Homemade Whipped Cream

Name: Homemade Whipped Cream Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 1 pint heavy cream; 2 tablespoons granulated sugar

Yumna Jawad

Updated Dec 15, 2025

5 from 20 votes

Homemade whipped cream made from heavy cream and sugar, whipped by hand, is a simple dessert topping.

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Prep Time 5

Servings 4 servings

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Homemade Whipped Cream Is Soo Good!
Ingredients
How to Make
Homemade Whipped Cream Recipe
Recipe Variations
Recipe Tips
Serving Ideas
More Dessert Topping Recipes

Homemade Whipped Cream Is Soo Good!

Homemade whipped cream is one of those things that feels unnecessary until you actually make it. It takes a few minutes, uses two ingredients, and tastes noticeably better than anything from a tub. I like that I can control how sweet it is and stop whipping right when it reaches stiff peaks instead of guessing what’s in a store-bought version. Once I started making homemade whipped cream this way, I stopped buying it altogether.

Happy Cooking!
– Yumna

Whipped Cream Ingredients

Heavy cream: It may be labeled “heavy whipping cream” or just “heavy cream.” There is no substitute here! Anything with less fat than heavy cream will not whip.
Sugar: Regular granulated works fine. Superfine or powdered sugar will also do. You could also use a liquid sweetener like maple syrup or honey, but it will make the whipped cream a little looser and it may not hold a stiff peak.

How to Make Whipped Cream

Heavy cream in a bowl with a whisk. — **Step 1:** 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.) Take the bowl out and add the cold cream and sugar.

After beating cream until it starts to just thicken. — **Step 2:** Whisk back and forth and front to back.

Cream after thicken and smooth. — **Step 3:** Feel the texture move from soupy to the consistency of thick yogurt.

Cream after thickened and fluffy. — **Step 4:** Eventually, it takes on even more body and forms a stiff peak! That’s how you know it’s ready!

Homemade Whipped Cream Recipe

Author: Yumna Jawad

5 from 20 votes

This homemade whipped cream uses just heavy cream and sugar and comes together in minutes with a whisk.

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Prep Time5

Total Time5

Servings servings

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

My Top Tip: Use a metal bowl, if possible. Metal stays colder than glass or ceramic bowls. Avoid both copper and plastic bowls. Those materials can impact the cream from whipping properly.
Storage: Store in an airtight container for up to 4 days, depending on the freshness of your cream.
Freezing: Freeze in an airtight container for up to 3 months. Thaw for 10 to 15 minutes before using.

Nutrition

Calories: 431kcal, Carbohydrates: 9g, Protein: 2g, Fat: 44g, Saturated Fat: 27g, Cholesterol: 162mg, Sodium: 45mg, Potassium: 89mg, Sugar: 6g, Vitamin A: 1739IU, Vitamin C: 1mg, Calcium: 77mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Recipe Variations

Add a floral note. Add a few drops of rose water or orange blossom water in at the end of the whipping process. I like this variation for topping pistachio desserts like my Pistachio Cake, just skip the frosting and serve each slice of cake with a spoonful of whipped cream.
Add an extract. Add a teaspoon of vanilla, lemon, or almond extract in when you begin whipping the cream.
Make a chocolate whipped cream: Double the sugar and add ¼ cup of unsweetened cocoa powder in with the sugar.
Go for a coffee flavor. Adding 1 teaspoon of instant coffee can give your whipped cream a rich flavor that’s great for topping chocolate cakes like my Easy Chocolate Olive Oil Cake, or even coffee drinks like my Pumpkin Cream Cold Brew.
Stabilize it. If you want to use this to frost a cake or cupcakes, adding 2 tablespoons of cream cheese at the end of whipping can keep it from breaking as it sits.

Recipe Tips

Add a small pinch of salt to the mixture. It will enhance the flavor of the cream. Make sure to add it prior to whipping.
Use a metal bowl, if possible. Metal stays colder than glass or ceramic bowls. Avoid both copper and plastic bowls. Those materials can impact the cream from whipping properly.
Try an electric mixer. Make it faster in a stand mixer or with a handheld mixer just be aware that this can lead to over whipping. Keep a close eye on the machine!
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. If you only slightly over whip your cream (it may look a little curdled) you can save it by adding a splash more cream and lightly whipping again until it smooths out.