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Home » Tips & How To » How-to

How to Make Homemade Whipped Cream

By Trang Doan - May 7, 2018 (updated Aug 27, 2018) - This post may contain affiliate links.

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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.
Homemade whipped cream in a jarOnce 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. 

Homemade whipped cream - stiff peakThis 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 in the mixing bowl

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 in a jar

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 8 votes
Print Pin Rate
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 ¼ 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 ¼ cup serving of whipped cream.

Nutrition

Serving: 19g | Calories: 64kcal
DID YOU MAKE THIS RECIPE?If you made this recipe and loved it, please leave a comment and give us a 5 STAR review. Mention @WildWildWhisk or tag #WildWildWhisk on Instagram.
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. | wildwildwhisk.com #whippedcream
« Homemade Peanut Butter Cups
Chocolate Coconut Yogurt Muffins »
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Comments

  1. Cheryl

    November 15, 2021 at 12:05 pm

    5 stars
    Can I double this recipe??? Thank You…

    Reply
    • Trang Doan

      November 17, 2021 at 7:47 am

      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.

      Reply
  2. Melissa

    September 13, 2020 at 12:32 pm

    5 stars
    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!”

    Reply
    • Trang

      September 14, 2020 at 6:32 am

      Thanks Melissa! Good to know it works with sugar sub as well!

      Reply
  3. Shanon

    August 31, 2020 at 5:03 pm

    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!

    Reply
    • Trang

      September 01, 2020 at 6:12 am

      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.

      Reply
  4. Asya

    July 13, 2020 at 2:02 pm

    5 stars
    Love it, thanks

    Reply
  5. Juanita B Sims

    March 17, 2020 at 8:51 am

    5 stars
    Simple, quick, wonderful, diverse!

    Reply
  6. Rose Martine

    January 29, 2020 at 10:30 pm

    5 stars
    YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂

    Reply
  7. Daisy

    May 26, 2018 at 2:11 am

    What is heavy cream?

    Reply
    • Trang

      May 28, 2018 at 3:37 pm

      Heavy cream is the same as heavy whipping cream.

      Reply
      • Kate

        November 26, 2019 at 6:25 pm

        Yes it is the same.

        Reply
  8. Gabby

    May 11, 2018 at 9:30 am

    5 stars
    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.

    Reply
    • Trang

      May 11, 2018 at 9:44 am

      Mmm maple syrup sounds delicious!

      Reply
    • Jen

      August 07, 2020 at 6:12 pm

      How much maple syrup to 1 cup cream?

      Reply
      • Trang

        August 08, 2020 at 4:46 pm

        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.

        Reply
  9. Jenn

    May 11, 2018 at 9:28 am

    5 stars
    I cannot wait to put this whipped cream on everything!

    Reply

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Hi! I’m Trang and welcome to my blog. This is where I share recipes from my kitchen. From cookies to cupcakes, to pies and ice cream, to treats for your fur babies, I hope you’ll find something you like and stay a while. Read More…

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