Homemade whipped cream tastes better than store-bought and is a breeze to make. All you need is a bowl, an electric mixer and 15 minutes.
Making fresh whipped cream is one of the very first things I learned as a home baker. It makes all desserts so pretty! Just have a look at this No Bake Mango Cheesecake and this Eggless Key Lime Pie.
Homemade whipped cream tastes so much better than the packaged ones you buy at the grocery store too.
Best of all, making it is quick and easy. All you need is a bowl, an electric mixer and 15 minutes. There’s absolutely nothing to it.
Plus, read on for tips on storage, troubleshooting and perfect whipped cream every time.
How to make homemade whipped cream
You just whip heavy cream with some sugar and vanilla until the cream is stiff.
It’s so simple (just have a look at the video) but here are some tips for perfect whipped cream all the time, every time:
- Chill not only your cream but also your bowl and your beaters.
- Do not over whip (it will turn the cream into butter). So it’s best not to walk away while the mixer is on.
- But if your cream has already become a bit too stiff (stiff, not butter), don’t worry because it’s very easy to fix. Just add a little cream and whisk until it becomes smooth again.
Can you make whipped cream using milk?
Another important thing to remember is you need a certain amount of milk fat content – usually 30% or higher – for cream to thicken properly.
This means regular milk won’t work because its fat milk content just isn’t high enough. I always use heavy cream (usually 36% milk fat) but you can also use whipping cream and double cream (30% or higher).
Coconut cream
also whips wonderfully. Check out this Ube Cheesecake and this No Bake Pineapple Coconut Cream Pie – I topped both with luxurious coconut whipped cream. Delicious!
How long does homemade whipped cream last?
I’ve found homemade whipped cream can be made ahead too. Don’t get me wrong – freshly whipped is still best but if you have company over you don’t really want to be stuck in the kitchen making whipped cream.
What you can do is whip the cream to medium peaks a few hours before your guests arrive. Chill it in a bowl until you need it. Then whisk it to stiff peaks just when you’re ready to serve it.
Can you make whipped cream days ahead? You can – it lasts 2-3 days in the fridge – though I don’t recommend it because it tends to break and liquify at the bottom. The better alternative is to freeze it.
Can homemade whipped cream be frozen?
Yes, you can freeze homemade whipped cream! It won’t be as shiny or fluffy as fresh but it’s still good.
What I do is scoop
or pipe
whipped cream onto a baking pan lined with parchment paper. I put my pan in the freezer (so make sure the pan you’re using fits your freezer). Once the individual pieces are frozen, I transfer them into a Ziploc bag or other freezer-friendly container.
When you need them, just place the frozen pieces of whipped cream on top of your dessert and let it sit at room temperature for about 10-15 minutes before serving.
But my favourite way to use them is to place a frozen piece of whipped cream on top of my hot chocolate and watch it slowly melt. Makes for one creamy and delicious drink!
Frozen whipped cream lasts about 2 months.
Desserts made with homemade whipped cream
Whipped cream is not just for decoration. You can use it as frosting too (check out Chocolate Chiffon Cake with Whipped Cream Frosting and Mango Chiffon Cake with Whipped Mango Cream Frosting).
It’s also a vital ingredient when making no-churn ice cream.
You can also use leftovers to make delicious cinnamon rolls with heavy cream!
And if you loved making this recipe, you’ll enjoy making homemade butter too.
Happy whipping!
What’s your favourite way to use homemade whipped cream? I’d love to hear from you in the comments section below.
Homemade Whipped Cream
Ingredients
- 1 cup heavy cream chilled
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
- You’ll need a handheld electric mixer for this or a stand mixer with the whisk attachment. Whatever you’re using, put the bowl and the whisk in the fridge for about 10 minutes before you start whipping so they are properly chilled too before you use them.
- Then just whisk all ingredients together – about 30 seconds on low speed to give them a good stir, switching to high speed until stiff peak (or until you reach the desired consistency you want – I use a stand mixer and it takes me about 2 minutes to get to soft peak stage, then another minute or so to stiff peak, which is what I want). Be careful not to overbeat though…you might end up with butter!
Video
Nutrition
Nutritional information are estimates only.
dom
Thanks for this! Great looking blog!
