How to make Whipped Cream
Learn how to make whipped cream with just 3 ingredients, 1 bowl, and a mixer. With subtle hints of vanilla and sugar, this homemade whipped cream recipe is all you need to add the perfect finishing touch to all your desserts and breakfast treats!
Use this luxurious and velvety smooth whipped cream for cake frosting, cheesecake topping, filling crepes and pastries, topping pancakes, and smothering over your ice cream sundaes. There is nothing a simple dollop of whipping cream can’t fix!
About this whipped cream recipe
If you’ve been in the habit of always buying ready-made whipped cream, giddy up because this simple 3-ingredient whipped cream recipe will make you rethink everything you’ve ever thought about the world of pastries and desserts. The difference between real whipped cream and the store-bought stuff in a can is enough to know you’ll never go back to the pre-made stuff again!
This version is made with just 3 simple ingredients and no additives, preservatives, or artificial taste. The addition of a bit of sugar and pure vanilla extract adds a level of decadence that rivals even the finest pastry shops.
You might be looking for a simple way to decorate a cake for an upcoming occasion or maybe you’re looking for a yummy way to top of your morning buttermilk pancakes and waffles, either way, this step by step guide to the easiest vanilla whipped cream is one you’ll want to keep handy! Try it on an iced vanilla latte and your mornings will be changed forever.
Equipment you need
- Medium Sized Mixing Bowl – Use a bowl that can be chilled for up to an hour, either in the fridge or freezer, before beginning. Stainless steel and glass are great options because they’ll hold the cold from the fridge or freezer, whereas plastic bowls don’t work as well. You also want it large enough to hold the whipping cream once it doubles in size.
- Electric Mixer – Hand held or stand mixer will both work. The whisk/beaters will be kept chilling in the fridge along with the bowl ahead of time. If you use a stand mixer, you might not need to beat the whipped cream as long.
- Heavy Cream – You want to use at least 30% fat. It has the best chance of maintaining its peaks and structure when sitting for extended periods of time. Cold cream as well as a chilled bowl is something to keep in mind when you’re planning ahead.
- Confectioner’s Sugar – If you don’t have confectioner’s sugar (aka powdered sugar), you could use granulated sugar, but you’ll want to stir it into the cream to get it to dissolve first, or your whipped cream will be crunchy. Powdered sugar blends in well and will give you the smoothest, fluffiest whipped cream.
- Pure Vanilla Extract – A lovely flavor addition to the whipped cream. Vanilla bean paste is also a delicious addition and you’ll see flecks of vanilla bean in your final product.
How to make it
Pour cream into the chilled bowl.
Beat for 2 minutes on medium speed until peaks begin to form.
Add the vanilla and gradually follow with the confectioner’s sugar.
Beat until soft peaks form. If you prefer medium peaks you could aim for that, but anything else you’ll need to be careful of overwhipping. It happens quickly!
Best served immediately.
TIP: Don’t overbeat or your whipped cream will separate and turn curdled like butter!
Similar, but not the same. Heavy cream is has a higher percentage of fat and while they are both similar enough to use interchangeably in a pinch, you always want to go for the heavy cream when making whipping cream from scratch. It typically holds its shape for longer because it has more fat in it.
No! Condensed milk is milk that has had the water removed and usually has sugar added to it. It is thick and creamy and is definitely used in many desserts, however, it’s not meant to be whipped.
Stabilizing whipped cream means adding something to it that helps keep it stiff enough to hold its shape and not melt or lose its decorative structure. This is especially useful when you need to pipe whipped cream around a pie or decorate a cupcake or any other time you need it to look pretty. You can stabilize your whipped cream by adding cornstarch, more confectioner’s sugar (which contains cornstarch), milk powder, or pudding mix and beating until stiff peaks form.
It is definitely best used immediately but if you have any leftover you can keep it stored in the fridge for up to 24 hours. Keep in mind that it may deflate slightly and get more watery. Better yet, grab some fresh fruit and berries and get to dippin’!
What to put whipped cream on
So many options, but here are a few of our favorite ideas!
Get the Recipe: Whipped Cream – How to make Whipped Cream
- 1 cup heavy cream chilled
- ¼ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- For best results, chill a medium sized bowl (see note) and beaters for at least one hour in refrigerator or freezer.
- Remove bowl and cream from refrigerator. Pour cream into bowl.
- With hand mixer or stand mixer on medium speed, beat cream for 2 minutes or until peaks begin to form.
- Add vanilla and gradually add powdered sugar; beat until soft peaks form.
- Don’t overbeat or your whipped cream will separate and turn into butter.
- Best served immediately.
- Whipping cream will double in size when whipped, so use a large enough bowl.
- Adding 1/4 cup of full fat sour cream or whole milk Greek yogurt will help your whipped cream last longer in the refrigerator.