Homemade Whipped Cream Recipe

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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

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