Homemade Whipped Cream

Delicious homemade whipped cream that takes 5 minutes to make and is smooth and fluffy! tastes so good, you’ll never go back store bought!

spoon resting in a bowl full of whipping cream

If you’ve never made homemade whipped cream using actual heavy whipping cream, then are you in for a treat! It’s rich yet light and fluffy creamy taste is just about heaven on earth as it melts into your mouth. Homemade whipped cream is so easy and quick to come together, you’ll wonder why you’ve only used store-bought whipped topping before. We use this whipped cream on top of our favorite pies or anytime a recipe calls for cool whip.

We love to serve homemade whipped cream with our favorite pies such as this pumpkin pie or german chocolate pecan pie. We also use it in this amazing chocolate coconut cream pie recipe.

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bowl and spoonful of homemade whipped cream

What you’ll need to make Homemade Whipped Cream

Ingredients

  • 1 cup cold heavy whipping cream
  • 3 tablespoon powdered sugar
  • 1 teaspoon vanilla extract (I like to use clear vanilla so that the end result is a bright white. If you have regular brown colored vanilla extract, that’s ok too. The color will be more creamy off-white.)

bowl and spoon with heavy whipped cream

How to make Homemade whipped cream

Add all ingredients into a large mixing bowl or stand mixer. Using a hand mixer or stand mixer, whisk on high speed for approximately 5 minutes or until stiff peaks form. Pause mixing occasionally to test how the peaks are forming when the whisk is raised from the cream. Once they’re holding their shape in stiff peaks, it’s ready!

process shots of heavy whipping turning into whipped cream from liquid to stiff peaks

  1. After a few minutes of whisking on high speed, the cream starts to thicken.
  2. Continue whisking on high until cream starts climbing up the whisk and looks like it’s holding it shape.
  3. Pause periodically when it reaches this point until stiff peaks form when whisk is lifted. Don’t over whisk or your whipped cream may become grainy. Makes approximately 2 cups whipped cream.

mixing bowl with homemade whipping cream

Refrigerate whipped cream if not using immediately. Store leftovers in the fridge in a covered container, best if used within 24 hours. You can freeze leftovers, however, the mouth feel texture may be altered.

mixer mixing heavy whipping cream stiff peaks

Whipped Cream

Yield: 2 cups
Prep Time: 5 minutes
Total Time: 5 minutes

Delicious homemade whipped cream that takes 5 minutes to make and is smooth and fluffy! Trust me, this tastes so much better than storebought!

Ingredients

Instructions

1. Add all ingredients into a large mixing bowl or stand mixer. Using a hand mixer or stand mixer, whisk on high speed for approximately 5 minutes or until stiff peaks form. Pause whisking occasionally to test how the peaks are forming when the whisk is raised from the cream. Once they're holding their shape in stiff peaks, it's ready to serve! Careful not to over beat as the texture can become grainy.

Serve on top of pies or in the place of cool whip in recipes. Serve right away or cover bowl and refrigerate until ready to serve. Best if used within 24 hours. Can be frozen but may alter the mouth feel texture of the cream.

Notes

*I like to use clear vanilla so that the end result is a bright white. If you have regular brown colored vanilla extract, that's ok too. The color will be more creamy off-white.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 151Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 11mgCarbohydrates: 5gFiber: 0gSugar: 5gProtein: 1g

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