Homemade Whipped Cream
This light, fluffy homemade whipped cream is made with just three simple ingredients and whips up in minutes. Perfect for topping pies, cakes, hot cocoa, waffles, and fresh fruit, it’s far better than store-bought versions and can be customized for sweetness and flavor.
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Equipment
- Mixing bowl (preferably metal or glass)
- Hand mixer or stand mixer (or a whisk for manual whipping)
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 1 cup 240ml heavy whipping cream, cold
- 2 –3 tablespoons 15–30g powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
Instructions
- Chill Equipment
- Place your mixing bowl and whisk or beaters in the refrigerator for at least 10–15 minutes before starting. Cold equipment helps the cream whip faster and hold its shape longer.
- Combine Ingredients
- In the chilled bowl, pour in the heavy whipping cream. Add powdered sugar and vanilla extract.
- Whip the Cream
- Using a hand mixer or stand mixer, beat on medium speed until the cream thickens slightly, then increase to medium-high speed.
- Check the Peaks
- Continue beating until soft peaks form for a lighter texture or stiff peaks for piping and sturdier use. Avoid over-whipping, which can turn the cream into butter.
- Serve Immediately
- Use right away for best texture, or refrigerate until ready to serve.
Servings: 2 cups of whipped cream