This post may contain affiliate links. For more information, read my disclosure policy.
My Whipped Cream Recipe is probably the easiest thing to make. With these step by step photos and the perfect recipe, you’ll NEVER have to buy storeboght whipped cream again. 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.
Table of Contents
Easy Whipped Cream Recipe
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. I also fold it into my no bake cheesecake and it’s the best!
Why you’ll love this recipe
- Easy and takes minutes to make
- I’ve made this same recipe hundreds of times!
- 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!
- Learn how to stabilize whipped cream too!
3 Ingredients Needed
- Heavy whipping cream: make sure it’s COLD! Heavy whipping cream is not the same as whipping cream, so make 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.
- Sugar: you can use granulated or powdered, but I like powdered best because it dissolves quicker.
- Vanilla extract: be sure to use PURE vanilla extract and if you can find vanilla bean paste, it tastes so good and adds flecks of vanilla bean to the whipped cream. You could also use an actual vanilla bean and scrape out the seeds.
How to make whipped cream from scratch
- Add your cold heavy cream to the mixer and slowly add your powdered sugar and vanilla while it’s mixing.
- Soft peaks is the first stage – when the whipped cream falls back into itself.
- You’ll want to mix at a medium-high speed until stiff peaks form. Stiff peaks is when the whipped cream stands up on it’s own. Don’t let it go too long or it will curdle and the cream will separate.
That right there is the perfect consistency for your whipped cream. You can whip it a little less fo soft peaks, 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:
Now you have your freshly whipped cream and it’s time to decorate whatever you’re garnishing, like swirls for cupcakes and pies.
Decorating with whipped cream
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.
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.
Variations: Whipped Cream Flavors
- 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, perfect for frosting chocolate cupcakes!
Expert Tips
- 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.
- Make sure you use heavy whipping cream for best results.
- Always use pure extracts when possible. If you can find vanilla bean paste you can use that too.
- Tools: 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.
- 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.
FAQ
Whipped cream is simple, just heavy whipping cream beat until nice and airy and fluffy. You can make it plain or use this recipe with sugar and vanilla.
I suggest checking out the stabilized section above for tips on stable whipped cream, or make my whipped cream frosting. Whipped cream as made can weep and isn’t stable enough for cake.
Fat content! Heavy whipping cream has a higher fat content, making it whip up a bit stiffer.
Whipped cream, without some sort of stabilization, will only last a few hours. Chill it for it to last longer but within a day it usually gets weepy or falls. If you want it to last longer, check out the stable whipped cream section above.
You want to get it stiff enough that it can hold it’s shape. I like to beat it until it holds it’s shape then gently fold it to scrape the sides of the bowl, then mix a bit more, as the center will get stiffer than the edges. If it’s at all loose looking it’s not done yet.
Yes – use a whisk! It will take a LONG time to whisk it to stiff peaks, so it’ll be your arm workout for the day!
My daughter did this in preschool: you add the ingredients to a jar and then shake it until whipped cream forms! But be careful – go to long and you’ll get butter.
Perfect Whipped Cream Recipe
Ingredients
- 1 cup (237ml) cold heavy whipping cream
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
- 2 tablespoons (14g) powdered sugar
Instructions
- 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 1/4 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.
Recipe Video
Recipe Notes
- 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.
- Make sure you use heavy whipping cream for best results.
- Always use pure extracts when possible. If you can find vanilla bean paste you can use that too.
- Tools: 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.
- 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.
Recipe Nutrition
Favorite Ways to Use Whipped Cream
Last Updated on April 25, 2023
Just and FYI…..just bought 10 huge vanilla beans online for $6.49 with free shipping. They are normally super expensive which is why I was so excited to find them at that price. When they arrived, they were huge!!
OOOOH, details please!!!! 🙂
YES – it does look perfect! YUMMY!!
This is soooooooo dangerous!! I mean…. peanut butter whipped cream? Just whenever I want?! My hips will never hear the end of this.
PS- I totally hear ya on the 1M tips! I always leave them in the pastry bag and toss the whole thing in the sink so that I won’t run it in the disposal. Chris totally resents me for this (because— ICK, soggy frosting bag?!— but, er, it gets the job done! 😉 )
Pinned 🙂
Hi..
I am a sweet lover n love to try new sweets. But just now I moved to Copenhagen n am unaware of products.. U can say language problem … Though I m tying a lot n I hv found many things which go great with my kitchen but still I nerd help and if Danish here is present I will really appreciate ur help. I am unable to find heavy whipped cream or any thick cream 🙁 so help me out fellows
Thnx in advance
I’m in love! I seriously could eat homemade whipped cream in a bowl with nothing else. I have a problem.
I like to over whip it into butter once in a while when entertaining @ an overnighter. I’ll pull off my desired whipped topping and continue to convert the rest of it……just roll it up and chill it so I can slice it on waffles or P-cakes @ breakfast. I just bought a dozen vanilla beans from Cape Town last week. Two per glass tube @ $4.00 a tube! What a bargin…RIGHT? I paid $25.00 for 5 of them when I was in St. Kitts a few years ago. Peanutbutter whipped cream sounds like my next adventure….I’ll prepare some this afternoon and surprise my crew. I made some “Nilla Wafers” yesterday and was going to make some Banana pudding….Now, I’m going to make a bananna split pudding with the peanut butter whipped cream (I have plenty of peanutbutter, but no crushed peanuts for a banana split topping) . Thanks for the inspiration Dorothy….Again!!!!
Oh my gosh. 1. Overwhip the PB whipped cream to make peanut butter butter. <3 And 2. I need to go to Cape Town! 🙂
Your guys must be so fat and happy! Talk about not needing to complain about the food! Thanks JP!
O my goodness. I have to try and make whipped cream the next time I make strawberry short cake.
Totally!! It’s so much better! I mean, I love me some Cool Whip but fresh whipped is so good!
With whipped cream flavors like these, who really needs a cake or pie to put them on?! Just the whipped cream and a spoon would be enough! 🙂 Though I have made whipped cream before, I learned so much from your post; the difference between using heavy or regular whipping cream, the perfect tip for whipped cream swirls, how to make PEANUT BUTTER whipped cream(!). Thanks, Dorothy!
EXACTLY. A spoon!!
I definitely need to try FLAVORED whipped cream! That sounds soo good!!
Hey Shelly,
I have a couple things.
First of all, I love, love, love your writing style! Your blog always makes me smile.
Secondly, I bought the vanilla paste you use. It is yummy, although I was expecting more of a paste. I told my mom I felt like I had been duped! Not by you, but by whoever decided to call it paste.
This one is a little out there. Have you ever made a meringue-whipped cream hybrid? The thought crossed my mind as I was reading your blog. My daughter and I love meringue as a sweet yet not horrible for you snack. Brown sugar meringue with vanilla paste is the bomb!
Thanks for putting your crazy self out there!
Sandi
Featured In