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Learn how to make my easy and delicious Whipped Cream Recipe! It takes just 3 ingredients and 5 minutes to make beautiful whipping cream that is perfect for topping off dessert or decorating a cake. It’s so fast and easy!
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Whip Cream Recipe
If there’s one thing I always need to have in the refrigerator, it’s whipping cream. My kids and I both love it for everything from waffles in the morning to ice cream after dinner.
However, once you make whipped cream from scratch, returning to using the canned stuff is next to impossible. You won’t want to!
The good thing is that making whipped cream at home is easy, and you can add all kinds of flavors to make it extra special. I like adding vanilla, almond extract, or even a little pumpkin pie spice over the holidays.
It doesn’t take long, either. You’ll only need 5 minutes, and the ingredients are as simple as possible. So, enjoy!
Whipped Cream Dessert Ingredients
- Heavy whipping cream or light whipping cream
- Granulated sugar or confectioner’s sugar
- Vanilla extract
How to Make Whipped Cream with Heavy Cream
- Add your mixing bowl and whisk the attachment of your mixer to the refrigerator for 15-30 minutes until chilled. An electric hand mixer may also be used.
- Once chilled, add heavy cream, sugar, vanilla extract, and any other desired flavorings to the bowl.
- Mix on medium-high speed until it forms soft peaks, scraping the sides of the bowl down as you mix.
- Serve immediately or keep in the bowl wrapped in plastic to chill for later, and enjoy!
This is the perfect topping for Strawberry Shortcakes!
Whipping Cream Recipe Tips
- Vanilla extract adds an extra layer of flavor, but it isn’t necessary. You can leave it out or even add other flavors as you prefer.
- Scrape down the sides of the bowl as you mix.
- Make sure to chill the bowl and whisk the attachment of your mixer for 15-30 minutes before making whipping cream. This will help the mixture maintain consistency and keep everything nice and cold.
- You will know the cream is done mixing when stiff peaks form. Pull the whisk from the cream, and it should stand up independently without drooping back into the bowl.
- You can add a bit of cornstarch (1 teaspoon), cream of tartar (¼ teaspoon), or powdered milk (2 teaspoons) to stabilize whipping cream if you need to. This is good for whipping cream icing for cakes.
Whipped Cream Flavors
- Pumpkin pie spice: Add a bit of pumpkin spice for a perfect topping for Fall desserts and lattes!
- Chocolate: Finely chop or grate semisweet chocolate, milk chocolate, or white chocolate, and add while mixing.
- Maple: Maple whipping cream is delicious for pancakes and waffles. Add a bit of maple syrup to taste while mixing.
- Coffee: Add a bit of instant coffee while mixing for the perfect coffee flavor.
- Cinnamon: A pinch or two of cinnamon is terrific! Give it a try for a warm Fall flavor you will love.
- Peanut butter: Use peanut butter powder in this whipping cream recipe for a peanut buttery flavor over chocolate ice cream, cakes, and cupcakes.
- Lemon: Lemon zest will create a tart, bright, lemony flavor that is delicious with sweet brunch recipes, fresh fruits, or desserts.
- Fresh Berries Are always amazing with whipping cream, especially Fresas con Crema.
How to Store Homemade Whip Cream
- Refrigerate for 5-7 days in an airtight container at the back of the refrigerator where it is coldest.
- Freeze whipped cream for up to 1 month by piping dollops of it onto parchment paper over a baking sheet, then transfer it to a freezer-safe bag or container once frozen.
This dessert topping is perfect for Strawberry Ice Cream Shortcake or a Disney Dole Whip.
Whipped Cream Recipe FAQs
You can make it by hand by using a large balloon whisk and a chilled mixing bowl. To prevent your arm from tiring out too quickly, hold it against the side of your body and only use your wrist to whisk. If you whip cream by hand, use it immediately, as it is softer than with an electric whisk and will not hold its shape in the refrigerator.
To make it in a blender, add everything to your blender and mix on low for 15 seconds or so. Scrape down the sides of the blender by using a rubber spatula, then continue mixing for several more seconds until it reaches a stiff texture.
Yes, you can use alternatives to granulated sugar when making whipped cream, though it’s essential to note that each sweetener may impart a unique flavor and slightly different texture to the finished product. You can try honey, maple syrup, and agave nectar.
Dessert Toppings
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Recipe
Whipped Cream Recipe
Equipment
- 1 Stand Mixer (or electric hand mixer)
Ingredients
- 1 cup heavy whipping cream
- 2 Tablespoons granulated sugar or powdered sugar
- ½ teaspoon vanilla extract optional, but it adds a nice flavor to homemade whipped cream
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Add your mixing bowl and whisk attachment of your mixer to the refrigerator for 15-30 minutes until chilled. An electric hand mixer may also be used.
- Once chilled, add heavy cream, sugar, vanilla extract, and any other desired flavorings to the bowl.1 cup heavy whipping cream, 2 Tablespoons granulated sugar, ½ teaspoon vanilla extract
- Mix on medium-high speed until it forms stiff peaks, scraping the sides of the bowl down as you mix.
- Serve immediately or keep in the bowl wrapped in plastic to chill for later, and enjoy!
Video
Notes
- Vanilla extract adds an extra layer of flavor to whipped cream, but it isn’t necessary. You can leave it out, or even add other flavors as you prefer, like pumpkin pie spice or cinnamon.
- Scrape down the sides of the bowl as you mix.Make sure to chill the bowl and whisk attachment of your mixer for 15-30 minutes before making whipped cream. This will help the mixture reach the right consistency and keeps everything nice and cold.
- You will know the cream is done mixing when it reaches stiff peaks. Pull the whisk from the whipped cream, and the cream should stand up on its own without drooping back into the bowl.
- You can add a bit of cornstarch (1 teaspoon), cream of tartar (¼ teaspoon), or powdered milk (2 teaspoons) to stabilize whipped cream if you need to. This is good for whipped cream icing for cakes.
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