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My Whipped Cream Recipe is probably the easiest thing to make with just 3 ingredients! With these step by step photos and the perfect recipe, you’ll NEVER have to buy store bought whipped cream again. It’s the perfect topping for puddings, fruit, cakes, cupcakes – you name it!
Easy Whipped Cream Recipe
This recipe is so simple! I’ve made it approximately a hundred times for this blog: on cheesecake, on pie, and on cake and so many more. I also fold it into my no bake cheesecake and it’s the best!
This recipe is easy and takes just minutes to make – check out the video and my step-by-step photos below to make foolproof whipped cream. With just 3 ingredients and a little knowledge you can make it, I promise! I’m even going to show you how to make stabilized whipped cream AND how to flavor the fluffy goodness with cocoa or lemon, coffee and even peanut butter!
3 Ingredients Needed
- Heavy whipping cream: make sure it’s COLD! Heavy whipping cream is not the same as whipping cream, so make sure check the fat content on the label before buying. Heavy whipping cream has more milk fat (at least 36%) which whips better and holds its shape better than plain old whipping cream.
- Sugar: you can use granulated sugar or powdered sugar (AKA confectioners’ sugar), but I like powdered best because it dissolves quicker.
- Vanilla extract: be sure to use PURE vanilla extract and if you can find vanilla bean paste, it tastes so good and adds flecks of vanilla bean to the whipped cream. You could also use an actual vanilla bean and scrape out the seeds.
Types of Whipping Cream
- Heavy Cream vs Heavy Whipping Cream: These are the same thing! Sometimes recipes use one name vs the other and you’ll see them interchanged often. They have more milk fat (at least 36%) and hold up best when making freshly whipped cream.
- Whipping Cream: The kind without the “heavy” in front has less milk fat. It’s still great for whipped cream, however it will be looser and will melt/loose it’s volume quicker than the heavy version, which is why I recommend using heavy whipping cream.
How to make whipped cream from scratch
Step 1: Add your cold heavy cream to a cold mixing bowl and add your powdered sugar and vanilla. Mix slowly so you don’t splatter everywhere, then up the mixer to high speed. Starting slowly allows the air to start fluffing the whipped cream slower, which will make a more stable end product.
Step 2: Soft peaks is the first stage – when the whipped cream falls back into itself. It will look like this in the bowl. At this point you want to keep mixing.
Continue mixing on medium-high speed until stiff peaks form. Stiff peaks is when the whipped cream stands up on its own. Can you see the difference?
That right there is the perfect consistency for your whipped cream. You can whip it a little less fo soft peaks, best for topping ice cream or pavlova. But if you’re going to pipe your whipped cream at all, you want to make sure it can do this stand up on it’s own – if you pick up the whisk it will stay without dripping.
Don’t let it go too long or it will curdle and the cream will separate – whip cream for too long and you get butter!
Expert Tips
- The most important thing about making my whipped cream recipe is to always start with COLD tools: a cold bowl and a cold whisk or beaters. Chill them for 30 minutes before starting. This helps the whipped cream set up faster.
- Make sure you use heavy whipping cream with at least 36% fat for best results.
- Always use pure extracts when possible. If you can find vanilla bean paste you can use that too.
- Tools: When making whipped cream you can do it by hand with a whisk, using a hand mixer or a stand mixer. The different methods will take different amounts of time.
- Don’t walk away from whipped cream while it’s mixing, especially when using a strong stand mixer. A minute too long and your whipped cream will start to turn into butter.
- Is this whipped cream good for cake? I suggest checking out the stabilized section above for tips on stable whipped cream, or make my whipped cream frosting. Whipped cream as made can weep and isn’t stable enough for cake.
FAQ
Whipped cream, without some sort of stabilization, will only last a few hours. Chill it for it to last longer but within a day it usually gets weepy or falls. If you want it to last longer, check out the stable whipped cream section above.
You want to get it stiff enough that it can hold it’s shape. I like to beat it until it holds it’s shape then gently fold it to scrape the sides of the bowl, then mix a bit more, as the center will get stiffer than the edges. If it’s at all loose looking it’s not done yet.
