Perfect Whipped Cream Recipe (2024)

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!

Perfect Whipped Cream Recipe (1)

Why We Love This Recipe

  • Quick and Easy Recipe. With just three ingredients and 5 minutes, you can have the best homemade whipped cream to go on any number of desserts or even use to top your hot chocolate or coffee!
  • 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. This recipe makes a whipped cream with perfect peaks that hold its 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. A basic recipe, yet it’s the best, and it only takes a few minutes to make. It has just three ingredients, yet there is one essential step for getting the perfect whipped cream recipe every single time. Once you try it, you will turn to this easy recipe instead of store-bought whipped cream in a can!

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 famous French toast, and my honey lime fruit salad. 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 or 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.
Perfect Whipped Cream Recipe (2)

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. Coconut rum and bourbon immediately come to mind as substitutes that people frequently use.

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. Believe me, it tastes out of this world with both exchanges.

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. 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.

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 the 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 Whipped Cream 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 in the whipped cream disappear.

Can You Freeze Whipped Cream?

YES! 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.

What to Serve it With

  • as a filling or topping in recipes such as Strawberry Shortcake, Trifle, Cream Puffs, French Silk Pie, Pavlova
  • Cake and Pie: as a dollop on a slice, such as Pecan Pie, Sweet Potato Pie, or Coconut Cream Pie
  • Fresh fruit like macerated strawberries and fruit salad
  • Topping on Hot Chocolate or a mocha
Perfect Whipped Cream Recipe (3)

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 much more!

Perfect Whipped Cream Recipe (4)

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Perfect Whipped Cream Recipe

Robyn Stone

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 minutes

Total Time: 2 minutes 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 whipped cream. Therefore, if you need 2 cups of whipped cream, you will use 1 cup of heavy whipping cream.

How to Store Whipped 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 over-mixed Whipped Cream

Over-mixed 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.

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Enjoy!
Robyn xo

Categorized as:30 Minutes or Less Recipes, All Recipes, By Cooking Style, By Special Diets, Christmas Recipes, Cooking, Dessert Recipes, Easter Recipes, Egg-Free Recipes, Essentials, Father’s Day Recipes, Frosting / Icing, Game Day Recipes, Gluten-Free Recipes, Grain-Free Recipes, Holiday and Occasion Recipes, July 4th Recipes, Mother’s Day Recipes, No Bake, No Cook Recipes, Recipes, Shower Recipes, Simple Recipes, Valentine’s Day Recipes

Welcome to Add A Pinch

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.

Read more about Robyn

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Perfect Whipped Cream Recipe (2024)

FAQs

What is the best technique for whipping cream? ›

Tips for perfectly whipped cream:
  1. Start with a cold bowl and beaters (or a cold balloon whisk, if you're whipping by hand). ...
  2. Use a metal mixing bowl. ...
  3. Don't over-whip it! ...
  4. Finish whipping by hand. ...
  5. Use Hiland Dairy Heavy Whipping Cream…it's got 40% fat. ...
  6. If you use powdered sugar, don't add it until peaks have formed.

How long should whipped cream be whipped? ›

Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, 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.

How do you keep homemade whipped cream fluffy? ›

Use cream labelled specifically for whipping. It usually has a fat content between 33 and 35%, which is essential to maintaining airy foam. Keep everything as cold as possible. Fat is more stable at low temperatures, so the foam will stay intact better when your beaters, bowl and ingredients are cold.

What is the best way to stabilize whipped cream? ›

To prevent a structural disaster and avoid a soupy, unstable mess, though, you can stabilize it by adding Instant ClearJel, cornstarch, or another dairy ingredient like mascarpone or crème fraîche. To keep whipped cream light and fluffy for longer, you can stabilize it.

Is it better to whip cream fast or slow? ›

If you're using a stand mixer or hand mixer, keep an eye on your speed. It's tempting to go fast, but keeping the speed between medium and medium-high helps make sure you don't overshoot that perfect soft billowy stage and start going grainy.

Does powdered sugar stabilize whipped cream? ›

While you can still use it, regular whipping cream has a slightly lower fat content. Powdered Sugar – Also called confectioner's sugar. This helps to thicken and stabilize the frosting so that it holds its shape, especially when piped.

Why is my whipping cream not whipping? ›

You're not chilling your cream. Using room temperature cream is the cardinal sin of whipped creamery and the number one reason for whipped cream not thickening. If it reaches above 10°C, the fat inside the cream will not emulsify, meaning it can't hold the air particles which allow it to maintain fluffy peaks.

How long do you whip heavy cream to make butter? ›

Using the flat beater (not the whisk), beat on medium speed until the cream starts to thicken (about 1 minute), then increase speed to medium-high. After about 2 minutes the cream will lose its billowy smoothness and start to become a bit rough. Between 4 and 5 minutes, it'll start to separate.

How much cream of tartar to stabilize whipped cream? ›

Cream of Tartar: Cream of tartar is not 100% necessary for homemade whipped cream. However, it does help to keep it stabilized. A stabilized whipped cream keeps its shape and is excellent for topping pies, cheesecakes, and more. Just a ½ teaspoon per cup of heavy cream is all you need.

How much cornstarch to stabilize whipped cream? ›

The easiest way to stabilize whipped cream is to add a tablespoon of cornstarch for every cup of cream. Whip the cream to soft peaks before adding the cornstarch. Beat until the peaks are somewhat firmer.

Should you refrigerate homemade whipped cream? ›

How to Store Homemade Whipped Cream. Transfer your whipped topping to an airtight container — or store it right in a piping bag! Keep in the coldest part of your refrigerator for 5 to 7 days. If it becomes too soft, simply whip it again with a little extra powdered sugar or cold cream.

How far ahead can you whip cream? ›

You can make whipped cream up to four days in advance of when you plan to use it. Store it the refrigerator in a covered container. If the whipped cream starts to soften up, you can rewhip it into stiff peaks when you're ready to serve. We do not recommend freezing whipped cream.

How long will whipped cream hold its shape? ›

Making ahead – Non stabilised whipped cream will start deflating after 1 hour but will keep for 2 to 3 days in the fridge (though it will weep). Stabilised cream can be kept in an airtight container or piping bag for 48 hours, and it will be fluffy like freshly made!

Why add gelatin to whipping cream? ›

Beaten into the cream, gelatin binds with free water to prevent weeping, and we use just enough so that the whipped cream remains soft and airy. 1. Sprinkle ¾ teaspoon of unflavored powdered gelatin over 2 tablespoons of water in a microwave-safe bowl and let it stand for 3 minutes.

Should you whip cream in a glass or metal bowl? ›

When you are using a whisk and a metal bowl, you can sometimes turn whatever you are whipping (like cream, whipped cream, egg yolks or frosting) grey. To prevent this from happening, try using a glass bowl instead.

Do you use a beater or whisk for whipped cream? ›

Which stand mixer attachments are best for making whipped cream? The wire whisk accessory is best for making whipped cream because it is specially designed to quickly incorporate air into ingredients. This accessory can transform heavy cream, helping to create a fluffy and airy texture.

What tool is best for whipping cream? ›

Note that a balloon whisk is really the best whisk for the job here, but in a pinch you can use a French whisk. (Learn more about the types of whisks). Whisking by hand gives you absolute control over how thick your whipped cream will be.

Does whipping cream whip better warm or cold? ›

For maximum volume and the best texture, it's crucial to use cream straight from the refrigerator. Chilling the bowl and beaters can also help ensure that your cream stays cold through the whipping process.

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