Jolina
Thanks for passing by Dom! Appreciate it. Happy Thursday! 🙂
Agnes
Thanks for sharing this! Will try it soon
Jolina
You are very welcome Agnes! Do let me know how it goes 🙂
Caitlin Culver
YUM! I love making my own whipped cream – it tastes so good 🙂 I love how you talk about the mentality change from
“why make it when you can buy it” to “I wonder if I can make that.” That happens on almost a daily basis and it sparks so many ideas and creative ways of trying to figure out a recipe. A true baker at heart for sure!
Jolina
Hi Caitlin! This is all new for me! I never would have thought I would have those thoughts 🙂 But it’s quite empowering. And not counting the recipe fails (let’s forget about them shall we? haha), learning how to do something at home is cheaper and often healthier.
Christine - Jar Of Lemons
This looks so perfect! I’ve been wanting to make my own whipped cream. Thanks for the recipe!
Jolina
Hi Christine! Thank you! This is so easy you’ll be surprised 🙂 When I first did it I thought I really should have done it sooner and not have had to settle for the store-bought ones for so long 🙂
Klauss
It’s just great! However, still have to go in the grocery store 🙂
Jolina
Hi Klauss! You’re right haha! Too funny. It tastes better though. Hope you try it 🙂
Kathleen
We make our own too and will never, ever go back to store bought! It’s amazing the difference!
Jolina
Hi Kathleen! Isn’t it?? It’s really incomparable 🙂 Hope more people make their own 🙂
Matilda Togiai
I love a great homemade whipped cream! Store bought just doesn’t cut it. The first time I made it though I overwhipped and my cream fell apart. But after that first failed attempt, my whipped cream was perfect every time. I’m sure it will taste great in different flavors too.
Jolina
Hi Matilda! I absolutely love it too. I eat all the extras straight from the bowl (not. ashamed. haha!). I haven’t yet experimented with different flavours but I’m sure it’ll taste great 🙂 Maybe boozy too eh? 🙂
Lainey Robinson
Great read. As a cake decorator, I appreciated how you explain everything. So many people don’t explain it and people “attempt” it and it doesn’t work so they give up. You explain in great detail which should help a lot of home bakers! I believe someone above said what I was going to suggest. Confectioners sugar is what I use because it mixes easier.
Jolina
Thanks very much Lainey! You made my day! 🙂 I do try to document everything 🙂 And yes, I remember that tip though I haven’t tried it yet. I asked if the proportions will be the same? In any case, I can experiment it’ll be fun 🙂
Roselynn Mercedes
I am always running out of whip cream at home I don’t know why it never occurred to me to make my own. Thank you so much for sharing this.
Jolina
You’re very welcome Roselynn! If you have the cream then all you need is sugar and vanilla and you’re done! 🙂
Christine | Vermilion Roots
Homemade is always better, isn’t it? You know exactly what goes into the recipe and into your mouth. 🙂
Jolina
Absolutely 🙂 I find myself trying to make more and more things “homemade” precisely because I started paying attention to the ingredient list of things. And it’s cheaper too eh?
Shirley
I bought regular whipping cream and not the heavy. Will that work ok? I am making a strawberry shortcake on a trifle bowl and using angel food cake. Thanks!
Jolina
Hi Shirley! Yes you can use whipping cream. The only difference between the two is the fat content. Because whipping cream has less fat in it, your whipped cream will be a little softer, which I think will work perfectly for your trifle 🙂 Hope this helps. Let me know how it goes!
John
Are there that many cooks who do not know how to make whipped cream? surprising.
One suggestion: Use confectioners sugar instead of granulated. It mixes in much better.
Jolina
Oh yeah. Definitely. I certainly didn’t 🙂 Thanks for the tip! (And would that be 2 tbsp too?)
BB Free
This is one of those simple things I could never get right. I’m not patient enough to wait for the peaks. I’ll try your way and use John’s confectioner’s sugar tip. Wish me luck!
Jolina
Awesome! I have a “peaks” resource at the bottom of the page in my blog so you’d know what they look like. And if you have a stand mixer it will go much quicker 🙂 Let me know how it goes! I’m really excited and curious to see how the confectioner’s sugar substitution plays out 🙂
Ranjani
easy and handy recipe to make at home…. such kind of basic recipes will help a lot.. thanks for the recipe..Happy if you check my profile and share the feedback.. 🙂
Jolina
Thanks for stopping by!
Stephanie
I’m learning so much from you 🙂
Jolina
So glad to hear that. Means a lot 🙂
JC
Keep it coming! Happy for you kiddo! 🙂
Jolina
Thanks 🙂 Thanks for dropping by!