Homemade Whipped Cream Recipe

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Homemade whipped cream is easy to make with only 3 ingredients in 5 minutes and it’s so delicious you’ll ditch the store-bought stuff for good once you try it! Watch the video and follow our step-by-step photos to learn how to make the best homemade whipped cream recipe! 

Font view of homemade whipped cream piped on top of fresh berries

Homemade whipped cream is one of the simplest, and yet most-made recipes in my repertoire! It takes a mere 5 minutes and 3 ingredients to make this whipped cream recipe, and I promise once you try it you will never go back to the canned store-bought varieties again.

I use this whipped cream recipe to serve with many of my favorite desserts, including flourless chocolate cake, pumpkin pie, and peppermint hot chocolate.  It also tastes great on french toastpancakeswafflesor simply served on top of fresh berries!

In this post I’ll discuss how to make homemade whipped cream with step-by-step photos and answer some FAQS about the recipe. Don’t forget to watch the video to see exactly how it’s made too!

Overhead view of homemade whipped cream piped on top of fresh berries

Homemade Whipped Cream Recipe: Ingredients

People often wonder, “What is whipped cream made of?” Well, if you buy it in the store the answer is usually complicated and includes a long list of ingredients that are difficult to pronounce. However, in this homemade whipped cream recipe there are only three, easy to pronounce, ingredients: heavy cream, powdered sugar and vanilla! We’ll chat about each of the ingredients, as well as possible substitutions.  

  • Heavy Whipping Cream (COLD) – For the best whipped cream that holds its shape and whips easily, it is important to use heavy cream, or heavy whipping cream. It’s also critical that the cream is cold. This means that if you just returned from grocery shopping on a hot day with your whipping cream in tow, you should be sure to put it in the refrigerator so it is thoroughly chilled before using it to make whipped cream. 
  • Powdered Sugar – This recipe is for sweetened whipped cream. Adding powdered sugar means it can be eaten straight from the mixer and has the perfect amount of sweetness. 
  • Pure Vanilla Extract – using pure vanilla extract (not imitation) is the key to a rich and delicious final product. If you would like to make whipped cream with different flavors simply substitute vanilla for your favorite extracts! Some suggestions are almond, peppermint, lemon, orange, etc. 
overhead view of the ingredients in this homemade whipped cream recipe

Types of Whipping Cream and Cream

I’ll admit, the “cream” aisle in the grocery store can be confusing. So I am going to try to help clarify a few things about buying cream to make this whipped cream recipe. 

  1. Heavy cream and heavy whipping cream are basically the same product, Both contain at least 36% milk fat. The higher fat content makes these two the best choice for making this recipe because they whip easily and hold their shape well. 
  2.  Whipping cream, or light whipping cream, has a lower fat content (e.g. lighter) and contains 30% to 35% milk fat. You can still use regular whipping cream to make this recipe with great success. The final product will simply be a little more “pillowy” and will likely return to a liquid state if it is stored in the refrigerator for a long period of time. I find it works best when served immediately as a condiment on top of pies (like apple pie, blueberry pie, and strawberry pie), crisps (like berry crisp or apple crisp), or in warm beverages like peppermint or peanut butter hot chocolate
 homemade whipped cream piped on top of fresh berries in a glass jar


How to Make Whipped Cream - pouring heaving cream into a mixing bowl

How to Make Whipped Cream

This recipe takes minutes to make, but there are a few steps and notes that are absolutely critical to the outcome! Don’t forget to watch the video.

Chill the Mixing Bowl 

About 15-30 minute before you’re ready to make this whipped cream recipe, place your mixing bowl (and wire whisk attachment or beaters too) into the refrigerator to chill. Whipping cream tends to whip better and stay stable longer when it remains cold. 

Add All Ingredients 

The goal is to minimize the amount of time it takes to make this recipe (so it remains cold). For that reason, we add all three ingredients into the chilled mixing bowl, and then beat the mixture.

Be sure to start mixing on a low speed to incorporate the powdered sugar in to the whipping cream. Then gradually increase the speed to high as the mixture starts to form soft peaks. You may need to pause, scrape down the sides, and continue whipping.

two photos showing How to Make Whipped Cream - adding vanilla and powdered sugar

Beat Until Stiff Peaks Form

Beat the whipping cream on high speed until stiff peaks form. Be very careful and do not walk away from the mixer. Whipped cream can turn from fluffy clouds of sweet cream to a curdled mess in a matter of seconds. 

How to Make Whipped Cream - a standing mixer beating heavy cream

What happens if my whipped cream curdles? 

If you over-mix the whipped cream it will curdle (become lumpy). Simply mix in fresh, unwhipped cream 1 TBS at a time with a wire whisk or with your mixer on low speed until the lumps disappear. Then you can re-whip the cream if needed. Fun fact: the solid portion of over-whipped cream is butter.

How to Make Whipped Cream - stiff peaks formed in a standing mixer fitted with the wire whisk attachment
front view of a wire whisk with a stiff peak of homemade whipped cream on it


Now comes the fun part, it’s time to enjoy this whipped cream however you see fit! You can use it in place of cool whip or whipped cream in a recipe that calls for one of those ingredients such as French Silk Pie, Eclairs, Cream Puffs, etc.

