Learn how to make my easy Homemade Whipped Cream from scratch with just 3 Ingredients. This extra creamy smooth and fluffy whipped cream is great for topping pies, fruit, cupcakes, cheesecakes, cakes, frappuccinos, lattes and so much more!

 

Skip the frozen stuff and the store-bought cans of whipped cream. Both of those are full of all sorts of additives and they never taste as good as Homemade Whipped Cream. The texture and flavor of fresh whip cream is so much better.
I often top my Homemade Pies with this whipped cream recipe, especially during the holidays when I am hosting.

As I mentioned, our Easy Homemade Whipped Cream recipe requires just 3 Ingredients and takes just a few minutes to “whip up”. You can make this extra creamy topping with your stand mixer or hand mixer (with or without a whisk attachment). The mixer works by whipping air into the cream at a medium-high pace. A hand whisk could be used but would take you a VERY long time to do, and your arm would be mighty sore.

To make the BEST whipped cream you will need to use a Heavy Cream or Heavy Whipping Cream. This is where most others get confused. For whipped cream you are looking for the word “heavy” in the product title. Whipped cream needs a high milk fat content (36%) that is found in heavy cream and heavy whipping cream. Whipping cream (without the word heavy) has a lower milk fat content (30%) and will not keep it’s shape as well.

My whipped cream from scratch calls for confectioners sugar. Some call it powdered sugar or even icing sugar. I typically sift the sugar before making my cream topping because I use a quality organic powdered sugar to make mine an Organic Whipped Cream. Some recipes use granulated sugar. I find the fluffy smooth consistency is better achieved with my choice.

Homemade Whipped Cream Ingredients

You only need 3 ingredients to make DIY Whipped Cream- technically 2, if you want to skip on the third ingredient. In the long run, you might even find that homemade whipped cream is cheaper than canned whipped cream. It definitely tastes way better, so take a look at the ingredients you’ll need:

• Heavy Cream – Or heavy whipping cream, since they’re just about the same thing as far as this recipe goes. Keep this in the fridge for as long as possible before starting this recipe. The colder you keep it, the better your handmade whipped cream will turn out.
• Powdered Sugar – You can, technically, use white granulated sugar in whipped cream but it will collapse and liquify much sooner. Confectioners’ sugar has a better texture, results in a better whipped topping.
• Vanilla Extract – Sort of optional. I enjoy the addition. It makes the whipped cream tastier without being “too flavored,” if that makes sense. Don’t go overboard: the last thing you want is whatever dessert you top with this tasting like way too much vanilla.

See recipe card for quantities.

How to make Whipped Cream from Scratch

Making whipped cream from scratch is really simple- especially if you’ve got an electric or stand mixer handy. There’s just a few little nuances and notes you need to be aware of to get perfect whipped cream every time. For a quick run-down, here’s what you have to do:

• Start by putting a mixing bowl– it works best if it’s a metal bowl– in the freezer to chill for 10-15 minutes. Once chilled, add your cream, sugar, and vanilla to the bowl.

• From here, either set the bowl in a stand mixer or grab your hand held mixer and mix on low speed– to keep from whipping cream everywhere and making a mess. If you have a whisk attachment like I do, use it. Regular hand mixers with beaters will work too! You can whisk by hand but, you will get a really massive arm workout. Gradually increase the speed to the medium setting and continue to whip until you get stiff peaks, it can take anywhere from a few minutes to up to 10-15 depending on your speed, technique, or even the humidity in your home. Go ahead and stop your mixer frequently to look for peaking.

What are stiff peaks you may be asking? Stiff peaks are when you lift your whisk or beaters out of the bowl a sturdy “peak” will be present. The whipped topping will droop down a bit but not loose it’s shape.

Storage / Freezing

Storage: It’s best if you use all your Homemade Whipped Cream on the day you decide to make. If you do have leftover whipped cream, it will keep in the fridge- usually for at least 3 days in an airtight container. Under the right conditions, some people have even had it last a full week! If your whipped topping starts to collapse after being stores, try giving it a small quick whip with your mixer.

Freezing: Again, try to use all your Fresh Whipped Cream the day you make it. If you want to try freezing whipped cream, you can either pipe it into garnishes on parchment paper or transfer to an airtight container. Let freeze and keep for 1 month for the best quality or 3 months at the most.

You May Like these Whipped Topped Recipes

Pie

Easy Strawberry Pie (Like Frisch’s and Shoney’s)

Beverage

Peppermint White Hot Chocolate

Pie

Atlantic Beach Pie

Pie

New Libbys Pumpkin Pie