Homemade Whipped Cream

Make perfectly easy Homemade Whipped Cream with 3 simple ingredients in minutes: light, fluffy, and far better than store-bought.

Prep Time 10

Total Time 10

Course Dessert

Cuisine American, French

Servings

Prepare Bowl and Beaters. Chill the bowl, beaters or whisk, and heavy cream in the refrigerator for at least 30 minutes before making whipped cream.
If you are short on time you can chill just the bowl and the beaters or whisk in the freezer for 10 minutes and still have a great result.
Beat Ingredients. To the chilled bowl add the cold heavy cream, confectioners’ sugar, and vanilla extract. Beat with a hand-held mixer on medium-high speed until the cream thickens.
If you are using a hand mixer with a whisk attachment move the whisk around the sides of the bowl so that all of the cream is beaten.
Then switch to low speed until stiff peaks form. The cream will go from soft peaks to stiff peaks very quickly. Take it slow and do not overbeat the cream.
1 Cup Cold Heavy Cream, 2 Tablespoons Confectioners’ Sugar, ½ Teaspoon Vanilla Extract
Serve. Serve now or cover and refrigerate for up to 2 hours to serve later.

My Top Tip

Start with everything cold, cold, cold. Chill the bowl, beaters (or whisk), and cream for at least 30 minutes.

Make-Ahead & Storage

You can make Homemade Whipped Cream for up to two hours before serving it. Cover the bowl with plastic wrap and refrigerate it until serving time.

If you use a stabilizer it will keep in the refrigerator in a sealed airtight container for up to 3 days.

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