This homemade whipped cream recipe is about to become your go-to topping for pancakes, waffles, pie, hot cocoa, fresh berries, you name it. Made with just three ingredients, heavy cream, confectioners' sugar and vanilla bean paste, this whipped cream recipe comes together in under five minutes with a hand or stand mixer.
The vanilla bean paste adds those pretty flecks that you'd expect from a bakery, but you can use vanilla extract if that's what you have in the fridge. Once you make it from scratch, it's hard to go back to something you can buy at the grocery store. This recipe is delicious served over a stack of homemade pancakes or alongside our strawberry compote for a simple and delicious summer dessert.
Quick Look: Whipped Cream Recipe
- Ready In: 5 minutes
- Serves: 4 people
- Calories:
- Add to Your Shopping List: heavy cream and vanilla bean paste (although you can use vanilla extract too)
- Dietary Info: gluten free, contains dairy
- Baker's Note: Vanilla bean paste gives this whipped cream those signature little black flecks that you'd expect from a bakery, plus a delicious vanilla flavor. I like to use Neilsen-Massey's vanilla bean paste, but vanilla extract works perfectly here too if that's what you have on hand.
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Key Ingredients
See the recipe card below for the full ingredient list and instructions.
Heavy cream - Use cold heavy cream straight from the fridge for the best results. The colder it is, the faster it will whip and stabilize.
Confectioners' sugar - Sweetens the cream while also helping to stabilize it thanks to the small amount of cornstarch it contains. This keeps your whipped cream holding its shape longer than granulated sugar would.
Vanilla bean paste - Adds gorgeous little bakery-style flecks plus a delicious vanilla flavor. I like to use Neilsen-Massey's vanilla bean paste and I can always find it in bulk at Costco. If you don't have vanilla bean paste, vanilla extract works perfectly.
How to Make Homemade Whipped Cream
Add the cream, sugar and vanilla
Pour the cold heavy cream into your mixing bowl, then add the confectioners' sugar and vanilla bean paste.
Start mixing on low
Begin at the lowest speed to avoid splattering. Gradually increase to medium high as the cream starts to thicken slightly.
Whip to soft peaks
Continue mixing until the cream forms soft peaks. This means that when you lift the beaters out, the peak will curl over slightly rather than standing straight up. This usually takes 2-3 minutes with a stand mixer or a bit longer with a hand mixer.
Serve immediately or refrigerate
Use right away, or store in the fridge until ready to serve.
Hint: If you would like a firmer whipped cream that holds its shape longer (great for piping), keep mixing another 30-60 seconds until the peaks stand straight up without curling over. Watch closely here, it can go from perfectly whipped cream to butter very quickly.
Notes from My Test Kitchen
I've made this homemade whipped cream recipe with both a stand mixer and a hand mixer. The stand mixer works a little bit more quickly and the hand mixer is a little more forgiving if you are new to making whipped cream.
I've tested this recipe both using and not using the chilled bowl method. To be honest, I've not had any trouble getting the whipped cream to come together using room temperature equipment. The chilled bowl does create whipped cream that keeps its shape for a while stored in the refrigerator. If it's really warm in your kitchen, or if you are making the whipped cream ahead, it's a good idea to chill the bowl.
I've also learned the hard way to keep a close eye on the whipped cream as soon as you start to see some soft peaks form. It changes quickly to butter if you overwhip it. If this does happen, don't worry - just fold in 1-2 tablespoons of heavy cream and gently work it into your whipped cream.
Variations
- Maple whipped cream - Add 2 tablespoons of maple syrup along with the confectioners' sugar for a cozy flavor that pairs beautifully with pancakes and waffles.
- Chocolate whipped cream - Add 1 tablespoon of unsweetened cocoa powder along with the confectioners' sugar.
- Almond whipped cream - Swap the vanilla bean paste for ½ teaspoon almond extract for a bakery-style twist that's delicious with fresh berries or cake.
- Lemon whipped cream - Add 1 tablespoon fresh lemon juice and 1 teaspoon fresh lemon zest for a bright, tangy twist.
What to Serve With Homemade Whipped Cream
This whipped cream recipe is the perfect topping for so many of our breakfast and brunch favorites:
- Dollop it onto a stack of Gluten Free Pancakes or Brioche French Toast
- Serve alongside Gluten Free Crepes or warm chocolate waffles
- Swirl it into hot cocoa or coffee for a cozy treat
- Serve with fresh berries or spoon over Blueberry Compote for an easy, fresh dessert
Storage
Store leftover whipped cream in an airtight container in the refrigerator for up to 24 hours. It may separate or lose some of its volume as it sits, so give it a quick mix by hand before serving to bring it back to life.
I don't recommend freezing whipped cream - it will turn grainy once thawed.
Whipped Cream FAQs
It's honestly quite easy to do. Combine the cold heavy cream, confectioners' sugar, and vanilla bean paste in a mixing bowl, then beat with a hand or stand mixer starting on low and increasing to medium-high until soft peaks form. That's it! See the full instructions for step-by-step details and measurements.
Yes! Heavy cream and heavy whipping cream are very similar, but heavy cream has a little more fat in it. This means that heavy cream will hold its shape a bit longer, while heavy whipping cream will be a bit lighter, and slightly softer than whipped cream. Either one works for this recipe.
Heavy cream roughly doubles in volume once it's whipped, so 1 cup of heavy cram will make about 2 cups of whipped cream.
Whipped cream is best made fresh, but you can make it up to 24 hours ahead and store it in the fridge (see Storage above). If you're hoping to pipe it onto a dessert, I recommend piping it as close to serving time as possible. Piped whipped cream can start to lose its shape after 20-30 minutes at room temperature.
More Recipes to Serve with Whipped Cream
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Whipped Cream Recipe
Equipment
- large mixing bowl
- stand or hand mixer
- measuring cups
- measuring spoons
Ingredients
- 1 cup heavy cream cold
- 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Add the cream, sugar and vanilla. Pour the cold heavy cream into your mixing bowl, then add the confectioners' sugar and vanilla bean paste.1 cup heavy cream, 2 tablespoons confectioners' sugar, 1 teaspoon vanilla bean paste
- Start mixing on low. Begin with the lowest setting to avoid splattering. Slowly increase the speed to medium-high as the cream begins to thicken.
- Whip to soft peaks. Continue mixing until the cream forms soft peaks. This means that when you lift the beater out, the peak will form and then curl over a bit rather than standing straight up on its own. This usually takes 2-3 minutes with a stand mixer and maybe an extra minute with a hand mixer.
- Serve immediately or refrigerate. Use right away, or store in the fridge until ready to serve.
Notes
- For best results, make sure that the heavy cream is cold. The colder it is, the more quickly it will stabilize and turn to whipped cream.
- Keep a close eye on the cream once the soft peaks start to form. It can go from perfectly whipped to butter in a matter of seconds.
- Store leftovers in an airtight container in the fridge for up to 24 hours. It may lose some of its volume in the fridge - just give it a quick whisk by hand before serving.
Amanda Smallwood says
This was so easy to make and honestly so much better than store-bought! I made a batch and served it with fresh strawberries for an easy summer dessert. Such a simple way to make dessert feel special!