Perfect Whipped Cream Recipe (with extra flavors)


Whipped cream is probably the easiest thing to make. With these step by step photos and the perfect recipe, you’ll NEVER have to buy canned again. I’m teaching you my PERFECT Whipped Cream Recipe so you’ll always want to make homemade.

Plus, did you know how easy it is to make flavored whipped cream? I made 4 new flavors from the base recipe and they’re perfect for any recipe.

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whipped cream recipe in jar

Making whipped cream is really dangerous, for me anyways. More of it tends to end up in my tummy than on the cake, pie, or cheesecake it’s destined for. I mean, a piping bag is just code for “pipe into mouth” right?

This recipe is so simple! I’ve made it approximately a hundred times for this blog: on cheesecake, on pie, and on cake and so many more.

BUT! One recipe for whipped cream isn’t good enough…so I made 4 more flavors. AND I’m going to teach you how to make stabilized whipped cream too!

Let’s start with the anatomy of whipped cream.

3 ingredients in basic whipped cream

  • Heavy whipping cream
  • Sugar
  • Vanilla extract

The most important thing about making my whipped cream recipe is to always start with COLD tools: a cold bowl and a cold whisk or beaters. Chill them for 30 minutes before starting. This helps the whipped cream set up faster.

heavy whipping cream container

Make whipped cream with heavy whipping cream

Let’s start by talking about heavy whipping cream. That’s different from whipping cream. (I know, confusing, right?)

Heavy whipping cream is not the same as whipping cream. Heavy cream and heavy whipping cream are basically the same thing, but to be sure, check the fat content on the label before buying.

Heavy whipping cream has more milk fat (at least 36%) which whips better and holds its shape better than plain old whipping cream. In a pinch you can use whipping cream, but that whipped cream will be better suited for topping ice cream or a dollop on a pie.

Heavy whipping cream has more fat which creates a stronger whipped cream for piping.


Heavy whipping cream stands up better for trifles and garnishes you want to have be more stable (like the piping on a cheesecake).

Which sugar to use

The sugar component is easy. You can use granulated or powdered, but I prefer powdered sugar because it dissolves faster.

(And I like how it gets all over all of my counters, me, and my floor whenever I use it. #not)

vanilla bottle

Vanilla Extract

Let’s talk about vanilla for a minute.

You’ll find a few different kinds of vanilla out there:

  • Imitation vanilla extract
  • Pure vanilla extract
  • Vanilla Bean Paste
  • Vanilla Beans

Cross imitation off your list. Don’t even buy it, ever.

Pure vanilla extract is the regular one you find at the grocery store. It’s expensive but it’s the most all-purpose one you’ll use in all your baking.

Sometimes, I like to use vanilla bean paste instead of extract because it packs more of a vanilla punch. Plus it gives your whipped cream all those little black vanilla bean specks. And it’s a more affordable option than real vanilla beans.

Vanilla bean paste is more expensive than extract, but sometimes you can find it at discount stores like Ross or Marshall’s so do some digging next time you shop!

How to make whipped cream

When making whipped cream you can do it by hand with a whisk, using a hand mixer or a stand mixer.

The different methods will take different amounts of time. By hand will take the longest, and the mixers will shorten the process.

tablespoon of powdered sugar going in bowl

First, add your heavy whipping cream to the mixer and slowly add your powdered sugar and vanilla while it’s mixing.

You’ll want to mix at a medium-high speed until stiff peaks form.

whipped cream in bowl

That right there is the perfect consistency for your whipped cream. You can whip it a little less for a softer peak, best for topping ice cream or pavlova. But if you’re going to pipe your whipped cream at all, you want to make sure it can do this:

whipped cream on whisk

It should stand up on it’s own.

Don’t walk away from whipped cream while it’s mixing, especially when using a strong stand mixer. A minute too long and your whipped cream will start to turn into butter and look like this:

Perfect Whipped Cream (15 of 15)

See how it’s grainy and almost separated? That means it’s over whipped.

Anyway, now you have your freshly whipped cream and it’s time to decorate whatever you’re garnishing. I get asked all the time how I make my swirls for cupcakes and pies.

bottle of cream of tartar

Making Stabilized Whipped Cream

They sell whipped cream stabilizer but you can stabilize your whipped cream by using something you already have in your pantry:

  • Cornstarch
  • Cream of Tartar (my fav)
  • Gelatin
  • Pudding Mix

To make stabilized whipped cream with cornstarch, you just add 1 teaspoon of cornstarch per 1 cup of heavy whipping cream.

To make stabilized whipped cream with cream of tartar, which is what I do most often, you just need ¼ teaspoon cream of tartar to 1 cup of heavy whipping cream.

You can also stabilize your whipped cream with gelatin by dissolving 1 teaspoon of unflavored gelatin in 1 tablespoon cold water and mixing it into your whipping cream.

If you want to add a bit of flavor, or if you’re out of vanilla extract, use 1 tablespoon of pudding mix to stabilize your whipped cream. Pudding Mix has cornstarch in it – and flavoring. Use any flavor!

My go-to is the cream of tartar method. You don’t taste it (or the cornstarch) at all and it stays stable!

Decorating with whipped cream

Perfect Whipped Cream (5 of 15)

Just like when I frost cupcakes, I always use the Wilton 1M tip for whipped cream. I have about 100 Wilton tips and I only use this one. I have 3 or 4 of them.

