Easy Whipped Cream is light, sweet, and easily makes the PERFECT addition to any dessert, ready in under 5 minutes with only 3 ingredients!
Our kitchen is always busy coming up with the next amazing dessert recipe, and you’ll love adding this whipped cream to Ultimate Apple Crisp, Easy Strawberry Shortcake, and Ultimate Pumpkin Cheesecake!
Easy Whipped Cream is light and fluffy, with a creamy sweet vanilla flavor that is the PERFECT addition to almost any dessert. It’s surprisingly easy to make and only takes a few short minutes and three ingredients, heavy cream, powdered sugar, and vanilla extract.
It’s worth making your own because you can make twice as much for half the cost. Plus if you just add everything to the Stand Mixer, the most you have to do is wait for it to be done!
Depending on what dessert you’re making this for, you can add different flavors to the cream. A favorite go-to is almond flavoring, because it adds a really rich indulgent flavor to the cream recipe that goes perfectly with any chocolate dessert, especially hot chocolate! I’ve also added a teaspoon of peanut butter powder in the past to go with these Peanut Butter Chocolate Molten Lava Cakes.
You can also add cocoa powder, freeze dried fruit powder of any variety (banana powder is so good!), or any other extracts you love. A super creative idea is to add root beer extract to the mixture and top sundaes with it.
Frequently Asked Questions
This whipped cream recipe is ready when the cream forms stiff peaks that hold their position. If you keep going after this phase, you will make butter instead. If you’ve over-whipped your cream recipe, you can add a splash of cream and whisk gently until incorporated.
Whipped cream can start to become runny if you over beat or under whip it. Try taking the beater out of the cream as soon as you start to see the stiff peaks appear. It could also be because you’re using a lower quality cream, or the cream has too many added ingredients. Try to find a fresh cream with the least amount of added ingredients possible. ALWAYS use store-bought cream, and just find the highest quality there.
Instead of whipping cream, you can also use full fat coconut milk (the kind in the can), just remember to chill it first.
Heavy cream and whipping cream are really similar, with only slight differences. Heavy cream has a slightly higher fat percentage, which is what we’re looking for. But you can use either for this recipe and honestly they are all but interchangeable in most recipes you need them for. Other milk products, like half and half for example, do not have enough fat, and will not form correctly.
You can make all different flavored recipes by adding extracts, like vanilla extract, peppermint extract, or lemon extract. You can also sweeten the whipped cream with a tablespoon of honey or maple syrup for some more indulgent flavor, or throw in some lemon or lime zest for a summer recipe.
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Desserts to Dollop with Whipped Cream
- Oreo Chunk Cookie Pie
- All The Shamrock Shakes
- Rainbow Poke Cake with Whipped Cream
- Classic Gingerbread Cake
- Chocolate Caramel Pizookie (Cookie Pizza!)
Tips for Making Homemade Whipped Cream
- You want your ingredients to be really cold, so use whipping cream that’s just been taken out of the refrigerator or you can even put it in the freezer for a half hour before using it.
- If you’re using a stand mixer, store the bowl in the freezer before you use it to speed up the whipping process.
- If you don’t have a stand mixer you can make it with a hand held electric beater (on medium speed).
- You can also do it the old fashioned way with just a chilled bowl and a whisk, or place your ingredients in a jar and shake until ready.
- You can also make it with a bowl placed over a larger bowl of ice water to keep your ingredients cold as you whisk.
- The cream will double in volume once it’s ready, so if you have ½ cup of cream, expect 1 cup.
- For an adult version, add a tablespoon of bourbon or your favorite liquor.
- Add a teaspoon of melted chocolate or cocoa powder to make a chocolate version.
How to Store Whipped Cream
- Serve: Do not leave Whipped Cream at room temperature longer than 1 hour. It is best to keep it refrigerated until serving.
- Store: Homemade whipped cream will last in the refrigerator for 2-3 days. If it starts to lose its texture, you can whisk it a few more times to bring it back.
- Freeze: You can also put this cream recipe in the freezer for 2-3 months, defrosting in the refrigerator when you’re ready to use it.
- 2 cups cold heavy whipping cream
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla
- Place a stand mixer bowl in the freezer for at least 30 minutes before starting this recipe.
- Place ice cold stand mixer bowl in stand mixer and add the heavy whipping cream, powdered sugar and vanilla to the bowl, whisking or beating with the whisk attachment on high for about 1 minute or until stiff peaks form (careful not to over beat or you will make sweetened butter).
Photos used in a previous version of this post.
I wish there were ten stars!
The whipped cream is amazing!
You don’t need sugar or vanilla, what you do need, is to whip it by hand! Not only does it taste better, you get almost twice as much out of it, as a mixer of any kind, breaks the air it’s supposed to hold, and that is also why Whipped Cream tend to become watery if not used right away, and mixing by hand, you also have better control 🙂
I Keep a jar that has 1 pkg. of instant white chocolate pudding mix in my cabinet. I add 1 tsp. of this pudding mix for each cup of whipping or heavy cream It makes an excellent stabilizer.
If I where going to put on pancakes would their need to be a different recipe or would this be fine and if I made sweetened butter then would that be good on chocolate and apple pancakes?
You could definitely use this recipe to use to top pancakes with. Enjoy!
You need to use powder sugar to whip the cream or u could use sugar l dont have powder sugar thanks
I have always used reg sugar this will be my first time using powdered sugar
I always add 1/8 teaspoon unflavored gelatin (Knox) while whipping cream. This keeps it from separating.
really I did not know that I might make whipped cream to put on pancakes for my brothers b-day breakfast.
I just love your recipes, Sabrina They’re always so tasty and easy for the home cook to make. Thank you.
Should I Double this recipe to cover a 13×9 cake?
If you’re looking to just frost the top of the cake, it’ll be enough but if you want to frost the sides and top you’ll need to double the recipe. Enjoy!
How long would this last in the fridge?
It’ll last 2-3 days in the refrigerator.
If i am making the whip cream for cupcakes, how many cupcakes will one batch cover? Should I double everything?
Depending on how much you put on each cupcake, they should cover from 16-20 cupcakes.
Add a teaspoon of nonfat dry milk and the whip cream will hold its shape
Add a teaspoon of Instant nonfat dry milk to the recipe to keep the whipped cream stiff. Must be nonfat.
That is a great tip! Thank you!
Nothing beats homemade Whipped Cream! It’s definitely something we use quite a bit all year round 🙂
The best homemade whipped cream! Perfect for any dessert!
This is the first time ive made homemade whipped topping. Omg! I’ll never buy store bought again. My husband absolutely loved it on the chocolate pudding pie i made him.
I’m so glad you decided to give it a try, Rena.
Fresh whipping cream is the best! I usually use vanilla, but I love your idea of adding a bit of almond extract. I love almond, so I can’t wait to try it that way!
It’s fun to switch things up! I hope you enjoy it!
This recipe turned out perfect! Thank you!
You’re welcome, Pam!
Oh you have my attention! I’m thinking I need this to top my hot chocolate this weekend.
Wonderful idea! Enjoy!