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Homemade whipped cream is the easiest upgrade to all your favorite desserts. Made with just 3 ingredients, this lightly sweetened, vanilla scented whipped cream only takes 5 minutes to make!
I’ve been making homemade whipped cream for years and trust me, it is sooo much better than the canned stuff. Not only that, it’s almost as quick as pulling a container of store bought whipped topping out of the fridge! Use it for pumpkin pie, apple crisp, berry trifles, and peppermint hot chocolate.
Three Ingredient homemade whipped cream
All you need to make the best lightly sweetened whipped cream is:
- Heavy Whipping Cream
- granulated sugar
- vanilla extract
What is the difference between heavy cream and whipping cream?
It all comes down to fat content – and the more fat in the cream, the more easily it will whip up into a fluffy, pillowy cloud of whipped cream. Heavy whipping cream has 36% fat and whipping cream (sometimes called light whipping cream) only has about 30%
Will half and half work to make whipped cream?
No, half and half only has about 18% milk fat and won’t whip into fluffy whipped cream.
Tip for making the best whipped cream!
One very important tip for making the best whipped cream is to make sure everything that touches the cream is very, very cold. The cream should be cold, the bowl and whisk attachment should also be chilled.
How to make whipped cream
I usually use a stand mixer to make whipped cream, but a hand mixer will also work just fine. You can also whip with a whisk by hand, but it will take lots of arm strength and a lot of time! To make whipped cream with a mixer:
- Add heavy whipping cream to a chilled bowl, followed by the vanilla extract and sugar.
- Beat until soft to medium peaks appear, 1-3 minutes if in a stand mixer. Be careful not to overmix as the cream will start to break and get lumpy.
- If cream is overmixed and becomes lumpy, fold in 1-2 tablespoons of cold cream and stir gently until lumps are gone.
How long does homemade whipped cream last?
Homemade whipped cream is best served right away. However, you can cover and keep in the fridge for up to 24 hours if you want to make it ahead of time.
What to serve with homemade whipped cream?
Easy Homemade Whipped cream
Equipment
- 1 hand mixer or stand mixer
Ingredients
- 1 cup heavy whipping cream at least 36% milkfat, chilled
- 1-2 tablespoon sugar granulated or confectioners sugar are both fine
- 1 teaspoon pure vanilla extract optional but recommended
Instructions
- For best results, chill bowl and whisk attachment in the freezer for about 30 minutes before starting.
- Remove bowl and whisk from freezer. Pour in heavy whipping cream, sprinkle in sugar, followed by vanilla extract. Whip on medium to medium high speed for 1-2 minutes, or until medium peaks form.
- Fresh whipped cream is best served immediately. Serve right away, or to make ahead of time, cover and refrigerate for up to 24 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A MUCH better way to do this is with cream cheese and no sugar! You don’t even need the sugar it’s just more toxins, home made whip tastes delicious on its own!
Do you mean whipping cream? I haven’t heard of whipped cream made from cream cheese. But yes, this will work without sugar if you prefer!