Homemade Whipped Cream Recipe

Make a small batch of homemade whipped cream to serve with pumpkin pie at Thanksgiving or desserts year-round.

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Desserts are better with whipped cream! If you’ve never made homemade whipped cream from scratch, you might be surprised to find it’s pretty easy to make.

Add whipped cream to your favorite holiday desserts! My family loves to add it to pumpkin pie and pudding cups in the fall. It’s also perfect for this eggnog pie around Christmas. Or enjoy it with fresh fruit, on top of a mug of hot cocoa, or your other favorite desserts.

Whipped cream tips

• If you don’t have a stand mixer (I have this KitchenAid mixer), a hand mixer will work too. You might be able to mix by hand with a whisk and a mixing bowl, but it will take longer and your arm will probably be sore by the end.
• Colder is better. The heavy cream must be refrigerator-cold, not room temperature. If you have time, chill the mixer bowl and the whisk attachment too.
• You can swap any flavored extract instead of the vanilla. Try lemon, maple, or peppermint.
• You can double this recipe or cut it in half. Whipped cream roughly triples in volume, so keep that in mind when thinking about how much you need.

How to make whipped cream

Ingredients

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar (confectioners’ sugar)
• 0.5 teaspoon vanilla extract

Instructions

1. Lightly whip the cream.

Pour the cream into the bowl of a stand mixer and mix on medium speed with the whisk attachment until it starts to get slightly thicker. Your timing will vary, but this might take 3 to 5 minutes.

2. Add the sugar and vanilla.

Add the powdered sugar and vanilla to the cream. Continue mixing until soft peaks form. The whipped cream should stick to the whisk and start to hold its shape. It should not be as firm as frosting; avoid over-mixing or the whipped cream will get grainy. Your timing will vary, but this might take 5 to 10 minutes.

You can test your whipped cream by stopping the stand mixer and scooping up a bit with the whisk or a spatula. It should stick to the utensil and make a little tail, but it won’t hold together in a large clump like frosting would.

Whipped cream is best when served right away, but it can be made up to 24 hours ahead. Cover and refrigerate whipped cream. If your whipped cream deflates, give it a quick whisk to perk it back up.

I don’t recommend freezing whipped cream (store-bought is often frozen, but has other ingredients as stabilizers).

Printable recipe

Check out some other fun and creative ideas on One Mama’s Daily Drama:

• 25 Mug Recipes for Microwaved Desserts
• Slow Cooker Caramel Apple Cider Recipe
• 15 Easy Thanksgiving Desserts