Forget Cool Whip and store bought whipped cream, homemade whipped cream is so easy to make that you won’t be able to come up with an excuse to not make it. Plus, once you’ve tasted the homemade version, you’ll wish you’d done it sooner!
My version of homemade whipped cream, or chantilly cream, is sweetened with just a little bit of sugar and flavored with a splash of vanilla. Because if you’re going to spend the time to make homemade whipped cream anyways, best make it sweet and delicious!
Table of Contents
Why you’ll love this recipe
- It’s super easy and requires just 3 ingredients!
- The taste is rich and delicious.
- You can easily adjust the flavoring and sweetness depending on your taste.
- This light and fluffy whipped cream is the perfect addition to pies, cupcakes, French toast, hot cocoa, etc.
Ingredients and substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips for each ingredient:
- Heavy cream – I always use heavy cream (same as heavy whipping cream) to make whipped cream. You can use substitute whipping cream (same as light whipping cream) which has a lower fat content but will still work for this recipe. But don’t substitute half and half, this doesn’t have enough fat to whip up to stiff peaks.
- Sugar – I’ve used both granulated sugar and powdered sugar to make homemade whipped cream. So you can use either depending on what you have in your pantry. See recipe card for specific amount for both options.
- Vanilla – just a splash of vanilla extract will enhance the flavor of your chantilly cream. You can also use vanilla bean paste or seeds from a vanilla bean.
The different types of cream
There are 2 types of cream you can find easily in a typical US grocery store:
- Heavy cream or heavy whipping cream which has about 36% fat content and is ideal for making homemade whipped cream. It yields a fluffy and rich whipped cream perfect for topping all kinds of dessert.
- Whipping cream or light whipping cream has a lower fat content at around 30%. As I mentioned above, you can use the lighter version of cream for this recipe. However, keep in mind that it will not hold its shape for a long period of time due to the lower fat content and best served immediately. This version will not work well as a frosting for cupcakes, for example.
Another type of cream you may find is double cream, which is more typical in the UK. This has 48% fat content and can be served as is, poured over fruits and desserts. You can whip this too but it is not as common in the US.
Tools you’ll need
- If you’re making this by hand, you just need a mixing bowl and a whisk.
- For a large batch of homemade whipped cream, a stand mixer or an electric hand mixer is recommended.
How to make whipped cream or chantilly cream
Simply add all your ingredients in a stand mixer using the whisk attachment and stir on low to dissolve the sugar. Then increase the mixer speed to medium and beat until stiff peaks form.
Baker’s tips
- Start with cold cream, it will whip up faster and easier.
- You could also chill the mixing bowl and beater for the best results. I’m usually too lazy to do this but always have success with this recipe, so it is not required at all.
- Don’t walk away from the mixer because you can very quickly over whip your whipped cream.
- When you stop the mixer, check the bottom of the bowl to ensure all the cream has been whipped evenly. If it is a little loose at the bottom, you can just stir it by hand to mix it up.
Variations
Here are a few ways to spice up your homemade whipped cream.
- Try almond extract or orange extract for a different flavor.
- Spike your whipped cream with Irish cream to make a delicious Baileys whipped cream.
- Add Malibu rum and use it as frosting in these pina colada cupcakes.
- Fold it into whipped cream cheese to make a filling for this strawberry cream cheese pie.
- Fold it into whipped mascarpone to make a filling for this peach cream pie.
Storage
Since whipped cream is made with cream, you should keep it in the refrigerator. It will last 3 days. If the leftover whipped cream seems a bit loose when you go to use it, just stir it with a whisk and it should thicken up again.
FAQs
Chantilly cream is simply sweetened whipped cream flavored with vanilla.
Typically, whipped cream is unsweetened cream that has been whipped. And chantilly cream is sweetened with vanilla flavor. However, I don’t see the point of unsweetened whipped cream so I have always made mine sweetened and flavored. It’s tastier that way.
Yes, absolutely! You can make whipped cream by hand with a mixing bowl and a whisk. I do this all the time, especially when I just want to whip up ¼ cup or ½ cup of cream for a cup or two of hot cocoa. This method will take some arm strength and a little time but it is entirely possible. However, if you want to make a larger batch, I definitely recommend using a stand mixer or an electric hand mixer.
Yes, when whipped to stiff peaks, you can pipe this whipped cream. Usually when I use this whipped cream as a frosting, like in these Matcha cupcakes, I increase the amount of sugar a bit to balance it out with the cake.
Cream typically doubles in volume when whipped, so 1 cup of cream will make 2 cups of whipped cream.
The cream will curdle and start to separate when over-whipped, you’ll actually end up making butter. You can fix this by mixing in fresh cream, 1 tablespoon at a time.
How to use whipped cream
- Serve it with this Berries and Cream dessert.
- Switch out the frosting on these Chocolate Cupcakes
- Use it in this French Silk Pie
- Top this Ice Cream Pie with it
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📖 Recipe card
Homemade Whipped Cream
Equipment
Ingredients
- 1 cup heavy whipping cream (236 g, cold)
- 2 tablespoon granulated sugar (23 g)
- 1 teaspoon pure vanilla extract
Instructions
- Add all ingredients to a mixing bowl or stand mixer bowl. Stir to dissolve the sugar. Give it a taste to see if you want to adjust anything.
- Beat with a whisk, a hand mixer or the balloon whip attachment on a stand mixer on medium speed just until stiff peaks form. Don’t over whip the cream
Notes
- If you want to substitute powdered sugar, you can use 3 tablespoons to ¼ cup.
- Making whipped cream by hand is possible using a whisk but it does take some arm strength. I like to use this method if I’m only making a small amount.
Nutrition
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Can I double this recipe??? Thank You…
Of course! Just double all the ingredients. It’s easiest if you have a stand mixer or electric hand mixer to make the whipped cream when it’s a larger volume.
For how long do I need to refrigerate it for?
You can can use the whipped cream right away after you whip it but keep it refrigerated if you’re not using right away or if you have leftovers. It will last a few days in the fridge.
This is now my default whipped cream recipe – I love it!!!! So easy and so good! I make a LOW CARB version by substituting either Monk Fruit or Erythtitol sweetener instead of sugar – tastes identical and is awesome. Thanks so much for this recipe. I have it bookmarked as “the good one!”
Thanks Melissa! Good to know it works with sugar sub as well!
Did you put this in a piping bag with a tip for the photos? If I want to do the same, can I put it in the piping bag and then the fridge? How long does it sit before it loses its structure. Thank you!
Yes, I used a piping bag with a star tip. Make sure you whip it to stiff peaks, soft to medium peaks whipped cream can lose its shape quickly, but you can always beat it again by hand to get it back. But stiff peaks should last for a couple of days. You can keep it in the piping bag in the fridge, but I would pipe what you need and keep it in a bowl in case you need to rewhip it.
Love it, thanks
Simple, quick, wonderful, diverse!
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
What is heavy cream?
Heavy cream is the same as heavy whipping cream.
Yes it is the same.
I agree, making your own whipped cream is so much easier and tastier! (healthier too, less additives). I’m salivating now… lol Sometimes I use maple syrup instead of sugar. It’s delicious too.
Mmm maple syrup sounds delicious!
How much maple syrup to 1 cup cream?
Hey Jen, for the same sweetness level, use 3/4 as much maple syrup. For this particular recipe 2 tbsp sugar = 1.5 tbsp maple syrup. I’m not sure how the added liquid will affect the whipped cream, but maple syrup might be viscous enough that it won’t be an issue. Let me know if it turns out okay.
I cannot wait to put this whipped cream on everything!