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.

How to Make Whipped Cream

To make it, you’ll need just three ingredients. You’ll need:

  • heavy whipping cream – I prefer to use heavy whipping cream vs. whipping cream as I find that it holds its shape longer and produces as creamier result. It also works well if you plan to pipe your whipped cream or to use to fill pastries.
  • sweetener – you are able to choose your favorite sweetener to use. I generally use confectioner’s sugar or honey or maple syrup. Confectioner’s sugar provides the most classic and flavor neutral sweetener of this list.
  • flavorings – the options for flavoring are endless! My go-to for classic whipped cream is to use vanilla extract. You can also flavor with liquors, other extracts, and spices.
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

Essential Tip

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.

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 Flavored Whipped Cream

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. 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 a bit longer than one minute to reach the stiff peak stage. However, take care to not over beat as it can quickly become butter.

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

Yes! 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, pumpkin pie and so much more!) 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.
4.88 from 88 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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257 Comments Leave a comment or review

  1. 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!

  2. 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

  3. 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??

    1. 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

  4. 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.

    1. 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.

  5. 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

  6. 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.

    1. 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

  7. 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.

    1. 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

  8. 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!

  9. 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?

    1. 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!

  10. 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

  11. 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!!!!!

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

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

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

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

  16. 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.

  17. 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! 

  18. 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!

    1. 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

  19. 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!

  20.  I am going to use this whip cream on angel food cupcakes that are filled with raspberry filling and decorated with strawberries for my best friends birthday it’s yummy thank you very much

  21. All I can say is WOW!!! I have never made any kind of whipped cream before ever, an this was the first time. It is so good, I am never buying the ready stuff again. Has anyone tried it with a bit of Chocolate?? I think I will next time, or a hint of espresso… Hmmm, lots to try.

    1. I’m so thrilled that you enjoyed making this, Brenda! Isn’t the fresh, homemade sooo delicious?!
      Thanks so much for letting me know you enjoyed it! Glad to have you here! xo

  22. Very nice whipped cream. I did use a touch less sugar and will cut back a little on the vanilla next time, but this is going to go so nicely with warm brownies!

  23. i tried this out.it was a hit with my family. although i am 11 and inexperianced with these kind of stuff it came out great thanks robyn

  24. ¡OMG! I just made this and yum! I added ground cinnamon and yup it was good.  Thank you for sharing the recipe. 

    Alan

  25. Just made this and put it on my hot chocolate so yum, it’s not too sweet just right will be making this again! Thank you for a simple receipe

  26. Just made this tonight to go with our pumpkin pie and it did not disappoint. Super quick and delicious. Ps. I accidentally added 1 whole tsp, but it was perfect.

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