Basic Homemade Whipped Cream (With Variations)

By
Stephanie Gallagher
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 09/22/22
Homemade whipped cream recipe

The Spruce Eats
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 32 servings
Nutrition Facts (per serving)
53 Calories
5g Fat
1g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 32
Amount per serving
Calories 53
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 17%
Cholesterol 17mg 6%
Sodium 4mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 0g
Calcium 10mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This whipped cream recipe takes about 10 minutes to prepare and only uses three simple ingredients. Once you see how easy it is to make, plus the different variations, it's sure to become a part of your repertoire.

The important thing is to use the right type of cream and to make sure your bowl and beaters are very cold. Unfortunately, you can't make whipped cream with milk, half-and-half, or light cream, as they don't have a high enough fat content to thicken when whipped. So make sure that you have the appropriate cream on hand. Heavy cream, whipping cream, or double cream—basically anything that has a fat content of 30% or higher—are ideal for this recipe.

Use this whipped cream on pies, cakes, puddings, ice cream, fruits, hot chocolate, and more. See ideas for different flavorings below the recipe.

Ingredients

  • 2 cups heavy cream (or whipping cream or double cream, cold)
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

    Ingredients for basic homemade whipped cream recipe gathered

    The Spruce Eats

  2. Place a stainless steel mixing bowl and the beaters of your electric mixer or a wire whisk (whichever you plan to use to whip the cream) in the freezer for 10 minutes.

    Put a stainless steel mixing bowl and the beaters in freezer for 10 minutes

    The Spruce Eats

  3. Remove them both from the freezer, and pour the cream into the bowl. Beat with an electric mixer on low speed for 30 seconds, then gradually increase speed, beating until the cream becomes thick. This will take anywhere from 5 to 8 minutes. You can also use a wire whisk and beat the cream by hand, but it will take quite a bit longer.

    Whipped cream in bowl

    The Spruce Eats

  4. Add the confectioners' sugar and vanilla.

    Add vanilla

    The Spruce Eats

  5. Continue whipping the cream until it reaches the desired consistency.

    Whipped cream

    The Spruce Eats

  6. Serve on top of hot chocolate, pumpkin pie, or any recipe that calls for whipped cream.

Recipe Variations

  • If you want to create different flavors to complement different desserts or beverages, try using a different flavor of extract. For example, almond, mint, peppermint, coconut, banana, hazelnut, coffee, lemon, orange, pumpkin pie, or raspberry can help jazz up any type of sweet treat that you are serving.
  • Depending on what flavor extract you use, you can add a drop or two of food-grade dye and have the color of the whipped cream match the flavor! For example, if you're making a peppermint-flavored whipped cream to top your hot cocoa, you can add a drop of green food coloring to create a very fun version.

How to Store

You can store this homemade whipped cream in the refrigerator in an airtight container for one week.