Homemade vanilla whipped cream

Phyllis Gesch


Once I figured out how good homemade whipped cream was, I never looked at another tub of Cool Whip ever again. So easy, and so delicious!

★★★★★ 1 vote
5 Min
No-Cook or Other


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8 oz
heavy whipping cream
1 tsp
powdered sugar, to taste

How to Make Homemade vanilla whipped cream


  • 1BEFORE STARTING: I think it is best to chill your mixing bowl in the freezer, as well as your whisk attachment. The colder everything is to start out, the better. I usually leave mine in for a few hours or overnight.
  • 2Pour the heavy cream into the mixing bowl, and begin whisking on high. Add the vanilla (you can add a little more if you'd like, to ensure you really taste vanilla), then gradually add the powdered sugar. Stop your mixer every once in a while to see if it's sweet enough. Start with small amounts, you can always add more, but you can't take it away if there's too much.
  • 3After you have figured out how sweet you want it, whisk on high until your cream starts to thicken. I don't know for sure how long I usually whisk it, but I know it's at least a couple minutes. Keep an eye on it, because you can overmix. Overmixing will cause a strange, almost sticky consistency.
  • 4After whipping it up nice and fluffy, store it in the fridge. It will keep for a few days, and it makes a good amount, so you have some time to finish it or bake more things to put it on. :)

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About Homemade vanilla whipped cream

Course/Dish: Spreads
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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