Make Homemade Whipped Cream with just 3 ingredients about about 5 minutes! It will take any dessert to a whole new level!
If you have never made or tried homemade whipped cream, now is the time to change that. It is so rich, decadent, and will blow the stuff in a can or the frozen stuff out of the water! It will completely change what your opinion of whipped cream is. And it only takes 5 minutes with just 3 ingredients, so it doesn’t get much easier! No need to use the store bought stuff ever again!
Why You’ll Love Homemade Whipped Cream
- Simple – 3 ingredients that you can find in any grocery store is all it takes!
- Fast – it only takes about 5 minutes and you have fresh Homemade Whipped Cream you can use to top pies, ice cream, berries or just about anything.
- Easy – if you can measure the 3 ingredients, you can make this. The mixer literally does all the work, you just have to turn it on.
- So Good. This is night and day different than the stuff in a can, it has so much better flavor, is super thick and just delicious!
What You’ll Need
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- Heavy Cream
- Powdered Sugar
- Vanilla Extract
Chantilly Cream – technically because we are adding powdered sugar this is called Chantilly Cream. Chantilly Cream comes to us from a pastry chef in France who started making it in the 1600’s.
What Type Of Heavy Cream To Buy
Let’s just admit that the labels at the store are confusing. They have both Heavy Cream and Heavy Whipping Cream right next to each other, but there doesn’t appear to be a big difference.
- Heavy Cream and Heavy Whipping Cream are basically the same thing. They both contain at least 36% milk fat. The higher fat content is what you want when you make whipped cream, because it means you can easily whip it and it will hold it shape. If you tried this same recipe with whole milk for example, it would not hold its shape and would just be liquid.
- Whipping Cream. This is the other name you will sometimes see, depending on the store. This has between 30-35% fat content, so not as high. It will still work when you are making whipped cream, but you won’t get quite as stiff of peaks. And it can soften or “melt” as it sits in the fridge. If you are using it right away as a topping for something, it can work great! But if you are topping something like a French Silk Pie that will sit in the fridge for a couple days, you will want to try to opt for the higher fat content.
How To Make Homemade Whipped Cream
- Using an electric stand mixer, fitted with the whisk attachment, beat heavy cream (start at medium and work your way up to high as it thickens, so you don’t splatter cream everywhere) until you get medium peaks. When you lift up the whisk attachment, the cream should mostly hold it shape and stand on its own.
- Add the powdered sugar and vanilla extract and beat until stiff peaks. Scrape down the sides as necessary to make sure you are fully beating all of the cream.
What Are Stiff Peaks
When you make whipped cream you know you are done when you have achieved stiff peaks. This is the cream stands up on its own and completely holds it shape. You can test this by lifting the whisk straight out and if you have a “peak” you are done. You can also use a spatula or a spoon.
Keep an eye on your whipped cream as it is beating, you can go from stiff peaks to butter very quickly. You want it to remain smooth and creamy, not start to separate and form curds.
Recipe Tips & Suggestions
- Everything Should Be Cold. This means more than just your heavy cream. You really want your stand mixing bowl and whisk to be chilled as well. This helps your cream beat up quickly and firmly. 15-30 minutes before you want to start making your whipped cream, but the bowl and whisk in the fridge. This will be enough time to get them chilled.
- Mix Up The Flavor. This makes a basic vanilla flavor that everyone knows, but if you want mint or coffee or almond, just use a different extract. A super easy way to pair with whatever dessert you are making.
- Don’t over mix. When you are beating your cream, don’t walk away from the mixer. It can go from thick and delicious cream to a curdled mess in seconds. So just watch.
- Hand Mixer. If you don’t have a stand mixer, you can definitely make this with an electric hand mixer.
Can I Fix It If I Over Mix?
Yes, if you have a curdled mess, you can fix it, don’t throw it away! With your mixer on a low setting, add 1 Tablespoon of cream at a time, mixing until the curds disappear. If necessary you can whip at high speed for a few seconds to get it to thicken and be stiff peaks.
How To Serve
There are so many ways you can use Homemade Whipped Cream. You can use it as a basic topping for French Hot Chocolate or use with Chocolate Strawberry Shortcake or top just about anything with it! Or try it in these recipes!
- Peanut Butter Cream Pie
- Strawberry Poke Cake
- Chocolate Milkshakes
- Lemon Pancakes
- Chocolate Pavlova
- French Silk Brownies
If you have a recipe that calls for Cool Whip, this is not what you want to use as a substitute. You want to use Stabilized Whipped Cream, which is almost the same, it just has something that will hold its shape when added to a recipe.
As a general rule you can assume it will double in size. So 1 cup of heavy cream, will make about 2 cups of whipped cream. So you can adjust the recipe according to how much you need. You just don’t want to make too little, or your mixer won’t really whip it well enough.
Yes! You actually can and it works well. You will want to store in an airtight container for up to 2 months. When you are ready to use, place it in the fridge until it is thawed.
It should last about 2-3 days in the fridge if you store in an airtight container. If you spread it onto a pie or cake, it should last a few days longer in the fridge.
More Easy Dessert Recipes
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 3/4 teaspoon vanilla extract
- About 15-30 minute before you are going to start, place your stand mixer bowl and whisk attachment in the fridge.
- Once chilled, pour in the heavy cream and beat on high speed (start out a little slower so it doesn't splatter cream every where) for about 3-4 minutes, until you have medium peaks. Scrape down the sides,
- Add powdered sugar and vanilla extract, beat for another minute, until you have stiff peaks. Keep a close eye on the cream to make sure not to over mix.
See notes in post for more detailed description of what medium/stiff peaks looks like.
Amount Per Serving Calories 114Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 34mgSodium 8mgCarbohydrates 4gFiber 0gSugar 4gProtein 1g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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