You only need 2 ingredients to make perfect Homemade Whipped Cream! Learn how to make stabilized whipped cream without gelatin that's light, fluffy, and perfect for piping over your favorite desserts.

Homemade Whipped Cream Recipe

heavy whipping cream

sugar

pure vanilla extract (optional)

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.

Pour the  heavy cream into the chilled bowl and use an electric or stand mixer to beat the heavy cream on medium-high speed until soft peaks form.

Slowly add the powdered sugar and vanilla extract. Continue beating on high speed until stiff peaks form.

I am wanting to use homemade whipped cream as the "frosting" to a homemade ice cream cake I'm attempting to make this weekend.  I was going to make the cake Friday and let it set in the freezer until Saturday.  I was going to icing and to simple piping with the whipped cream- can I do it all Friday and freeze it for a day or should I decorate the cake Saturday?

That was delicious! I just made it. My husband and I both loved it. Thanks for the recipe!

Easy enough even a guy who hasn't done any baking can do it. I did chill the bowl, implements and even the cream in the freezer while the cake was cooling.  And it took a few minutes longer than I expected for the frosting to start to fluff. But it turned out great!

Perfect !

If I wanted to add liquid flavor like bourbon or or other liquor how much  is proper  for say 1 cup whipping cream, 1/2 cup powdered sugar?

Hi i dont bake alot maybe once in a bluemoon. I was always confused with which type of cream to use heavy cream or heavy whipping cream. I'm glad i got my answer. So im going to use heavy whipping cream now. Is powdered sugar the confectioner sugar or different? And im planning to make a fresh cream cake for my son's 1st birthday in 2weeks and it ll b open in park. How long do you think it can stay out without the fridge? Also do i need to corn starch too to make it stabilize it more or just powdered sugar will do the magic? Thank you ?

Love, love this  simple recipe. Super easy to "whip" up! I followed directions usiing 1 cup of heavy whipping cream. However, I made mine a bit sweeter adding more than the 1/2 cup of confectioners sugar. I also added a 1/2 teaspoon of vanilla! Just dreamy and delightful!

Hey,
Your recipe is great. My son's birthday is coming soon. I want to make Whipped Cream to give him. He likes to eat strawberries so I want to ask you if I can add strawberry flavor? 
Thanks You!

Homemade Whipped Cream is the best dish on these hot summer days.Thanks you!

Hi, I really love this. Kindly explain the measurement for milk or water to be added for mixing. I've been having issues with that. Thank you

Hi, today is my first attempt in baking a vanilla sponge cake and decided to top with whipped vanilla cream. I followed the instructions of keeping whipping bowl and the whipper refridgerated and was cold enough. I Added 1 cup of whipping cream with 3/4 parts sugar. I got stiff peaks and kept refridgerated until use.. once i started to spread onto my cake the cream became thin and weepy. Although i got stiff peaks, i didnt expect the frosting would turn thin and watery... do u have any tips to avoid this for beginners with whipping cream frosting trials... suitable for vegetarians

What should be an ideal room temperature to maintain for whipped cream frosting?  Also, could you please suggest how to store whipping cream to reuse.. i tried to freeze it and once i took out from freezer it became runny after getting back to room temperature.

I make whipped cream with a wire whisk all the time. Cold utensils and stamina are essential. It is the most simple method and it always turns out beautifully.

Hi, I am new to this, I used electric hand beater for  this my whipped cream was thick and later on it became watery can you suggest me something for that? Thanks!!

I did not like this recipe. There wasn’t information as to how long to whip the cream, and the whipped cream was overly sweet. I do not recommend this. I was upset that I had to throw out ingredients.

i used this recipe for my moms 86th Birthday i made a cake with the whipped cream then strawberry layers. KI got so many compliments my brother a chef said i nailed it.  the persons who said theirs was weepy, you  beat the cream first then slowly add the sugar. i left it on the cake over night and iot was perfect. Also it was not too sweet. im back now because im using the rest of the quart of heavy whipping cream i purchased to make just the whip cream and my mom asked my to add more sugar. so obviously it is a matter of taste. Which the author says if you read more than the ingredients. this shouldn't be held against the her.

I have been using this recipe for quite some time and i think it really works well with my cakes and cupcakes.I agree that whipped cream had better not be stored for a long time because it would become watery.

I made your vanilla cake with this frosting and omg!!! Amazing!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1525845901/fq2zi9wvfyup8km55jqn.mp4

Learn how to make Homemade Whipped Cream with only 2 ingredients! The recipe is for a stabilized whipped cream without gelatin.  It can be used as regular whipped cream and also as a frosting! t’s the perfect topping for cakes, cupcakes, pies, no-bake desserts and more. Ditch the Cool Whip and make a batch of homemade whipped cream instead.

homemade whipped cream recipe

Prep Time: 15 minutes

Total: 15 minutes

Servings: 2

Author : Julianne Dell

Ingredients

Instructions

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