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

How to Make Whipped Cream

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.

But first, let’s start with the basics.

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. //

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.

  • Coconut Rum – Replace vanilla extract with the same amount coconut rum
  • Bourbon – Replace vanilla extract with the same amount bourbon
  • Honey – Replace the sugar with honey
  • Maple – Replace the sugar with maple syrup
  • Cinnamon – Add 1/2 teaspoon ground cinnamon

How to Make Stabilized Whipped Cream

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 it 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.

What to Serve it With

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

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! //

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.
4.89 from 92 votes

Review Recipe

Print Recipe

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


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


  • 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.


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

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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276 Comments Leave a comment or review

  1. Went to buy whipped cream from 3 different stores but they were all out so I decided to make my own. Used this recipe and it was perfect, thanks! =)

    1. I’m so glad you loved it, Renee! Don’t you love that now you can just skip on over having to look for it in the stores, too! xo

      1. It mentions in the notes to add cream of tarter to the confectioner sugar-do you use confectioner sugar in the recipe instead of regular sugar?

      2. I usually do use confectioner’s sugar in this recipe but you could use granulated sugar if you prefer. I have just found that confectioner’s sugar works best for me. Enjoy!

    1. Hello, I’m baking a cake tomorrow and don’t have anything to cover it so I wanted to try this out! What heavy whipped cream did you use? And can I cover my cake with this?

      1. Marlen, you certainly can use whipped cream as a topping for your cake. I use different brands, even a store brand at times. Just make sure it is heavy whipping cream. Enjoy!

  2. i had to beat it much longer: maybe 4-5 mins, but perhaps because my mixer is old? In any case, well worth the time and soooo delicious w/ maple syrup – thanks for the recipe!!

    1. Hi Leigh-Ann,
      I LOVE your name. It is my sister’s middle name! I was always so jealous she had such a pretty name and with a hyphen no less! 🙂

      Different mixers may take just a little bit longer on this mixing time depending on the wattage of the mixer. I’m so glad you enjoyed it and love that you made it with maple syrup! xo

  3. But you forgot an important ingredient…SALT…just add a pinch per tablespoon. It will balllance the sugar and enhance the other flavors.   Your welcome😜

  4. HI Robyn,
    If you want to make whipped cream that keeps a couple days what do you put in your whipped cream to keep it stable? I have heard of a few different things….

    1. use whipped cream stabilizer (which is basically corn starch) either specifically formulated for cream or a box or corn starch works just as well.

  5. Very similar recipe to others posted. This one mentioned Vanilla (which I love), so I used this recipe. I doubled it, and it worked like a champ. The vanilla makes it, in my opinion. Making it ahead of dinner by about 3 hours, so I’m hoping it doesn’t “melt”.

  6. Great recipe. Just served it on top of Tres Leches Cake. Added a couple tablespoons of Corn Starch to help it stay stable longer. 

  7. I’m a little late but I wanted to say thank you so very much for sharing your recipe with us. The night before Thanksgiving I realized I didn’t have want cool whip for my Butterfinger cake so I went to the only 2 stores in my town and naturally they were out. So I started looking up recipes and found yours. It was Heaven sent let me tell you. Everyone bragged on my cake and of course I had to tell everyone it was the homemade whipped cream. It made all the difference. So thank you again from me and my family.

      1. Can I use 1/2 and 1/2 if I don’t have heavy whipping cream? I have made this recipe before. It is great, I just don’t have heavy cream this go around.

  8. I added a little Christmas spin on this excellent recipe… I put some candy canes in a processer and folded the powdered canes into the finished product. Then dollop a little bit at a time onto parchment paper on a cookie sheet and sprinkle some crushed candy canes on each and then freeze the tray. Add a frozen dollop to a cup of hot chocolate and you have an instant hit with young and old alike. Thank you for the recipe!

  9. I figured I would add my two cents here since I just made this recipe and I think I can answer some questions I see. I used granulated sugar and it worked just fine! However I did add a tiny bit more to factor in that powdered sugar obviously will fit more on the spoon than the granulated. I did try with the original amount suggested and it just needed that extra little bit. I recommend adding the sugar and mixing it as directed and then taste test it while slowly adding more until you get it where you want it. For me, I found that double the amount worked best with granulated sugar. And I see people saying that it took them a while to mix it. Same for me. I have a brand new stainless steel Kitchen Aid mixer and it took me closer to ten minutes to mix on high. So to those who get it mixed and thick within 2 minutes, I applaud you! (Ha) Lastely, a few people asked if this can be frozen. It can. I had no choice but to freeze mine because I made it before reading that it should be used immediately. Oops. I made it the night before I needed it. Anyway it’s fine. Pretty much any cream concoctions will freeze just fine. Hense, ice cream and store bought frozen whipped creams. Hope I helped.

