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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Sauces and Dressings / How to Make Whipped Cream

How to Make Whipped Cream

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By: Leigh Anne WilkesPosted: 2/11/19Updated: 6/14/22

This post may contain affiliate links. Please see disclosure policy here.

Homemade Whipped Cream

Learning how to make whipped cream is a life skill everyone should have!  It is easy and only takes 3 ingredients.  And it tastes so much better than anything you can buy in a can!

blue bowl of whipped cream

Why You’ll Love This Recipe!

Learning how to make whipped cream is simple and it tastes SO MUCH better than the stuff that comes out of the can.  Once you start making your own homemade version you will never go back to the canned stuff.  I love using it on pies and cakes, topping off my hot chocolate with it and serving it with fresh berries.  And I’m not opposed to just eating it by the spoonful either!

cream in a bowl

What Kind Of Cream Should I Use?

I prefer using heavy whipping cream. It has a higher milk fat content so it makes for a thicker whipped cream. 

Ingredients Needed

Heavy Whipping Cream

Sugar. I use powdered sugar (confectioners’ sugar) but you can also use regular sugar if you prefer. You can make your cream as sweet as you want, depending on the amount of sugar you add.  I usually use 2 Tbsp per pint and that makes it just slightly sweet.  You can also use maple syrup or honey to sweetened it if you prefer.

Pure Vanilla Extract. Use a good quality extract.

chilled mixer bowl

How to Make Whipped Cream Tips

  • Equipment options.  I like to use my Kitchen Aid stand mixer with the whisk attachment to make whip my cream but it will work just as well with a hand mixer. I find it just takes a little more time and you can even whip it by hand, just be prepared to be patient.
  • Chill your equipment. I always use a chilled bowl and beaters in my freezer for about 10-15 minutes first.  If you don’t have room, use your refrigerator for 20 minutes.
  • How much cream do I need?  Your cream will double in size so if you need 2 cups of cream whipped, use 1 cup of heavy whipping cream.
  • Add in your ingredients. Everything can be added into the bowl at the same time and then beat to your desired thickness and texture.
Adding vanilla to bowl

How long do I whip my cream?

That pretty much depends on how you are going to use your cream once it is whipped  There are basically three stages of whipped cream, soft peak, medium peak and stiff peaks.

Soft Peaks –  soft peaks will resemble softened ice cream.  The cream will easily fall off the end of the beater and is a perfect choice if you are topping a hot drink or folding it into something.

Whipped Cream Soft Peaks

Medium Peaks – this is perfect for topping a piece of pie or cake.  It has some swirls in it but is still soft yet stable.

Medium Peaks Whipped Cream

Firm Peaks – this is how I beat my cream when I am going to need it to hold it’s shape for a while, maybe I won’t be using it right away or I’m going to need to keep it refrigerated for a while. The whipped cream will have definite folds in it with a rippled texture.  You can also use this to frost a cake with.  Don’t take it beyond the firm peak or you might end up with butter!

Firm Peak Whipped Cream

However you whip it, it’s easy quick and delicious! 

Customize your Whipped Cream

  1. You can also change up your extract and add in almond extract, peppermint, coconut, orange, lemon or any other extract for flavoring. 
  2. Add in a teaspoon of cinnamon makes for a delicious cinnamon cream too.
  3. Sprinkle in a few tablespoons of cocoa powder for a chocolate whipped cream.
  4. For your sweetener and a slightly different flavor you can also use honey or maple syrup.
homemade whipped cream

Frequently Asked Questions

Can I freeze whipped cream?

Whipped cream freezes well.
-Place the whipped cream in a freezer bag.
-Squeeze out the excess air.
-Be sure to label and date the bag.
-Lay flat in the freezer. Freeze for 1-2 months.
You can also freeze it in individual servings
-Place dollops or spoonfuls of whipped cream onto a parchment lined baking sheet.
-Freeze for 20-30 minutes or until frozen through.
-Remove and place into a plastic freezer bag, remove excess air.
-Return to the freezer. Store for 1-2 months.

