Homemade Whipped Cream
My homemade whipped cream is a creamy and easy topping for your favorite dessert. It uses only three ingredients heavy cream, powdered sugar, and vanilla.
This whipped cream recipe was used in my pumpkin cheesecake bars and french silk pie.
Quick Look: Whipped Cream
- What it is: Homemade whipped cream that is creamy and easy to make.
- Why Make THIS Version: My whipped cream uses extra powdered sugar to make a bit of a sweeter whipped cream.
- Key Ingredients: Heavy cream, powdered sugar, and vanilla.
- Calories per Serving: 410kcal
- Total Time: 5 minutes
- Pairs well with: Strawberry Shortcake, Pumpkin Cheesecake, and Cookie Dough Cheesecake.
Why You Will Love This
- The most versatile topping: Not only can this whipped cream be used to top your favorite dessert, but you add almost any flavoring. Like my Oreo Cheesecake or Pumpkin Cookie Dough Cheesecake.
- Can be made in 5 minutes: You can have whipped cream in just 5 minutes. It is really easy to whip up using a mixer.
Ingredient Notes
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. This is just notes about key ingredients.
- Heavy cream (Or Heavy Whipping Cream): When you whip up heavy cream, it will double in size. So for 2 cups of whipped cream, you need just 1 cup of heavy cream.
- Powdered sugar: Also known as confectioner’s sugar, it blends so well as the whip cream whips up.
How to make
Step 1: Using a mixer, use a metal bowl and whisk attachment to beat the heavy cream, powdered sugar, and vanilla on medium high speed. This picture shows soft peaks, see the tip that bends all the way down, that is how you know it is soft.
Step 2: Next, it will be medium peaks. This is when it stands up, but the actual whipped cream looks really soft.
Step 3: This pictures shows stiff peaks. If you stick a rubber spatula in, it will stand up by itself for a few seconds. This is great texture for using it to pipe decorations on.
Stephanie’s Expert Baking Tips
Here are my tips, so yours turns out like this recipe!
- Metal Bowl: A metal bowl can conduct temperature the best, so a cold cream can quickly make the bowl also cold. This helps when whipping up heavy cream.
- Powdered sugar: You won’t be able to add any more powdered sugar unfortunately. Any more than 1/4 cup per 1 cup of heavy cream will cause the cream to not be able to have the structure to whip up.
What Other Flavors
You can add peanut butter, Oreo crumbs, freeze dried raspberries or blueberries, or cocoa powder!
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Serving + Storing:
Whipped cream is the best fresh. Make this right before you need it. After it is on a dessert, it will last 3 days in the fridge. However, it will slowly deflate during that time.
For More Recipes that Use Whipped Cream
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Homemade Whipped Cream
Ingredients
- 1 cup Heavy cream, cold
- 1/4 cup Powdered sugar
- 1 tsp Pure vanilla extract
Instructions
- Using a mixer, use a metal bowl and whisk attachment. Add in the heavy cream, powdered sugar, and vanilla. Mix on medium-high speed until medium peaks form. See picture in post to see medium peaks. This will take only a few minutes.1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
- If using the whipped cream to pipe decorating, whip until stiff peaks.