There’s something so luscious and special about homemade whipped cream. It looks and tastes so much better than the sprayed whipped cream that comes from the nozzle of a can. And the best part? Homemade whipped cream is simple and easy to make. So there’s no need to settle for a canister or tub of store-bought whipped cream when you can make it from scratch in about 5 minutes flat.
Below are the three simple ingredients you’ll need to make this homemade whipped cream recipe from scratch: Heavy whipping cream, powdered sugar, and pure Mexican vanilla (or vanilla extract). If you’ve never tasted pure Mexican vanilla before, you’re in for a real treat! It tastes so much better than traditional vanilla extract that you buy at a local market. You can really tell the difference. Through the link above you can get it from Amazon.
Begin by putting your metal mixing bowl and whisk into the freezer. It really helps the homemade whipped cream form better when the bowl and whisk are ice cold. If I know in advance that I’ll be whipping up a batch of delicious homemade whipped cream, then I just stick my bowl and whisk into the freezer the evening before. But if you’re in a time crunch and you only have 20-30 minutes to chill your kitchen tools, then that’s fine. Just as long as the bowl and whisk are not room temperature or warm.
Place all of the ingredients together into your chilled mixing bowl. Begin the whipping process. Start with a lower speed and gradually move up to higher speeds. It doesn’t take long for your homemade whipped cream to form, so keep your eyes on the bowl! What you’re looking for is the formation of small gentle peaks. When I made the homemade whipped cream you see right here it took about 3 minutes for peaks to form.
When you lift the whisk from the bowl, you’ll notice that the whipped cream is lightly hugging the whisk. That’s another indication that it’s done. It’s very important not to over whip. If this happens, your homemade whipped cream will fall flat. It’s not a huge waste of time to start over simply because this whipped cream recipe can be made so quickly. But it’s kind of a bummer to have wasted ingredients.
Here’s a close-up of view of this beautiful homemade whipped cream. Mmmm… And yes. It tastes just as light, airy and fresh as it looks! It’s super scrumptious. I love that if you store this homemade whipped cream in a covered container and refrigerate, it’ll save well for up to a week.
What types of desserts or breakfast dishes do you enjoy that could be made even tastier with a generous, fluffy dollop of homemade whipped cream? I whipped up this lovely batch as a garnish for buttermilk pancakes that I made for my husband this past weekend. So delicious!
How to Make Homemade Whipped Cream > Shop This Post
I absolutely love my beautiful KitchenAid stand mixer. It’s one of the most helpful and versatile kitchen tools I own. I use mine several times a week.
Homemade Whipped Cream
- Total Time: 5 minutes
- Yield: 16 servings 1x
There’s something so luscious and special about homemade whipped cream. It looks and tastes so much better than the sprayed whipped cream that comes from the nozzle of a can.
- 4 cups (1 quart) heavy whipping cream*
- 4 tablespoons powdered sugar**
- 1 tablespoon pure Mexican vanilla (or vanilla extract)
- Chill a large metal mixing bowl and whisk in the freezer for 20-30 minutes.
- Add all three ingredients to the mixing bowl.
- Starting with a low speed, begin whisking the ingredients. Gradually increase the speed higher. Whip until soft peaks begin to form. This usually takes about three minutes or so. Keep a close eye on the bowl as it’s important to not over whip the mixture. If it’s over whipped your homemade whipping cream will fall flat.
- Serve immediately and enjoy!
*Heavy whipping cream is the exact same thing as “heavy cream”.
**Powdered sugar is the exact same thing as “confectioners sugar”.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert, Garnish
- Method: Mixer
- Cuisine: American, French, Italian
Keywords: whipped cream, homemade whipped cream, how to make whipped cream
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ANOTHER RECIPE YOU’LL LOVE
If you have leftover heavy whipping cream after making this homemade whipped cream recipe, you can easily make these beautiful and delicious Southern Whipping Cream Biscuits. They’re savory scones that are perfect for breakfast, as a snack, or for dessert.
How to Make Homemade Whipped Cream > Your Thoughts
This 5-minute recipe for whipped cream is super simple and easy to make. Are you ready to make homemade whipped cream from scratch? Share your thoughts in the comments below. I look forward to hearing from you!
28 thoughts on “Homemade Whipped Cream”
Making our own whipped cream is very easy and fresh tasting. I make some occasionally when I have dinner guests over.
OMG thanks for the DIY recipe I would have never thought that making my own whip cream would be so simple. I am going to save it and try it out later.
I love me some whipped cream. Thanks for sharing.
I’m ready to dip some strawberries in that bad boy right now. How awesome!
Wow I have no idea that this is super easy! It’s really better to create this at home intead of buying it in groceries.
I do a lot of things with my homemade whipping cream. This is especially true when I am making my eclairs. But that is something else altogether. Homemade whipping cream is far superior to the spray in a bottle kind.
Your whip creme looks so light and fluffy, I wanted to dip my finger into the bowl. I will have to give the Mexican vanilla a try, I believe you when you say you can tell the difference.
NOTHING beats homemade whipped cream. It’s so easy and you can make it the exact way you like it.
I haven’t tried homemade whipped cream. I do know everything tastes better homemade though.
I have never made my own whipped cream before but I am going to try this recipe. It is awesome because you can add different fruit exact to flavor your whipped cream too. These biscuits sound delicious too. Thanks for sharing the recipes.
I need to try this out! I’m allergic to carrageenan and it seems to be in every single whipped cream sold at the store. Making it at home is the much smarter option for me.
Yum, we love making homemade whipped cream. We have had fun using different extracts like peppermint around Christmas and also using a vanilla bean to get the specks in the whipped cream. People always think it looks like I did a lot when we serve it at parties but really it’s so simple.
I love heavy cream !!1 I actually make a low carb ice cream with heavy cream and its so yummy !! I will have to check this out for the whip cream ;)
The cream looks so yummy I don’t think I’d need a cake to eat it with haha. I’d just take a spoon and dig in!
I love homemade whipped cream, it’s so much better! It’s always my job to make it every thanksgiving to go with the homemade pumpkin pie.
The photos already whetted my appetite. I shall try out this recipe. Hope it will turn out as lovely as I expect!
This are awesome tips and recipe.
I would definitely try this. Because usually I just buy canned whip cream and settle from there, but this is a better idea – you more options and control. I’ll be sharing this post too.
It’s been a long time that I have been planning to take baking lessons but to no avail. I never thought this would be so simple to make a whipped cream. You have just enlightened me. I love this post.
I recently tried my hand at making butter with great success. I may have to try making my own whipped cream this holiday season too.
I was making whipped cream once and accidently whipped it too long and found out how to make butter. So I made it again and made the same mistake, ugh.
Oo this looks fabulous. I’ve never made my own whipped cream. Normally I buy it from a can, but this looks so much better.
I love homemade whipped cream! It’s so much better than that stuff in a tub for sure!
I LOVE making homemade whipped cream. It really isn’t hard and is actually pretty quick to make!
I’m totally making this at home!
Have a lovely day,
Love it! Homemade always tastes better!
I’ve surprisingly never made my own whipped cream! This looks so delicious! I’ll have to try it out!!
I just wanted to say that whipped cream doesn’t just fall flat, it becomes butter if beaten for 10 min. You will have to change the whisk to a paddle and pour off the fresh buttermilk (yum) that is being beaten or separated from it. That is it. Press all the milk out of your creamy, yellow butter. Keep it tightly wrapped and refrigerated or frozen if not being used within a few days. You will never want to have a store bought product on your table ever again!