Perfect Whipped Cream
How to make homemade whipped cream and take your desserts to the next level. Add a dollop of fluffy deliciousness to your favorite sweets.
Fluffy and delicious, sweetened whipped cream is the ultimate dessert garnish. It’s versatile, too. You can add flavorings to it, stabilize it, color it, or freeze it—there’s no end to the possibilities! I like to flavor it with vanilla or vanilla bean paste. You can also use almond extract or citrus flavoring or choose another flavor to go with your dessert.
What You’ll Like About This Dish
Quick and easy. Just three ingredients and five minutes is all it takes.
Better than store-bought. Fresh, fluffy, and customizable to your taste and texture preferences.
Endlessly versatile. Use it as a topping, filling, or mix-in for cakes, pies, puddings, and more.
Ingredient Notes
- Heavy whipping cream: Use cold cream with at least 36% fat for best results.
- Confectioners’ sugar: Sweetens and helps stabilize the whipped cream slightly.
- Vanilla extract: Adds classic flavor—try paste for a speckled look.
Steps to Make Perfect Whipped Cream
- Chill the mixing bowl and beaters in the freezer for 15 to 20 minutes.
- Pour cold cream into the bowl and add sugar and vanilla.
- Beat on medium-high speed until medium to stiff peaks form.
- Avoid overbeating—stop when the cream holds its shape and looks fluffy.
- Use immediately or store in the fridge for short-term use.
Tips for the Best Whipped Cream
- Use cold cream, cold tools, and beat just until peaks hold their shape.
- To stabilize, beat in 1 tablespoon of instant pudding mix or cornstarch per cup of cream.
- If you overbeat, stir in a tablespoon of fresh cream to soften.
- Store in the fridge for up to 24 hours—rewhip briefly if needed before serving.
Recipe Variations
- Liquid sweetener. Swap the powdered sugar for maple syrup, golden syrup, or honey.
- Color. Add a drop or two of gel food coloring to match holidays or themes.
- Flavoring. Try almond, lemon, peppermint, or a mix of vanilla and almond.
- Spiced. Add 1/2 teaspoon cinnamon, pumpkin pie spice, or cardamom.
- Citrus. Use orange or lime zest and a touch of citrus extract for brightness.
Serving Suggestions
- Add a generous dollop to pies, cobblers, crisps, or trifles.
- Spoon over puddings, custards, or mousse for a finishing touch.
- Cover a cream pie with swirls or piped peaks for a showstopper look.
- Use between cake layers or to fill cream puffs and crepes.
- Stir into coffee or hot chocolate for instant luxury.
How to Store
Refrigerate: Store whipped cream in a covered bowl or piping bag in the refrigerator for up to 24 hours. Rewhip lightly if it begins to deflate.
Freeze: Pipe or spoon onto a parchment-lined tray and freeze in dollops. Transfer to a container and freeze up to 2 months.
To Use: Thaw frozen whipped cream in the fridge or serve frozen atop hot drinks or desserts.
Sweetened Whipped Cream
Ingredients
- 1 cup heavy cream
- 3 tablespoons confectioners’ sugar
- 1/2 teaspoon vanilla
Instructions
- Place the mixing bowl and beaters in the freezer for 15 to 20 minutes. This is optional, but it helps.
- Add the cream, confectioners’ sugar, and vanilla to the cold bowl and beat to medium-stiff peaks. Avoid overbeating.
- Serve immediately and store in the fridge.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
