Homemade Whipped Cream cream is a classic, versatile treat that’s perfect for adding a light, creamy touch to almost any dessert. Whether you’re topping a pie, layering it on a cake, or just enjoying a spoonful on its own, this homemade whipped cream is the ideal finishing touch. It’s made with just three simple ingredients, yet the result is rich, fluffy, and undeniably delicious.
Why You’ll Love This Recipe
I love how easy and quick it is to make this homemade whipped cream. It takes just a few minutes and requires no special equipment. Plus, the taste of freshly whipped cream is far superior to store-bought versions. By using just three ingredients—heavy whipping cream, powdered sugar, and vanilla extract—you get a rich, fluffy texture that elevates any dessert. Whether I’m adding it to a hot drink or using it as a topping for a cake, the smooth, velvety texture is always a hit. And the best part? You can make it in no time, with minimal effort.
Ingredients
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
First, chill your mixing bowl and beaters in the freezer for about 10-15 minutes. This step helps the cream whip up faster.
After the bowl and beaters are chilled, pour the heavy whipping cream into the mixing bowl.
Add the powdered sugar and vanilla extract to the bowl.
Using an electric mixer, beat the mixture on medium-high speed for 3-5 minutes or until soft peaks begin to form. Be cautious not to overbeat, as this can cause the cream to turn into butter.
Once the whipped cream is fluffy and holds soft peaks, stop mixing.
Serve immediately, or refrigerate in an airtight container for up to 2 hours.
Servings and Timing
Servings: 4 servings
Prep Time: 5 minutes
Total Time: 5 minutes
Cooking Time: 0 minutes
Variations
Flavored Whipped Cream: You can easily change up the flavor by adding different extracts like almond, hazelnut, or mint instead of vanilla. For a festive touch, try adding a splash of peppermint extract around the holidays.
Sweetened Variations: If you prefer sweeter whipped cream, you can adjust the amount of powdered sugar. Add a little more sugar to taste.
Dairy-Free Option: To make this recipe dairy-free, try using coconut cream instead of heavy whipping cream. Just be sure to chill it before whipping, as the fat needs to solidify.
Chocolate Whipped Cream: Add a tablespoon of cocoa powder to the mixture for a chocolatey twist that works perfectly with pies, cakes, and hot chocolate.
Storage/Reheating
If I have leftover whipped cream, I store it in an airtight container in the refrigerator. It should stay fresh for up to 2 hours, but it’s best served right after whipping for the fluffiest texture. If it starts to deflate, I recommend re-whipping it briefly before serving.
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FAQs
Can I make whipped cream ahead of time?
Yes, you can make whipped cream ahead of time, but it’s best served immediately. If you need to store it, keep it in an airtight container in the fridge for up to 2 hours. For longer storage, it may lose some of its fluffiness.
Can I use an alternative to powdered sugar?
Powdered sugar helps stabilize the whipped cream, but if you don’t have it, you can substitute granulated sugar. However, powdered sugar is preferred for the smooth consistency it provides.
What can I do if my whipped cream turns into butter?
If your whipped cream starts to turn into butter, it means you’ve overbeaten it. To fix this, gently fold in a little more heavy cream and re-whip to a soft peak stage. Avoid overbeating in the future by stopping as soon as soft peaks form.
Can I use a hand whisk instead of an electric mixer?
While it’s possible to use a hand whisk, it will take a lot more time and effort to achieve soft peaks. An electric mixer makes the process much quicker and easier.
Can I freeze homemade whipped cream?
Yes, you can freeze whipped cream! Just pipe it onto a baking sheet in small portions, freeze until firm, and then store in an airtight container or freezer bag. When ready to use, thaw it in the fridge and give it a quick re-whip.
Conclusion
This homemade whipped cream is one of those simple recipes that can transform your desserts and treats. With just three ingredients, it’s quick, easy, and so much better than store-bought versions. Whether you’re topping a pie, adding it to a hot drink, or simply enjoying it by the spoonful, it’s the perfect fluffy and creamy addition to so many sweet creations.
📖 Recipe:
Print
Homemade Whipped Cream
- Total Time: 5 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This homemade whipped cream recipe is a quick, easy, and delicious way to enhance any dessert. With only three ingredients—heavy whipping cream, powdered sugar, and vanilla extract—you can whip up rich, fluffy cream in just a few minutes. Perfect for pies, cakes, hot drinks, and more, this homemade version is far superior to store-bought and adds a smooth, velvety texture to your treats. It’s a must-have for any dessert lover!
Ingredients
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
- Chill the mixing bowl and beaters in the freezer for 10-15 minutes to help the cream whip up faster.
- Once chilled, pour the heavy whipping cream into the mixing bowl.
- Add powdered sugar and vanilla extract to the bowl.
- Using an electric mixer, beat the mixture on medium-high speed for 3-5 minutes or until soft peaks form. Avoid overbeating.
- Once the whipped cream is fluffy and holds soft peaks, stop mixing.
- Serve immediately, or refrigerate in an airtight container for up to 2 hours.
Notes
If the whipped cream starts to deflate, briefly re-whip it.
For sweeter whipped cream, adjust the powdered sugar to taste.
For a dairy-free version, use chilled coconut cream instead of heavy whipping cream.
To make chocolate whipped cream, add a tablespoon of cocoa powder.
- Prep Time: 5 minutes
- Category: Dessert, Toppings
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 52 kcal
