Move over frozen whipped topping and strangely shelf stable whipped cream from a can! Once you see how easy it is to make homemade whipped cream (and taste how delicious it is) you won’t go back. Plus you can adjust the sweetness level and flavoring to exactly what you like.
How to Make Homemade Whipped Cream
Learning how to make homemade whipped cream will be one of the best decisions of your life. That sounds dramatic, but it’s true! It tastes SO much better than the frozen or canned whipped creams (or “toppings”). Plus you have total control over the sweetness and flavorings. And there are no preservatives! Win, win, win.
Another interesting fact is that you can make the whipped cream ahead of time. I always thought you had to make whipped cream right before you served it, but no. It will last for 2-3 days in the fridge. But, let’s be realistic, it’s not going to last that long because you will be using it to top key lime mason jar pies, hot chocolate, ice cream, and any other desserts you can think of. Or just eating it by the spoonful.
Ingredients
Technically all you need to make whipped cream is heavy whipping cream! But to make sweetened whipped cream, you’ll also add some powdered sugar. I like to use powdered sugar because it dissolves immediately into the whipping cream. You can also add vanilla extract for extra flavor, but this is totally optional.
Once you’ve got your whipped cream skills perfected, you can experiment with other flavorings too. You can add ground cinnamon instead of vanilla to make cinnamon whipped cream (Imagine it on apple pie!). Or for the holidays you could add peppermint extract and sprinkle crushed candy canes on top.
Whip it Good
It’s time to whip out your old, trusty electric hand mixer. The one with with the beaters you pop in. I’ve had mine for years, and I love it for making whipped cream. If you don’t have one, you can also whisk it by hand (and get a bicep workout!), or in a stand mixer with the whisk attachment. Or just get an electric mixer.
I think the key to learning how to make homemade whipped cream quickly and easily is to use a cold metal bowl. If you put your metal bowl in the freezer for a few hours before you start whipping, that frozen bowl will have you eating spoonfuls of homemade whipped cream in just minutes!
Unless you’d like a powdered sugar facial, you’ll want to start out mixing on low speed. Once the sugar is incorporated into the cream, you can up the speed and really get whipping. In no time you’ll see that the cream is looking thicker and thicker – keep whipping! Before you know it you’ll see folds start to form and they’ll get heavier and heavier.
Keep whipping until it’s the thickness you like, then pop out the beaters and hand them to two of your favorite people. Do you remember that from being a kid? Eating the batter or whipped cream off the beaters? Me neither, but now is the time to start making memories!
Clouds of Pillowy Goodness
Look at what you made! A big, beautiful bowl of pillowy goodness. Aren’t you glad you learned how to make homemade whipped cream?
I’d like to point out again that you now have the perfect topping for some key lime mason jar pies. They are pretty much best friends.
Tools I Love for Making Homemade Whipped Cream
- Yes, there are prettier and more powerful handheld electric mixers. And I might get one some day, but I’ve had this little Hamilton Beach one for years and it’s still making whipped cream for all of my holidays!
- Your whipped cream will whip up so much faster and easier in a metal bowl. Put the bowl in the freezer for a few hours ahead of time, then when you want to make the whipped cream, you’re all set to go.
Disclaimer: any links to products in this post may be affiliate links. This means I would get a small commission if the product was purchased. I only link to products I like and use myself, or are similar to what I use. Thanks for your support!
Print
How to Make Homemade Whipped Cream
Description
Once you see how easy it is to make homemade whipped cream, you’ll never go back to the frozen topping or spray can cream again. All you need are heavy whipping cream, powdered sugar and vanilla extract to make the classic whipped cream you love. And you can even make it ahead of time!
Ingredients
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar, more or less to your taste
- 1 teaspoon of vanilla extract (optional)
Instructions
- Put a metal mixing bowl in the freezer a few hours before making the whipped cream.
- When you’re ready to make the whipped cream, pour the heavy whipping cream into your chilled metal bowl.
- Add the powdered sugar and vanilla extract (if using).
- Start whipping the cream on the lowest setting using an electric hand mixer. Once the powdered sugar is incorporated, turn the speed up.
- Keep whipping the cream, rotating the bowl, until soft folds begin to form. Mix the whipping cream until it’s the consistency that you prefer. Enjoy!
Notes
The whipped cream will keep in the refrigerator, covered with plastic wrap, for 2-3 days. You can also substitute other flavorings for the vanilla extract:
- ground cinnamon
- peppermint extract
- almond extract
- fold in crushed candies or citrus zest
