Homemade Whipped Cream
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With just four ingredients and expert guidance from a pastry chef, you can say goodbye to store-bought alternatives and hello to perfect Homemade Whipped Cream.
Use this whipped cream in desserts like our Pumpkin Dump Cake, Strawberry Shortcake Trifle or Oreo Fluff.
Why We Love This Recipe
- Satisfyingly Simple: It’s surprisingly easy to make yet makes a big difference in flavor and texture.
- Irresistible Texture: Offers a creamy texture that’s unmatched by store-bought alternatives.
- Customizable Flavor: When making whipped cream at home, you have full control over the flavor profile. In fact, we have a Maple Whipped Cream recipe we use all of the time!
- Freshness and Quality: By whipping it up yourself, you can ensure that each spoonful is free from additives or preservatives that you’ll find in Cool Whip from the store.
Ingredients
Only 4 ingredients are needed to take your desserts to the next level.
Ingredient Notes:
- Vanilla – Only the real thing. You can even make your own vanilla.
- Salt – Just a pinch to enhance the flavor and balance out the sweetness.
How to Make Homemade Whipped Cream
Place heavy cream in a medium bowl or stand mixer and whip on medium-high speed with a whisk attachment until it has reached the “soupy peaks” stage – the whisk will leave an impression in the cream and it will have increased in volume but not quite form peaks yet.
Add powdered sugar, vanilla, and salt.
Whip on medium-high speed until the whipped cream forms firm peaks – when you pull the whisk up out of the cream, you will see the “Dairy Queen swirl.” Be careful not to over whip the cream.
Whipped Cream Variations
Here are five ways to customize homemade whipped cream:
- Flavor Infusions: Add extracts (i.e. vanilla or almond), citrus zest, or spices like cinnamon for a burst of flavor.
- Sweetness Variations: Adjust sugar levels with options like powdered sugar or flavored syrups. We add in maple syrup into our Maple Whipped Cream.
- Spice It Up: Experiment with spices such as nutmeg or ginger or pumpkin spic.
- Liqueur Enhancements: Add a splash of liqueur like rum or amaretto for a sophisticated twist.
- Textural Additions: Fold in pistachios, grated chocolate or shaved chocolate, or shredded coconut for extra flair and crunch.
How to Store Whipped Cream
Refrigerating: Transfer the whipped cream to an airtight container. Ensure the container is tightly sealed to prevent air from entering, which can cause the cream to deflate and lose its fluffy texture. Homemade whipped cream is best used within 24 hours of making it. Over time, it may lose its volume and begin to separate.
Freezing: While not ideal, you can freeze homemade whipped cream for up to a month. Place dollops of whipped cream onto a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the dollops to an airtight container or freezer bag. Thaw in the refrigerator before using, and re-whip if necessary to restore the texture.
Recipes That Are Great with Whipped Cream
Recipe FAQs
Heavy whipping cream is best for making whipped cream due to its high fat content, which allows it to hold its shape when whipped. Avoid using half-and-half or light cream as they don’t contain enough fat to whip properly.
Yes, whipped cream can be made by hand using a whisk. It will take longer, around 5 to 10 minutes, depending on your speed and strength.
Yes, you can make whipped cream ahead of time and store it in the refrigerator for up to 24 hours. You might need to re-whip it before serving.
Whipped cream can deflate if it’s over-whipped or if it’s exposed to warm temperatures. It’s important to stop whipping once soft peaks form and to keep the cream and equipment cold throughout the process.
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Homemade Whipped Cream
With just four ingredients and expert guidance from a seasoned pastry chef, you can say goodbye to store-bought alternatives and hello to perfect Homemade Whipped Cream. Let’s whip it up together!
Ingredients
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- Pinch salt
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Instructions
- Place heavy cream in a medium bowl or stand mixer and whip on medium-high speed with a whisk attachment until it has reached the “soupy peaks” stage – the whisk will leave an impression in the cream and it will have increased in volume but not quite form peaks yet.
- Add powdered sugar, vanilla, and salt. Whip on medium-high speed until the whipped cream forms firm peaks – when you pull the whisk up out of the cream, you will see the “Dairy Queen swirl.” Be careful not to overwhip the cream.
Notes/Tips
- You will know it’s done when you pull the whisk up out of the cream, you will see the “Dairy Queen swirl.”
- Be careful not to overwhip the cream.
- If the whipped cream deflates slightly in the refrigerator, you can gently re-whip it to restore its texture before serving.
Recipe Contributor: Rachel Riegel
Pastry Chef Rachel Riegel developed and rigorously tested this recipe for Thriving Home.
Rachel grew up in northern Michigan with a family that loved to cook and bake. She attended a career center for culinary and baking and pastry arts in high school and went to college at The Culinary Institute of America in Hyde Park, New York. She graduated in August 2023 with a Bachelor’s in Food Business Managment and Baking and Pastry Arts.
In her free time, she loves to read, listen to true crime podcasts, go on walks, travel, and spend time with her fiancé.
Find more of Rachel’s desserts here.
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