Homemade Whipped Cream – Sally’s Baking Addiction

Learn how to make fresh sweetened homemade whipped cream with only 3 simple ingredients. With its light and wavy texture, whipped cream is the perfect topping for pies, cakes, cupcakes, pancakes, cheesecake, trifles and much more!

hand with whisk attachment with whipped cream

After years of buying store-bought frozen whipped cream and cans of whipped cream filled with who knows what, I can say with confidence that HOMEMADE whipped cream tastes 100% better, both in texture and flavor. Fresh whipped cream is made with just 3 simple ingredients and is ready in minutes. It’s so creamy, so light and so so so delicious.

Whipped Cream Video Tutorial

What you need

  1. Electric mixer – manual or kitchen mixer with whisk attachment
  2. Mixing bowl
  3. Cold whipped cream or whipped cream
  4. Sugar to sweeten
  5. Vanilla extract

A note about the sugar: some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you only work with a few tablespoons, it doesn’t really matter. But if you work in larger batches, you can start tasting the granulated sugar. I’ll include this in the comments below to remind you.

You can also use brown sugar, and I like to do that for certain desserts like pecan pie cheesecake.

Did you know? Because we flavor the whipped cream with vanilla extract, this is called Cream in French.

homemade whipped cream in a glass mixer bowl

Making homemade whipped cream

  1. Start with cold whipped cream. The colder the cream, the easier and more successful it will whip. Cold cream also makes for the lightest whipped cream! Somewhat warm or room temperature cream does not equate to whipped cream. If you’re ambitious, you can even put the mixing bowl in the fridge for 30 minutes or in the freezer for 15 minutes.
  2. Beat the cream, sugar and vanilla together on medium speed. This speed is perfect for whipped cream, which will whip air into the cream at a moderate rate. I find that high speed can easily skip whipped cream and low speed whipped cream.
  3. Do not walk away! Whipped cream only takes a few minutes, but it’s only a few seconds between soft whipped cream and overmixed whipped cream. Overmixed whipped cream is curdled and grainy. Soft whipped cream, the ideal sweet spot, has a wavy and smooth texture. Stand next to your mixer so you know when it’s done.
  4. Look for medium peaks. What are medium whipped cream peaks? When you lift or remove the beaters from the bowl, they should form a slightly firm peak. The peak will hang down slightly, but not completely lose its shape. It won’t be too soft and runny, it won’t be heavy and curdled. Don’t be afraid to stop the mixer and check the consistency of the whipped cream as you go.

Looking for flavored whipped cream? Try adding tequila and lime like we do for these mini margarita cheesecakes, or espresso powder and cocoa powder as described in this flourless chocolate cake recipe. For more ideas, check out all these flavors!

Can whipped cream replace Cool Whip?

Yes. This homemade whipped cream can replace Cool Whip (store-bought frozen whipped cream) in recipes. Use the same amount.

banoffee pie with whipped cream on top

The amount of whipped cream you use doubles in volume as you whip it. So if you need 2 cups of whipped cream, use 1 cup of whipped cream. (Plus the sugar to sweeten and vanilla extract.)

What is the difference between heavy cream and whipped cream?

This can certainly be confusing! Their difference is in the percentage of milk fat. heavy cream and full whipped cream contain 36% milk fat and cream (without “heavy” in the title) is a bit lighter with 30% milk fat.

They can all be used interchangeably in most recipes, but when it comes to whipping cream, heavy cream/heavy whipping cream will hold its shape longer. They are ideal for homemade whipped cream.

zoomed in image of a cream puff

Can I spray this whipped cream with nozzles?

Yes, you can spray this whipped cream on your desserts. I recommend sticking to big star tips and my favorites include Wilton 8B (as shown on this lemon cake), Wilton 1M (as shown on this blueberry cream pie), and Nace 849 (as shown on these cookies & cream pie). You can also just spread whipped cream on your treats with a knife, a large spoon or frosting spatula.

For a firmer icing that you could use as a stable icing for layered cakes, try my whipped icing. It’s exactly what we used for these cookies and cream pie, but you add Oreos!

What to serve with homemade whipped cream

There are so many options!

  1. Pavlova of course!
  2. Lemon Berry Trifle
  3. Angel Food Cupcakes
  4. Strawberry Shortcake
  5. banana cream pie
  6. Dark chocolate bread pudding
  7. Cheesecake or Cheesecake Pie
  8. cream puffs
  9. Lemon Cake
  10. Pumpkin Pie or Sweet Potato Pie (or actually any of your Thanksgiving pies!)
  11. Pumpkin Pie Bars or Pumpkin Cheesecake
  12. Pancakes or on Tiramisu Crepe Cake
  13. Slow cooker hot chocolate
  14. Pecan pie or Pecan pie with dark chocolate
  15. Chocolate cake without flour
  16. Lava cakes with chocolate or Lava cakes with peanut butter
  17. Strawberry cream cheesecake
  18. Pecan Pie Cheesecake

And on ice cream, milkshakes, pancakes, waffles, pancakes and much more!

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Description

Learn how to make fresh, sweetened homemade whipped cream with just 3 simple ingredients. With its light and wavy texture, it is the perfect topping for pies, cakes, cupcakes, cheesecakes, trifles and much more!



  1. Using a hand mixer or a stand mixer with a whisk attachment, beat the whipping cream, sugar and vanilla extract on medium speed to medium peaks, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  2. Use immediately or cover tightly and refrigerate for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it certainly works.

Comments:

  1. Make ahead instructions: Use immediately or cover tightly and refrigerate for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it certainly works.
  2. Duplicate Party: This recipe can be easily doubled or tripled.
  3. Sugar: Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. You could also use brown sugar. If you only work with a few tablespoons of sugar as mentioned in the recipe above, it doesn’t really matter. But if you work in larger batches, you may start to taste the granules of granulated sugar and confectioners’ sugar is the way to go.

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