Recipe

Easy Whipped Cream Recipe

A simple homemade whipped cream that whips up in minutes, holds its shape, and tastes miles better than the tub.

By Matt Campbell

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4.9

A bowl of freshly whipped cream with soft peaks beside a whisk on a clean kitchen counter

Homemade whipped cream is one of those tiny kitchen wins that makes you feel wildly competent. Three main ingredients, one bowl, and suddenly your pancakes look like brunch, your berries look like dessert, and your hot chocolate looks like you actually had a plan.

This version is light, fluffy, and not overly sweet, with just enough vanilla to make it taste like the real deal. I will also show you the small moves that keep it from going grainy or deflating, because nobody wants to accidentally make butter while trying to be cute.

Why It Works

Fast payoff: ready in about 5 minutes with a mixer, no cooking required.
Cloud-level texture: chilling the bowl and keeping the cream cold helps it whip up quickly and stay stable longer.
Sweetness you control: powdered sugar dissolves quickly, so you get smooth whipped cream without grit.
Versatile: pipe it, dollop it, fold it into desserts, or spoon it straight from the bowl. No judgment.

Pairs Well With

Storage Tips

Refrigerate: Store whipped cream in an airtight container for up to 2 days. It is best the first day, but still very usable on day two.

If it weeps a little: This can happen as it sits, especially without a stabilizer. Just give it a gentle whisk by hand a few times to fluff it back up.

If it looks separated and watery: That can be a sign it is over-whipped or simply that it has sat too long. If it is only slightly loose, whisk gently to bring it together. If it is clearly separating into curds and liquid or turning yellowish, it is past the point of rescue and is on the road to butter.

Freezing: You can freeze dollops on a parchment-lined sheet pan until solid, then transfer to a bag for up to 1 month. Great for topping hot cocoa. Texture is slightly more airy and a little less creamy after thawing, but still tasty.

Common Questions

Why is my whipped cream not whipping?

Usually one of three things: the cream is not cold enough, the fat percentage is too low, or there is grease in the bowl. Use heavy cream or heavy whipping cream (about 36% fat or higher), chill the bowl and beaters for 10 minutes, and make sure everything is clean and dry.

How do I know when to stop whipping?

Stop at medium peaks for a spoonable, fluffy topping. That means when you lift the whisk, the peak stands up but the tip gently bends.

Need it to hold longer or for piping? Go to stiff peaks, where the peak stands straight up. Just know it can go from perfect to grainy fast at this stage, so slow down and check often.

Can I make it ahead of time?

Yes. Make it up to 24 hours ahead for best texture. For extra stability (especially for piping or desserts that sit out briefly), use the optional cornstarch or one of the alternatives below and keep it chilled.

Can I use granulated sugar instead of powdered sugar?

You can, but it may feel slightly gritty unless you whip a bit longer to help it dissolve. Powdered sugar dissolves faster and also helps stabilize the whipped cream a little.

How can I flavor it?

Add 1 to 2 tablespoons cocoa powder, a spoon of espresso powder, citrus zest, a splash of bourbon, or swap vanilla for almond extract. Add mix-ins once it is foamy, before it reaches soft peaks.

Is cornstarch the only stabilizer option?

Nope. Cornstarch is an easy, pantry option and it is subtle, but you have choices. For a more classic stable whipped cream, you can use a little bloomed gelatin, or fold in mascarpone for a richer, sturdier finish. Use what fits your dessert and your vibe.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl (metal or glass works best)
Hand mixer or stand mixer with whisk attachment
Measuring cups and spoons
Rubber spatula
Optional: piping bag and tip for pretty swirls

I started making whipped cream the way a lot of people do: because I ran out of the store-bought stuff five minutes before dessert. Turns out that panic whipped cream is often the best whipped cream. It is fast, forgiving, and it makes even a basic bowl of berries feel like you did something fancy on purpose. Now I keep heavy cream in the fridge like a safety net for last-minute sweetness and spontaneous hot chocolate nights.