How to Make Whipped Cream

A simple homemade Whipped Cream recipe that is perfect every time, with tons of extra tips, flavor variations and a step by step video!

I’ll be the first to admit, I used to use frozen whipped topping the majority of the time.

But once you get hooked on homemade whipped cream, there is just no going back!

I still stash a couple tubs of frozen whipped topping for those whipped cream emergencies (we all have those, right?).

But most weeks when I’m grocery shopping I pick up a litre of heavy whipping cream so we can have fresh homemade whipped cream on our whole wheat pancakes or with our french toast casserole for brunch, or with a slice of this No Bake Strawberry Cheesecake for dessert!

Because I get asked a lot, I wanted to share my tips for making the best whipped cream, and how to make a variety of flavors!

Why is homemade whipped cream so much better?

Well, to put it simply, fat is delicious.

Homemade whipped cream is made with cream that has a high percentage of fat.

This gives it a more decadent, rich flavor than any whipped topping you’ll find.

And since it’s so easy to make, once you try out my tips you might never go back! 😉

How to make Whipped Cream:

There are a few tips that will help you have the best success!

1. Make sure you have the right cream — you need that high fat percentage to whip up nice and thick.
2. Make sure everything is cold — your bowl, your beaters, your cream all need to be cold to get the best results.
3. Use an electric mixer — this isn’t to say you can’t use a whisk and beat it by hand, but you will probably have better results if you use an electric mixer. You will never catch me whipping cream by hand!
4. Start low and increase in speed — when you have a bowl of liquid cream, it will splash like crazy if you put the beaters in and crank up the mixer! I recommend starting on low speed, and gradually increase the speed as it gets thicker. This also makes it easier to watch the cream and stop when you get to the perfect thickness.
5. Watch it closely — I usually use my hand mixer, which means that I am not leaving it and walking away. You want to keep an eye on the cream as it whips to ensure that you cut the mixer at just the right moment. That moment will depend on how you like your whipped cream — soft and light, or sturdier and thicker. Personally? I opt for a thicker, sturdier whipped cream as I like to pipe it on cakes and cupcakes. I also find it holds up longer in the fridge. That being said, you don’t want to overbeat and should stop the mixer when stiff peaks form.

How do I know if I have the right cream?

You will need heavy whipping cream, heavy cream, or whipping cream for this recipe.

Lighter cream without the high fat percentage won’t whip and definitely won’t hold up like heavy whipping cream will.

The difference between them is that heavy whipping cream or heavy cream have 36-38 percent fat, and whipping cream contains 30-35% fat.

Here in Canada, we only have what is called whipping cream, and it is usually 33-35% fat.

How long does homemade Whipped Cream last?

I prefer to only make homemade whipped cream right before I am serving dessert, or maybe up to a few hours ahead if I am garnishing a dessert and refrigerating it.

Even with the right cream and stiff peaks, homemade whipped cream will start to soften quickly and is best eaten within 24 hours.

If I am piping my whipped cream, then I definitely make the whipped cream just before piping, and refrigerate my dessert until serving.

Can you freeze whipped cream?

Not well.

Homemade whipped cream can be frozen, but when thawed it is thin and liquidy.

I only freeze whipped cream when I make little frozen whipped cream mounds to add to hot chocolate (perfect for stashing in the freezer if you have just a little left over!), or if I am using it to frost an ice cream cake.

I have frozen left over dessert with whipped cream on them, and it is okay to thaw and serve, but I try not to let it get too warm before eating.

How to make Stabilized Whipped Cream:

There are a few ways to stabilize whipped cream and help it to hold up better.

Usually, I use unflavored gelatin (a half package is enough for this recipe), but vanilla pudding mix and cream of tartar are other methods.

To stabilize whipped cream using gelatin, place a few tablespoons of cold water in a small bowl. Sprinkle half the package of gelatin over top of the water and let it sit for 5 minutes.

Microwave the gelatin on high for 10 seconds and stir until dissolved. If it is not clear and smooth, microwave another 5-10 seconds and stir.

Beat into the whipped cream just before you finish.

How to flavor homemade whipped cream:

I’ve included three of my favorites kinds of whipped cream in the recipe card below — strawberry whipped cream, chocolate peanut butter whipped cream, and cream cheese whipped cream — but there are so many ways to make it your own!

The key is not to add too much extra liquid that will make your whipped cream runny.

A teaspoon of liquid extract, or a couple tablespoons of thicker sauces or spreads will be just fine.

• Peanut butter and jelly — add 2 tablespoons smooth peanut butter, 2 tablespoons strawberry jam or jelly, and 2-3 tablespoons powdered sugar
• Nutella — add 2-3 tablespoons Nutella and 2 tablespoons powdered sugar
• Caramel — add 2 tablespoons of thick dulce de leche and a pinch of salt if desired, plus 1-2 tablespoons powdered sugar if desired
• Mint Chocolate — add 1/2-1 teaspoon mint extract, 1 tablespoon cocoa powder and 3 tablespoons powdered sugar

*A note about the Cream Cheese Whipped Cream recipe below: Cream Cheese Whipped Cream is softer than the others, but will firm up slightly after refrigerating because the cream cheese will become firmer as it chills. This recipe is one of my favorites, but it will not pipe like the rest. If that’s important to you, choose another flavor.