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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.
Types of Whipping Cream
- Heavy Cream vs Heavy Whipping Cream: These are the same thing! Sometimes recipes use one name vs the other and you’ll see them interchanged often. They have more milk fat (at least 36%) and hold up best when making freshly whipped cream.
- Whipping Cream: The kind without the “heavy” in front has less milk fat. It’s still great for whipped cream, however it will be looser and will melt/loose it’s volume quicker than the heavy version, which is why I recommend using heavy whipping cream.
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.
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.
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!
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 September 28, 2023
Hi, How about a berry version? Thanks
Cream of tarter tasted terrible in the whipped cream. So much for not being able to taste it. Ruined my banana cream pie!
The banana cream was good though.
Add sweetened condensed milk (fold one into other) add whatever right now me adding licorice all sorts freeze for great ice cream.
Hi,
Is their a non dairy version of this? Like replacing heavy whipping cream for coconut cream instead?
I add dark chocolate pudding mix to both stabilize and flavor. It works like a charm and is delicious.
I will try cream of tartar for plain whipped cream.I find cornstarch leaves an odd mouth feel.
Helpful and informative posy…THANKS!!
This so AMAZING! This is a dish that I would totally make for myself and probably keep for myself. My grandmother used to make something similar when I was a little girl.
Regards
rose martine
I’ve done peanut butter whipped cream… I made it for a Reese’s cheese cake… Which was amazing ? but yours looks a little light and fluffier then mine had turned out so I may have to try your way with the peanut butter.. also have never tried vanilla bean paste but it sounds amazing … You may have just made home made ice cream even better !!
I’m planning on putting some of the chocolate whipped cream in a really good cup of coffee…soon!
Great idea!! 🙂
I always make whipped cream! I have never heard of vanilla bean paste! I can’t wait to get some and give it a try! Thanks for the tip!Â
i have homemade salted caramel sauce. can i whip that into my cream  or fold in at the end and if so what temp or consistency should it be when i add it?Â
I would fold it in at the end, and make sure that it’s loose not chilled and hard. You don’t want it warm or hot, that’ll melt the cream.
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