’re finding here but worried about misplacing them? Sign up for my newsletter above for new recipes every week OR make sure to pin this recipe to your Pinterest account so it’s always easy to find!
Love it? Pin it!
Leave a Comment