Perfect Whipped Cream Recipe

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4.96 from 154 votes
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Make the Perfect Whipped Cream recipe with these easy tips! Just three ingredients and 5 minutes for the BEST whipped cream that holds shape!

Homemade whipped cream is so easy to make with just 3 ingredients and in 5 minutes without the need for a heavy stand mixer! It tastes so delicious that you’ll turn to this recipe time and again! Follow my essential tips to learn how to make the best homemade whipped cream recipe!

Glass bowl full of fluffy, homemade Whipped Cream.

Why We Love This Recipe

  • Quick and Easy Recipe. You’ll just need three ingredients and 5 minutes for the perfect topping for your desserts, drinks, and more.
  • Simple Ingredients. The three ingredients used in this delicious recipe are ingredients that we all know and most likely already have in our refrigerator and pantry. No artificial or unknown ingredients in this wholesome recipe!
  • Perfect Peaks and Holds Shape. Follow my tips that result in sturdy, perfect peaks that hold their shape!

Homemade Whipped Cream Recipe

Homemade whipped cream is one of the easiest and most made recipes in my kitchen! It is one of the essential recipes that I turn to time and again and could practically make with my eyes closed.

I love to use my homemade whipped cream to serve on any number of desserts throughout the year, from strawberry shortcake, sweet potato pie, and my Mama’s cream cheese pound cake. I also love it served with drinks like hot chocolate, a great cup of coffee, and my mocha punch for parties! It makes mornings even more special on top of a stack of buttermilk pancakes, waffles, my family’s favorite French toast. The possibilities are endless!

But first, let’s start with the basics.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

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

  • heavy whipping cream – I prefer to use heavy whipping cream vs. whipping cream as I find that it holds its shape longer and produces a creamier result. It also works well if you plan to pipe your whipped cream or use it to fill pastries. I explain the differences between heavy cream, whipping cream, and heavy whipping cream below.
  • sweetener – you are able to choose your favorite sweetener to use. I generally use confectioner’s sugar, honey, or maple syrup. Confectioner’s sugar provides the most classic and flavor-neutral sweetener on 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. See my favorite flavorings below.
Ingredients for Whipped Cream - measuring cup of heavy whipping cream, glass bottle of Vanilla Extract and ceramic teaspoon of powdered sugar, all on stone counter sprinkled with some powdered sugar // addapinch.com

How to Make Whipped Cream

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

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

  • Start Cold
    Chill 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
    Add 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!

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.

You can also use honey or maple syrup instead of sugar, which adds flavor, where you may decide that you don’t need to add anything else. Both options taste amazing.

If you add more liquid to the recipe, you may need to whip it a bit longer than one minute to reach the stiff peak stage.

Flavor Options for Whipped Cream

  • Honey – Replace the sugar with honey
  • Maple – Replace the sugar with maple syrup
  • Cinnamon – Add 1/2 teaspoon of ground cinnamon
  • Coconut – Use 1/4 teaspoon vanilla extract and 1/4 teaspoon coconut extract

In addition to the above recipe substitutions where the vanilla or sugar is replaced, the following options keep those ingredients with some delicious additions.

Chocolate Whipped Cream

To make a chocolate version of this recipe, whisk three tablespoons of cocoa powder with the sugar and follow the recipe as written. All other ingredients and instructions remain the same.

Strawberry Whipped Cream

To make the strawberry version, follow the recipe as written until soft peaks form. Then, add 1/4 cup chilled strawberry jam or puree and beat again until medium peaks form. If not using immediately, store, covered, in the refrigerator. 

How to Make Stabilized Whipped Cream

To make stabilized 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. 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.

Can Homemade Whipped Cream Replace Cool Whip?

Yes! Absolutely. This homemade whipped cream easily replaces frozen whipped topping (aka Cool Whip) in recipes. You will use an equal amount of whipped cream as Cool Whip is called for in a recipe.

Note that the amount of heavy whipping cream you use will double in volume in whipped cream. Therefore, if you need 2 cups of whipped cream, you will use 1 cup of heavy whipping cream.

What is the Difference Between Heavy Cream, Whipping Cream, and Heavy Whipping Cream?

