Perfect Whipped Cream Recipe

Perfect whipped cream recipe is one of those essential recipes you need. This recipe gives all the steps on how to make perfect whipped cream every time.

Perfect Whipped Cream Recipe from addapinch.com

I can’t even begin to tell you how many times a year I make whipped cream. It is really one of those recipes that I turn to time and again and could practically make with my eyes closed. A basic recipe, it only takes a few minutes and three ingredients to make and yet there is one essential step for getting the perfect whipped cream recipe every single time. 

Perfect Whipped Cream Recipe

Start cold. Go high.

That’s it. That’s the trick.

How to Make Whipped Cream

Perfect whipped cream recipe is one of those essential recipes you need. This recipe gives all the steps on how to make perfect whipped cream every time. // addapinch.com

You begin by putting your mixing bowl and whisk, (yes, even those to your electric mixer) in the freezer for about 20 minutes to get as cold as possible. You’ll also want to make sure that your heavy whipping cream is as cold as possible, too.

Then, you pour all of your ingredients into your super chilled mixing bowl and whisk together on high speed for about a minute until stiff peaks form. And, you are done!

No fussing about with it, no testing. You’re done!

If you’d like to add another flavor to your recipe, you can switch it out with the vanilla extract, taste it and add a bit more if you think it is needed. Coconut rum and bourbon immediately come to mind as substitutes that people frequently use as well.

You can also use honey or maple syrup in place of the sugar which also adds their own flavor where you may decide that you don’t need to add anything else to your whipped cream. Believe me, it tastes out of this world with both of those exchanges.

If you do add more liquid to the recipe, you may need to whip your whipped cream a bit longer than one minute to reach the stiff peak stage. However, take care to not over beat your whipped cream as it can quickly become butter. Which, isn’t a bad thing, it just doesn’t have the taste or appearance you are going for in a whipped cream. Ha!

Strawberry Shortcake Recipe - Strawberry Shortcakes with Sweet Cream Cheese Biscuits make a simple, yet scrumptious dessert recipe perfect for spring and summer! // addapinch.com

Here’s my Perfect Whipped Cream recipe. I hope you love it! It’s a great topping on fresh fruit, desserts (think strawberry shortcakes!) and so much more!

Yield: 16 servings (2 cups)
Course Dessert
Cuisine American, French
Keyword best whipped cream, easy whipped cream recipe, homemade whipped cream recipe, whipped cream, whipped cream recipe

Perfect Whipped Cream Recipe

Total Time 2 minutes
Prep Time 2 minutes
Perfect whipped cream recipe is one of those essential recipes you need. This recipe gives all the steps you need to make perfect whipped cream every time.
4.8 from 40 votes
Did you make this recipe?

Ingredients

  • 1 cup cold heavy whipping cream
  • 2 tablespoons sugar, honey, or maple syrup
  • 1/2 teaspoon vanilla or other flavorings or liquors

Directions

  1. Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
  2. Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
  3. Do not over beat.
Nutrition Facts
Perfect Whipped Cream Recipe
Amount Per Serving (2 tbsp)
Calories 57 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 20mg 7%
Sodium 5mg 0%
Potassium 11mg 0%
Total Carbohydrates 1g 0%
Sugars 1g
Vitamin A 4.4%
Vitamin C 0.1%
Calcium 1%
* Percent Daily Values are based on a 2000 calorie diet.

All images and text © Robyn Stone for Add a Pinch

Enjoy!
Robyn xo

149 comments on “Perfect Whipped Cream Recipe”

  1. I made this recipe to go on my key lime pies.I just added more heavy cream and extra sugar because I needed more whipped cream. I don’t even like whipped cream but this was so good I couldn’t stop tasting it before I put on my pies ?

  2. Just used this recipe to make whipped cream to go with pumpkin pie. I used almost 2 teaspoons of Bourbon so that you can really taste the Bourbon flavor, otherwise I didn’t change anything and it is delicious and so easy! I will never buy store whipped cream again!

  3. On Thanksgiving day, I want to make this to go on our sweet potato & pumpkin pies, but I have to travel an hour to our destination. What do you recommend I put it in to retain its freshness till it’s used? Thanks

  4. Thanks for the simple and easy recipe of home made whipped cream…????????????????????

  5. I am having a tough time getting the heavy shipping cream to form stiff peaks with a hand whisk. I’ve had the bowl and whisk in the freezer for over a day. Any advice? I really want to perfect this for Christmas dessert. I’m using the organic heavy whipping cream from Costco. Is that the problem??

    • Hi Lara!
      It is going to be extremely difficult and laborious to whip to a stiff peak with a whisk. I always use either an electric hand mixer or my stand mixer. You are doing the right thing by chilling the bowl and the heavy whipping cream should be fine. Hope this helps!
      Thanks! xo

  6. I use a product called Whip It. It is a stabilizer for Whipping Cream. This is wonderful and doesn’t change the flavor or goodness of the whipped cream. You can easily put it on pies or what ever you like and be able to transport it with no problems. It lasts for several days in the refrigerator with no separating. I love this stuff. I have also used plain gelatin but you have to be careful when using it or there may be chunks of it in the whipped cream. The Whip It mixed with whipping cream is great on cupcakes. They can sit out at a wedding or party with no problems.

