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Homemade whipped cream with blackberries and rosemary
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5 from 20 votes

How to Make Whipped Cream

Learn how to make whipped cream with this homemade recipe made with only heavy cream and sugar - perfect for dessert topping & fruit dipping!
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 431kcal
Author Yumna Jawad



  • 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.


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.
Substitutions: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • 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.
Photo Credit: Erin Jensen


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