A simple homemade Whipped Cream recipe that is perfect every time, with heavy whipping cream, powdered sugar and vanilla. Tons of tips on how to make whipped cream, 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 I got hooked on homemade whipped cream, there was 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, homemade whipped cream is made with heavy 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!
- Make sure you have the right cream — you need that high fat percentage (30-35%) to whip up nice and thick — it’s labelled “heavy cream” or “whipping cream”.
- Make sure everything is cold — your bowl, your beaters, your cream all need to be cold to get the best results.
- 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.
- 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.
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.
To have it last longer, I recommend making stabilized whipped cream.
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 instant vanilla pudding mix.
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.
Can you freeze whipped cream?
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.
How to flavor homemade whipped cream:
I’ve included three of my favorite flavors in the recipe card, 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
How to make Homemade Whipped Cream
written by Ashley Fehr
Ingredients
Homemade Whipped Cream
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
Chocolate Peanut Butter Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 2 tablespoons smooth peanut butter, (not natural)
- 1 tablespoon unsweetened cocoa powder
Strawberry Whipped Cream
- 1 cup heavy whipping cream, cold
- 3 tablespoons strawberry jam or jelly, no chunks
- 2 tablespoons powdered sugar
Cream Cheese Whipped Cream
- 4 oz full fat cream cheese, (*cold)
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- ¾ cup heavy whipping cream
Instructions
Homemade Whipped Cream
- Add cream, sugar and vanilla to a large bowl.
- Beat with an electric mixer on low until combined, then gradually increase speed to medium-high, beating until thickened and fluffy and stiff peaks form (or until soft peaks form, if that's your preference)
Chocolate Peanut Butter Whipped Cream
- Add cream, sugar, peanut butter and cocoa powder to a large bowl.
- Beat with an electric mixer on low until combined, then gradually increase speed to medium-high, beating until thickened and fluffy and stiff peaks form (or until soft peaks form, if that's your preference)
- Taste and adjust sweetness as desired.
Strawberry Whipped Cream
- Add cream, strawberry jam and powdered sugar to a large bowl.
- Beat with an electric mixer on low until combined, then gradually increase speed to medium-high, beating until thickened and fluffy and stiff peaks form (or until soft peaks form, if that's your preference)
Cream Cheese Whipped Cream
- Add the cold cream cheese to a large bowl. Beat with an electric mixer on low speed until smooth.
- Add powdered sugar and vanilla, and beat until combined.
- Add cream, and beat on low until incorporated, then on high speed until thickened and fluffy.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Vickey says
Thank you for all the recipes for using whip cream as an icing. I can’t wait to try some of the different flavors. They sound delicious.
Ashley Fehr says
It’s my pleasure!
Candi says
Y won’t the whip cream pipe with cream cheese properly?
Ashley Fehr says
The cream cheese makes it a little heavier so it doesn’t hold quite as well
Lauren says
Are all or any of these whipped creams stabilized?
The Recipe Rebel says
Hi Lauren! These will last up to 24 hours. Hope you enjoy it!
wilhelmina says
Fresh whipped cream is so easy and is light years beyond anything in a can! I love your tips for flavoring!
Ashley Fehr says
Thanks Wilhelmina!
Trang says
I totally agree that homemade whipped cream just tastes so much better! This is really a staple recipe everyone should have!
Ashley Fehr says
Thanks Trang!
Julie Blanner says
Oh these recipes were dangerous! 😉 We loved making the chocolate peanut butter whipped cream with chocolate cake. So fluffy and flavorful!
Ashley Fehr says
Thanks Julie! It’s one of my favorite combos too!
Laura Reese says
This was so helpful! So many great tips. I especially loved the info about flavoring whip cream.
Ashley Fehr says
Thanks Laura! I’m glad it was helpful!
Britni says
The chocolate peanut butter was so good on cupcakes!
Ashley Fehr says
Thanks Britni!
J a y c e says
Back in the 1960s my mother always used powdered Frosting mix to flavor her whipped cream. This made the best icing ever! Now, you can’t buy powder frosting, so I make my own from powdered sugar and cocoa. Frozen, the cake will keep weeks. We don’t bother to thaw it because it makes a Fantastic Frozen summer treat!
Ashley Fehr says
That is such a great tip! I love it!