  7. Will the whipped cream stand long hours on tropical climate?

  8. Can you make this a day ahead of time and keep in the refrigerator?

    • Hi Jeffrie,
      This isn’t a stabilized whipped cream recipe and will not stay with stiff peaks if made in advance. With that said, I definitely save any leftover from day to day and it still tastes delicious even though it isn’t as stiff as when first made.

  9. thanks for the recipe! Im 11 years old and it was so easy it came out perfectly for me! Thanks again

  10. omg I just made it with 1/4t of coconut extract and 3/4t of vanilla and it was SO good!!

  11. Hi I have a small tub of double cream…husband,s fault . Will this 150 ml cream do the same job ?I just love fresh made cream ..brings me a little taste from my country

  12. I made the whipped cream today to go over a home made peach cobbler, it turn out perfect. I amrid my life of all preservatives, etc., therefore I love these recipes I’m finding on line. Thanks so much.

    • I’m so glad you enjoyed it, Florine! It’s delicious atop homemade peach cobbler! I enjoy using fresh ingredients too! I hope you find other recipes here on my site that you will enjoy. Thanks so much! xo

  13. I am making this whipped cream to use, per say, instead of frosting. With fresh blue berries, raspberry, and strawberries in the middle and on top. I’ve never made this , but it sure sounds complimentary. Kinda fresh and refreshing.
    As we all like fresh fruit. Thanks for your time and sharing with all. I love reading cookbooks. I see you have one, and now plan on getting it. Thank you again.

    • It’s such a delicious whipped cream – so good with fresh fruit and cake, Mona Lisa! I hope you enjoy the cookbook recipes as much as my family does! Thank you so much! xo

  14. Excellent!!! I just made it today to go with fresh strawberries. Very easy! I like the suggestion of adding coconut rum or bourbon. Great Idea! Thank you!

  15. I hadn’t but looking at this recipe l can’t wait now!! ????????????

  16. Absolutely perfect. I doubled the recipe for gingerbread….. yum.

  17. hello Chef,

    2 questions-does caster sugar or granulated sugar works well?. is sugar added along the liquid cream from the beginning or the results are better if caster sugar folded after the cream forms peaks?

    • Hi Sophia,
      I use granulated sugar when I make this whipped cream. I add in the beginning as detailed in the recipe instructions. I also give details in my blog post if that may help as well. Thanks!

  18. Hi, I was hungry for jello so I made some this morning, but you can’t have jello with out whipped cream. I had heavy whipping cream in the freezer, so I went on line to get the exact amounts of vanilla and sugar. My only problem now is not eating all the jello with the whipped cream in one sitting. If jello is low cal and whipped cream isn’t, don’t they just void out each other. LOL

  19. AWESOME!

  20. Robyn,
    I’ve been making this for my girls since they were little. They always thought it was some sort of magic only their Mommy new. Since the very first day I could never get away with coolwhip or any other brand. I would get called out on it.
    They are 30 and 26 and now they both know how to create Magic. It makes me so proud when they get it spot on. One day my Grangirls will grow up and be making THEIR own magic unless by then we will be eating capsules or bubble gum (Willie Wonka) for food . Sad thoughts.
    I’m so happy that someone is getting the magic out to the public. We will all be a little healthier for it.
    Thank you!!!!!

  21. Total time is actually 20 minutes if you include the time for putting the whisk and bowl in the freezer.

  22. This was super-easy recipe, tastes delicious…

  23. Easy, simple and so much better than the stuff in the store.

  24. I love this recipe! I made it and it tasted better than any whipped cream i have ever made! I defenitely recommend it.

  25. I love to make this as is and add a drop of lemon extract to it for my strawberry shortcake – lemon makes everything amazing!

  26. Just FABULOUS! Best tip ever –to freeze the bowl & utensils….and have the cream as cold as possible.♡♡♡♡

  27. I use it every time

  28. Can this whipped cream be frozen? I made a half dozen key lime tarts and would like to freeze them so as to avoid eating them all at one sitting! If I top each tart with the whipped cream, would it still be okay to freeze them? I understand I may lose the stiff peaks, but that doesn’t concern me. Thanks for the simple but delicious recipe.

  29. I made this when I ran out of confectioners sugar for another recipe that I used to make (that calls for a LOT of sugar!) , and I’m keeping this one. it’s sweet and delicious. Love it! 

  30. It’s Soo easy to make and I had no problems I will recommend this to anyone, who doesn’t want to buy it from the store! Also I’m 12 and a half and it was soooooooooooooooooooooooooooooooooo good!!! Even my parents loved it thx so much wish I could rate it more than 5 stars again thx!

    • Audrey,
      This absolutely thrills me and makes my day that you gave the recipe a try and loved it! Isn’t it so easy – and sooo good?! Thank you so much – I love your sweet comment! xo

  31. Made this as a dessert of strawberries and whipped cream for a bbq. Everyone loved it! My 8 year old told me to never buy whipped cream again and to make it fresh from now on!

  32. Works perfectly!!!

  33. Love this one

  34. If I wanted to use some Stevia, how much would. I add, 1 packet- 1 tsp???

  35. Great simple recipe.

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