Homemade Whipped Cream

Without fail, when I go to serve a dessert, like a refreshing milkshake, there is never any store-bought whipped cream in my refrigerator. Thankfully, I almost always have the 3 simple ingredients (powdered sugar, heavy whipping cream, and vanilla extract) that it takes to make this easy Homemade Whipped Cream from scratch.

Talk about fast, this quick recipe only takes about 5 minutes to make! That's way faster than the time it takes me to drive to the store and get a tub of cool whip.

When it comes to flavor, you just can't beat the rich sweetness of this creamy whipped topping. It's perfect for piping on any dessert, including my Homemade Pumpkin Pie, Pumpkin Spice Cupcakes, Minty Shamrock Shake, and basically anything in a pie crust!

Also, dollop on top of fresh fruit, hot chocolate, and my fluffy Ambrosia Salad for a creamy, dreamy delight - yum!

What You'll Need

This recipe uses only 3 simple ingredients you probably already have on hand. (For measurements, please scroll down to the recipe card below.)

• Heavy Cream or Heavy Whipping Cream - Plain whipping cream (without "heavy" in the title) only has about 30% milk fat while both heavy whipping cream and heavy cream have about 36% milk fat. You need the higher fat content in order to make a stable whipped cream that holds its shape and pipes well. For that reason, milk and plain whipping cream are not recommended for this recipe. Also, for best results, make sure your cream is cold before mixing. This will create a creamier consistency and help it to whip faster.
• Powdered Sugar - For sweetness. Some recipes call for granulated sugar instead but I have found that powdered sugar makes a smoother more stable whipped cream.
• Pure Vanilla Extract - Adds a richer flavor but you can add any flavored extract, liquors, or spices you'd like.

Equipment Needed

• Medium Mixing Bowl - Metal bowls work best for this recipe but any bowl that can be frozen will work. It will need to be placed in the freezer (along with your mixing tools) for about 15 minutes before whipping your cream. This will ensure a creamier consistency and allow it to whip faster.
• Electric Mixer - You can use either a hand-held mixer or a stand mixer fitted with a whisk attachment.
• Piping Bag (optional) - I use these piping bags fitted with a 1M tip for piping whipped cream onto pies and cupcakes. You can also simply spoon a dollop onto your dessert if you prefer.

How to Make Homemade Whipped Cream

Start by placing your mixing bowl and mixing tools in the freezer for 15 minutes to chill.

Add heavy whipping cream, powdered sugar, and vanilla extract to the chilled bowl. Using an electric hand-held mixer or stand mixer fitted with a whisk attachment, beat the ingredients together on medium-high speed until soft peaks start to form (about 2-5 minutes).

Mix for about 1 minute longer, watching closely for stiff peaks that hold their shape to begin forming, and then stop mixing right away. (Don't overmix or the whipped cream will split and appear grainy and curdled.) The whipped cream should have a smooth, creamy, and billowy consistency.

Spoon into a piping bag fitted with a 1M tip and pipe onto any dessert before serving or simply dollop on top with a spoon.

How to Fix Curdled Whipped Cream

If you accidentally overmix whipped cream, it will split and start to look grainy and curdled. Don't throw it out. Simply add cold heavy whipping cream, 2 tablespoons at first and then 1 tablespoon at a time, and whisk by hand until the consistency is smooth and billowy again.

Storage Information

Whipped cream is best when used immediately or when stored in a sealed container for up to 24 hours.

I don't recommend freezing whipped cream since it can split after thawing and no longer have a smooth, creamy consistency.

Other Recipes You'll Love!

• Shamrock Shake
• Ambrosia Salad
• Homemade Pumpkin Pie
• Mint Chocolate Chip Ice Cream
• Easy Pie Crust
• Pumpkin Cupcakes
• Linzer Cookies Filled with Strawberry Jam

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