How to Make Homemade Whipped Cream

Homemade Whipped Cream is so easy to make, and so much more delicious than the store-bought version. It’s the perfect accompaniment to all your favorite desserts like pie, ice cream, and hot chocolate.
Once you have a taste of this Homemade Whipped Cream, I guarantee you will never go back to the store-bought version ever again. Trust me when I say this, because Ryan detests canned whipped cream now, and I honestly don’t remember the last time we brought home pre-made whipped cream. 

This Homemade Whipped Cream is a basic recipe that everyone should have because freshly made whipped cream is the perfect addition to so many desserts like:

• Pumpkin Pie
• Lactose-free Vanilla Bean Ice Cream
• Peach Crostata
• Strawberry Galettes

The options are endless and this basic recipe takes just 5 minutes to prepare. Also, whipped cream lovers, don’t forget to try our Irish Cream Whipped Cream with an extra kick of booze.

Homemade Whipped Cream Recipe Tips and Tricks

• Keep the cream very cold.
• In addition to cold cream, you can freeze the bowl and whisk for 5 – 10 minutes before starting the recipe. For a big batch I will do this. For smaller batch, I don’t because I’m lazy and it still turns out delicious.
• Beat it good, you can’t hurt it. But also watch it good because over-beaten whipped cream is no good.

Homemade Whipped Cream

Homemade Whipped Cream is so easy to make, and so much more delicious than the store-bought version. It’s the perfect accompaniment to all your favorite desserts like pie, ice cream, and hot chocolate.

5 from 2 votes

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Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 2 cups

Calories: 64kcal

Author: Trang

Ingredients

• 1 cup heavy whipping cream
• 2 tablespoon granulated sugar (see note)
• 1 teaspoon pure vanilla extract

Instructions

• Add heavy whipping cream, and sugar to your stand mixer bowl.
• Beat with the whisk attachment on medium speed until the mixture thickens slightly.
• Stream in the vanilla extract and continue to beat until stiff peak forms.
• Refrigerate until ready to use.

Notes

• If you prefer whipped cream on the sweeter side, use up to 1/4 cup of granulated sugar. Store in the fridge for up to 3 days. Recipe can easily be halved for a smaller amount or doubled for more.
• Calories estimated for 1/4 cup serving of whipped cream.

Nutrition

Serving: 19g | Calories: 64kcal

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