This Homemade Whipped Cream Is So Easy You’ll Never Want To Shop For It Again

Whipped cream is one of those ingredients that I’m going to make from scratch every time. Once you make it homemade, you’ll never buy it from the store again. Whipped cream comes together so quickly that the benefits of making it from scratch far outweigh the time it takes to make it.


Let’s dive into the process a bit. The first tip I would give is to make sure the heavy whipping cream is cold. This will help ensure the whipped cream holds its shape and whips easily. Then you have a choice of using powdered sugar or regular sugar, but powdered sugar has been my favorite lately. It adds a nice stability to whipped cream and is the best option if you are using whipped cream between cake layers or want to put the whipped cream in a specific shape. Finally, use a hand mixer or stand mixer to mix the whipped cream. No one will hand out a trophy for doing it by hand, and your arms will thank me, I promise.

In the instructions below, I mention that you need to mix the ingredients to your desired consistency, and that’s because whipped cream can come in many forms.

Whip the cream until you can see whip streaks in the cream, but there is no peak when you turn the whip vertically and the cream does not stick to the whip will give you the first step of whipped cream. This could be ideal if you’re looking to drizzle whipped cream over a dish. For example, sometimes I skip the frosting on my cinnamon rolls and pour whipped cream over them instead.

The next step is soft peak whipped cream or French whipped cream. This is when the top of the whipped cream folds over when you twist the whip up, but it still has some stability.

The final usable stage of whipped cream is stiff point whipped cream. At this point, when you straighten the whip, the top of the whipped cream does not move and should not fold over. Hard point whipped cream is the most stable style of whipped cream and is ideal for piping or making foam.

The final step is the over-beaten whipped cream. You want to avoid over whipping your whipped cream because then we begin the butter making process. It is very important to watch the whipped cream mixture closely, as it can go from perfectly stable whipped cream to topped cream in seconds.

I love using this whipped cream recipe to top pies, put on French toast, serve with fresh strawberries, or use it as a condiment for an ice cream sundae. Frankly, the possibilities are endless!


Homemade whipped cream

Preparation time: 5 minutes

Servings: 2 cups whipped cream

  • 1 pint heavy whipped cream, cold
  • 2 tablespoons powdered sugar, sifted
  • 1 teaspoon vanilla extract
  1. In a standalone bowl or the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipped cream.
  2. Start mixing the whipped cream on low speed with a hand mixer, hand whisk or stand mixer.
  3. Add the powdered sugar and vanilla extract and increase the mixing speed to medium.
  4. Blend until desired consistency is achieved, about 2 minutes (be sure to watch carefully, as times may vary).
  5. Serve immediately or store in the fridge in an airtight container for up to 5 days.