Homemade whipped cream | Sensation Six

This post may contain affiliate sales links. Please read my disclosure policy.

Today I want to show you how to make delicious Homemade whipped cream for every sweet treat. It’s seriously one of my favorite recipes ever and when you see how easy it is, you’ll never want to buy the store-bought stuff again! Enjoy a variety of desserts or sweet breakfast recipes or mix up some chocolate chips and eat it with a spoon!

Why you’ll love this whipped cream recipe

Step aside, Cool Whip, there’s a new sheriff in town. This recipe is one of the easiest and tastiest things you can make at home. With just three ingredients and a few minutes you can make the most delicious homemade dish Whipped Cream Recipe, ready to complement any dessert, breakfast or drink. Perfect for cakes, sweet breakfast foods and much more… this recipe is so versatile! Not to mention: light, fluffy and decadent.

Cool Whip vs. Whipped Cream

When it comes to choosing between Cool Whip and homemade whipped cream, it often comes down to personal preference and sometimes the nutritional considerations of those you’re baking for. Cool Whip is a dairy-free option with a sweeter taste and stable texture, while whipped cream is more of a traditional dairy-based option with a lighter texture and the ability to adjust the sweetness. Cool Whip is a good option, don’t get me wrong, but it does contain other ingredients, such as high fructose corn syrup and oil, that help it stabilize and emulsify for longer. This is perfect for recipes that need stability (like my Strawberry Pretzel Salad). Whipped cream is literally heavy cream that has been whipped and sweetened.

Main ingredients needed for homemade whipped cream

The way to homemade whipped cream is through these three simple ingredients! This is what you need.

Full cream – you can find this in the dairy aisle of the supermarket. Read more about it below.
Pure Vanilla extract – using pure extract is the key to a rich and delicious end result. This is to flavor the cream a little. You can also use other extracts to flavor it (almond extract, mint extract, bourbon extract, etc.).
Powdered sugar – also called ‘confectioner’s sugar’ – this is for sweetening without adding granules. I like to use powdered sugar for this recipe. Granulated sugar can leave a sandy texture, especially if you double or triple the recipe. Powdered sugar gives you a smooth and creamy taste. You can also use brown sugar if you are making it for a dessert like pecan pie.

Is heavy cream the same as heavy whipping cream?

Yes, they are essentially the same. The most important thing here is that whipped cream and whipped cream have a milk fat content of about 36% or more. This ensures that it whips up perfectly and retains its shape.

Confections labeled ‘Whipping Cream’ or ‘Light Whipping Cream’ (not heavy in the name) have a lower milk fat content (30-35%) so it can whip, but not as easily due to the lower fat content. It can certainly still be made into whipped cream, but it is more likely to become liquid again after storage. So try to find it for our purposes Heavy cream or Full whipped cream.

Variations of whipped cream recipes

Food coloring. This might be one of the best recipes you can add color to! Super fun for kids, but make sure you don’t add too much. Too much food coloring will change the taste of your whipped cream from sweet to slightly bitter. You can also try dyeing naturally by mixing berry puree into it.
Extracts. A super easy way to adjust it is to replace the vanilla extract with another extract. I’ve made a version with almond flavor, coconut, mint, and even a good bourbon extract that goes well with fall desserts.

How to make homemade whipped cream

For full recipe details, including ingredients and measurements, view the printable recipe card below. Here’s a step-by-step tutorial on how to make this simple homemade whipped cream.

Let the mixing bowl cool

About 15-20 minutes before you are ready to make your whipped cream, place the mixing bowl (and whisk attachment or beaters) in the refrigerator to cool. Whipped cream seems to whip better and stay stable longer if everything stays cold.

Combine ingredients + whisk together

In the bowl of a stand mixer fitted with a whisk attachment (or use a chilled mixing bowl and hand mixer), add all the ingredients (cold heavy cream, sugar And vanilla extract), and beat until stiff peaks form. Make sure you start on low speed to incorporate the powdered sugar. Then slowly increase the speed to medium speed as soft peaks begin to form.

Continue beating until stiff peaks form

Continue beating the whipped cream at high speed until stiff peaks form. You may have to stop the mixer and scrape the sides and bottom of the bowl to incorporate everything, then beat again. Be very careful and keep a close eye on the mixer. Do not walk away! Whipped cream can go from fluffy clouds of sweet cream to BUTTER in seconds.

Serve!

Add a dollop of homemade whipped cream to your favorite desserts or ice cream at your discretion! You can also use it in a piping bag fitted with a large Wilton piping tip to decorate the top of a cake or pie.

Save whipped cream

Store any leftovers in the refrigerator in an airtight container or piping bag. It may become less stiff after storing, but you can always add a little more icing sugar and beat again to firm it up.

Doubling the recipe: This recipe is very easy to double or triple, based on how much cream you need. Usually the cream doubles in volume after mixing. (1 cup heavy whipping cream = about 2 cups whipping cream.)

Freezing: Whipped cream freezes well. Store it in an airtight container or piping bag in the freezer up to 2 months. Allow it to thaw slowly in the refrigerator before using.

Homemade whipped cream tips + frequently asked questions

Do I need a stand mixer to make homemade whipped cream?

While my KitchenAid stand mixer does a great job at mixing cream in a breeze, a plain old electric mixer, food processor, or even a whisk and chilled bowl will do the job. Make sure you don’t over mix it or you will end up with butter on your hands. And while I love butter, I’m pretty sure that’s not what you’re going for.

How do you know if you have stiff peaks?

When the whisk is lifted from the bowl, the cream should be light and fluffy keeps its shape well. If it’s dripping from your whisk (or beaters), you’re not done yet. This way you can be sure that everything is correct.

Can I make this in advance?

Yes, that is absolutely possible, but you should keep in mind that whipped cream can lose its volume and separate if you make it too far in advance. Usual, 2-4 hours ahead is fine as long as it is kept covered in the refrigerator. For a little extra security, add a tablespoon of cornstarch for stability.

Can I make whipped cream from half and half?

No! Half and half contains only 18% milk fat and does not have enough fat to hold up or whip properly.

Uses for whipped cream

You can use this recipe in different ways. Here are a few recipes that often use whipped cream:

And that’s it! Super easy, super tasty and all homemade. This is truly the tastiest homemade version! The printable recipe card is below, enjoy! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a photo of your finished dish, post it on Instagram with the hashtag #laurenslatest and tag me with @laurens_latest.