Knowing how to make whipped cream from scratch is a game-changer! This recipe covers all the steps and tips for perfect results every time.
It’s the best topping for crepes, trifles, pies, cakes, and so much more!
How To Make Whipped Cream
My oldest would eat it by the spoonful if I let him. I blame his grandma—while my husband and I were in Italy last spring, my mom introduced my boys to Reddi-Wip® and gave them a spray every night before bed. Yes, the same mom who NEVER bought it for us growing up—haha!
Spray cream is easy, but nothing beats homemade. It’s just as simple and tastes so much better! Today, I’m sharing how to make whipped cream, plus a few tips and how to stabilize it.
How To Make Whipped Cream
- Chill mixer: The colder everything stays the better your cream will be!
- Add ingredients: Pour all the ingredients into the chilled mixing bowl and whisk it all together at a high speed for about 1 min.
- Watch closely: If you added too much liquid, you may have to beat a bit more than 1 minute. Make sure to watch the mixture closely; it will go from soft peaks to overwhipped, stiff, and grainy very quickly.
- Use: Serve immediately or refrigerate until ready to serve.
Can Whipped Cream Be Made Ahead?
Yes! You can make it up to 1 day ahead of time. To do so:
- Mix the cream (with vanilla, powdered sugar, and salt) until slightly softer than desired.
- Cover and refrigerate.
- Before serving, whisk briskly with a cold whisk to thicken.
Stiff Peaks
For whipped cream that holds its shape and stays stiff, you’ll need it stabilized. Once stabilized, it won’t deflate or weep, making it perfect for piping onto desserts.
It requires a few extra ingredients, but the process is still simple. Check out this post for the full recipe and details!
Quick Tips
- Use high-quality heavy cream with no additives—look for one with just cream as the ingredient.
- Use cold cream straight from the fridge.
- Adjust sugar as needed—it tastes less sweet once fluffy, so taste and add more if needed.
Quick Tip
The difference between heavy cream and heavy whipping cream comes down to fat content. Whipping cream has 30-36% fat, while heavy cream and heavy whipping cream have 36-40%.
What To Use Whipped Cream On
- Lemon Pie
- Chocolate Cheesecake
- French Toast (reader favorite!)
- Hot Chocolate (or add to a Hot Chocolate Bar)
- Sugar Cookie Turtle Pudding Bites
How to Make Whipped Cream
Equipment
Ingredients
- 1 cup heavy cream very cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Place mixer bowl and whisk in freezer for 15–20 minutes to chill. Make sure the cream has been chilling in the fridge for at least an hour. (Don’t use it straight from a grocery store.)
- Pour heavy cream, sugar, vanilla, and salt into the cold bowl (attached to a stand mixer) and whisk on low speed to combine. Gradually increase to high speed until medium to stiff peaks form, about 1–3 minutes. Watch carefully to avoid overbeating. Near the end of the time, taste and adjust sugar to taste (adding more if needed).
- Store any unused whipped cream in an airtight container for up to 10 hours. When ready to use, briskly re-whisk (with a cold whisk) for 10–15 seconds.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sorry – I forgot to list the dessert I was talking about. I am making the whipped cream for the salted pretzel and strawberry gelatin dessert.
I want to make this dessert but with my own “cool whip”. I make my own whipped cream on a regular basis and know how easy it is to do, but my difficulty comes in knowing how MUCH to make to satisfy recipe requirements. For example, would 1 cup of heavy cream (2 cups whipped) equal the 8 oz container of Cool Whip or do I need more or less? Is it accurate to just weigh it? If I was just spreading the whipped cream to cover the crust it would be no big deal. But since it is mixed with the cream cheese I want to be sure to get the ratios correct.
Thanks for your help! I love your explanations for why you do things certain ways in your recipes. That really helps me to understand and make them come out correctly.
An 8-ounce tub of Cool Whip equals about 3 cups of whipped topping once it’s fluffed up.
If you’re making your own whipped cream, you’ll need to whip about 1½ cups of heavy cream to yield approximately 3 cups of whipped cream, which is the same volume as the tub of Cool Whip.
You’re right that 1 cup of heavy cream whips to about 2 cups, so 1½ cups gives you that 3-cup target. If you’re weighing, it gets trickier since homemade whipped cream is lighter and less dense than store-bought Cool Whip. That’s why volume (cups) is the better guide in this case.
How much whipped cream does 1 cup of cream make?
One cup of heavy whipping cream should yield about two cups of whipped cream!
Homemade whipped cream beats any whipped cream from the store (spray bottle or Cool Whip!)
Agreed! 🙂