This homemade whipped cream recipe is incredibly easy to make with only 3 ingredients in just 5 minutes! Once you taste this fresh, homemade chantilly cream, you’ll never go back to store-bought again! Its silky billowy texture makes whipped cream the perfect topping for shortcakes, cream pies, cupcakes, trifles, cheesecakes, pancakes, and more!
I used to think that homemade whipped cream was a fancy luxury that was hard to make because my mom rarely ever made it. When I grew up and discovered just how incredibly easy it is to make, I was shocked!
Ya’ll making whipped cream is the easiest recipe you will ever make in your kitchen! And it tastes much better than even the fanciest brand you get from the store! Are you ready to make the best fresh whipped cream you have ever tasted?
🍓 When to Use Fresh Whipped Cream
If you are here, you most likely already have a pretty good idea of how you use whipped cream. I mean, why learn how to make it if you don’t already have a plan to use it right? But I might just have a couple ideas you may not have thought of yet.
Some of my favorite ways to use fresh whipped cream include:
- Put a dollop on top of fresh strawberries or a fruit salad.
- Sandwich whipped cream between two of your favorite cookies like snickerdoodles or chocolate chip cookies to make a homemade cookie sandwich.
- Use it to top pies, cupcakes, dump cakes, pancakes, French toast or waffles.
- If I’m feeling a little “naughty” I will even pipe a little on top of peanut butter muffins (*GASP*) But it is SO GOOD!
- Add a dollop to the top of your hot chocolate, or warm Apple Cider.
- Pipe a generous portion on top of a Strawberry Rhubarb Pie, Chocolate Coconut Cream Pie, or Fudge brownie cheesecake. It not only makes these desserts look great but tastes even better!
🧁 Chantilly Cream vs Whipped Cream
Ever wondered about the difference between whipped cream and Chantilly cream? It sounds all fancy, right? Well, guess what? Chantilly Cream (or crème chantilly in French) is just sweetened whipped cream with vanilla.
Wait, isn’t that the same thing as whipped cream? Here in the United States, yes it is. However, In Europe, whipped cream is not sweetened. That is why there is a little confusion. While in Europe sweetened whipped cream is called Chantilly Cream, in the United States, the average person calls both versions whipped cream.
🥛 Whipped Cream Ingredients
Heavy Whipping Cream: For the fluffiest, most stable whipped cream you need to use cold heavy cream or heavy whipping cream. The colder the better.
Powdered Sugar: If you are in a pinch you can use granulated sugar, but often times it doesn’t fully dissolve and you are left with grainy crystals. For the best results for a smooth creamy whipped cream, you want to use powdered sugar or confectioners sugar.
Pure Vanilla Extract: Pure vanilla extract provides more depth of flavor than imitation vanilla.
🎂 How to Make Whipped Cream
If you have any questions, be sure to watch the video. This post may contain affiliate links.
1: Start with cold heavy whipping cream, a cold mixing bowl, and a cold whisk. This will help the cream to whip up to the light and fluffy texture. The cold temperature of the mixing bowl and whisk helps you to achieve this even faster. I put my mixing bowl and whisk in the freezer for about 15 minutes before I begin.
I like to use a stand mixer because of my carpel tunnel, but you can also use a hand mixer or electric mixer.
2: Whisk heavy cream, powdered sugar, and vanilla extract on a medium speed for about 30 seconds.
3: Stop the mixer and scrape the sides of the bowl with a spatula. Sometimes, the sides and bottom don’t whisk thoroughly, leading to missed tiny pockets of sugar or edges of weepy cream. So I like to take a second and scape the bowl to ensure everything is evenly mixed to achieve the silkiest, smoothest whipped cream possible.
4: Mix on Medium-High speed, keeping a very close watch. This will whip air into the cream, doubling its size. Too slow and you won’t get the stiff peaks. Too fast and it turns to butter too quickly.
5: Beat until stiff peaks form. Watch the cream mixture closely. Once it begins to thicken you are getting close. Continue mixing until stiff peaks form. This usually takes about 3-4 minutes from when you first started mixing, but depending on the temperature of ingredients, your home, or the bowl, this can vary.
Feel free to pause the mixer and take a moment to check the whipped cream’s texture as you work. It’s all part of getting it just right!
Your whipped cream should be thick, hold its peaked shape, and not droop off when the beater is removed from the bowl.
You can use a spoon, spatula, a frosting injector, or even piping bags and tips to pipe or dollop your fresh whipped cream onto your favorite desserts.
👩🏻🍳 Tips for the Best Whipped Cream
- The Colder the Better: The heavy whipping cream should be cold, not room temperature.
- Clean and Cold Bowl: You also want the mixing bowl and whisk cold as well. I chill the mixing bowl and whisk attachment in the refrigerator for 30 minutes or the freezer for 15 minutes. This will help the whipped cream to be lighter, and whip up quicker.
- Adjust the Sweet: The amount of sweetener you use will depend on how sweet you want your whipped cream and how you are using the whipped cream. For very rich desserts, I use 2 Tablespoons of powdered sugar. If I’m pairing it with fresh fruit or an Angel Food Cake and I want it slightly sweeter, I will add up to 1/4 cup powdered sugar for a crème chantilly.
- Do not walk away from the mixer as you are whipping the cream. Over-whipped cream quickly becomes butter.
- How much do I need? As you whip it, heavy cream will double in size. So if you know you need 2 cups of whipped cream, use 1 cup of heavy cream. If you need 4 cups whipped cream, double our recipe and use 2 cups heavy cream.
- You’ll know you’ve over-beaten your cream when it suddenly loses its glossy smooth appearance and looks grainy, lumpy, and stiff.
