Homemade Whipped Cream Recipe | Julie Blanner (2024)

Perfectly sweet and airy, this homemade whipped cream recipe is so delicious. Get the steps to make whipped cream from scratch, the best addition to desserts of all kinds!

You just need two simple ingredients to elevate your drink or dessert! Yes, it really is that easy, and I’m going to show you how.

I can find thousands of ways to use this quick and easy recipe. In fact, just writing this post sends me off into a sweet daydream, wishing I had some on top of the strawberries I am snacking on.

This is one of those essential recipes that everyone should have in their baking repertoire. It’s the perfect topping to so many desserts, and once you realize how simple it is to make, you’ll never go back to the store bought version.

In fact, I love homemade whipped cream so much that I love adding seasonal flavors throughout the year.

Don’t Skip These: Have you tried my eggnog whipped cream or mascarpone whipped cream?

Homemade Whipped Cream

Truly, it’s beyond simple. All you need is a mixer and a little patience. You’ll be rewarded with a delightful airy and sweet cream that will thrill your friends and family!

It will elevate any dessert or drink you use it with. (You can also eat it right out of the bowl… not that I know anyone who’s ever done that!)

Ingredients and Substitutions

1. Heavy Whipping Cream – Often labeled as heavy cream or whipping cream, this rich, thick cream beats up beautifully. Make sure it’s chilled. Learn about the best Heavy Whipping Cream Substitutes here.
2. Powdered Sugar – Also known as confectioner’s sugar, it’s refined powdery texture gives whipped cream a luxurious consistency. Learn how to make powdered sugar here.

How To Make Whipped Cream From Scratch

1. In a mixing bowl with a hand mixer or a traditional stand mixer, cream the powdered sugar and vanilla extract together along with the heavy whip.
2. Gradually increase speed until stiff peaks form.

Tips

• Need help with baking conversions? Check out myEssential Measurement Conversion Chartor use the slider in the recipe card.
• Use very cold heavy whipping cream.
• You can even freeze your mixing bowl and mixer attachments to add an extra chilled element.
• Don’t over-whip! It’s better to under-whip than over-whip.
• I prefer to wait until the last minute to make this topping. You can prepare it in advance up to four hours and it will keep most of its volume.
• Add a tablespoon of lowfat milk to your whipped cream to help stabilize it so it holds up for longer.

Frequently Asked Questions

Serving Suggestions

Oh, the options are endless and all SO delicious! Forget the cool whip, this homemade version is where it’s at.

• Add it to your coffee and hot cocoa bar when entertaining or whenever you want that extra special touch.
• Serve on top of fruits and berries of all kinds.
• On top of pie…need I say more? It’s good on any kind, from classic pumpkin pie to fruit-based pies. (Try it on top of this chocolate pie, and thank me later!)
• Add a dollop to New York Cheesecake– classic, no bake cheesecake or even pumpkin cheesecake.
• Add a bit to the top of your ice cream and shakes.
• Try a little on your waffles or pancakes and you won’t regret it.
• Brownies! Have you ever made my peanut butter brownies? Oh my!

How to Store

• Room Temperature – It cannot be left out at room temperature for more than 1-2 hours while serving.
• Refrigerator – This whipped cream will last up to 2-3 days in the refrigerator.
• Freezer – Freeze this homemade topping in an airtight container for up to three months.