  10. Hi, I was just wondering if you can make the whipped cream with whipping cream 35% fat because I only have that in my fridge and I can’t seem to find it in nearby grocery stores!

  11. Thank you for a simple, yet super delish, recipe. It came out perfectly. I topped my irish coffee with this treat! (And it was great eating it right off the spoon too!)

  12. I do not have a mixer and tried whipping it by hand. I put the bowl and whisk in the freezer for an hour prior to mixing. I whisked it for 5 minutes – no change, and I could feel the bowl warming up. I put it all back into the freezer for a half an hour, and whisked for another 5 minutes. Still nothing. I guess I have creamer for my coffee, but no homemade whipped cream for my dessert.
    I guess you need an electric mixer.

    1. Really!!!!!!!!!!!! That’s a shame. I was going to try the recipe but I do not have an electric mixer. Thx for saving me time.

    2. I whipped it by hand and only chilled the bowl in the freezer for 20 minutes because I am impatient. It did take longer than 2 minutes and my arm definitely got a very good workout, but it still worked. After a few minutes with very little change, I started “speed” whipping it like a mad woman- trying to immulate an electric mixer. After about 10-15 minutes of intense whipping and (and a little bit of sweat!), I was left with the most delicious whipped cream ever! Plus, that was my very first time ever making my own and let me tell you, I am never buying the store made kind again! So good!

    1. Hi Tina,
      I like to make my whipped cream as close to serving as possible, but I will say that if you wrap it will store well in the refrigerator before serving. It may lose a bit of the initial volume. But, I have included information on adding cream of tartar so that you have a more stabilized whipped cream.

      1. I don’t have cream of tar tar. Is it possible to use corn starch instead? Or anything else in place of the c t.t? I’d like this to have a bit of a fridge life.

  13. Can you use corn syrup in the whipped cream ? SOOOOO Delicious. I just used granulated sugar. I used it to top my cake and I loved it.

  14. I printed this out in 2014. It was listed with sugar for the whipping cream. Now I see it is still that way but down in the notes it says confectionary sugar. What is the correct one ? I made it with the regular sugar and it was not grainy and everyone loved it . What is the difference in the 2 kinds ?

    1. Hi Kimberly,
      You can use either type of sugar: granulated or confectioner’s, but people were having better results with the confectioner’s sugar not resulting in grainy whipped cream. 🙂 xo

  15. Made this today to go on top of homemade strawberry shortcake, and it was absolutely delicious! I doubled the recipe, and used cream of tartar so it’ll keep in the refrigerator. So far, so good. Perfect recipe!

  16. Hi! I made this for my husband’s strawberry shortcake and it was delicious. He didn’t know it was made from scratch but he asked me what kind of whipped cream I used ’cause it was sooo good. He was really impressed when I told him it was homemade.Thanks so much!.

    1. Hi Stacy,
      If you add the cream of tartar as instructed in the recipe Notes, it will last 1 to 3 days in an airtight container in the refrigerator. If it looks like it is starting to separate, you can use a whisk it back to a fluffy consistency with a wire whisk. Don’t use an electric mixer to remix it. Enjoy!

    1. Hi Sami,
      It should not take 15 minutes to whip this. If you placed your mixing bowl and whisk in the freezer for 20 minutes prior to putting the cold whipping cream in, you should only need to whisk it on high speed for about a minute for it to form stiff peaks. It is essential that the bowl, whisk, and whipping cream are as cold as possible when you make this. Hope this helps.

  17. Haven’t tried this yet.. sounds like I will need a metal mixing bowl as opposed to plastic mixing bowl. Will this work in a plastic mixing bowl? Or is it imperative that I use a metal mixing bowl that I don’t have?

  18. I just made this for my husband and I except I am allergic to cinnamon, so substituted 1/4 tsp nutmeg instead and put a little almond milk instead of half & half. Topped with homemade vanilla whipped cream garnished with ground cloves as said!! ABSOLUTELY DELICIOUS!!! Most certainly will make again 🤗

  19. I added fresh mandrin oranges pineapple and vanilla pudding abrosia style
    icing for a vanilla cake.

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