Easy Whipped Cream is light, sweet, and easily makes the PERFECT addition to any dessert, ready in under 5 minutes with only 3 ingredients!
Looking for the perfect Topping Recipes to top all of you delicious desserts? Look no further, because this is the perfect recipe to make. For other whipped topping ideas try out my Chocolate Whipped Cream and Stabilized Whipped Cream too!
Sabrina’s Easy Whipped Cream Recipe
It doesn’t get any easier than this Whipped Cream. The best part about this recipe is that is perfect as is but also totally customizable depending on what dessert you’re making this for. You can easily transform the cream into different flavors. One of my personal favorites 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! For more ideas, check out my Variations section below!
Recipe Card
Ingredients
- 2 cups heavy whipping cream , cold
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla
Instructions
- 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.
- Whisk or beat with the whisk attachment on high for about 1-3 minute or until stiff peaks form (careful not to over beat or you will make sweetened butter).
Notes
Nutrition
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Notes from Sabina
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 like I do, put the bowl in the freezer before you use it to speed up the whipping process.
Table of Contents
About this Recipe
Easy Whipped Cream is light and fluffy, with a creamy sweet vanilla flavor that is a classic 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 your stand mixer, the most you have to do is wait for it to be done!
Can this be made ahead of time?
Yes, this is perfect to make ahead of time! It last well in the fridge for 2-3 days. Make sure to store it in an airtight container while it is in the fridge.
Pairing Suggestions
I am always in my kitchen busy coming up with the next amazing dessert recipe for you! You’ll love adding this whipped cream to Ultimate Apple Crisp, Easy Strawberry Shortcake, and Ultimate Pumpkin Cheesecake!
How to Store
- Serve: Do not leave this out 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.
Alternative Cooking Techniques
Hand Whisk Method
You can make this recipe with a bowl placed over a larger bowl of ice water to keep your ingredients cold as you whisk it by hand. Hand whisking only takes about 2-5 minutes if you are whipping vigorously.
Electric Mixer Method
If you don’t have a stand mixer you can make it with a hand held electric beater (on medium speed).
Jar Method
Place your ingredients in a jar and shake until ready. Make sure that your jar has enough room since this recipe will double in size. This way is also a fun way for the kids to help!
Frequent Questions
This 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.
It can start to become runny if you over- 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. I always use store-bought cream, and just find the highest quality there.
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.
The cream will double in volume once it’s ready, so if you have ½ cup of cream, expect 1 cup.
Variations
- Boozy Whip: For an adult version, add a tablespoon of bourbon or your favorite liquor.
- Chocolate Flavor: Add a teaspoon of melted chocolate or cocoa powder to make a chocolate version.
- Peanut Butter: Add a teaspoon of peanut butter powder to the cream. It is perfect to put on top of these Peanut Butter Chocolate Molten Lava Cakes.
- Fruit Flavor: You can also add citrus (lemon or lime, or both!) zest or freeze-dried fruit powder of any variety (banana powder is so good)!
- Extract Flavors: A super creative idea is to add root beer extract to the mixture and top sundaes with it. You could try vanilla extract, peppermint extract, lemon extract, or almond extract.
- Sweetness: You can also sweeten the whipped cream with a tablespoon of honey or maple syrup for some more indulgent flavor.
- Coconut Milk: Instead of whipping cream, you can also use full fat coconut milk (the kind in the can), just remember to chill it first.
Related Recipes
More Whipped Toppings!
Photos used in a previous version of this post:
Do NOT add the sugar until the cream is almost done. I just wasted 4C of heave cream trying to whip it by adding the sugar first!
I’m sorry this didn’t turn out for you and your cream was wasted! Homemade Whipped Cream can break if it is over- or under-mixed, so look out for that. Watch really carefully for stiff peaks and stop whipping right away once you see them. I hope this helps!
Thank you. It was my first time making whipped cream… it turned out wonderful.
Wonderful! Thanks so much for the 5 star rating Mary!
Simple, quick, delicious. What more needs be said. Thank you!!
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 🙂
Wow! How long does it take by hand?
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.
Peggy
You’re welcome.
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 🙂
Definitely!
The best homemade whipped cream! Perfect for any dessert!
Thanks, Jamielyn!
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!