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Homemade Whipped Cream comes together with only two ingredients and it is perfect for topping all of your homemade desserts and pies.
The beauty of making anything from scratch is controlling exactly what is in it and having the peace of mind that it is fresh. Rather than buying Cool Whip or pre-made whipped cream that has extra ingredients, sweeteners, and preservatives, it is so easy to make your own at home.
This is the best whipped cream recipe because it is simple and has the perfect texture and flavor. With just two simple ingredients and very little hands-on time, this homemade whipped cream will make you never want to buy store-bought again!
Heavy vs. Heavy Whipping Cream
Heavy whipping cream and heavy cream are essentially the same thing and can be used interchangeably. Using heavy cream is what creates a whipped cream that holds its shape and has a nice thick and creamy texture. It has a milk fat content of around 36% which gives us nice peaks when whipped. It is also important that your heavy whipping cream is cold , so make sure it is well chilled before you start your recipe.
How to Use Whipped Cream
This fresh whipped cream recipe can be used as a replacement as whipped cream in any of your favorite dessert recipes. It is amazing on as a frosting on cakes and or in dollops on pies. It is the perfect topping for pancakes , delightful in strawberry shortcake, amazing on ice cream, or even just to eat with fresh fruit.
One cup of heavy whipping cream will make about one and a half cups of whipped cream once it is prepared. If you want to make a bigger batch, double or triple the ingredients but know it will increase in volume when you are beating it so may not fit in your mixing bowl all at once.
To make the frosting more stable, which will help hold its form after piping, add gelatin. You can read how to this in my Stabilized Whipped Cream recipe . It makes a great replacement for Cool Whip.
Flavored Whipped Cream
If you are looking for flavored spins on the classic whipped cream, here are a few ideas:
- Chocolate whipped cream: I have a separate recipe for chocolate whipped cream that is absolutely perfect.
- Peppermint whipped cream: Add one teaspoon of peppermint extract when beating the whipped cream. This would be delicious on a mug of hot chocolate .
- Other flavors: Add lemon extract, vanilla extract, or even almond extract to give your whipped cream additional flavor.
Chocolate Whipped Cream
My Favorite Mixer
I always like to give you guys the option of a bowl with a hand mixer or a stand mixer when I write my recipe instructions. But if I’m being honest, I would cry without my stand mixer. It just makes baking so much easier because my recipe can mix away while I gather the next set of ingredients. I love my Kitchen Aid Stand Mixer and the fact that the one my parents got for their wedding is still working well is the best endorsement ever.
Kitchen Aid Stand Mixer
Tips and Tricks
- Make sure everything is very cold. This includes your metal bowl, metal mixer, and heavy cream. I can’t stress enough how important it is for this recipe to work.
- Don’t overmix. If you overmix your whipped cream ingredients, lumps will form. If this happens, add a little bit more heavy cream and mix by hand until the lumps disappear. To avoid this problem, stay by your mixer and turn it off once peaks form.
Storing and Freezing
This recipe can be used immediately or stored in an airtight container in the refrigerator for up to three days.
Whipped cream also freezes very well. Store in a freezer-safe bag or container in the freezer for up to three months. Allow to thaw in the refrigerator when ready to use.
Other Dessert Recipes
These yummy desserts would be delicious topped with this amazing recipe!
Chocolate Chip Mug Cake
Key Lime Pie
Cherry Cheesecake
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Ingredients
- 1 cup heavy whipping cream cold, see note 1
- 3 tablespoons powdered sugar
Instructions
- Freeze a metal bowl and the metal beaters for your electric hand mixer (or your stand mixer and metal stand bowl) for at least 15 minutes. See note 2.
- Add the heavy whipping cream to the cold bowl with the powdered sugar.
- Whip on high until soft peaks appear. Use immediately or store in the refrigerator for up to 3 days. This recipe will make 1 1/2 cups.
Recipe Video
Notes
- Heavy cream and heavy whipping cream can be used interchangeably in most recipes, including this one.
- While you can use a glass bowl instead of a metal bowl, the benefit of a metal bowl is that it will stay cold longer which will lead to better results. Additionally, this can be made with a bowl and a metal whisk that have been chilled, though it is important to keep beating until the peaks form.
did you make this
Whipped Cream
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Cream Cheese Frosting
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Chocolate Cream Cheese Frosting
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Whipped Cream
Ingredients
- 1 cup heavy whipping cream cold, see note 1
- 3 tablespoons powdered sugar
Instructions
- Freeze a metal bowl and the metal beaters for your electric hand mixer (or your stand mixer and metal stand bowl) for at least 15 minutes. See note 2.
- Add the heavy whipping cream to the cold bowl with the powdered sugar.
- Whip on high until soft peaks appear. Use immediately or store in the refrigerator for up to 3 days. This recipe will make 1 1/2 cups.
Video
Notes
- Heavy cream and heavy whipping cream can be used interchangeably in most recipes, including this one.
- While you can use a glass bowl instead of a metal bowl, the benefit of a metal bowl is that it will stay cold longer which will lead to better results. Additionally, this can be made with a bowl and a metal whisk that have been chilled, though it is important to keep beating until the peaks form.
Nutrition
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