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Homemade Whipped Cream

Homemade Whipped Cream


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)


  1. Chill a large metal mixing bowl and whisk in the freezer for 20-30 minutes.
  2. Add all three ingredients to the mixing bowl.
  3. 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.
  4. 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