During the holidays, I always take the extra 5 minutes to make a batch of this homemade whipped cream. It’s just the best for topping favorite desserts like pumpkin pie and apple cake. The sweet vanilla flavor is the perfect complement to so many things and can make anything feel elevated, from a bowl of fresh berries to a stack of pancakes to a cup of hot chocolate.
Recipe Highlights
Hint of vanilla. I like whipped cream that tastes fresh and creamy rather than overly sweet, so just a little powdered sugar and vanilla is all that’s needed.
Just three ingredients. Heavy whipping cream, powdered sugar, and vanilla are all that stand between a bowl of cream and a cloud of homemade whipped cream.
Ready in 5 minutes. There’s no complicated technique here. A hand mixer turns the ingredients into fluffy, soft peaks in just a few minutes.
Just Three Simple Ingredients
This is all that’s needed to make a quick batch of fresh whipped cream:
- Heavy whipping cream – heavy cream provides the rich, creamy base and gives whipped cream its light, fluffy texture. It’s important to use dairy with a high fat content of at least 30% to 36% milk fat to trap air and so the whipped cream holds its shape. Dairy with less fat, such as half and half or whole milk, won’t work.
- Powdered sugar – this adds just enough sweetness and dissolves easily into the cream and it also dissolves much better than other sweeteners like granulated sugar or honey.
- Vanilla extract – this adds a subtle vanilla flavor that makes the whipped cream taste homemade and pairs nicely with many dessert flavors, from berries to chocolate. Whipped cream also can be flavored with other extracts and spices, such as almond extract, peppermint, or cinnamon.
Find the ingredient list with exact measurements in the recipe card below.
Whip It Up
Learning how to make whipped cream is fun and easy kitchen skill. It feels a little magical to turn liquid into pillowy peaks of sweet cream in less than 5 minutes:
- Combine: Add the heavy cream, confectioners’ sugar, and vanilla to a medium mixer bowl. Starting on low speed, use a hand mixer to gradually increase the speed as the cream thickens. A stand mixer with the whisk attachment also works.
- Whip: After about 2 to 3 minutes, soft peaks will begin to form. Properly whipped cream should look fluffy and hold its shape at medium peaks when the beaters are lifted. The peaks should stand up without being overly stiff peaks or looking too grainy. I stop mixing as soon as the right consistency is reached because continuing to beat the cream can quickly turn it from smooth and fluffy to overwhipped or even curdled.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Start With Cold Cream
Cold heavy whipping cream whips more easily because the fat stays firm, which helps the cream trap and hold air as it is beaten. I always start with cream straight from the refrigerator for the best texture and most stable whipped cream.
Some swear by using a chilled bowl. But I find that there’s no need to chill the mixing bowl or beaters for this small of a batch. Although chilling both for 10 to 15 minutes can be helpful if the kitchen is particularly warm.
Ways To Serve It
Pumpkin pie with a topping of homemade whipped cream is a classic combination that is especially hard to resist at Thanksgiving. I also make whipped cream for other gatherings because it’s the easiest way to make a simple dessert feel even more special, kind of like adding a scoop of ice cream.
This homemade whipped topping is delicious on so many things from desserts like French toast, waffles, baked oatmeal, and crepes to fresh fruit desserts like a berry trifle, strawberry shortcake, peach cobbler, and blueberry cobbler. I love it as a simple topping for banana cake and these pumpkin cheesecake bars, too. Most often I just add a dollop of it from the spoon, but for an even fancier look, transfer the whipped cream to a piping bag to add that finishing touch to dessert recipes like key lime pie.
And don’t forget about drinks! When I have some leftover whipped cream from the night before, I’ll skip the creamer and just add a dollop of it to my coffee. My kids love it in hot chocolate instead of Cool Whip, and it’s great on smoothies, too.
Storage And Make-Ahead Tips
Homemade whipped cream is best served soon after making it when the texture is at its fluffiest. It can be prepared a few hours ahead and then refrigerated until ready to serve. But it will gradually lose volume and may begin to release a little liquid as it sits.
For the best texture, I suggest making whipped cream the same day it is needed. Then give it a quick stir before serving if it has been refrigerated for a while. It’s typically the last thing I make (or even make last minute while someone is clearing the dinner table) when I’m hosting a dinner.
Leftovers can be stored in an airtight container overnight and then used up the next day.
Frequently Asked Questions
No, half-and-half and even light whipping cream don’t have a high enough fat content in order to make whipped cream. The dairy must have a minimum fat content of 30%.
The cream may not be cold enough, or the cream may not have a high enough fat content. Starting with very cold heavy whipping cream and beating it with a hand mixer on gradually increasing speed is necessary to help it thicken. If the kitchen is very warm, chilling the bowl and beaters can also help.
A whisk can be used to make whipped cream by hand, but it takes considerably more effort and time. In fact, just thinking about it makes my arm hurt. Using an electric mixer makes the process much faster and easier.
More Homemade Condiments
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Whipped Cream Recipe
This easy homemade whipped cream recipe takes just 5 minutes and three simple ingredients to make. It’s flavored with vanilla and lightly sweetened, making it the perfect topping for pumpkin pie, fresh fruit, hot chocolate, cakes, and many other desserts.
Ingredients
- 8 ounces heavy whipping cream
- 2 teaspoons powdered sugar
- ½ teaspoon pure vanilla extract
Instructions
- To a medium mixing bowl, add the heavy cream, powdered sugar, and vanilla.
- Using a hand mixer with the regular or whisk attachment, beat the ingredients together on lower speed then gradually increase to high speed until peaks form, 2 to 3 minutes.
- Serve immediately.
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Nutrition Information
- Serving Size: ¼ cup whipped cream
- Calories: 103
- Fat: 10 g
- (Sat Fat: 7 g)
- Sodium: 10 mg
- Carbohydrate: 3 g
- (Fiber: 0 g
- Sugar: 1 g)
- Protein: 0 g
- Cholesterol: 40 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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