• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Whipped Cream Recipe

    Whipped Cream Recipe

    Published: February 23, 2020 · Modified: Jul 28, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This dreamy homemade Whipped Cream recipe is an easy topping that compliments almost every dessert! Made with only three ingredients, it’s light and delicious and comes together in less than five minutes.

    A bowl with flowers and butterflies containing whipped cream.
    1037 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Pinterest graphic of a cup of hot chocolate with whipped cream and chocolate shavings.
    Pinterest graphic of a small cup of whipped cream with sprinkles.
    Pinterest graphic of a whisk holding up whipped cream from a mixing bowl.
    Pinterest graphic of a mixing bowl with whipped cream and a whisk.
    Pinterest graphic of a small bowl of whipped cream by a pink linen napkin.

    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

    Ingredients needed to make whipped cream.

    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

    Set of two photos showing whipped cream added to a mixing bowl and then powdered sugar spooned in.

    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.

    Set of two photos showing vanilla extract added to a mixing bowl then whipped cream on a whisk.

    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).

    A bowl with flowers and butterflies containing whipped cream and rainbow sprinkles.

    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.

    A cup of hot chocolate with whipped cream on top and chocolate shavings.

    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!

    • A Chantilly cake with a slice cut out showing the four tiers with berries in between.

      Chantilly Cake

    • A slice of strawberry rhubarb pie on a plate with the rest of the pie in the ground out, out of focus.

      Strawberry Rhubarb Pie

    • Two plates, one in front, with a square slice of tres leches cake.

      Tres Leches Cake

    • A plate and a long platter of strawberry shortcakes beside a bowl of strawberries with one plate in focus.

      Strawberry Shortcake

    • A photo of a chocolate eclair cut to expose the custard filling

      Eclairs

    If you’ve tried this 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!

    A small bowl of homemade whipped cream.
    Print
    5 from 83 votes

    Whipped Cream Recipe

    Made with only three ingredients, this homemade Whipped Cream recipe is dreamy, light, and fluffy.
    Course Dessert
    Cuisine American, British, French
    Prep Time 4 minutes
    Total Time 4 minutes
    Servings 1 batch
    Calories 1783kcal
    Author John Kanell

    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.

    Nutrition

    Serving: 1batch | Calories: 1783kcal | Carbohydrates: 44g | Protein: 9g | Fat: 176g | Saturated Fat: 109g | Cholesterol: 652mg | Sodium: 182mg | Potassium: 357mg | Sugar: 30g | Vitamin A: 6995IU | Vitamin C: 2.9mg | Calcium: 309mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Lemon Bars
    Asparagus Soup »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    1037 shares