Homemade Whipped Cream – Easy Recipe


Homemade whipped cream recipe. With just three ingredients and a few minutes, you’ll have your own delicious whipped cream from scratch.

If you haven’t made your own whipped cream from scratch, then you’re missing out! I remember a few years ago when I didn’t even question how whipped cream was made.

It must only come in a can? Or the frozen food section.

But that couldn’t be further from the truth and thankfully we’ve been making our own for a while now.

That’s not to say that canned whipped cream doesn’t have its place. It most certainly does! But nothing can beat the delicious taste of homemade whipped cream.

And it only takes three ingredients.

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It may just be heavy whipping cream, sugar, and a splash of vanilla, but something about it seemed difficult and time consuming. Something that would just be easier buying from the store.

And really who wants to dirty more dishes.

But the taste between homemade whipped cream and store bought is night and day. So now in this house, we have heavy whipping cream in the fridge on a regular basis.



  • 1 cup heavy whipping cream
  • 2 TBS sugar (confectioners is best but granulated will work)
  • 1/2 tsp vanilla extract

Makes about 2 cups whipped cream.

Whipped cream ingredients.


Whether you are using a Kitchenaid or an electric hand mixer, you’ll want to chill your bowls and beaters. Let them chill in the freezer between 10-15 minutes.

Gather the ingredients.

Heavy whipping cream, sugar and vanilla extract on a kitchen counter.

For this recipe I’m using one cup of heavy whipping cream, which makes approximately 2 cups of whipped cream.

If using the full one pint- double the recipe. Meaning 2 cups heavy whipping cream, 3-4 TBS sugar, 1 tsp vanilla extract. This will make approximately 4 cups of whipped cream.

Add the heavy cream.

Start on low and bring to a medium high speed.

Add sugar and vanilla extract.

Add ingredients to chilled mixing bowl.

Keep a close eye on it, as it only takes a couple of minutes for it to start turning into whipped cream.

When the mixture begins to hold its shape and form peaks, it’s done!

Take caution not to over beat the cream or it will begin to form lumps. (the beginning of butter!)

Homemade whipped cream formed to a stiff peak.


Did you know you can make whipped cream with an immersion blender? In a tall bowl, combine heavy whipping cream, sugar and vanilla extract. Blend approximately two to two and a half minutes. The whipped cream is done when it becomes more firm and not liquid.

This way tends to be a bit longer than a stand mixer, and can be difficult to know when it’s finished. The consistency reminds me more of Cool Whip than whipped cream. Although this is not my favorite way to make whipped cream, it can be done!


You can make homemade whipped cream by hand mixing it yourself. Add all of your ingredients to a chilled bowl and whisk. Whisk rapidly until it thickens and begins to form stiff peaks. This can take eight or more minutes whisking constantly.

It’s not a challenge to take on lightly, and at this point it might just be easier buying it from the store.


It’s best to use your homemade whipped cream the same day that you make it. However, if you do have a bit left over you’ll want to store it in the refrigerator.

The best way to store homemade leftover whipped cream, that I’ve found, is to place it in a bowl and lightly cover with a clean kitchen towel. Using this method always gives me firm whipped cream the next day with little to no liquid at the bottom. Using confectioners sugar also helps keep it more firm when storing leftovers in the refrigerator.

Perfect for your morning coffee!

Homemade whipped cream on a Kitchenaid whisk.

So if you’re new to homemade whipped cream, give it a try! With an electric mixer and a few minutes, it’s really more simple than you think and tastes even better.

Best Wishes ~ Sara

Homemade whipped cream

Homemade whipped cream with just three ingredients.
Prep Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Keyword: whipped cream
Servings: 4
Calories: 222kcal


  • electric mixer


  • 1 cup heavy whipping cream
  • 2 TBS confectioners sugar
  • 1/2 tsp vanilla extract


  • Allow bowls and beaters to chill in the fridge for 10-15 minutes.
  • Gather your ingredients.
  • Add heavy whipping cream, sugar and vanilla extract to chilled bowl.
  • Start and low then whip on medium high for approximately 2 minutes.
  • Once the mixture begins to hold its shape and form stiff peaks, it's done.


Makes approximately 2 cups whipped cream. 
If using a full pint of heavy whipping cream, double the recipe. 
Best if used immediately or same day. 
Store extra in the refrigerator in a bowl covered with a clean kitchen towel. 
*Nutritional information provided is an estimate and will vary based on brands of ingredients used and cooking methods. 


Serving: 4g | Calories: 222kcal | Carbohydrates: 6g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 23mg | Potassium: 45mg | Sugar: 4g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
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