Yes – use a whisk! It will take a LONG time to whisk it to stiff peaks, so it’ll be your arm workout for the day!
Perfect Whipped Cream Recipe
Recipe Video
Ingredients
- 1 cup (237ml) cold heavy whipping cream
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
- 2 tablespoons (14g) powdered sugar
Instructions
- It is important to start with cold bowls and whisks. This recipe can be made with a stand mixer using the whisk attachment or a hand mixer using regular beaters. Place your bowl and whisk/beaters in the refrigerator for at least 10 minutes before making whipped cream.
- Place cold heavy whipping cream in the cold bowl. Attach your whisk attachment (or beaters) and beat on high speed (6 or 8 with a stand mixer) until the mixture thickens. Slowly add the powdered sugar and vanilla.
- Continue mixing on high until stiff peaks form. You may want to stop part way through and wipe down the sides of the bowl with a spatula. If you’re using a stand mixer it will take just a few minutes to get to stiff peaks. The whipped cream should be able to stay in its position when you turn the whisk attachment upside down.
- Store in a sealed container for up to one day. This is best used the same day it’s made.
For Chocolate Whipped Cream:
- Add 1 tablespoon of unsweetened cocoa powder with the powdered sugar and vanilla.
For Lemon or Lime Whipped Cream:
- Fold in 3 tablespoons of room temperature lemon or lime curd after the whipped cream is made.
- OR, add 1/4 teaspoon lemon extract and 1 tablespoon lemon zest to the whipped cream while mixing.
For Coffee Whipped Cream:
- Fold in 1 tablespoon of cold brewed coffee after the whipped cream is made. Tip: make mocha whipped cream by combining chocolate and coffee!
For Peanut Butter Whipped Cream:
- Add 1 tablespoon of creamy peanut butter with the powdered sugar and vanilla.
Recipe Notes
- The most important thing about making my whipped cream recipe is to always start with COLD tools: a cold bowl and a cold whisk or beaters. Chill them for 30 minutes before starting. This helps the whipped cream set up faster.
- Make sure you use heavy whipping cream for best results.
- Always use pure extracts when possible. If you can find vanilla bean paste you can use that too.
- Tools: When making whipped cream you can do it by hand with a whisk, using a hand mixer or a stand mixer. The different methods will take different amounts of time. By hand will take the longest, and the mixers will shorten the process.
- Don’t walk away from whipped cream while it’s mixing, especially when using a strong stand mixer. A minute too long and your whipped cream will start to turn into butter.
Recipe Nutrition
Variations: Whipped Cream Flavors
- Peanut Butter Whipped Cream is easy with just a little peanut butter added to the cream. Make it Reese’s Whipped Cream by adding chopped peanut butter cups.
- Lemon Whipped Cream is made by adding lemon zest and extract or lemon curd. This can also be done with lime.
- Coffee Whipped Cream is made by just adding some cold brewed coffee.
- You can make chocolate whipped cream by adding cocoa powder!
- BONUS: make mocha whipped cream by mixing coffee and chocolate, perfect for frosting chocolate cupcakes!
Dorothy, I love all these “make it from scratch” recipes you have. It’s really a trend these days, one I like. My daughter likes to make it with a whisk when she has time (she adds a little too much sugar for my taste, though). I’ll give her your proportions (I was taught the “a little of this, a little of that” method).
With a whisk! She’s my hero. I’ll put her to work the next time she’s at our house. 🙂
The only time I use the canned stuff is during the winter for hot cocoa or other drinks, IF I don’t have the real thing. The canned stuff is full of chemicals that we don’t need. I make whipped cream like you do, however, I haven’t tried the paste vs extract. I will now!! Thanks so much for sharing!
xo
Pat
P.S. The other flavors I would try would be coffee and citrus. 🙂
The paste will rock your world!!! 🙂 Thanks Pat!
This looks SO delicious and dangerous! 🙂 I’m thinking I’ll have to try that mocha idea you suggested! Yum!
This post was very informative. The info about the vanilla paste was great. I never knew it existed. I now have to go find some.
I LOVE whipped cream! Whipped cream is not safe around me! I never thought to make peanut butter whipped cream, but, of course, you did! These look awesome! Each and every one!
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