Fresh Whipped Cream Recipe with Heavy Cream

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Making your own fresh whipped cream at home is much easier than you think it is, and tastes worlds better than anything you can buy. Use this easy tutorial to get perfect whipped cream at home every time!

Easy Whipped Cream Recipe

Fresh, homemade whipped cream is one of those things that sounds super intimidating and like something you would never think to try your hand at making at home.

I’m here to tell you, it’s my job and duty as your resident recipe provider and baking coach to tell you… It’s not hard. And you can totally do this.

The first time I made whipped cream at home, I failed miserably. I beat it way too long, because I had no idea what I was doing or looking for.

I was essentially well on my way to butter, which is what you’ll get if you beat your cream long enough.

Lucky for you, I have now made dozens and dozens of batches of this whipped cream recipe AND taken lots of pictures along the way so you know just what to look for when you make your own whipped cream after your next trip to the grocery store.

Or maybe not? You might have what you need on hand already, and in that case… Let’s get to whipping!

Just three ingredients short.
• heavy cream or heavy whipping cream
• sugar
• vanilla extract

First, you’ll need some whipping cream which can go by the name heavy cream or heavy whipping cream.

Let me break this down because, uhh… Dairy can be confusing, apparently.

I’ll make this simple: fat content varies just a tad among the contents of these weirdly labeled cartons.

Whipping cream is typically around 30% milk fat while heavy cream and heavy whipping cream is sitting pretty at around 36%.

Any of these options are fine, just don’t try this with milk or even half-and-half. They just do not contain enough fat to be stable at a whipped state. I usually just buy whatever is available and don’t prefer one over the other.

Whatever you can find will work great for my recipe for homemade whipped cream.

A bit of sugar (granulated or powdered– check the recipe for tips on this) and some vanilla extract hang out with your heavy cream to make one of the simplest “recipes” ever.

Depending on what I’m using my whipped cream for, I use anywhere from ½ to 1 full teaspoon of vanilla extract.

If I’m making whipped cream for cake (like to fill it), I will use a little less vanilla than if I’m making whipped cream for pie or cheesecake.

Add as much or as little as you wish. You can always taste test (highly encouraged).

You can also use a handheld mixer, but keep in mind, my instructions reflect the use of a stand mixer, which is typically much stronger than a handheld one.

That said, times will vary when you use a handheld mixer, but the process will look the same. I go back and forth between my KitchenAid stand mixer and handheld mixer depending on what equipment I do or don’t already have out.

When in doubt, it’s not about how long to beat whipping cream, but rather what stages to beat whipping cream through to achieve the desired result.

At this point, your whipped cream should start to look “billowy” and the trails from your whisk will be quite distinct.

For your final product, you want the whipped cream in the bowl to have formed what are called “stiff peaks.” This is just a fancy term for “the whipped cream stays standing up when you pull something out of it.”

You can double check that your whipped cream is done by removing the whisk and flipping it upside down. If the peak stays tall without drooping off, it’s done.

You’d be surprised how much just 10 seconds at a slightly slower speed can do to home whipped cream that is close to being finished.

And just like that… You’ve made your own whipped cream at home!

You’ll get more familiar with the texture you prefer the more you make it.

Use that 10-15 seconds at medium-high speed rule to adjust. And remember– you can always make it stiffer, but you can’t make it lighter.

Use your fresh whipped cream for cakes, pies, fruit, or whatever it is you enjoy eating topped with a nice dollop of whipped cream.

I promise you, making your own whipped cream at home is much easier than you think it is.

It might take a bit of practice, but once you have it down, it’s one of those things that impresses your friends and your dessert guests because it tastes out-of-this-world better than anything from a can, or worse… CoolWhip. Blech!

How to store this Homemade Whip Cream Recipe

You can keep your homemade whipped cream covered tightly in the refrigerator for about 3 days before it starts to separate. If you find yourself with enough leftover whipped cream to save, you can freeze it!

While freezing and thawing leftover whipped cream will diminish some of the “fluff” factor, it’s doable and great for tossing onto slices of pie or into hot chocolate. See notes in the recipe for how to freeze whipped cream.

HOW LONG DOES HOMEMADE WHIPPED CREAM LAST?

Technically, it is safe to consume homemade whipped cream as long as it still smells like fresh cream. Chances are, by the time it starts to spoil, it will have separated and it wouldn’t be appetizing anyway.

Homemade whipped cream will keep its shape in the refrigerator for about 3 days and cannot be re-whipped.

So there you have it! Let’s get to whipping, superstar! I believe in your peaks.

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