Make the Perfect Whipped Cream recipe with these easy tips! Just three ingredients and 5 minutes for the BEST whipped cream that holds shape!
Homemade whipped cream is so easy to make with just 3 ingredients and in 5 minutes without the need for a heavy stand mixer! It tastes so delicious that you’ll turn to this recipe time and again! Follow my essential tips to learn how to make the best homemade whipped cream recipe!
Why We Love This Recipe
- Quick and Easy Recipe. With just three ingredients and 5 minutes, you can have the best homemade whipped cream to go on any number of desserts or even use to top your hot chocolate or coffee!
- Simple Ingredients. The three ingredients used in this delicious recipe are ingredients that we all know and most likely already have in our refrigerator and pantry. No artificial or unknown ingredients in this wholesome recipe!
- Perfect Peaks and Holds Shape. This recipe makes a whipped cream with perfect peaks that hold its shape!
Homemade Whipped Cream Recipe
Homemade whipped cream is one of the easiest and most made recipes in my kitchen! It is one of the essential recipes that I turn to time and again and could practically make with my eyes closed. A basic recipe, yet it’s the best, and it only takes a few minutes to make. It has just three ingredients, but yet there is one essential step for getting the perfect whipped cream recipe every single time. Once you try it, you will turn to this easy recipe instead of store-bought whipped cream in a can!
I love to use my homemade whipped cream to serve on any number of desserts throughout the year, from strawberry shortcake, sweet potato pie, and my Mama’s cream cheese pound cake. I also love it served with drinks like hot chocolate, a great cup of coffee, and my mocha punch for parties! It makes mornings even more special on top of a stack of buttermilk pancakes, waffles, my famous French toast, and my honey lime fruit salad. The possibilities are endless!
But first, let’s start with the basics.
How to Make Whipped Cream
Homemade Whipped Cream Ingredients
To make it, you’ll need just three ingredients. You’ll need the following:
- heavy whipping cream – I prefer to use heavy whipping cream vs. whipping cream as I find that it holds its shape longer and produces a creamier result. It also works well if you plan to pipe your whipped cream or use it to fill pastries. I explain the differences between heavy cream, whipping cream, and heavy whipping cream below.
- sweetener – you are able to choose your favorite sweetener to use. I generally use confectioner’s sugar or honey, or maple syrup. Confectioner’s sugar provides the most classic and flavor-neutral sweetener on this list.
- flavorings – the options for flavoring are endless! My go-to for classic whipped cream is to use vanilla extract. You can also flavor with liquors, other extracts, and spices.
To make it perfect every single time, you must start cold. Then go high.
That’s it. That’s the trick. It sounds simple, but it’s oh-so-important.
- Start ColdChill your mixing bowl and whisk (yes, even those to your electric mixer) in the freezer for about 20 minutes to get as cold as possible. You’ll also want to make sure that your heavy whipping cream is as cold as possible, too.
- Go HighAdd all of your ingredients into your super chilled mixing bowl and whisk together on high speed for about a minute until stiff peaks form. And you are done!
How to Make Flavored Whipped Cream
If you’d like to add another flavor to your recipe, you can switch it out with the vanilla extract, taste it and add a bit more if you think it is needed. Coconut rum and bourbon immediately come to mind as substitutes that people frequently use.
You can also use honey or maple syrup in place of the sugar, which also adds its own flavor, where you may decide that you don’t need to add anything else. Believe me, it tastes out of this world with both of those exchanges.
If you add more liquid to the recipe, you may need to whip it a bit longer than one minute to reach the stiff peak stage.
Flavor Options for Whipped Cream
- Honey – Replace the sugar with honey
- Maple – Replace the sugar with maple syrup
- Cinnamon – Add 1/2 teaspoon of ground cinnamon
- Coconut – Use 1/4 teaspoon vanilla extract and 1/4 teaspoon coconut extract
In addition to the above recipe substitutions where the vanilla or sugar is replaced, the following options keep those ingredients with some delicious additions.
Chocolate Whipped Cream
To make a chocolate version of this recipe, just whisk three tablespoons of cocoa powder with the sugar and follow the recipe as written. All other ingredients and instructions remain the same.
Strawberry Whipped Cream
To make the strawberry version, follow the recipe as written until soft peaks form. Then, add 1/4 cup chilled strawberry jam or puree and beat again until medium peaks form. If not using immediately, store, covered, in the refrigerator.
How to Make Stabilized Whipped Cream
To make stabilized whipped cream, you will want to use an additional ingredient to help it last longer in the refrigerator. I like to use cream of tartar if I know that I will be making mine well in advance of serving. While it is best served immediately by adding a little cream of tartar to your heavy whipping cream, it will generally last much longer in the refrigerator.
For each cup of heavy whipping cream, add 1/4 teaspoon of cream of tartar along with the confectioner’s sugar when whipping.
Can Homemade Whipped Cream Replace Cool Whip?
Yes! Absolutely. This homemade whipped cream easily replaces frozen whipped topping (aka Cool Whip) in recipes. You will use an equal amount of whipped cream as Cool Whip is called for in a recipe.
Note that the amount of heavy whipping cream you use will double in volume in whipped cream. Therefore, if you need 2 cups of whipped cream, you will use 1 cup of heavy whipping cream.
What is the Difference Between Heavy Cream, Whipping Cream, and Heavy Whipping Cream?
- Heavy cream and heavy whipping cream are essentially the same. Both contain at least 36% milk fat. The key word to remember here is the word “heavy,” as it means higher milk fat. It will make a whipped cream with stiffer peaks, holds form longer, and is great for filling pastries. It is my preferred cream to make the best whipped cream every single time.
- Whipping cream, also called light whipping cream, contains between 30 to 35% milk fat. You can certainly use it in this recipe, it will just not produce the same stiff, well-formed peaks or hold shape for any length of time. It is best used immediately. I will use it on top of my hot chocolate from time to time.
Source for milk fat requirements: USDA.
How to Recover Whipped Cream if Overmixed
Overmixed whipped cream will curdle and become lumpy. Slowly fold in 1 tablespoon at a time of fresh, liquid, heavy whipping cream by hand with a spatula until the lumps in the whipped cream disappear.
Can You Freeze Whipped Cream?
YES! Place large spoonfuls on a parchment-lined baking sheet and flash freeze. Once the whipped cream is frozen, you can then place it in freezer-safe containers and freeze it. When ready to use, thaw for about 15 to 20 minutes.
What to Serve it With
- as a filling or topping in recipes such as Strawberry Shortcake, Trifle, Cream Puffs, French Silk Pie, Pavlova
- Cake and Pie: as a dollop on a slice, such as Pecan Pie, Sweet Potato Pie, or Coconut Cream Pie
- Fresh fruit like macerated strawberries and fruit salad
- Topping on Hot Chocolate or a mocha
Here’s my Perfect Whipped Cream recipe. I hope you love it! It’s a great topping on fresh fruit, desserts (think strawberry shortcakes, pumpkin pie), and much more!