You can make Homemade Whipped Cream like a pro in just minutes using only three simple ingredients. Creamy and delicious, this topping is perfect for cheesecakes, trifles, coffee, and more. Piping fancy swirls has never been easier.
I grew up always using store-bought whipped topping, such as Cool Whip because it was convenient. In fact, I never realized how easy it was to make homemade whipped topping until just a few years ago.
It's surprisingly simple to make a delicious and creamy whip for pumpkin pie, fruit parfaits, maple latte, and more.
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Why Make This Homemade Whipped Cream Recipe
Whipping up homemade whipped topping is a breeze and beats store-bought every time!
- So easy to make. Make a whipped topping in 5 minutes with a chilled bowl and three ingredients. It's easy and delicious!
- Easy to change. There are various ways to enhance the flavor of this creamy topping. Consider using almond or cinnamon extract instead of vanilla, and add a splash of rum along with lemon zest. The possibilities are endless!
- The all-time perfect topping. This easy Cool Whip substitute tastes terrific on all your favorite desserts. My favorite is strawberry shortcake with a big dollop of sweetened whipped topping.
What is Whipped Cream?
Whipped cream is made by whipping heavy cream to form fluffy air pockets.
To make this easy topping even more flavorful and satisfying, add sugar and flavorings to sweeten it.
Key Ingredients
You only need three ingredients when making this homemade whipped cream recipe. No stabilizers or chemicals are required!
- Heavy Whipping Cream - This milk has a higher fat content than regular cream, resulting in faster whipping and longer peaks. For best results, make sure it is cold.
- Powdered Sugar - Confectioners' sugar dissolves quickly and has cornstarch to stabilize the mixture. Use monkfruit sweetener to make a sugar free whipped cream.
- Pure Vanilla Extract - Adds a nice flavor boost.
BruCrew Tip: Change the flavor of this three-ingredient whipped cream with different extracts, spices, pudding mix, or liquors.
How to Make Homemade Whipped Cream
This homemade whipped topping whips up in just minutes. It's easy to do with a heavy stand mixer or hand-held electric mixer.
- Place the metal mixing bowl and whisk attachment in the freezer for 15-20 minutes. A chilled bowl and metal beater make the milk whip up faster.
- Pour ingredients into a chilled bowl and beat slowly until the sugar dissolves.
- Increase the speed to high and beat until stiff peaks form, 1-2 minutes.
- Spoon or pipe onto your favorite dessert. Using a disposable piping bag with a 1M icing tip will allow you to create bakery-style swirls easily.
BruCrew Tip: Do not overbeat the mixture. It will split and separate if you beat the milk for too long. If you overbeat whipped cream, it will turn into butter.
Whipped Topping Variations
This homemade recipe makes it so easy to make a flavored topping. Choose a flavor below and add it to the recipe instead of the vanilla.
- Vanilla Bean - add ½ teaspoon vanilla bean paste.
- Chocolate - add 3-4 tablespoons cocoa powder.
- Chai
- Expresso - add one teaspoon of espresso powder and one teaspoon of cocoa powder.
- Cinnamon - add ½ teaspoon cinnamon.
- Peppermint
- Orange - add ¾ teaspoon orange extract.
- Caramel - add one tablespoon of caramel ice cream sauce.
- Eggnog
Storage Recommendations
Cover the topping and refrigerate until ready to use. Leftovers in the fridge last 3-4 days if kept in an airtight container.
The leftovers will last about 3-4 days in the fridge on a dessert or in a sealed, airtight container.
Tips and Tricks
- Chill your bowl. Place the bowl in the fridge for an hour or the freezer for about 20 minutes. You can also set it on a bowl of ice if your kitchen is warm!
- Adjust the sweetener. You can easily make keto or sugar-free whipped topping using powdered monkfruit sweetener, erythritol, honey, or maple syrup.
- Use different flavors. Add extra flavor using different spices, extracts, and other ingredients.
- Keep an eye on it. Use a mixer at medium-high speed, watching the peaks. Stop and check frequently, whipping more if needed. Be careful not to over-whip the milk.
- Use the correct cream. Look for heavy whipping cream, light whipping cream, or double cream. They are different but have enough milk fat to whip into a fluffy, creamy treat.
- Make it vegan. Use coconut milk or cream from a can or liquid from chickpeas.
