Homemade Whipped Cream

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Are you ready for a delicious treat that’ll seriously elevate your baking life? Try homemade whipped cream! Making it is shockingly simple and is universally loved by all who taste it.

freshly made whipped cream on a whisk in a stand mixer

Fancy up your cakes, pies, pancakes, hot chocolate, and any other treats you can think of with this extra-special topping. All you need is a few simple ingredients and a stand mixer.

Skip the store-bought cans and learn how to make fluffy homemade whipped cream right from your own kitchen. The good news is that it’s SUPER SIMPLE. The bad news is that you’re going to want to put it on EVERYTHING! Ha!

Making homemade whipped cream may seem like a daunting task, but I promise it’s worth it. Not only is it more cost-effective than buying store-bought, but it also tastes better and allows for more creativity with flavor combinations.

bowl of homemade whipped cream

Why You’ll Love This Recipe

  • It’s so simple I know I mentioned it already, but you’ll be blown away but how EASY whipped cream is to make. You need just 3 basic ingredients!
  • It’s a great blank canvas – while the most popular version is the basic one, you can customize it with different ingredients and flavors.
  • It’s healthier – homemade whipped cream is free of any additives or preservatives that store-bought brands may contain.
  • There are a million ways to use it – talk about being versatile! DIY whipped cream makes EVERYTHING better! Put it on cakes, pies, ice cream sundaes, pancakes, hot chocolate – the possibilities are endless.


You might be surprised to learn that you only need a few ingredients to make whipped cream at home.

  • Heavy Whipping Cream: This is a must-have—don’t try to use anything else! You want to start with heavy whipping cream that has a high fat content of at least 35%. This will help ensure that your whipped cream holds its shape and won’t deflate quickly. Make sure it is COLD. If the heavy whipping cream is warm, it will not whip.
  • Confectioners’ Sugar: I prefer this over granulated sugar. Confectioners’ sugar adds all the sweetness you could want without the risk of tasting sugar granules in your whipped cream.
  • Vanilla Extract: Vanilla is an optional ingredient, but I always use it. I love the flavor it gives my whipped cream. (This is my favorite vanilla extract.)
bowl of homemade whipped cream

How to Make

As I said, this is a SIMPLE recipe. Let me explain ….

  1. Add the heavy whipping cream, sugar, and vanilla to the bowl of a stand mixer fitted with the whisk attachment.
  2. With your mixer on medium speed, whip the cream until it begins to thicken.
making whipped cream in a stand mixer at home
  1. Continue whipping for several minutes until the cream is fluffy but not too firm. I like medium-to-firm peaks. This means that the whipped cream holds its shape when spooned or piped on your dessert.

Tip: Be careful not to over mix the whipping cream, or it will start to separate. (Then you’ll have butter!)


You can serve this delightful whipped cream right away or cover it tightly and chill it for up to 36 hours.

I like to store mine in a plastic piping bag fitted with a large close star tip. That way, it’s ready to use whenever I’m in the mood for whipped cream (which is often!).

perfect whipped cream texture


One of my favorite things about this recipe is it’s super easy to change up the flavor. While I tend to prefer the classic variety (shown in this post and recipe card) the most, I do change it up from time to time!

Remember to adjust the sugar to taste, depending on the flavorings you add. Experiment with different combinations and have fun creating your own unique whipped cream variations.

Frequently Asked Questions

Is heavy cream the only type of cream that can be whipped?

While heavy cream is the most common type of cream used for whipped cream, you can also use light cream or even half-and-half. However, keep in mind that the lower the fat content of the cream, the less stable the whipped cream will be.

Can I use a hand mixer instead of a stand mixer?

A: Absolutely! A hand mixer can be used to whip cream just as effectively as a stand mixer. Just make sure to use a deep bowl to prevent splatters.

How long can whipped cream be stored?

A: Whipped cream can be stored in the refrigerator for up to 36-48 hours. Just be sure to cover the bowl tightly with plastic wrap to prevent drying out.

Can I use granulated sugar instead of confectioners’ sugar?

Yes, you can use either confectioners’ or granulated sugar in your whipped cream. However, confectioners’ sugar may create a smoother texture due to its fine consistency.

white bowl filled with diy whipped cream

And that’s it, my friends. You now know how to make your own whipped cream. As you’ll discover, it is SO good! I promise you’ll never want to buy it at the store again. Homemade is hard to beat!

Add Whipped Cream To These Desserts

If you’re looking for something easy to whip up that is incredibly versatile (and yummy!), I hope you give this homemade whipped cream a try.  If you do, please leave a comment and a 5-star rating below. 

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Homemade Whipped Cream

Everybody should probably know how to make Homemade Whipped Cream. That’s why I’m sharing my recipe for delicious and easy whipped cream. It’s sure to be a sweet and creamy addition to many of your favorite desserts.
5 from 2 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: dessert, heavy cream, whipped cream
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24 servings
Calories: 74kcal



  • Add the heavy whipping cream, sugar, and vanilla to the bowl of a stand mixer fitted with the whisk attachment.
  • With the mixer on medium speed, whip the cream until it begins to thicken.
  • Continue whipping for several minutes until the cream is fluffy (medium peaks) but not too firm.
  • Use immediately or cover tightly and chill for up to 36 hours.


If you like your whipped cream sweeter, use 2-3 additional tablespoons of confectioners’ sugar.


Calories: 74kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 8mg | Potassium: 15mg | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 13mg

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Recipe Rating


  1. I add a tablespoon or two of cream cheese, keeps it from separating so I can make it ahead to hold it in the fridge longer. It doesn’t affect the taste at all.

  2. I make a family favorite 24 hour fruit salad from the 50’s that includes plain whipping cream. My Grandmother and Mother taught me that in addition to really cold whipping cream we put the mixing bowl and beaters in the freezer while we prep the beginning of the recipe. Works every time! Love your recipes.

  3. Your recipe is actually called Chantilly Cream. It’s how my Mom taught me to make whipped cream, although I tend to use less sugar. So delicious!

  4. Thanks, Michael-so simple and so delicious! My mom taught me a little trick to cool down my bowl in the refrigerator for a while before adding the cold cream and whipping it. Works especially good on a hot day!