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.
Recipe summary
Flavor/texture: Fluffy, creamy, luxurious vanilla whipped cream. Tastes way better than store bought whipped topping!
Key ingredients: Heavy cream, confectioner's sugar, and vanilla are all you'll need.
Yield: 4 cups
Similar to: Whipped Buttercream Frosting, Ermine Frosting
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Ingredients and substitutions
- Heavy cream - Heavy cream is 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 holds its shape when whipped. "Whipping cream" contains slightly less milkfat (30%) and can be used, but will deflate faster.
- 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.
How to make whipped cream
- Add heavy cream, confectioner's sugar, and vanilla extract to a bowl.
- Whip on medium speed for 2-3 minutes.
- You will begin to see ripples start to form and it will hold its shape.
- It's ready at the medium peak stage.
Tips and tricks
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 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. When the tip of the whipped cream mostly holds it shape but eventually droops slightly, it's ready.
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.
Use your homemade whipped cream to top slices of pecan pie, strawberry shortcake, pancakes, hot chocolate, or serve alongside some fresh fruit for a lighter dessert.
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, it can be frozen for up to 3 months in optimal conditions. Transfer to a freezer-safe container or pipe into mounds onto a parchment lined baking sheet and freeze 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.
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📖 Recipe
Homemade Whipped Cream
Ingredients
- 2 cups heavy cream or heavy whipping cream, very cold
- ¼ cup confectioner's sugar
- 1 teaspoon vanilla extract
Instructions
- 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.
Equipment Recommendations
Notes
- 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.
- Storage: 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.
- Refrigerating: 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.
- Want a sweeter whipped cream? Double the confectioner's sugar.
Love this recipe 😍. I made into mini cupcakes made 48. Big hit topped with the cinnamon frosting! Thankyou!!
Will this hold up as frosting when placed on top of cupcakes? Wont it make them soggy? Also, how long can you leave this on before eating the cupcakes?
Hi Ron, whipped cream is best within 24 hours - after that it begins to weep and lose its shape. It shouldn't make your cupcakes soggy within that time. Whipped cream (or whipped cream topped baked goods) can sit out at room temperature for up to two hours. After that it needs refrigeration. If you're using it to top cupcakes and not serving immediately, I'd suggest refrigerating them and bringing to room temperature 30 minutes before serving.
Can I color the whipped cream for a cake? (Red and black)
Yes, I'd suggest adding your food coloring to the heavy cream before whipping so that it incorporates fully.
What brands we can use to make whipped cream.
Any brand of heavy cream should work. I've used store brands from Publix and Kroger and both work well!
You can use granulated sugar if you don't have confectioners. And yes, whipped cream will weep if made ahead but if you want to do it ahead for a party just put it into a fine mesh strainer over a bowl and wrap tightly. Discard the liquid in the bowl and enjoy! Will keep for a few days this way.