This post may contain affiliate sales links. Please read my disclosure policy.
Learn how to make whipped cream with this easy 3- Ingredient Homemade Whipped Cream recipe! Skip the store-bought stuff – this stabilized sweet whipped cream is delicious and perfect for frosting cakes, cupcakes, cheesecakes, trifles and more!
Looking for more whipped cream recipes? Try these recipes for Baileys Chocolate Whipped Cream, Strawberry Whipped Cream and Mascarpone Whipped Cream!
*Post updated 3/21/19
Easy Homemade Whipped Cream
Growing up, we only knew of store-bought whipped cream. Making it homemade was just not a thing, so Cool Whip it was! When I made homemade whipped cream for the first time, I totally expected it to be difficult but it was SO easy! How had I not done this all along?! Once I realized my error, I never looked back!
How to Make Homemade Whipped Cream
You need three very simple things to make whipped cream. Just heavy whipping cream (or heavy cream), powdered sugar and vanilla extract. That’s it!
Start with cold cream. The colder the cream, the easier and more quickly it will whip. You could even freeze your bowl and whisk for 10-15 minutes before making it, but it isn’t really necessary.
I like to whip the cream on high speed and get a nice, stiff whipped cream. I’m usually using it to frost cakes, cupcakes or any other dessert and I want to make sure it stays put, so I whip it until stiff peaks form. What that means is that when you lift the whisk out of the cream after whipping it, it stays in place. You could whip it a little less, but that’s my preference in most cases.
Do be careful not to over-whip it though. You don’t want to walk away, because whipped cream happens quickly and if you leave it too long, you end up with butter. Cool, right?! But not what you want.
How to Stabilize Homemade Whipped Cream
Not only do I whip my cream until it’s stiff, I also use powdered sugar to ensure it doesn’t wilt. Because I use this whipped cream with desserts, it needs to stay in place for days at a time. I can easily pipe this whipped cream onto a cake or cheesecake and set it in the fridge and it’ll stay exactly as I left it. I’ve let things sit for a week or more and it stays as is.
My general rule for the ratio of heavy whipping cream to powdered sugar is 2:1. So for every cup of cream, I use about half a cup of powdered sugar. You can certainly reduce the powdered sugar a bit (and I often do) and it’ll stay fine, but that math is easy to work with if you’re making larger batches. I wouldn’t reduce it by more than a couple tablespoons though.
Can I Use Whipped Cream Instead of Cool Whip?
Because this whipped cream is so stable, it makes a great replacement for Cool Whip and other store-bought frozen toppings in recipes. And because I’ve been asked about that replacement so often, the recipe below makes the perfect amount for replacing 8 oz of Cool Whip.
Is Whipping Cream the Same as Heavy Cream?
They are very similar, but not the same. The difference is in the amount of milk fat. Heavy cream and heavy whipping cream contain 36% milk fat, while whipping cream (without “heavy” in the name) is lighter with 30% milk fat. Both will whip into whipped cream, but the “heavy” ones will hold their shape better and longer, making them the better option for this whipped cream.
More Whipped Cream Recipes:
Stabilized Mascarpone Whipped Cream
Strawberry Whipped Cream Two Ways
Baileys Chocolate Whipped Cream
Recipes to Use Homemade Whipped Cream With:
Black Forest Cake
Strawberry Shortcake Trifle
Tiramisu Cheesecake
Oreo Ice Cream Cake
Funfetti Cheesecake with Cake Bottom
Homemade Whipped Cream
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: about 2 1/2 cups
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
If you’ve ever wondered how to make whipped cream you’ll love this easy recipe with only three ingredients!
Ingredients
1 1/4 cups heavy whipping cream or heavy cream, cold
1/2 cup powdered sugar
3/4 tsp vanilla extract
Instructions
1. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl fitted with a whisk attachment.
2. Whip on high speed until stiff peaks form.
3. Use the whipped cream on any number of desserts including ice cream, cake, cupcakes, cheesecakes, trifles and more. Whipped cream will stay stable when stored in the fridge for at least 5-7 days after piping onto a dessert. I suggest piping it onto your dessert shortly after making it.
