Make the Perfect Whipped Cream recipe every time with these steps and tips! With just three ingredients, it’s so easy to make it fresh any time for the best desserts! 

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, yet it’s the best and it only takes a few minutes to make. It has just three ingredients, but yet there is one essential step for getting the perfect whipped cream recipe every single time.

Perfect Whipped Cream Recipe

To make it perfect every single time, you must start cold. Then go high.

That’s it. That’s the trick. It’s sounds simple, but it’s oh so important.

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

Start Cold
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.

Go High
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!

How to Make it Flavored

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.

Can I Make it Last a Bit Longer in the Refrigerator?

Yes! You can do so by stabilizing your homemade whipped cream.

To make stabilized homemade whipped cream, you will want to use an additional ingredient to help it last longer in the refrigerator. I like to use cream of tartar if I know that I will be making mine well in advance of serving. While fresh whipped cream is best served immediately, by adding a little cream of tartar to your heavy whipping cream, it will generally last much longer in the refrigerator.

For each cup of heavy whipping cream, add 1/4 teaspoon of cream of tartar along with the confectioner’s sugar when whipping.

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!

Make the Perfect Whipped Cream recipe every time with these steps and tips! With just three ingredients, it's so easy to make it fresh any time for the best desserts! // addapinch.com

Perfect Whipped Cream Recipe

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.
4.87 from 87 votes

Review Recipe

Print Recipe

Prep Time2 mins
Total Time2 mins
Servings: 16 servings (2 cups)
Course Dessert
Calories: 57kcal
Serving Size 2g
Cuisine American, French
Author: Robyn Stone | Add a Pinch

Ingredients

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

Instructions

  • Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
  • 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.
  • Do not over beat.

Notes

For stabilized whipped cream that will hold longer in the refrigerator, add 1/4 teaspoon of cream of tartar to your fresh whipping cream along with the confectioner's sugar. 

Nutrition Information

Serving: 2tbsp | Calories: 57kcal | Carbohydrates: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 5mg | Potassium: 11mg | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 10mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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253 Comments Leave a comment or review

  1. Can you make it easier to pin the recipe that you feature? Perhaps a pin button near or on the photo?
    It is hard to find a specific recipe on your pinterest page. Thanks!

  2. I, too, make a ton of whipped cream every year. Do you know the trick about adding a tablespoon of vanilla instant pudding to it? It alters the taste slightly (very, very slightly) BUT it allows the whipped cream to stay in your fridge for up to a week! A WEEK!!!!! I have no idea how it works but it does!

    Donna

    1. Can’t wait to try that:) I also use confectioners sugar instead of regular sugar.. Might need a little more according to taste .. It’s not as dense as regular sugar.

  3. I also make sure to use powdered sugar, due to the cornstarch in it. I know the whipped cream holds up longer that way since I frost cakes with it often.

    1. Aww, thank you so much, Gail! You are a sweetheart. I’m hoping to have a fun announcement about something along these lines fairly soon! xo

  4. I live in Germany and have a really hard time getting nicely whipped cream. The highest fat content they have is 32%. Do you know if that makes any difference? My whipped cream always comes out runny.

    1. This is the same as I have made my whole life-always flawless and makes a perfect icebox cake!. The fat content does make a difference 🙁 Regular whipping cream has 35% in the US, and the heavy whipping cream (as used in this recipe) has 38%. Higher the fat content, thicker the consistency so it makes sense that at 32% yours is a more loose whipped cream.

    1. I used instant pudding and whipping cream to make my frosting. Everyone loves it. Just put both cream and pudding in mixing bowl and beat the same as if making whipped cream.

  5. If you use a tablespoon or two of cream cheese when making your whipped cream, it will stay fluffy for a week or more! Be sure to use softened cream cheese or you will have lumps. It doesn’t alter the taste at all.

  6. Could I add fresh fruit to this whip cream recipe, I would like to make a fresh strawberry or cherry filling for a cake but I don’t want to buy ready made whipped cream.

    P.S loving your blog. Just discovered it looking for a great chocolate cake recipe. I can not wait to try your best ever chocolate cake this weekend.

    1. Hi Jenny,
      Thank you so much for your comment and great suggestion! I really appreciate it! I loved your idea of being able to share recipes via email and have now added that as an option! I really appreciate you taking the time to let me know about your great idea! Thanks bunches! xo

  7. I love the whipped cream recipe! But can you make a thick chocolate marshmallow whipped cream. My daughters sure do love camping and eating dessert (mainly S’mores). Can you make the recipe for it?

    1. Hi Bella,
      While I’m not Robyn I just saw your comment and might be able to help. One of my favourite ways to prepare whipped cream is a rich chocolate variety that I’m sure you could use in S’mores. For this, I just chop up dark chocolate, melt it in the heavy cream, pour it into a mixing bowl, let cool down a bit and then put in the fridge, at best overnight. The next day, whip just like you usually would. It tastes incredible.

