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There are few things in the world that are so simple yet so wildly delicious as homemade whipped cream. No cooking is required. Three whole ingredients and about 5 minutes later, you have what dreams are made of. Here we go!
Heavy Cream or Heavy Whipping Cream
Both heavy whipping cream & heavy cream will work to make whipped cream. While they come in pints & quarts at the grocery store, a pint is still twice as much as you need for this recipe. Costco also sells a massive version if you are making this for a larger event and want the best price.
Best Way to Whip Your Whipped Cream
I personally use my balloon whisk 80% of the time, especially if I'm making a small batch. A balloon whisk is simply a larger, not-so-firm whisk that does a better job of incorporating air.
I also really really love my handheld immersion blender that has a whisk attachment for it. I don't have to get out my whole mixer, it significantly speeds up the process and at the end of the day, I have to throw 1 extra whisk-sized thing in the dishwasher. Easy peasy.
If you have a KitchenAid you can also use the whisk attachment (the one with the thin metal wires) and it will whip it together for you in about a minute.
Pair it With
I mean... anything I guess. I make this all the time. Like, really tough. My 11-year-old son also makes it all the time. One of those moments as a mom that I'm proud he knows but it's turned into an issue because I will turn around and we have homemade whipped cream. Double-edged sword.
Anyway, we use this for Saturday morning brioche french toast, waffles, apple streusel bread, vanilla ice cream, and milkshakes, to eat on the side of strawberries... Same recipe. Always perfect. My personal favorite though...
The best possible use for it though is Pumpkin Pie...
📖 Recipe
Homemade Whipped Cream
Ingredients
- 1 Cup Heavy Cream - also known as heavy whipping cream
- 2 tablespoon Powdered Sugar
- 1 ½ teaspoon Vanilla Extract - or vanilla paste
Instructions
- Add the heavy cream to a bowl and whisk by hand or with an electric mixer until you notice it becoming thick but NOT as thick as you would want your final product
- Add the powdered sugar and continue to whisk to your desired consistency. I prefer my whipped cream almost like yogurt with soft peaks vs cool whip. Personal preference.
- Finally, add the vanilla extract and gently mix it in.
- Taste, and add more sugar if you prefer slightly sweeter. Add more vanilla if needed.
Video
Notes
- Cold cream whips best. Chill the bowl and beaters too if you have a minute.
- Stop at soft peaks: A few seconds too long and you're on your way to butter.
- Make it hold: A teaspoon of instant pudding mix or a little extra powdered sugar helps it stay stable for piping.
- Storage: Keeps 2-3 days in the fridge; re-whisk gently if it loosens.
- Adjust to taste - more sugar for sweeter, more vanilla for richer.
Nutrition
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