Nutrition
- Serving Size: About 2 1/2 cups
- Calories: 753
- Sugar: 63.5 g
- Sodium: 42 mg
- Fat: 54.1 g
- Carbohydrates: 64.4 g
- Protein: 4.3 g
- Cholesterol: 169.5 mg
I’m just wondering, can I use half and half? I don’t have any whipping cream and half and half is all I have
I’m sorry, but half and half won’t whip properly. You’ll need heavy cream or heavy whipping cream.
Ok thank you
Just “whipped” this up. Super easy and delicious! Thanks!
Fast, fluffy, and delicious
Thanks for a fast and easy way to make whipped cream!!
Can I use fresh milk cream
I’m not familiar with what that is. You need either heavy cream or heavy whipping cream. At least 36% milk fat.
Can I put fondant accents on this recipe
Will my fondant colors bleed or will they hold good like when they are on buttercream
TIA
I would think light weight fondant decorations would stick to it just fine, but you are right that they may bleed if they’re on there for more than 24 hours.
Does over mixing cause it to look like water or mushy (I couldn’t think of the right word)? And you can’t remix,right? I tried twice and failed.
Pls can i whip my cream With blender in absent of cake maker
I’ve personally never tried it, but I’ve heard of people doing it before so you could certainly try it.
Hi,
Could this frosting be able to pipe roses and Russian tips? If not, adding instant white chocolate pudding mix, help it stabilize and pipe?
Thanks
Hi, can I use whipping cream which has 35% fat?
That should be just fine.
I made this for a church luncheon, and put it in a 9 x 13 pan for easier cutting. I made a little extra crust and left the filling amounts the same. It was light, lemony, refreshing and delicious. Sometimes regular cheesecake is too heavy after a meal. With pretty whipped cream and lemon slice garnish it looked delightful on the tray as well. It was perfect! Thanks for sharing!
Good Morning!! I noticed on the Oreo Cheesecake Recipe it called for 1 cup of heavy whipoing cream but on this rwcipe it called for 1 1/4 cup of heavy whipping cream. Which should i use 1 cup or 1 1/4 cup whipping cream??
Different recipes use varying amounts depending on what I’m making. You don’t need as much whipped cream for the cheesecake, which is why there’s less. Are you just making whipped cream? This recipe makes about 8 ounces of whipped cream.
Love your recipes. Thank you! Is powdered sugar the same as confectioners sugar?
Thank you! Yes, it is. 🙂
Great thank you!
How would this hold up for a wedding cake/cupcakes? Since they would be out for quite a while?
If inside and you use the right amount of powdered sugar, it should be fine for a good several hours. You could also try using gelatin. If outside though, I wouldn’t suggest whipped cream.
Good Morning,
Can I add color to this recipe?
Yes, gel icing color can be added for color.
This recipe came at just the right time! I am going to be making mini trifles for a part and wondered how I stabilize the whipped cream. Thank you for posting can’t wait to try it!!!
Yes, this will be perfect! I use it all the time in trifles. 🙂 Enjoy!
Help! Have been a subscriber of yours for years and LOVE your posts! But today, I cannot print the recipe. The screen is blank except for the blog credit line. What is wrong?? Thanks!
I’m not sure what was happening, but it should be fixed now. Thanks!
Hi Lindsay:
Thank you for all of your postings. I have a question re: stabilized whipped cream. You recommend a 2:1 ratio of whipping cream to powdered sugar, yet the recipe indicates: 1 1/4 c. of whipping cream and 1/2 c. powdered sugar. Should there be less whipping cream or more sugar, or does it really matter? Thank you kindly.
Such attention to detail! I love it! You could certainly add the additional 2 tablespoons to make it an even 2:1 ratio, but as long as it’s pretty close, it’s fine. I find that writing “1/2 cup + 2 tbsp” sometimes confuses people, so I kept it simple. 🙂