🍰 Variations:
Sweetener: To alter the consistency or flavor, you can vary the sweetener used. For the best smooth and creamy texture, you should use powdered or confectioner sugar. But for a stronger richer flavor you can try using brown sugar and even maple syrup.
Citrus Juice: Adding just a dash of lemon juice or lime juice as you mix your cream brightens the flavor and offers a refreshing twist. This is great for spring or summer desserts, pound cakes, crepes, and scones.
Dairy-Free: If you need a dairy-free whipped topping option – check out our Coconut Whipped Cream! It’s just as delicious but with a slight coconut twist and completely dairy-free!
❤️ How To Stabilize Whipped Cream
Stabilized whipped cream is basically giving it structure so the whipped cream has a longer shelf life and can keep its shape better. It tastes the same and has the same fluffy texture as ordinary whipped cream. You can’t tell any difference at all other than how long it lasts.
Normally powdered sugar offers a little bit of stabilization. But sometimes it’s not always reliable and can still wilt in heat. If you really need to ensure that your whipped topping keeps it’s shape, you need to take extra steps to stabilize it.
The easiest and best way I have found to stabilize whipped cream is with Mascarpone. Mascarpone is a thick Italian cream with a consistency like cream cheese but tastes like whipped cream. If you want to stabilize whipped cream add 1/3 cup cold mascarpone to the recipe. This will help it retain its shape and prevent it from splitting and wilting. Stabilized whipped cream should last 2-3 days in the fridge.
🧊 How to Store Whipped Cream
Place it in an airtight container and store in the refrigerator for up to three days. After 3 days, it will start to weep and lose its shape. Any desserts made with or topped with whipped cream must be stored in the refrigerator.
💭 FAQs
First, take a deep breath – whipped cream mistakes are totally fixable! Pour in a little bit more heavy cream and gently fold it in with a spatula. Keep folding until everything smooths out and you have that lovely, fluffy texture again. Crisis averted!
It all comes down to fat content. Heavy cream, also known as heavy whipping cream, typically has around 36% or more fat content. Whipping cream, on the other hand, generally has a slightly lower fat content, usually around 30% to 35%. Both work for making homemade whipped cream.
How do you know when to stop whipping? Most often you want to stop whisking when stiff peaks form. Stiff Peaks are when the mixture stands up straight and proud when you lift the whisk or mixer.
For a slightly softer texture, aim for medium-firm peaks – they’ll hold their shape but with a little bend at the tip.
Homemade Whipped Cream (Chantilly Cream)
Ditch the can! 3 ingredients & 5 minutes is all you need for homemade whipped cream SO good, you'll never go back to store-bought again!
Ingredients
- 1 Cup Cold Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1 Teaspoon Vanilla Extract
Instructions
Prep Ahead: Put the Mixing Bowl and Whisk into freezer for 15 minutes to ensure they are as cold as possible.
- Pour all ingredients into a cold mixing bowl.
- Whisk heavy cream, powdered sugar, and vanilla extract on a medium speed for about 30 seconds.
- Stop the mixer and scrape the sides of the bowl with a spatula. Sometimes, the sides and bottom don’t whisk thoroughly, leading to missed tiny pockets of sugar or edges of weepy cream. So I like to take a second and scape the bowl to ensure everything is evenly mixed to achieve the silkiest, smoothest whipped cream possible.
- Mix on Medium-High speed, keeping a very close watch. This will whip air into the cream, doubling its size. Too slow and you won’t get the stiff peaks. Too fast and it turns to butter too quickly.
- Beat until stiff peaks form. Watch the cream mixture closely. Once it begins to thicken you are getting close. Continue mixing until stiff peaks form. This usually takes about 3-4 minutes, but depending on the temperature of ingredients, your home, or the bowl, this can vary.
Feel free to pause the mixer and take a moment to check the whipped cream’s texture as you work. It’s all part of getting it just right!
Your whipped cream should be thick, and hold its peaked shape and not droop off when the beater is removed from the bowl.
Notes
Double Batch: This recipe can easily be doubled or tripled. The volume of heavy cream doubles when whipped. So, if you use 1 cup of heavy cream, your yield will be 2 cups of whipped cream. If you use 2 cups heavy cream you will get 4 cups whipped cream.
Make it Cold: The colder your heavy cream and mixing bowl the better the results of your whipped cream. The temperature matters and affects how the cream will wisk and how long it takes.
Variations:
Citrus Juice: Adding 1-2 teaspoons of lemon juice or lime juice as you mix your cream brightens the flavor and offers a refreshing twist.
Sweetener: For a stronger richer flavor you can try using brown sugar and even maple syrup.
Varied Sweetness: when pairing with rich desserts, use 2 Tablespoons powdered sugar. For a sweeter whipped cream to pair with lighter desserts use up to 1/4 cup powdered sugar.
How to Stabilize Whipped Cream
To Stabilize whipped cream, add 1/3 cup cold mascarpone with the other ingredients and then whisk as instructed. This will help it retain its shape and prevent it from splitting and wilting. Stabilized whipped cream should last 2-3 days in the fridge.
Recommended Products
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KitchenAid Artisan Mini 3.5 Quart Tilt-Head Stand Mixer - KSM3316X - White -
KitchenAid 7-Speed Hand Mixer - KHM7210 - Contour Silver -
Wilton Dessert Decorator Pro - Easy to Use One Handed Plunger Smoothly Pushes Icing to Decorate Baked Treats or Appetizers Like Deviled Eggs, 10-Piece -
Wilton Decorate Cakes and Desserts Kit, 2, White
Nutrition Information:
Yield:
8Serving Size:
1/4 cupAmount Per Serving: Calories: 110Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 8mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 1g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Busy Creating Memories attempts to provide accurate nutritional information, these figures are only estimates.