Name: Homemade Whipped Cream
Prep time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup cold heavy cream; 2 tablespoons confectioners’ sugar (powdered sugar); ½ teaspoon pure vanilla extract

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Short description

I love how this homemade whipped cream turns out ultra light, creamy, and so much better than anything from a can. It takes just a few ingredients—cold heavy cream, powdered sugar, and vanilla—and comes together in just minutes.

Homemade Whipped Cream

Why You’ll Love This Recipe

I adore this recipe because it’s quick, simple, and incredibly versatile. Chilling the bowl and cream helps everything whip up perfectly. The powdered sugar gives a silky finish, and the vanilla adds a warm, comforting touch. I find it miles ahead of store-bought in both taste and texture.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cold heavy cream
2 tablespoons confectioners’ sugar (powdered sugar)
½ teaspoon pure vanilla extract

directions

Place a metal or glass mixing bowl and beaters in the freezer for about 10–15 minutes.
Pour the cold heavy cream, confectioners’ sugar, and vanilla extract into the chilled bowl.
Start mixing on low speed for 10–20 seconds, then gradually increase to medium-high.
Continue whipping for about 1½ to 2 minutes, until soft to medium peaks form.
Stop whipping once the cream holds its shape without falling over.

Servings and timing

This recipe makes about 16 servings (2 tablespoons each). It takes around 5 minutes to prepare, with a total time of about 20 minutes if I include chilling the bowl and beaters.

Variations

Stabilized whipped cream: I like to add a pinch of cream of tartar or a bit of unflavored gelatin to help it hold shape for longer.
Flavored versions: Sometimes I swap vanilla for almond or peppermint extract, or stir in a little cocoa powder for chocolate whipped cream.
Alternative sweeteners: I occasionally use maple syrup or honey instead of powdered sugar when I want something with a unique flavor twist.

storage/reheating

I store the whipped cream in an airtight container in the fridge for up to 24 hours. If it starts to deflate, I give it a quick re-whip to bring back the volume. For longer storage, I like to pipe small dollops onto parchment paper, freeze them, and store them in a container. They thaw quickly and are perfect for topping desserts or hot drinks.

FAQs

How long does homemade whipped cream last?

It typically lasts up to 24 hours in the fridge. If I stabilize it, I can sometimes keep it fresh for 2 to 3 days.

Can I freeze whipped cream?

Yes, I like to freeze it in small mounds and then store them in a container. They’re ready to use after sitting out for about 15 to 30 minutes.

What’s the difference between heavy cream and whipping cream?

Heavy cream has more fat than whipping cream, which means it whips up thicker and holds its shape better. I prefer using heavy cream for the best results.

How do I avoid over-whipping?

I watch carefully for the moment soft to medium peaks form—when the cream stands up but the tips curl over. Over-whipping turns it grainy and eventually into butter.

How can I make whipped cream stay stable longer?

Adding a stabilizer like cream of tartar, gelatin, or even a spoonful of Greek yogurt can help keep the whipped cream from deflating too quickly.

Conclusion

I’m always impressed by how easy and rewarding it is to make whipped cream from scratch. It’s so much fresher and more customizable than anything I’ve bought. Whether I’m topping pies, cakes, or just a bowl of berries, this homemade version always delivers.