What is stabilized whipped cream?

If you are using the whipped cream to frost cupcakes or a cake and need it to hold it’s shape really well you will want to use stabilized whipped cream. This is whipped cream that has a thickening agent in it, such as cornstarch. It helps the cream hold it’s shape. Add 1 tsp of cornstarch with the sugar to 1 cup of whipping cream.

Recipes that use Whipped Cream

Whipped cream is the perfect topping for:

  1. Lemon Pound Cake
  2. Key Lime Pie
  3. Chocolate Pot de Creme
  4. Berries and Cream
  5. Strawberry Shortcakes
  6. Belgian Waffles
  7. Pumpkin Pie
  8. Buttermilk Pancakes
  9. Strawberry Cheesecake

For more delicious recipes try these:

  • Cream Cheese Muffins
  • Coconut Cream Pie
  • Banana Cream Pie
  • How to Freeze Strawberries

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 6 votes
Homemade Whipped Cream

How to Make Whipped Cream

Recipe From: Leigh Anne Wilkes
Making homemade whipped cream is a life skill everyone should have!  It only requires three ingredients and you have delicious, lightly sweetened, homemade whipped cream ready for all your whipped cream needs!
serves: 12 servings
Prep:5 minutes
Total:5 minutes
Rate Recipe

Ingredients

  • 2 cups Heavy Whipping Cream
  • 1 tsp vanilla
  • 2 tsp powdered sugar

Instructions

  • Combine ingredients in a chilled mixing bowl, using chilled beaters.
  • Beat ingredients together until desired consistency.  Serve immediately or refrigerate.

Tips & Notes:

  • I like to use my Kitchen Aid stand mixer with the whisk attachment to make whip my cream but it will work just as well with a hand mixer. I find it just takes a little more time and you can even whip it by hand, just be prepared to be patient.
  • Chill your bowl and whisk attachment in the fridge or freezer before whipping the cream.
  • Your cream will double in size so if you need 2 cups of cream whipped, use 1 cup of heavy whipping cream.
  •  Everything can be added into the bowl at the same time and then beat to your desired thickness and texture.

Nutrition Facts:

Calories: 139kcal (7%) Carbohydrates: 1g Fat: 14g (22%) Saturated Fat: 9g (56%) Cholesterol: 54mg (18%) Sodium: 15mg (1%) Potassium: 29mg (1%) Vitamin A: 585IU (12%) Vitamin C: 0.2mg Calcium: 26mg (3%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
Homemade Whipped Cream
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  1. Linda Gillis says

    Posted on 6/6 at 4:23 am

    I have been making whipped cream for 30 yrs, ever since my mother-in-law turned me on to it (with pumpkin pie). Neither of us put vanilla in it, but I want to try that the next time I prepare it. Also, we only use granulated sugar, but I will try the powdered, too. Question: In your article above, you say “2 TBSP” powder sugar, but the recipe shows “2 tsp” … which is correct? Thank you

    Reply
  2. Nancy says

    Posted on 1/23 at 10:06 am

    Do I store the leftover whipped cream in the refrigerator or freezer, and if so for how long?

    Reply
    • Leigh Anne Wilkes says

      Posted on 1/23 at 11:22 am

      Cover it air tight and it will keep for 1-2 days in the freezer. You can also freeze it in an airtight container, it freezes well.

      Reply
  3. Julie says

    Posted on 11/24 at 4:54 pm

    This is by far the best recipe for Whipped topping. It has great flavor and really holds it’s shape.

    Reply
  4. Christy dollins says

    Posted on 5/24 at 6:07 am

    Your recipes look amazing

    Reply
  5. Marissa Bennett says

    Posted on 2/9 at 6:04 pm

    Love this recipe

    Reply

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