• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

SmartyPantsKitchen logo

  • About
  • Foodie Tips
  • Kitchen 101
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Foodie Tips
  • Kitchen 101
  • Contact
  • Subscribe
×

Home » Desserts

Homemade Whipped Cream

Published: Mar 30, 2021 · Last Modified: Feb 7, 2022 by Anecia

  • share
  • share
Jump to Recipe Print Recipe

Throw away the blue and white tub of imitation and make your own homemade Whipped Cream!

It's unbelievably easy and fast made with 3-simple ingredients and requires no fancy tools!

Homemade whipped cream contains no additives, preservatives or colorants, so it's a little healthier and a great substitute for Cool Whip™.

 

Homemade whipped cream on wire whisk

You'll love the all-natural, rich and creamy flavor of homemade versus "plastic" whipped cream from a tub or squeeze jar.

In fact, it's ready in 7 minutes...literally, folks...7 minutes! I use this recipe for my No-Bake Coconut Cream pie.

Jump to:
  • Why this recipe works:
  • You only need 3 ingredients
  • Here's how you make it:
  • Why use cold cream, a cold mixing bowl and wire whisk?
  • What kind of cream do I use?
  • Can I make homemade whipped cream with half and half?
  • Do I use granulated or powdered sugar?
  • What is a "stiff peak"?
  • How long can I store it?
  • Troubleshooting Homemade Whipped Cream
  • Related Recipes
  • 📋 Recipe

Why this recipe works:

First of all, it's all natural. There's no additives, preservatives or ingredients you can't pronounce.

Second, it's quick and easy. Requires only 3 ingredients.

Finally...it's deliciously dreamy and can be smade ahead and stored for later consumption on your favorite pie!

Whipped cream is often referred to as "Chantilly Whipped Cream" due to the inclusion of vanilla. 

You only need 3 ingredients

Sugar, Cream, Vanilla extract - that's it! Use a stand or hand mixer for best results.

Vanilla extract, sugar and heavy cream on countertop

Here's how you make it:

It's not hard to make, but it is very important to use cold metal or glass mixing bowl, cold wire whisk and cold cream.

Place metal mixing bowl and metal or wire whisk attachment in freezer for 15 - 20 minutes. After the bowl and whisk are really cold, remove from freezer

  • Use a stand or hand mixer with a whisk attachment
  • Add sugar, vanilla and cold cream to cold mixing bowl
  • Turn mixer to the low setting and gradually go to the high setting; set a stopwatch and keep an eye on it
  • Mix on high for 6 minutes, whisking constantly
  • At the 6-7-minute mark, test for stiff peaks; if not quite stiff enough, whisk a minute more but do not overwhisk!
  • When it's fluffy and forms a stiff peak, it's done!

Why use cold cream, a cold mixing bowl and wire whisk?

Cold cream, a cold bowl and a cold wire whisk are essential to a fluffy whipped cream.

This chilled environment allows the fat molecules in the cream to trap air, which makes the whipped cream fluffy.  

Use a cold glass or metal mixing bowl and a cold metal or wire whisk; Place these in the freezer for about 10-15 minutes before you start to make the whipped cream

Do NOT use a plastic mixing bowl or plastic whisk. Plastics inevitably absorb oils and, if there's any oil in the mixing bowl or whisk, the cream won't fluff. Oil is heavier than air, so the result is a mess.

The cream does not need to go in the freezer; just make sure it's chilled in the fridge before you use it

What kind of cream do I use?

This is the #1 question I hear from beginner-level cooks. And it's not a stupid question at all! You see, there's a lot of different types out there.

The different types you find in the grocery store are combinations of milkfat solids and milk. The name of the "cream" depends upon the percentage of milkfat in the product.

The higher the percentage of milkfat, the quicker and fluffier it turns out.

Ideally, you want to buy "heavy cream" or "heavy whipping cream" which has 38-40% fat;  "light whipping cream" (30% fat) will work, it will just take longer to reach the stiff peak stage.

If you want to speed up the whipping process, use heavy whipping cream and add 1 teaspoon of lemon juice per cup of whipped cream. 

Keep in mind, the cream must be cold. Not frozen, but cold from the refrigerator.

Can I make homemade whipped cream with half and half?

Half n half does not produce a fluffy whipped cream due to it's low fat content. You really need to use "heavy cream" or "heavy whipping cream."

Now, let's consider sugar options.

Do I use granulated or powdered sugar?

You can use either granulated or powdered sugar. The sugar adds sweetness to the homemade whipped cream and serves as a stabilizing agent which is necessary in order to create stiff peaks.

Powdered sugar, also known as icing or 10X sugar, is pulverized granualted sugar with a little cornstarch.

Once granulated sugar has been whipped into a powder, cornstarch is added to the sugar serve as a stabilizing agent.

Granulated sugar by itself is already a stabilizing agent. So, you can use either one interchangeably in this recipe.

What is a "stiff peak"?

Whether you're making homemade whipped cream or making a meringue from egg whites, you need to know how to identify when your mixture has reached the "stiff peak" stage.

A stiff peak is when the air has been whipped out and the mixture becomes more dense; dense enough to stand on its own.

A stiff peak will stick straight-out from the whisk, without bending or drooping.

How long can I store it?

Homemade whipped cream will last about one week in the fridge. Just be sure to cover it well.