(Because I tend to forget they are in the sink and they get ground up by the garbage disposal. See that bent tong? That’s what happened to this one, but I re-bent it.)

I use a pastry bag or a ziploc bag with the tip cut off and the 1M decorating tip. Piping whipped cream this way is so easy.

Whipped Cream Flavors

Okay, onto the flavor variations! It’s so easy to make new flavor whipped cream from the base recipe. You can easily change up the flavors by just adding a mix-in or different extract.

4 flavors of whipped cream
  • Peanut Butter Whipped Cream is easy with just a little peanut butter added to the cream. Make it Reese’s Whipped Cream by adding chopped peanut butter cups.
  • Lemon Whipped Cream is made by adding lemon zest and extract or lemon curd. This can also be done with lime.
  • Coffee Whipped Cream is made by just adding some cold brewed coffee.
  • You can make chocolate whipped cream by adding cocoa powder!
  • BONUS: make mocha whipped cream by mixing coffee and chocolate!

The possibilities are endless when it comes to flavors. Use different extracts for infinite options. I want to try strawberry whipped cream.

Put the coffee whipped cream on top of chocolate cupcakes. The peanut butter or chocolate would be perfect on top of Twix Pie. Lemon would go fabulous on top of lemon pound cake.

What flavor will be your favorite?

Favorite ways to use whipped cream

Have you made this recipe?

Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust

Perfect Whipped Cream Recipe

Fresh whipped cream is so easy to make and it’s so easy to adapt for your recipe. Add simple flavorings to your whipped cream for endless variations!
Prep Time 15 minutes
Total Time 15 minutes
Yield 16 servings
Serving Size 1 serving


  • 1 cup heavy whipping cream cold
  • 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
  • 2 tablespoons powdered sugar


  • It is important to start with cold bowls and whisks. This recipe can be made with a stand mixer using the whisk attachment or a hand mixer using regular beaters. Place your bowl and whisk/beaters in the refrigerator for at least 10 minutes before making whipped cream.
  • Place cold heavy whipping cream in the cold bowl. Attach your whisk attachment (or beaters) and beat on high speed (6 or 8 with a stand mixer) until the mixture thickens. Slowly add the powdered sugar and vanilla.
  • Continue mixing on high until stiff peaks form. You may want to stop part way through and wipe down the sides of the bowl with a spatula. If you’re using a stand mixer it will take just a few minutes to get to stiff peaks. The whipped cream should be able to stay in its position when you turn the whisk attachment upside down.
  • Store in a sealed container for up to one day. This is best used the same day it’s made.

For Chocolate Whipped Cream:

  • Add 1 tablespoon of unsweetened cocoa powder with the powdered sugar and vanilla.

For Lemon or Lime Whipped Cream:

  • Fold in 3 tablespoons of room temperature lemon or lime curd after the whipped cream is made.
  • OR, add ¼ teaspoon lemon extract and 1 tablespoon lemon zest to the whipped cream while mixing.

For Coffee Whipped Cream:

  • Fold in 1 tablespoon of cold brewed coffee after the whipped cream is made. Tip: make mocha whipped cream by combining chocolate and coffee!

For Peanut Butter Whipped Cream:

  • Add 1 tablespoon of creamy peanut butter with the powdered sugar and vanilla.

Nutrition Information

Serving: 1serving | Calories: 56kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 6mg | Potassium: 11mg | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 10mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword whipped cream

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55 CommentsLeave a comment or review

  1. Dorothy, I love all these “make it from scratch” recipes you have. It’s really a trend these days, one I like. My daughter likes to make it with a whisk when she has time (she adds a little too much sugar for my taste, though). I’ll give her your proportions (I was taught the “a little of this, a little of that” method).

  2. The only time I use the canned stuff is during the winter for hot cocoa or other drinks, IF I don’t have the real thing. The canned stuff is full of chemicals that we don’t need. I make whipped cream like you do, however, I haven’t tried the paste vs extract. I will now!! Thanks so much for sharing!

    P.S. The other flavors I would try would be coffee and citrus. πŸ™‚

  3. This looks SO delicious and dangerous! πŸ™‚ I’m thinking I’ll have to try that mocha idea you suggested! Yum!

  4. This post was very informative. The info about the vanilla paste was great. I never knew it existed. I now have to go find some.

  5. I LOVE whipped cream! Whipped cream is not safe around me! I never thought to make peanut butter whipped cream, but, of course, you did! These look awesome! Each and every one!

  6. Dorothy, this is incredible!! I tried to pick a favorite flavor out of the 4 variations you made, and well… I just couldn’t. Food blogger flavor problems! πŸ˜‰ I finally broke down and bought a few more piping tips other than my single 1M one. But I still haven’t used them yet — I just love the classy look of the 1M! Love all of your tips too, and how to salvage over-whipped whipped cream? Brilliant!

  7. Um, I could eat this by the bowl! Love me some freshly whipped cream, and the flavors are so fun!

  8. Love, love, love this post!!! You had my eyes bulging out of my head when I read “peanut butter whipped cream”!!!!! I can’t wait to start making all these different flavors. My MIL is the “whipped cream queen” so I can’t wait to show off these new flavors!!!! πŸ™‚

  9. I love making whipped cream at home! And I love your tips too. I made some peanut butter whipped cream recently, and oh my word. That stuff is goood. πŸ™‚ Love all the flavors you went with here!