Our easy homemade whipped cream recipe yields a soft, billowy whipped cream that’s so much better than any store-bought option. It comes together in a flash and requires just a few ingredients and zero specialty equipment. Add vanilla or other flavorings to customize this recipe based on personal taste, then dollop it on top of your favorite dessert.
Refrigerate or freeze a whisk and a large bowl (preferably metal) for at least 5 minutes. (For details on how to make this whipped cream recipe in a stand mixer, see “tips,” below.)
Remove the whisk and bowl from the refrigerator or freezer and add the heavy cream and vanilla to the bowl. Tilt the bowl toward your dominant hand and whisk the cream in a back-and-forth motion until many small bubbles begin to form on the surface, about 20 seconds.
Sift the confectioners’ sugar into the cream.
Tilting the bowl again, whisk the confectioners’ sugar and cream in small circular motions. As soon as you’ve noticed the mixture becoming thick and voluminous, 60 to 90 seconds, lift the whisk out of the bowl and turn it upright to see if a peak supports itself on the wires of the whisk. If the whipped cream droops, continue whisking for another 15 seconds or so and repeat this test. Continue whisking until a stiff peak — one that stands upright without slumping — forms. (If the mixture starts to separate or solidify at any point, stop whisking and take steps to fix your whipped cream.)
Immediately portion the whipped cream onto your dessert of choice or use as desired. Whipped cream is best enjoyed right after it’s made, but leftover homemade whipped cream can be refrigerated for up to 24 hours. (To make whipped cream that lasts longer, see “tips,” below.)
To make whipped cream in a stand or hand mixer, begin by refrigerating or freezing the bowl and the whisk attachment(s). Since whisking times will vary based on the model of mixer and the speed used, use your judgment and rely on the visual cues described above to know when to move on to the next step.
No bowl or whisk? You can make whipped cream with just a mason jar.
Try these other flavoring options:
Maple: Use 1 tablespoon (7g) confectioners’ sugar and replace the vanilla with 1 tablespoon (20g) maple syrup.
Citrus oils or Fiori di Sicilia: Use your preferred amount of confectioners’ sugar and replace the vanilla with 1/8 teaspoon of flavoring.
Peppermint oil: Use your preferred amount of confectioners’ sugar and replace the vanilla with just a drop of flavoring (it’s potent!), adding more from there based on preference.
Cocoa powder: Sift in 1 tablespoon (5g) Dutch-process cocoa along with 4 tablespoons (28g) confectioners’ sugar.
Spices: Sift in 1/4 teaspoon of your favorite ground spice (e.g. cinnamon, cardamom, ginger) along with 4 tablespoons (28g) confectioners’ sugar.
Spirits: Use your preferred amount of confectioners’ sugar and replace the vanilla with 1 to 1 1/2 teaspoons of your favorite spirit (e.g. amaretto, bourbon, rum), based on preference.
Or any of the infused options in our post, How to make infused whipped cream.
To make whipped cream that lasts longer, choose one of these options:
Instant ClearJel: Whisk to combine a 4:1 ratio of sugar and ClearJel before sifting that mixture into the cream to stabilize. This cream can be refrigerated and stored for up to 48 hours. For details, see our post, How to whip cream.
Extra dairy: A tablespoon of mascarpone cheese or crème fraîche whisked in at the beginning of the recipe will stabilize whipped cream for up to 48 hours, if stored in the refrigerator.
Went too far and overbeat your cream? Check out our blog post, How to fix whipped cream for a simple solution. Or simply embrace your mistake and make homemade butter!