  1. Heavy cream and heavy whipping cream are essentially the same. Both contain at least 36% milk fat. The key word to remember here is the word “heavy,” as it means higher milk fat. It will make a whipped cream with stiffer peaks, holds form longer, and is great for filling pastries. It is my preferred cream to make best whipped cream every single time. I prefer to make whipped cream from heavy cream.
  2. Whipping cream, also called light whipping cream, contains between 30 to 35% milk fat. You can certainly use it in this recipe. It will just not produce the same stiff, well-formed peaks or hold shape for any length of time. It is best used immediately. I will use it on top of my hot chocolate from time to time.

Source for milk fat requirements: USDA.

How to Recover if Overmixed

Overmixed whipped cream will curdle and become lumpy. Slowly fold in 1 tablespoon at a time of fresh, liquid, heavy whipping cream by hand with a spatula until the lumps disappear.

Can You Freeze Whipped Cream?

YES! Place large spoonfuls on a parchment-lined baking sheet and flash freeze. Once frozen, you can then place it in freezer-safe containers and freeze it. When ready to use, thaw for about 15 to 20 minutes.

Serving Suggestions

White plate served with Strawberry Shortcake with whipped cream in between and atop the biscuits along with ripe strawberry slices // addapinch.com

Here’s my Perfect Whipped Cream recipe. I hope you love it!

Perfect Whipped Cream Recipe

4.96 from 154 votes
Make the Perfect Whipped Cream recipe with these easy tips! Just three ingredients and 5 minutes for the BEST whipped cream that holds shape!
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 16 servings (2 cups)

Ingredients 

  • 1 cup (238 g) cold heavy whipping cream
  • 2 tablespoons (24 g) sugar, confectioner's sugar, honey, or maple syrup
  • 1/2 teaspoon (2.5 g) vanilla extract, or other extracts or flavorings

Instructions 

  • Prep. Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
  • Whip. 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.
  • Serve. Serve immediately or see notes for how to store and freeze.

Notes

Note that the amount of heavy whipping cream you use will double in volume in this recipe. Therefore, if you need 2 cups of whipped cream, you will use 1 cup of heavy whipping cream.
Stabilized Whipped Cream: For stabilized whipped cream that will hold longer in the refrigerator, add 1/4 teaspoon of cream of tartar to your fresh whipping cream and the confectioner’s sugar. 
How To Freeze Whipped Cream: Place large spoonfuls on a parchment-lined baking sheet and flash freeze. Once the whipped cream is frozen, you can then place it in freezer-safe containers and freeze it. When ready to use, thaw for about 15 to 20 minutes.
Whipped Cream Flavor Variations:
  • Honey – Replace the sugar with honey
  • Maple – Replace the sugar with maple syrup
  • Cinnamon – Add 1/2 teaspoon of ground cinnamon
  • Coconut – Use 1/4 teaspoon vanilla extract and 1/4 teaspoon coconut extract.
  • Chocolate Whipped Cream – Whisk three tablespoons of cocoa powder with the sugar and follow the recipe as written above.
  • Strawberry Whipped Cream  – Make the recipe above until soft peaks form. Add 1/4 cup chilled strawberry jam or puree and beat until medium peaks form again. If not using immediately, store, covered, in the refrigerator. 
How to Recover: If overmixed, whipped cream will curdle and become lumpy. Slowly fold in 1 tablespoon at a time of fresh, liquid, heavy whipping cream with a rubber spatula until the lumps in the whipped cream disappear.

Nutrition

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

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

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.96 from 154 votes (23 ratings without comment)

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Recipe Review




439 Comments

  1. Wendy says:

    5 stars
    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!

  2. Douglie says:

    Could I use limoncello instead of vanilla?

  3. Merissa says:

    4 stars
    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.

    1. Robyn Stone says:

      Hi Merissa,
      You definitely want cold when making this. I give some tips in my writing that may help. Glad you enjoyed the flavor! Thanks! xo

  4. Margaret says:

    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

  5. John Hedges says:

    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.

  6. Waverly says:

    5 stars
    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. faye says:

      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!

    2. Robyn Stone says:

      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

    3. Cris says:

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

  7. Mitzi says:

    How about confectioners powdered sugar and a little vanilla?that’s how my mother always whip cream.

    1. Cyn says:

      That’s what I do, too 🙂

  8. Maria H. says:

    Which would be the best way to store it afterwards?

    1. Dasha says:

      Hi Maria, I’m wondering the same thing! Did you ever find out?

  9. JToppins says:

    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?

    1. Heather says:

      5 stars
      I’m curious too… what was your experience? I’ve always used it the same day.

  10. Sharon Siebert says:

    Mine didnt get fluffy at all even after 4 minutes!

    1. Cyn says:

      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 🙂