Homemade Whipped Cream is so creamy and rich and delicious and a breeze to make. All you need is 2 ingredients, a bowl, a whisk & 15 minutes. There’s absolutely nothing to it! When it's this easy, why get the can?
Easy Homemade Whipped Cream
A couple of years ago, around Thanksgiving, actually, one of my baking buddies posted on Facebook that she was making homemade whipped cream for her pies. And I was like, Oh, no, no! Not me, you over-achiever!
You see, I had always used Dream Whip, which is like a pudding mix that turns into whipped cream instead of pudding. I actually thought it was easier.
Turns out, making your own homemade whipped cream is even easier than I could have possibly imagined! And well worth the effort! It is SO creamy and rich, and it holds up much better than the canned stuff.
What Do You Need to Make Homemade Whipped Cream?
You just need need some heavy cream, a little sugar, flavoring if you want to flavor it (usually vanilla extract), a bowl, and a whisk or a mixer.
I use just the whisk quite often because I hate cleaning my mixer more than I despise arm workouts. So the choice on that one is yours! Then just whip your cream until it's light and fluffy! You will not regret whipping up your own homemade whipped cream when you taste its smooth, creamy, light, and rich deliciousness on your favorite treat!
Recipes to Top with Whipped Cream
- Banana Cream Pie
- Coconut Cream Pie
- French Silk Pie
- Lemon Buttermilk Pound Cake
- Plus try it on ice cream, coffee, your favorite pound cake, fresh fruit, waffles, pancakes, and more!
Easy Homemade Whipped Cream
- 1 cup heavy whipping cream cold
- 2 tablespoons sugar
- 1 teaspoon vanilla extract (optional)
- Add all ingredients to a large mixing bowl.
- Whisk until the cream reaches stiff peaks.
- Use right away or store refrigerated in an air-tight container for up to 2 days. When ready, re-whisk for about 30 seconds.
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Do you have a recipe for homemade ice?
No, I don't at this time. If you're curious, here's a video: https://www.youtube.com/watch?v=ySuSFNRmkCU
Hope that helps!
If you want to make a small amount, those little Ninja smoothie blender cups work really well. My husband loves to make a little whipped cream to put on his ice cream or pie or whatever. So he pours about 1/2 cup in the smoothie cup along with a couple teaspoons of confectionery sugar and a little vanilla and a drop or two of almond extracts. Blend until light and fluffy. You will refrigerate any leftovers, but the whipped cream will get really soft looking ajd might need to be rewhipped for a few seconds.
This is a simple recipe I'll be coming back to again and again!
I didn't realize how easy it was to make this homemade!! I'm never buying store bought again.
Perfect simple recipe. Now I just need a pie to top this with!
Jennifer Allen says
Thank you for the recipe and tips! I've screwed up whipping cream more times than I can count but never again! Yours worked out perfectly!
I would eat this by the spoonful and I have! Delicious, light, and fluffy! I love using this recipe to top my hot chocolate.
Perfectly whipped cream, you just can't beat it! No pun intended 🙂 So much better than the canned cream you can get.
Jennifer Allen says
So delish! This is my go-to recipe whenever I am making it from scratch!
A great reminder with Easter coming up. The real homemade whip cream is so much better then store bought.
Megan Lehr says
This whipped cream recipe was simple and decadent. Perfection.
Always yields perfect whipped cream! Thanks for sharing!
I am sorry but I thought this post was a joke. Really. Until I realized it's for real.
No need to apologize. Everyone is at a different level of cooking. Just because you already know it, doesn't mean everyone does.
How long are you supposed to whip it for…. I’ve been doing it for ten minutes and it’s not forming into a whip cream
If you're using a whisk, you have to whip it hard and fast, not just like normal stirring. If you're using a hand or stand mixer, it should be a little faster.
Judith Dickhout says
Age 79 I have always made real whipped cream. It is easy, convenient, and there is no comparison to the taste. Interesting fact, when growing up, and milk and cream came from the cow in the country, the cream was so thick it was like mayonnaise. We had to thin it with milk before using in coffee, over cereal, in recipes, or whipping for desserts . Whip a little longer and you had delicious home made butter.
(If your cream has been thinned to much it will not whip or hold a whip, so change brands.
Also always have bowl, beaters, and cream very cold to start.)