    1. I know it usually takes me longer than just one minute, but you might need to turn your mixer up higher. Also, I’m guessing hand mixers don’t quite have the power that stand mixers do, so that might be a factor for you as well. Once you get it though, you get it! You’ll get it soon 🙂

  8. If I am putting this on cupcakes how long will it stay good? Would it be okay in the fridge overnight or will it deflate and become runny like the kind in a can?

  9. We were really anxious to make whipped cream for our waffles so we skipped the freezing-bowl-and-whisk part. It came out just fine in a pinch, although maybe not quite as fluffy. We used an electric hand mixer on high and it took 2 or 3 minutes. Thanks!

    1. this does not even work! I tried it and I was very disappointed. I’ve at least tried it 5 times before I gave up. All fails. I tried exactly what the recipe said 4 times then I tried something a little different, ALL FAILS!

      1. Hi Faye,
        I hate that something went wrong with it for you. Are you sure you were using very cold heavy whipping cream? Usually, it doesn’t even matter if you add sugar or flavoring to it at all – it will whip! But once it begins to whip, you have to stop once it reaches the point where peaks form, you have to be careful not to overbeat or you’ll soon have butter. I hope that helps! xo

      2. Are you sure you are using heavy whipping cream? Milk doesn’t have the fat to hold it up!

  10. Thank you so much for your recipe. I lost the one I had. My grandchildren demand that I bring my whipped cream fruit salad for Christmas dinner.

  11. It was AWESOME!!!!?A little too sweet for me so I will tweak the recipe next time. We passed around the cold bowl with the fresh whipped cream and a whisk for all the guys to whip! YUM

  12. I used jusr the maple syrup, no vanilla, and didn’t cool my bowl. The flavour was great, just sweet enough. Next time I will cool the bowl though, the whipped cream ended up a little flat.

  13. So easy. I substituted honey for sugar, almond extract for vanilla. It was heaven on my strawberry shortcake. Make sure to put the bowl and whisk in the freezer before hand like the recipe says!

  14. I used whole wheat flour and coconut sugar with this recipe and it turned out delicious!! Only issue was that next time I will have to grease the baking pan. but either way it was a hit with the family!!!

  15. Have a new Kitchenaid stand mix which I love to death. So been looking for any excuse to use it. I’ve always like making my own things from scratch to keep away from all those additives. Whipping cream is one of those things I’ve been dying to try. Found and Made your recipe today and it was simply delicious. I was a little hesitant at first cause felt it wasn’t working (due to one of the comments left below) The mixer had only been running a minute on speed 2. I did see frothy bubble on the edges so turned up the speed to 6 the switching back between 6 and 10. Less than 3 minutes I had delicious whipped cream due to your great recipe. One thing to note for some of the reader is that vanilla extract is an anti icing agent so if added just as I did I would certainly make sure my bowl and wisk beater is chilled. Thanks so much and this is now my go to whipping cream receipe.

    1. Hi –
      I’m so glad you tried it and enjoyed it! I’ve made this recipe for whipped cream for many years and it turns out perfectly with these instructions. It is one of those recipes that is so simple and delicious to make at home!
      Thanks so much for letting me know you enjoyed it! xo

  16. This is the most amazing recipe! Have made it three times and everyone loves it! I used GF flour and coconut sugar! So amazing!! Cream whipped up perfectly with nothing added! Cold bowl and cold beaters is the charm! Thanks so much!!

  17. Is this something I could frost a cake with , like the grocery stores whipped topping ,, in bakery.. Thank you

  18. This is my go to recipe for homemade whipped cream (you would think after using it more than half a dozen times, I would just remember it…)!!!! It turns out great every time, and the vanilla is by no means overpowering (we’re not big fans of vanilla).

  19. Can this be whipped by hand? My stand mixture attachments are not made of metal. Is it necessary that the attachments be metal?

  20. Just made this and it was perfect! I served it with fruit, so added a pinch of pulverized lemon rind that complemented the other flavors nicely.

  21. I have always been told to use powdered sugar as opposed to granulated sugar to avoid the gritty texture, why do you choose to use granulated?

    1. It is best to use powdered sugar because the granulated sugar gives it a grainy texture. Not like real whipped cream. I love this recipe, but I would recomend less vanilla because it is a little overpowering.

      1. Hello Mikaya,
        Either sugar can be used – and like I mention in the recipe and the blog post, you can even use honey or maple syrup if you wish. You can use more or less vanilla to suit particular tastes – or even use other flavors if you want.
        I am glad you enjoyed it! Thanks!

    1. Hello, Alaina,
      For best results, I would always recommend using a chilled bowl and whisk. The first time I made whipped cream I did not use a chilled bowl and instead of whipped cream I got whipped butter.
      Hope this helps!

  22. Can I make this ahead of time, keep it in a plastic container with a lid, then make my layered “Eton Mess” a few hours later, or will the cream liquefy?

  23. 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!

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