Light, refreshing, and perfectly sweet, I could eat this whipped cream on its own! It’s shockingly simple to make at home, and it is practically foolproof. This is so rich and creamy that once you try this recipe, you’re never going to go back to store-bought again. Enjoy it with some Hot Chocolate or as part of this Ice Cream Cake!
Follow my step-by-step photos down below to learn how to make the best homemade whipped cream recipe. I’ve included my tips and tricks to make a stabilized version for cake decorating too!
WHAT YOU NEED TO MAKE THIS RECIPE
Heavy cream — it is vital that you use heavy cream with a fat content over 35% to ensure that the whipped cream will thicken. The higher the percentage, the better! You also need to make sure the heavy cream is cold so if you’ve left the cream out to cook with, pop it back into the fridge before you start whipping.
Powdered sugar — also labeled as icing sugar or confectioners’ sugar, you’ll need this as a sweetener. I prefer powdered sugar to granulated sugar as the cornstarch in the sugar helps stabilize the cream. Feel free to add more if you’d like it to be sweeter.
HOW TO MAKE WHIPPED CREAM
1. Pour the heavy whipping cream into the bowl of your stand mixer fitted with a whisk attachment.
2. Add the powdered sugar into the bowl.
3. Add the vanilla extract.
4. Whip on high for a few minutes until it is to your desired pillowy texture (stiff peaks, medium peaks, or soft peaks).
PRO TIPS FOR MAKING THIS RECIPE
- I always recommend using real vanilla extract and not artificial extract for the best flavor, especially as it is only one of the three ingredients.
- Keep in mind that this recipe will double in size once whipped. Two cups of heavy cream will yield four cups of whipped cream.
- It’s important to have a cold bowl, cold whisk, and cold cream for the recipe. Place everything in the refrigerator 15 to 30 minutes beforehand. Plastic bowls will not retain the cool as well as glass or stainless steel.
- Keep a close eye on the mixer as the mixture can go from soft peaks to stiff peaks to overwhipped in a blink of an eye. If it is over-whipped, the cream turns dense and clumpy.
- You might get some splatter when you start the mixer, so I suggest starting the mixer on a low setting first before increasing the speed. This way, you don’t end up with a puff of powdered sugar in front of your face. Alternatively, place a splatter lid for the mixing bowl.
FREQUENTLY ASKED QUESTIONS
How do I fix over-whipped cream?
Once over-whipped, the whipped cream will deflate and look curdled. Not to worry, you might be able to save it! Put the mixer on low and slowly drizzle cold heavy cream into the bowl until the whipped cream is fluffy again. You may need anywhere from 2 to 3 tablespoons or half a cup of heavy whipping cream.
Is there a difference between heavy cream and whipping cream?
While they may be similar at first glance, heavy cream is much richer with a fat content of at least 36%, whereas whipping cream has a fat content of 30% and 36% fat.
How long does this last?
Homemade whipped cream will last for two days in the fridge but is best when freshly made. It will retain its taste and hold its shape but will yellow and lose consistency after a day.
What if I don’t have powdered sugar?
Granulated sugar can work in a pinch, but sometimes the whipped cream will “weep” as it loses the air bubbles whipped into the cream at a faster rate when using granulated sugar which is why I prefer powdered sugar. If you use granulated sugar, be sure to consume it immediately! You can also make your own by following my guide on How to Make Powdered Sugar.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Whipped Cream Recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Whipped Cream Recipe
Equipment
- Mixer
Ingredients
- 2 cups heavy cream 480mL, cold
- ¼ cup powdered sugar 30g
- 2 tsp vanilla extract 10mL
Instructions
- Pour the heavy whipping cream into the bowl of your stand mixer fitted with a whisk attachment. Or into a large bowl if you're making with a hand mixer.
- Add powdered sugar and vanilla or whichever flavoring you've chosen. Whip on high for a few minutes. Do not walk away! The cream whips quickly and if over-whipped will become curdled and lose it's silky texture.
- You'll know the cream is done when soft peaks are formed by as the whisk/beater is raised.
Video
Notes
- I always recommend using real vanilla extract and not artificial extract for the best flavor, especially as it is only one of the three ingredients.
- Keep in mind that this recipe will double in size once whipped. One cup of heavy cream will yield two cups of whipped cream, and two cups of cream will yield four whipped!
- It's essential to have a cold bowl, cold whisk, and cold heavy cream for the recipe. Place everything in the refrigerator 15 to 30 minutes beforehand. You can even place it in the freezer if you have space. Plastic bowls will not retain the cool as well as glass or stainless steel.
- Keep a close eye on the mixer as the mixture can go from soft peaks to stiff peaks to overwhipped in a blink of an eye. If it is over-whipped, the cream turns dense and clumpy.
- You might get some splatter when you start the mixer, so I suggest starting the mixer on a low setting first before increasing the speed. This way, you don’t end up with a puff of powdered sugar in front of your face. Alternatively, use a larger bowl or place a splatter lid onto the mixing bowl.
Perfect! I added just a smidge more sugar and replaced the vanilla extract with strawberry extract. SO delicious!
I tried this recipe and it tasted great. The texture is not what it’s supposed to be like. Any guesses on why or what I can do to fix that?
I’ve read that the % of fat in the cream makes a difference to the texture, could that be the problem?
It might have been slightly over whipped.