Whipped cream forming a stiff peak on a wire whisk

One of the best things about making your own is: no high fructose corn syrup, hydrogenated vegetable oil, corn syrup, xantham gum or polysorbate! It's all-natural.

" "

If you want to make homemade this in advance, it will last 3-5 days in the refrigerator, lightly covered with plastic wrap.

Troubleshooting Homemade Whipped Cream

Problem: taking forever to get fluffy = utensils and cream aren't cold enough

Problem: breaking apart into clumps = you've whisked it too long; start over

Problem: it's runny = cream isn't cold enough or, you used a plastic bowl/whisk and there was oil residue on either

Problem: not sweet enough = add a tablespoon of sugar

Whipped cream in a stiff peak on wire whisk

Homemade whipped cream is perfect as a topping for pies or in hot chocolate! If something homemade can be this good, why would you ever buy imitation again?

Related Recipes

  • Gingerbread Bundt Cake
  • No Bake Coconut Cream Pie
  • No Bake Lemon Icebox Pie

📋 Recipe

Whipped cream in a stiff peak on wire whisk

Homemade Whipped Cream

All natural homemade whipped cream with no additives, preservatives or high fructose corn syrup.
5 from 5 votes
Print Rate
Course: Dessert
Cuisine: International
Prep Time: 7 minutes
Freeze mixing bowl and whisk: 15 minutes
Total Time: 22 minutes
Total Yield: 2 cups
Author: Anecia Hero
Prevent your screen from going dark

Equipment

  • Metal mixing bowl
  • Wire whisk
  • Electric mixer
  • Stopwatch

Ingredients 

  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Instructions 

Prep

  • Place mixing bowl and wire whisk in freezer for 15-20 minutes

Make the Whipped Cream

  • Add sugar, vanilla and cold cream to cold mixing bowl
    2 tablespoons sugar, 1 teaspoon vanilla extract, 1 cup heavy cream
  • Start mixer on low speed and increase to high
  • Move whisk in circles to incorporate all of the cream and whisk on high for 6 minutes
  • After whisking for 6-7 minutes, check for stiff peaks; if not quite stiff, resume whisking one more minute (See Recipe Notes)

Notes

You MUST put the glass or metal mixing bowl AND the wire whisk in the freezer for 15-20 minutes first. Do NOT use plastic bowls or whisks.
  • After about 3 minutes, you'll begin to see the cream forming ribbons...keep mixing
  • At the 5-6 minute mark, the volume will noticeably increase...keep mixing
  • At 7 minutes, check for stiff peaks; if peaks aren't quite stiff, whip another minute
  • Do not whip cream more than 8 minutes or you run the risk of it clumping
  • If you double the recipe, you will have to whisk the cream a little longer, but usually no more than 10 minutes
How to check for stiff peaks
  • Whisk on high the turn mixer to off, leaving whisk in the whipped cream
  • Pull the mixing whisk straight up out of the cream
  • If the cream stands at a point (a stiff peak) it's done; if not, whisk another minute or so and check again
 

Nutrition Estimate

Serving: 1cupCalories: 231kcalCarbohydrates: 8gProtein: 1gFat: 22gSaturated Fat: 14gCholesterol: 82mgSodium: 23mgPotassium: 45mgSugar: 6gVitamin A: 875IUVitamin C: 1mgCalcium: 39mg
Craving More? Pin it and Share!Mention @SmartyPantsKitchen or tag #smartypantskitchen!
Join the Facebook group!Mention @SmartyPantsKitchen or tag #smartypantskitchen!

If you make this recipe, scroll down and leave a comment and rating! I love to hear from you!

More Easy Southern Desserts

  • Foolproof Cookie Dough Recipe
  • Apple Crisp
  • Italian Almond Cookies
  • Foolproof Southern Peach Cobbler

Reader Interactions

Comments

  1. Judy Forsythe says

    March 30, 2021 at 11:06 am

    How long does this keep? can I make ahead of time

    Reply
    • Anecia says

      March 30, 2021 at 11:37 am

      This homemade whipped cream holds up easily for 3 days in the fridge! I cover mine lightly with plastic wrap.

      Reply
  2. Sandra says

    March 11, 2021 at 5:23 pm

    It’s soooooo much better homemade!!!

    Reply

I'd love to hear from you! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Anecia Hero, Food Blogger

About SmartyPantsKitchen

I'm Anecia, a native Texan, author, cook and photographer for SmartyPantsKitchen where I'm sharing Traditional and Contemporary Southern recipes for cooks of all levels. There's nothing fancy or gourmet about my recipes-just easy, simple, delicious and memorable! Take a tour and check out delicious recipes! 

Learn more about me →

Texas Recipes

  • Texas Chili
  • Original Texas Sheet Cake
  • Sausage Cream Gravy
  • Classic Southern Pecan Pie
  • Southern Chicken Fried Steak
  • Fresh Apple Cake

Brunch

  • Foolproof Quiche
  • Easy Sausage Balls
  • Smoked Tomato Bisque (Low-Sodium)
  • Low Carb Crustless Quiche Recipe
  • Spinach Feta Pie
  • Shrimp Saganaki (Baked Greek Shrimp with Tomatoes and Feta)

Reader Favorites

  • Restaurant-Quality Fried Catfish
  • Meatloaf with Tomato Sauce
  • Fish and Chips: No Beer Batter
  • Southern Cream Gravy

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and recipes

Contact

  • Contact

Copyright © 2018-2022 SmartyPantsKitchen.com