- Freeze leftovers. Pipe swirls onto a parchment-lined baking sheet, then place in the freezer for one hour. Keep the frozen swirls in a freezer bag to use on peppermint hot chocolate.
FAQs
Soft peaks barely hold a shape when you lift the beater from the mixture.
Medium peaks will have a slight peak that forms and then drops as you lift the beater.
Stiff or firm peaks will stay in place when you lift the beat up and out. Once the cream reaches the soft peak stage, it will progress quickly through the other stages.
Heavy whipping cream doubles in volume when whipped. So, 1 cup of cream will become about 2 cups of homemade whip cream.
Yes. This homemade topping will stay in the fridge for 3-4 days. It should be stored in a sealed container or used on a dessert.
Over-mixing the cream results in butter, while under-mixing will make it runny. So, watch the mixture and stop at the right consistency.
Use a good quality full-fat coconut milk or coconut cream. Chill the can in the fridge overnight, and then beat the hardened cream with your sweetener into stiff peaks.
You can also use the liquid from a can of chickpeas, ⅛ teaspoon cream of tartar, and your choice of sweetener. Beat the mixture until it is fluffy and creamy.
How to Use Fresh Whipped Cream
- Chubby Hubby Ice Cream Pie
- Mini Turtle Cheesecakes
- No Bake Strawberry Pie
- Vanilla Bean Cheesecake
- Coconut Cheesecake Bites
- Chocolate Oreo Milkshake
- No Bake Peanut Butter Pie
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Recipe
Homemade Whipped Cream
You can make Homemade Whipped Cream like a pro in just minutes using only three simple ingredients. Creamy and delicious, this topping is perfect for cheesecakes, trifles, coffee, and more. Piping fancy swirls has never been easier.
Ingredients
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Chill metal bowl and whisk attachment in freezer for 20-30 minutes.
- Pour heavy cream, powdered sugar, and vanilla into chilled bowl.
- Beat mixture on low speed to combine, the increase the speed to high and beat until stiff peaks form.
- Use immediately or store in refrigerator in an airtight container for 2-3 days.
Notes
Tips and Tricks
- Chill your bowl. Place the bowl in the fridge for an hour or the freezer for about 20 minutes. You can also set it on a bowl of ice if your kitchen is warm!
- Adjust the sweetener. You can easily make keto or sugar-free whipped cream using powdered monkfruit sweetener, erythritol, honey, or maple syrup.
- Use different flavors. Add extra flavor using different spices, extracts, and other ingredients.
- Keep an eye on it. Use a mixer at medium-high speed, watching the peaks. Stop and check frequently, whipping more if needed. Be careful not to over-whip the cream.
- Use the correct cream. Look for heavy whipped cream, light whipping cream, or double cream. They are different but have enough milk fat to whip into a fluffy, creamy treat.
- Make it vegan. Use coconut milk or cream from a can or liquid from chickpeas.
- Freeze leftovers. Pipe swirls onto a parchment-lined baking sheet, then place in the freezer for one hour.
Variations
- Vanilla Bean - add ½ teaspoon vanilla bean paste.
- Chocolate - add 3-4 tablespoons cocoa powder.
- Chai Whipped Cream
- Expresso - add one teaspoon of espresso powder and one teaspoon of cocoa powder.
- Cinnamon - add ½ teaspoon cinnamon.
- Peppermint Whipped Cream
- Orange - add ¾ teaspoon orange extract.
- Caramel - add one tablespoon of caramel ice cream topping.
- Eggnog Whipped Cream
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 58Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 4mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*This post was first published in July 2020. It was updated and then republished in October 2023.
Clyde B
I usually whip the cream into soft peaks before adding the sugar since it's usually a while to achieve the soft peak level even at a high speed. Then add the sugar and beat until stiff. I've found Trader Joe's Heavy whipping cream to work the best, but there might be other opinions.
Jocelyn
I've actually tried it both ways and found it to whip up in the same time, so I usually just add it all to the bowl and let the mixer whip.
Joann
Hi Jocelyn, Have a question about the Homemade Cool Whip. When do you add the vanilla? Thanks for any help you can give me. Have a wonderful & blessed weekend.
Jocelyn
I am so sorry about that. You add the vanilla with the cream and sugar. Thank you so much for letting me know, so I could fix the recipe card. Have a great weekend!
Maureen Blackburn
Love the idea of adding the powdered sugar to stabilize the cream, and it is absolutely delicious!!!!!