Homemade whipped cream, also called Chantilly cream, is surprisingly simple to make from scratch - with only three ingredients! This whipped cream recipe is perfect for topping cakes, pies, cheesecakes, and more.
It's easier than you think to make your own homemade whipped cream. This recipe takes only three ingredients and a few minutes of time to make a fluffy, creamy, and luxurious batch of vanilla whipped cream.
If you've ever bought frozen whipped topping or aerosol whipped cream and been let down by their flavor or consistency - this recipe is for you. Make your own homemade whipped cream today and you'll never buy it from the store again.
Ingredients and substitutions
- Heavy cream - Heavy cream, which may also be labeled as heavy whipping cream, is 100% required to make homemade whipped cream. Light cream, half & half, or whole milk does not contain enough fat to whip into whipped cream. Heavy cream works because it contains 36% milkfat and will hold its shape when whipped. "Whipping cream" falls somewhere in the middle, and contains slightly less milkfat (30%) than heavy cream. It can be used to make whipped cream, but will not hold its shape as well or for as long as heavy cream.
- Confectioner's sugar - Sweetens the whipped cream. Confectioner's sugar is needed because it's fine enough to melt seamlessly into the cream without adding a grainy texture.
- Vanilla extract - Adds flavor to the whipped cream. Vanilla can be substituted with other extracts to make unique whipped cream flavors, like lemon or maple.
Tips and tricks
Making whipped cream is a simple process, but has a few requirements for success. Here are my favorite tips.
- Very cold heavy cream is a must - The colder the cream, the more easily it will whip up. To take it a step further - chill your bowl and whisk for about 10 minutes in the refrigerator or freezer before you begin.
- Use a large bowl - your cream will double in size and may splash a little while whipping.
- Use a stand or hand mixer for best results - Heavy cream can be whipped by hand with a whisk, but will take longer and you'll need a bit of arm strength to do so.
- Use medium speed - Mix your whipped cream on medium speed, not high speed. It's less messy and not as easy to over-mix your whipped cream.
- Watch for medium peaks, not stiff peaks - Once your cream begins to hold its shape in the bowl, turn your mixer off and lift the whisk out. If the tip of the whipped cream mostly holds it shape but eventually droops slightly - this is what you're looking for.
- Do not walk away - Your cream will quickly go from medium peaks to stiff peaks and then over-mix and separate in just a moment. Keep a close eye on your whipped cream. If you're using a stand mixer - do not walk away!
Frequently asked questions
Yes. This homemade whipped cream can be used any time you'd normally reach for Cool Whip or Reddi-Wip. If a recipe calls for any of these types of whipped toppings, this recipe can be used instead.
A standard container of Cool Whip is 8 ounces and contains about 3 cups of whipped topping. To replace a container of Cool Whip, start with 1 ½ cups of heavy cream (it will double in size).
Yes, whipped cream works as a frosting, but needs to be refrigerated to maintain the whipped, fluffy texture. After about 24 hours your homemade whipped cream may begin to weep - it's best enjoyed the same day.
Prepared whipped cream will keep for 24 hours in a covered container in the refrigerator, or refrigerated on a decorated baked good, like a cake. Over time whipped cream will begin to weep and lose its shape - it is best enjoyed within 24 hours.
Yes, whipped cream can be frozen for up to 3 months in optimal conditions. To freeze whipped cream, pipe or spoon into mounds onto a parchment lined baking sheet and frozen until solid. Then, transfer the mounds to a freezer-safe container or bag and keep frozen until ready to use. Frozen whipped cream mounds are great on a cup of hot chocolate. To thaw, allow to sit at room temperature for about 15 minutes.
Homemade Whipped Cream
- 2 cups heavy cream or heavy whipping cream, very cold
- ¼ cup confectioner's sugar
- 1 teaspoon vanilla extract
- In a large bowl, add heavy cream, confectioner's sugar, and vanilla extract. Whip for 2-3 minutes on medium speed until medium peaks form. Once you begin to see ripples in the cream from your mixer and it appears to be holding its shape, stop the mixer and pull the whisk out of the bowl. If the tip of the whipped cream mostly holds its shape and eventually droops slightly, your whipped cream is ready. Take care not to over-mix or your whipped cream will separate.
- Use immediately for topping desserts like pies, cakes, or fruits. If not using immediately, cover and refrigerate for up to 24 hours.
- Heavy cream or heavy whipping cream is a must. Other dairy products like half & half, light cream, or whole milk do not contain enough milkfat to whip. "Whipping cream" can be used but will not hold its shape as well as heavy cream.
- Prepared whipped cream will keep for 24 hours in a covered container in the refrigerator, or refrigerated on a decorated baked good, like a cake. Over time whipped cream will begin to weep and lose its shape - it is best enjoyed within 24 hours.
- Whipped cream should not sit out at room temperature for more than 2 hours. Baked goods topped with whipped cream should be refrigerated if not consumed within 2 hours.
- Can be used as a replacement in other recipes calling for Cool Whip or Reddi-Wip.
- Confectioner's sugar can be doubled to make a sweeter whipped cream.