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Learn how to make homemade whipped cream the simple, old-school way: with a bowl, a whisk, and arm power. You only need two ingredients—heavy cream and sugar—to put together this classic dessert topping.
Table of Contents
- Recipe At a Glance
- Why This Is So Good
- Ingredients to Make Homemade Whipped Cream
- Popular Substitutions & Additions
- How to Make Homemade Whipped Cream
- Tips for Making the Best Homemade Whipped Cream
- What to Serve With Whipped Cream
- Frequently Asked Questions
- More Dessert Topping Recipes:
- Homemade Whipped Cream Recipe
Typically, whipped cream sold in aerosol cans includes corn syrup and other additives. Avoid them all; make your own.
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: No bake
Dietary Info: Gluten-free
Key Flavor: Creamy & sweet
Skill Level: Easy
Why This Is So Good
- Quick and easy: It’ll take only five minutes to whip up this simple homemade recipe.
- Minimal ingredients: All you need is heavy whipping cream and sugar (or an alternative sweetener).
- Goes with any dessert: Add your homemade whipped cream to your favorite pie, ice cream, cake, pudding, or sweet breakfast recipe (like strawberry stuffed french toast) for a rich and creamy topping.
Ingredients to Make Homemade Whipped Cream
- Heavy cream: It may be labeled “heavy whipping cream” or just “heavy cream.”
- Sugar: Regular granulated works fine. Superfine or powdered sugar will also do.
Popular Substitutions & Additions
- Use an alternative sweetener. Swap granulated sugar with honey or maple syrup.
- Add an extract. Add a teaspoon of vanilla, lemon, or almond extract at the start of the recipe for a fun-tasting whipped cream topping.
- Add a rich flavor. Use instant coffee, espresso crystals, or cocoa powder (with a little extra sugar) to make different flavors.
How to Make Homemade Whipped Cream
Begin by placing the bowl and whisk in the freezer for at least 15 minutes before whipping the cream. (Make sure the bowl is freezer-safe; some pottery is not.)
Then you can start whipping your heavy cream and you’ll notice the stages it goes through until it reaches the perfect whipped cream consistency!
Tips for Making the Best Homemade Whipped Cream
- Add a small pinch of salt to the mixture. It will enhance the flavor of the cream. Make sure to add prior to whipping.
- Use a metal bowl, if possible. Metal stays colder than glass or ceramic bowls. However, beware that both copper and plastic bowls can, for various reasons, chemically inhibit your cream from fluffing up.
- Try an electric mixer. Make it faster in a stand mixer or with a handheld mixer.
- Do not overwork. Whipped cream can quickly turn into butter, so once you get stiff peaks, you want to stop whisking. If you continue, you’ll end up with sweet butter and lots of leftover whey.
What to Serve With Whipped Cream
- Pumpkin Spice Latte
- Graham Cracker Crust Pumpkin Pie
- Vegan Pudding
- Avocado Chocolate Mousse
- No-Bake Peanut Butter Pie
- Angel Food Cake
- No Bake Pumpkin Cheesecake
- Lemon Pudding
Frequently Asked Questions
Freshly whipped cream can be refrigerated for up to four days. If you plan on using your cream later, the Joy of Cooking recommends slightly under-whipping and then giving a few brisk stirs right before serving for peak peaks.
Yes! Make sure you have it wrapped up in an airtight container and allow 10 to 15 minutes of defrosting before use. It should last in the freezer for three months.
Whipped cream has a point of no return. The second, it starts to get a little piecey or grainy, so stop. It is still useable, though maybe not gorgeous. If you have extra cream, add a teaspoon at a time and whisk gently to return to a nice texture. But if the cream is very chunky, you are making butter and there is no turning it back.
Yes, if you prefer. It is still a good idea to chill the bowl and whisk or beaters beforehand. Beat on a medium-high speed and proceed carefully as the cream thickens so as not to overbeat it into butter.
More Dessert Topping Recipes:
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Homemade Whipped Cream
Ingredients
- 1 pint heavy cream
- 2 tablespoons granulated sugar
Instructions
- Place a bowl and whisk in the freezer for 15 minutes prior to whipping the cream.
- Place cream and sugar in the cold mixing bowl and whisk back and forth and front to back until you have just reached stiff peaks.
Equipment
Notes
- Heavy Cream: It’s not recommended to substitute for anything else. You can use light heavy cream but the consistency won’t be same or hold as well.
- Sugar: You can substitute the granulated sugar for equal parts honey or maple syrup but the consistency is best with granulated sugar.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
