Homemade Whipped Cream – -Making homemade whipped cream needs just 3 ingredients and takes less than 30 minutes! Forget the store bought stuff and go homemade with this one.
- Heavy whipping cream
- Powdered sugar
It can also be referred to as confectioners’ sugar or icing sugar. If you don’t have any on hand, you can replace it with granulated white sugar.
Can I Make This Sugar Free?
Yes. Simply omit the sugar for a sugar free option.
If you are making simple homemade whipped cream, stick with the vanilla flavoring. However, you can use almond, peppermint, mint or your preferred flavor extract for flavoring.
Make It Chocolate!
Add in 2 tablespoons of unsweetened cocoa powder and increase your sugar by 2 tablespoons.
FAQ’s + Tips + Notes
Can This Recipe Be Doubled?
Yes, it can be doubled very easily. A cup of whipping cream will produce about 2 cups of whipped cream. Use that as your guide when determining how much you will need.
Is This The Same as Whipped Topping?
No. Whipped topping (AKA “Cool Whip”) contains more sugar, a longer shelf life and different texture than whipped cream. Want to learn more about their differences? See this great article.
Tips for Getting Great Whipped Cream
- When your whipped cream is done, it should have either medium or stiff peaks. Medium peaks are a bit softer and work well to dollop on pie or hot chocolate. Stiff peaks will hold up better when piping or frosting on cakes, cupcakes, etc. Learn more about peaks.
- Start with cold whipping cream and a chilled bowl.
- Don’t whip your cream too long! However, if you do, don’t worry. Make butter instead. 😉
Keep any leftovers in a covered container in the refrigerator. It is best used within 2-3 days.
Top Them off With Homemade Whipped Cream
- 1 cup heavy cream or whipping cream
- 1 TBSP powdered sugar
- 1 tsp vanilla
- Add the ingredients into the chilled bowl. Using a whisk attachment, beat until medium or stiff peaks form. This could take anywhere from 5-8 minutes, depending on your mixer. (see notes regarding soft/medium and stiff peaks)
- When your whipped cream is done, it should have either medium or stiff peaks. Medium peaks are a bit softer and work well to dollop on pie or hot chocolate. Stiff peaks will hold up better when piping or frosting on cakes/cupcakes, etc. Learn more about peaks.
This page contains links from the Amazon, Thrive Market or Target Affiliate Programs. If an item(s) are purchased through an affiliate link, Big Green House earns a small percentage of the sale. See our Disclosure for further information.
Amount Per Serving: Calories: 477Total Fat: 48gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 151mgSodium: 36mgCarbohydrates: 8gFiber: 0gSugar: 8gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate