There’s nothing quite like the velvety richness of homemade whipped cream to elevate your desserts. With just 5 minutes of prep, you can create a cloud-like topping that’s light, airy, and bursting with creamy sweetness. Perfect for pies, hot cocoa, or fresh berries, this whipped cream is a game-changer with its smooth texture and indulgent flavor.
Made with simple ingredients, this recipe delivers a luxurious treat that’s far superior to store-bought versions. Its silky consistency and delicate sweetness make it a versatile addition to any dish. Whether you’re hosting a gathering or treating yourself, this whipped cream is a quick, effortless way to add a touch of elegance to your creations.
Ingredients for Homemade Whipped Cream
- 1 ½ cups (355 ml) heavy cream (cold, for best results)
- ½ cup (60 g) powdered sugar (adjust to taste)
- 1 teaspoon (5 ml) vanilla extract (or substitute with almond extract for a different flavor)
Step-by-Step Instructions
- Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill.
- Once the bowl is chilled, remove it from the freezer and add the heavy cream, powdered sugar, and vanilla extract.
- Using an electric mixer, beat the ingredients on low speed, gradually increasing to high speed.
- Continue beating until stiff peaks form. The whipped cream should be thick and billowy, similar to the consistency of Cool Whip. Be careful not to over-beat.
- Serve immediately or store unused whipped cream in an airtight container in the refrigerator.
Perfect Pairings: Serving Suggestions
This homemade whipped cream is a versatile topping that elevates so many desserts! Try it on fresh fruit like strawberries or peaches, dollop it onto hot cocoa or coffee, or use it to top pies, cakes, or puddings. It’s also a delightful addition to pancakes or waffles for a special breakfast treat.
Storage Secrets: Keeping It Fresh
Store your whipped cream in an airtight container in the fridge for up to 3 days. If it starts to soften, simply give it a quick whip with your mixer to restore its fluffy texture. For longer storage, you can freeze it in a freezer-safe container for up to 1 month—just thaw in the fridge and re-whip before serving.
Mix It Up: Recipe Variations
Customize your whipped cream to match your dessert! Add 1-2 tablespoons of cocoa powder for a chocolatey twist, or mix in 1 teaspoon of cinnamon for a warm, spiced flavor. For a boozy treat, try adding 1 tablespoon of bourbon or Baileys. You can also swap the vanilla extract for almond extract or mint extract for a fun flavor change.
Equipment Essentials: Tools for Success
Using a metal bowl and chilling it beforehand helps the cream whip faster and hold its shape better. An electric mixer (handheld or stand) is ideal for achieving stiff peaks, but if you’re up for a workout, a whisk will work too—just be prepared to whisk vigorously for a few minutes!
Homemade Whipped Cream Recipe
Equipment
- electric mixer
Ingredients
- 1 ½ cups heavy cream cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill.
- Once bowl has chilled, remove from freezer and add heavy cream, powdered sugar, and vanilla extract.
- Using an electric mixer, beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don’t over-beat, but don’t stop beating until cream has reached a thick, billowy consistency (think the thickness of Cool Whip).
- Keep unused whipped cream refrigerated in an airtight container.