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:
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
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.
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!