Make Foolproof Whipped Cream at Home

Fresh whipped cream is so much better than the stuff you buy in a tub or a can and so easy to make.

We prefer to sweeten our whipped cream with powdered sugar. Powdered sugar dissolves easier and the bit of corn starch (in powdered sugar) helps stabilize the cream a bit once whipped. But you can also use granulated sugar or even honey.

A bit of vanilla extract flavors whipped cream wonderfully, but the flavor options are endless. Try different extracts, like almond and mint. Or make it a bit boozy with liquor like Kahlua or Baileys Irish Cream.

When shopping, make sure to pick up heavy whipping cream or heavy cream; they are essentially the same thing. According to the Food and Drug Administration, both must have 36% or more milk fat. The extra fat helps the whipped cream hold its shape. What you want to avoid picking up is whipping cream. That is lighter and only contains 30% to 35% milk fat. If it’s picked up by accident, not to worry. When whipped, it still creates light and pillowy whipped cream. It will, however, liquify and deflate sooner.

Let’s get whipping!

What You’ll Need for a Classic Whipped Cream

  • 2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Chilled mixing bowl and whisk

Step 1.

Chill bowl and whisk in the freezer.

Step 2.

Place 2 cups of cold heavy whipping cream in the mixing bowl.

Step 3.

Beat on medium speed for a minute.

Step 4.

Once slightly thickened, add powdered sugar.

Step 5.

Beat until peaks form. Watch not to overbeat.

Step 6.

Add vanilla and whisk until incorporated.

Step 7.

The finished whipped cream.

Step 8.

Dollop onto your favorite dessert, like a simple strawberry shortcake. Click here to save this Classic Whipped Cream recipe to your Recipe Box.

Tips to Making Whipped Cream

  • Make sure the mixing bowl and whisk are nice and cold. Place in a freezer for 10-15 minutes.
  • If using powdered sugar, add to the cream once you’ve started to whip the cream. If using granulated sugar, add to the cream before whipping.
  • Do not over-whip the cream or you may make butter. Whipped cream should be light and airy.
  • Whipped cream can be made a day or two ahead of time. Whip the cream, cover the bowl with plastic wrap and place in the fridge. Right before needed, whisk the cream to freshen it up and incorporate any extra liquid.
  • If adding alcohol to your cream, start with 1 tablespoon. Taste and add more if desired. You want a hint of flavor in the cream, not an overwhelming alcohol flavor.