Homemade Whipped Cream Recipe

Homemade Whipped Cream Recipe with only three ingredients.  This simple recipe only takes five minutes time but tastes way better than the store bought versions!

Homemade whipped cream is one of those "from scratch" recipes you need to have in your arsenal.  It's just too easy to make yourself!  I keep heavy cream in my refrigerator at all times (for a quick splash in my coffee), so that I'm never more than a few minutes away from this delicious, creamy treat.  

Heavy Cream vs Whipping Cream

As the name suggests, you need cream to make whipped cream.  Heavy cream, heavy whipping cream, whipping cream, or regular whipping cream are just a few of the different labels you may see in the dairy aisle.  Heavy = 36% or more milk fat while regular/light whipping cream contains only 30-35%.

I only stock heavy cream and use it for everything from this homemade whipped cream recipe to my favorite White Chicken Chili Soup.  Heavy cream will hold its shape better and is my preferred thickening agent.

What kind of sugar for whipped cream?

You will get mixed opinions on this, some swear by granulated while others prefer confectioners' sugar.  I prefer granulated sugar for my homemade whipped cream recipe.  It's not really an issue unless you are a making a significant amount of whipped cream, in which case the granules may become more noticeable.  

You do have full control over the amount of sugar you want to add, though.  Again, the only thing you have to have for whipped cream is cream itself- everything after that is just for sweetening and flavor.  You could add as little as two tablespoons of sugar or up to ½ a cup.  I think ⅓ cup is perfect.

How to Make Homemade Whipped Cream

• Start with a chilled bowl and chilled whisk/beaters- pop them in the refrigerator at least 30 minutes before you plan to make it.  This step isn't totally necessary, but it does help the whipped cream along.  If I have time, it's worth it, but it won't stop me from making it if I don't.
• Keep the cream really cold as well.  Only take it out right before you're about to use it.  I like to keep mine on the top shelf in my refrigerator (where it's the coldest).
• Use fresh ingredients.  Use fresh cream and the best vanilla extract you have.  Don't use hard or clumpy sugar.  When recipes only require a few ingredients, you want them all to be quality.
• You don't have to use a stand mixer or hand mixer.  You can make whipped cream almost as easily with a whisk and some muscle.  My mom likes to use one of the old-fashioned hand crank beaters.  I've even poured a few tablespoons of cream with a sprinkling of sugar into a small mason jar and shook it until thick, like for my Spiced Cream Chai Tea Latte.  

Whipped Cream Flavors

Make my homemade whipped cream recipe as is (1 cup heavy cream + ⅓ cup granulated sugar) and then gently fold in your favorite flavor combo:

• Vanilla Whipped Cream: add ½ - 1 teaspoon of pure vanilla extract (the best you have)
• Maple Whipped Cream: add 2 tablespoons of maple syrup (not breakfast syrup) and ¼ teaspoon pure vanilla extract (could also add in 2 tbsp of bourbon)
• Cinnamon Whipped Cream: add ½ teaspoon ground cinnamon and ½ teaspoon pure vanilla extract

How to Freeze Whipped Cream

Did you know you can totally freeze whipped cream?  Fresh whipped cream will only last in the refrigerator for about 24 hours before it starts to weep and separate. 

If you want to make it ahead of time, or just have some ready to go for a piece of pound cake or with your fruit salad, I suggest freezing your leftover whipped cream. 

Read these tips and tricks on how to freeze whipped cream for the best results.

Find More Recipes

This recipe is part of my Traditional Thanksgiving Menu series. Check it out!