Or you can serve it as a condiment to your favorite dessert! Put it in a cute serving dish with a spoon and let people scoop it onto their favorite dessert! Here are some suggestions: 

a pie decorated with Homemade Whipped Cream rosettes

How to Store Whipped Cream

Store any leftovers in the refrigerator in an airtight container or in the piping bag. It may get less stiff if stored this way, you can always add more powdered sugar and beat it again to firm it up.


Whipped cream freezes well. Simply store it in an airtight container or piping bag in the freezer for up to 2 months. Thaw slowly in the refrigerator before using.

front view showing homemade whipped cream being piped over fresh berries

Whipped Cream Recipe FAQs

Now I’m going to try to answer some of the most commonly asked questions abou this recipe.

How much whipped cream does 1 cup of whipping cream make? 

Whipping cream doubles in volume when it’s whipped. So 1 cup of whipping cream will make two cups of whipped cream. 2 cups of whipping cream (1 pint) will make 4 cups of whipped cream, etc. 

How long does homemade whipped cream last?

If you use heavy cream this homemade whipped cream lasts for two days in the refrigerator if stored in an airtight container. It lasts longer if piped onto a dessert (like French silk pie). 

Can you make whipped cream out of half and half?

NO! Half and half is only 18% milk fat, and does not have enough fat content to hold up or whip well. If you’re trying to use up some half and half, try making these cinnamon scones or these chocolate scones

Can you whip cream with a blender?

Yes, you can if you have the right blender and the right container. I have a strawberry whipped cream recipe that is made in the Vitamix Aer Container that is delicious! However, I don’t recommend trying to make this in a blender without using 1) a Vitamix and 2) specifically the Vitamix Aer container. 

Can I make whipped cream without a mixer?

Yes, you could do this but I don’t recommend it. You could whip the cream by hand with a wire whisk.  It would take a very long time! 

front view of homemade whipped cream on top of fresh berries in a glass jar

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Homemade Whipped Cream

Homemade whipped cream is easy to make with only 3 ingredients in 5 minutes and it’s so delicious you’ll ditch the store-bought stuff for good once you try it! Watch the video and follow our step-by-step photos to learn how to make the best homemade whipped cream recipe!
5 from 264 votes
Course condiment, Dessert
Cuisine American, French
Servings 4 cups whipped cream
Calories 118.4
Prep Time5 minutes
Chilling bowl15 minutes
Total Time5 minutes



  • Put the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).
  • Add whipping cream, powdered sugar and vanilla extract to the chilled bowl of a standing mixer (or chilled mixing bowl).
  • Use the wire whisk attachment to a standing mixer, or a hand-held mixer, and beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.
  • Beat for 60-90 seconds until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.
  • Transfer mixture to a piping bag to pipe onto your favorite dessert or into hot chocolate. Or put in a serving dish to serve.



*Notes: Nutrition facts is for 4 TBS (1/4 cup) whipped cream, measured after it has been whipped. This recipe makes 16, quarter-cup servings. 
Ingredients & Substitution Notes
  • Heavy Whipping Cream (COLD) – It is important to use cold heavy cream, or heavy whipping cream. Regular whipping cream also works! Do NOT use half and half or milk.
  • Powdered Sugar – this recipe calls for 1/2 cup powdered sugar per 2 cups whipping cream. You can decrease the amount if it’s too sweet for you, or increase it by 1-2 TBS. 
  • Pure Vanilla Extract. If you would like to make different flavors simply substitute vanilla for your favorite extracts! Some suggestions are almond, peppermint, lemon, orange, etc. 


Serving: 4TBS | Calories: 118.4kcal | Carbohydrates: 4.6g | Protein: 0.6g | Fat: 11.1g | Saturated Fat: 6.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3.2g | Cholesterol: 40.9mg | Sodium: 11.4mg | Potassium: 22.9mg | Sugar: 4.6g | Vitamin A: 8.8IU | Vitamin C: 0.3mg | Calcium: 1.9mg | Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Does this frosting stay firm enough to pipe onto a cheesecake and have it last several days without losing shape or melting?

  2. 5 stars
    Just the way my Mom taught me back in the 70s; always put the bowl & beaters in the freezer beforehand. Same ratio of ingredients too. Not sure who taught her…maybe her great aunt who raised her on a farm in Michigan in the 20s. No matter what flavors I have made over the years…none ever taste as good as one made with just a good quality vanilla and heavy cream. Double cream from Ireland is the best and homemade or Watkins rich vanilla makes it one notch higher than the rest. thank you for sharing…

  3. 5 stars
    As always, an amazing recipe! ❤️ My grandmother told me about HER grandmother who she got to spend a lot of time with and who was quite literally from the Victorian era (Born in 1880)! Well, she used to hand whip meringues, whip cream, all of it. My grandmother said she has memories of her humming softly and walking around the house with the mixing bowl tucked off to the side and hand whisking away! The culinary history is so wonderful… This same grandmother (my great GREAT grandmother) made an apple pie one time and set it on the icebox to cool. It tipped off and hit the floor, lattice-side down. She cried just a tad and then called the grandkids and gave them spoons. Can’t waste the months sugar ration, after all. My grandmother is 90 now and as beautiful as ever. I could live within the stories she tells!
    ANYHOO, Great recipe! ❤️ ❤️ ❤️

  4. 5 stars
    Thank you! You answered every question I could have. No more Coolwhip ever for me! I didnt Know you could freeze it either.

  5. 5 stars
    My kids and I made this together for Thanksgiving 2023. It was so easy to make and we all agreed that this recipe is absolutely delicious and perfect for pumpkin pie. Thank you so much for sharing!